Taking place during the inaugural English Tourism Week, the Hotel and Catering Show welcomed serious buyers to the Bournemouth International Centre on March 13 and 14. Known as the south’s leading hospitality event, visitors convened to find out about the latest developments within hospitality, catering and tourism industry and meet hundreds of producers and suppliers.
Robin Hutson, one of the UK’s most renowned entrepreneurial hoteliers and executive chairman of the Lime Wood Group of hotels, kicked off the event by officially opening the show and then joined the question and answer panel to debate and discuss the latest industry issues, which proved to be a hugely popular and informative feature within the show. He said: “The hospitality sector is critical to the economy and there’s never been a more important time to be creative in this business than now. The unique thing about this year’s show, and what I loved, was the number of artisan and local food producers in attendance showcasing their wares.”
Seminars and demonstrations in the Platinum Theatre and the Inform and Entertain Zone were also in high demand. Culinary demonstrations from leading chef’s including The Goring’s executive head chef, Derek Quelch, executive chef at Lime Wood Hotel, Luke Holder, and Giles Thompson, chef patron of The Earl of March together with cheese, beer and wine tasting sessions ensured an influx of visitors.
Attendees were also treated to the finest offerings in food and drink from small regional producers in the show’s market place area. This area of the show enabled visitors to taste and compare regional food and drink and get to know the true story behind the product. Amongst the exhibitors were From Dorset with Love, Badger and Bumble, Lulubelles cakes, Filbert’s Fine Foods, The Dorset Charcuterie Company and Oxford’s Bakery.
Anna Wallis, show organiser, said: “This year’s show has been a great, proving its status as a premier date in the hospitality industry calendar. Visitors attending this year proved to be serious buyers, with a host of exhibitors obtaining an array of quality sales leads. We worked extremely hard to deliver this show. We listened to feedback and comments from exhibitors and visitors to ensure we were able to create a bustling, exciting atmosphere with a show which successfully delivered not only what people wanted but also against our key success criteria of attendance, ambience and industry showcase.”
Positive feedback was endorsed by exhibitors.
John Radford of Continental Bakeries commented: “It was a great show. Trade shows like the Hotel and Catering Show are very important to our business as it gives us an opportunity to speak with new contacts and find out what our customers are looking for next. A diverse number of people are interested in our products, from hoteliers through to café and pub operators, and we’ve made many new contacts and several sales leads have been generated as a result of attending the show.”
Chrissy Regler of From Dorset With Love was delighted with the show’s outcome: “The show was extremely beneficial, helping us to raise awareness of local produce. We have been thrilled with the feedback received from visitors about our products. We made around 40 new quality contacts during the two days.”
The show will return to the Bournemouth International Centre in 2013 on March 5 and 6.
Hearty food from field-to-plate will be on display at the south’s largest hospitality event, the Hotel and Catering Show, in March (13 and 14) when White Pepper Cookery School chef and teacher, Luke Stuart, presents a specially conceived dish using meat butchered by Lee Moreton of The Dorset Charcuterie Company.
The demonstration will provide inspiration to up-and-coming chefs, caterers and restaurateurs on the second day of the show,which takes place at the Bournemouth International Centre. Visitors will have the opportunity to watch the butchery skills of artisan butcher, Lee Moreton, and the technical cookery abilities of Luke Stuart. The duo will be championing pig’s trotters from the rarest of British pig breeds, the British Lop, and will show the processes of boning, stuffing, cooking and plating to create an inspirational dish.
Luke Stuart of Lytchett Minster-based White Pepper Cookery School says: “The Hotel and Catering Show is a yearly source of inspiration, you’ll always learn something new and it’s also a great place to network and meet like-minded people. Lee and I have been asked on many occasions to demonstrate how to handle and cook some of the more economical cuts of meat, and with the game season behind us many budding and professional chefs are looking for new and flavoursome alternatives.”
Show organiser, Anna Wallis, adds: “With demonstrations such as this one taking place this year’s show promises to be interactive, fun and theatrical as well as educational. Luke and Lee’s display will give visitors the opportunity to ask questions about the butchery-to-plate process and perhaps learn a new skill.”
Leading hospitality experts are preparing to take part in a discussion panel at The Hotel and Catering Show in March to share insight and advice, helping to steer industry operators through tough economic times.
The two-day show, which is expected to welcome a 3,000-strong audience, takes place at the Bournemouth International Centre on March 13 (10am to 6pm) and March 14 (10am to 4pm). The question and answer session, titled ‘Serving up first-class hospitality’, takes place at 10.45am on day one of the show in the Platinum Theatre, and the panel includes Robin Hutson, executive chairman of the Lime Wood group of hotels, Michael Regenhardt, group operations director of the independent hotel group, the FJB Collection, Anita Bower, human resources director of Chewton Glen, and the respected hotel critic for the Guardian, Sally Shalam.
Chaired by Giles Henschel, founder and managing director of Olives Et Al, the panel will discuss what makes a hospitality operator stand out from competitors and share experiences on industry issues such as recruitment, training and the entrepreneurial aspects of business. Giles says: “Key topics open for discussion could include smart recruiting to attract and retain the best staff, the importance of investing in the training of future stars of hospitality as well as what extra steps can be taken to provide exemplary, one-of-a-kind, service to customers. This question and answer session will be extremely interactive and I’m looking forward to hosting the forum.”
Show organiser, Anna Wallis, adds: “Hospitality is an incredibly dynamic industry where nothing stands still and with the economy still representing one of the biggest challenges, we felt it was a good idea to introduce a question and answer session to the show. We are delighted to have signed up some of the best professionals who will provide advice and help to visitors on ways to strengthen and increase business.”
A full menu of cookery demonstrations, served up by a first-class league of prominent chefs, are set to take place at the Hotel and Catering Show on Tuesday March 13 and Wednesday March 14.
Sponsored by Platinum Recruitment, the specialist hospitality and catering recruitment agency, the Platinum Theatre will host a full programme of lively and informative demonstrations throughout the two days of the Bournemouth International Centre-based show.
The first chef to take centre stage on March 13 will be the executive chef of The Pig Hotel in Brockenhurst, James Golding. James has perfected a plot-to-plate concept at The Pig, whereby the kitchen garden has become an integral part of his operation. He will be demonstrating with his key lieutenants, not sous chefs, but forager and kitchen gardener.
Giles Thompson, chef patron of Chichester-based The Earl of March, is also set to take to the stage with John ‘The Fish’ Bell of Bells Fish in Wimborne to provide an interactive demonstration. Other chefs confirmed include Jason Hornbuckle, head chef at Sandbanks-based The Haven Hotel, who leads a 12-strong team at the hotel’s two AA red rosette restaurant, La Roche, and Adam Byatt, chef patron of Trinity Restaurant in London, who is due to publish his second cook book early this year.
Other sessions to take place in the Platinum Theatre include food and wine matching, co-ordinated by Zonin UK, and cheese and beer tasting tutorials, hosted by Charlie Turnbull from Turnbull’s Deli in Shaftesbury, to match the finest ales with outstanding cheeses.
Anna Wallis, show organiser, says: “We have a fabulous programme of demonstrations this year. All will be fun and lively with the aim to encourage the audience to participate, ask questions as well as sample the many recipes created by each of these food experts. Providing visitors with the chance to learn some cookery secrets from the experts, this feature at the show is a must for people who are interested in cooking with fine local produce.”
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