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Site title: Stir it up Magazine: Culinary Inspiration, Recipes & Tips
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Adding features such as a small grocery shop, meal delivery service or workshops are just a few initiatives café owners are offering to encourage customers to visit more frequently and stay longer. From art classes and book clubs to live music events, the café is emerging as an integrated community hub.
The Cabinet Rooms in Winchester, named as one of the UK’s mo...
The Springboard Awards for Excellence returns on the 30th April 2026 celebrating the exceptional achievements of individuals and businesses across the hospitality industry.Join us on the 30th April 2026 at Park Plaza London Riverbank for the prestigious awards ceremony, proudly sponsored by Park Plaza...
In the last decade, kale has grown in popularity not only because of its health benefits, but also its versatility. It is an excellent source of vitamins K, A and C, as well as antioxidants and manganese.
Not only can kale be boiled, steamed or oven baked, it can also be used to make eye-catching desserts as its strong flavour and colour is balanced by sweet ingredi...
Recycling legislation tightened for UK hospitality in 2025, and the first results are now starting to show. For chefs, school caterers and care homes, the message is simple. Food waste and recyclables can no longer sit in one bin, and regulators now expect clear systems, training and evidence of effort.
What has changed?In England, the big shift is Simpler Recyc...
When former semi-professional footballer Jeffrey Boadi adopted a plant-based diet in 2017, little did he know that it would send him down a cookery rabbit hole that would forever change his life. Sharing his journey to a growing audience online, Jeffrey has become a passionate plant-based advocate and recently featured on Jamie Oliver’s One Pound Wonders & Money Saving Me...