Country Range Group celebrations continue with Stir it up’s 15th birthday.
Fresh from celebrating 30 years in business, the Country Range Group has even more reason to cheer as its trade magazine – Stir it up – which is produced exclusively for its members and customers, is commemorating its 15th anniversary after first being published in January 2018.
The Group’s customer magazine, which is published ten times a year, features the latest food and industry news in the education, health and welfare, and hospitality sectors of the independent catering industry The magazine is supplemented by a promotional insert with price promotions tailored specifically for the foodservice caterer. CRG also run a Stir it up website with up-to-date news and hundreds of recipes for customers to utilise, as well as several social media platforms.
The much-loved magazine aims to raise the profile of the fantastic talent we have within our industry by showcasing CRG customers and ‘Rising Star’ chefs and caterers from across the foodservice marketplace. The team running special features focusing on relevant issues affecting caterers from global trends and legislation to sustainability and waste reduction.
Featuring advice columns from industry experts, recipes and special interviews with the industry’s leading lights such as Angela Hartnett, Heston Blumenthal, Paul Hollywood and Tom Kerridge, the magazine has become a vital piece of business boosting literature for foodservice caterers of all sizes.
Commenting on the magazine’s milestone, Emma Holden, the Country Range Group’s Head of Marketing, said: “Last year was a real celebration for the Group with our 30th anniversary and fundraising activities taking place but 2023 is also set to be a memorable year for us with Stir it up reaching its 15th year in operation. The magazine, which is available exclusively to the customers of our member wholesalers, has become an integral tool for caterers keep up to date with all aspects of our ever-changing industry, while providing the latest advice and support to help our caterers not just survive, but, more importantly, thrive. It also provides our suppliers with an incredible opportunity to connect with their target audience, through a publication that is delivered directly to the chef with their delivery of product.”
