It's show time
Hotelympia 2008 promises to be one of the biggest food-related events of the year with plenty to interest the pub sector
Hotelympia features 150 food and drink exhibitors and 20 companies within the Speciality and Regional Food Pavilion with a selection of regional and speciality products. Top chefs will be on hand to show their skills, while foodservice
companies such as Nestlé, Heinz, Mars, Baxters, Delice de France and McCain will showcase their products.
Culinary skills and techniques will be on display in the Skillery, in association with the Craft Guild of Chefs, and the line-up includes Steve Munkley, executive chef at the Royal Garden Hotel, London; Eyck Zimmer, executive chef, the Lowry, Manchester; Cyrus Todiwala, chef/patron, Cafe Spice Namaste, London; and Tom Kerridge, chef patron of the Michelin-starred Hand & Flowers, Marlow, Buckinghamshire.
If you're looking for the green room, the Sustainable Futures Theatre showcases environmental and ecological aspects of the industry. Topics include reduced energy costs and sustainable food solutions.
The Design Link seminar theatre will feature interior and exterior design, as well as an interview with Luke Johnson, the founder of Pizza Express, a design clinic and an interview with Raymond Blanc.
Competitions
This year, 28 culinary competitions will take place in the Live Theatre, with 400 competitors.
The Nestle Toque d'Or competition, returning to Hotelympia for the first time in four shows, will bring the very best up-and-coming student chefs to the La Parade restaurant every afternoon.
New competitions within the Live Theatre include the World Skills UK "Search for a Star", where UK Skills and People 1st will be talent spotting for future international competitions.
Marston's Pub Company will be running an Al-Fresco Challenge, giving competitors just 30 minutes to prepare, cook and present two portions of a dish suitable for al-fresco dining. The British Culinary Federation Chef Team Challenge will be open to teams of two chefs who will have just 75 minutes to prepare, cook and present an amuse bouche and two-course menu for two covers, suitable for a "chef's luncheon club".
The facts
What: Over 1,000 exhibitors, 400 chefs, 60 culinary competitions, 12 kitchens, eight seminar theatres, one large restaurant and a host of networking opportunities.
When: 17-21 February
Where: ExCel, London
How: To register for free entry to the event, visit www.hotelympia.com and save yourself £30
Exhibitors & new launches
The show features more than 1,000 exhibitors from across the entire hospitality industry. Here are a few of the ones suitable for the pub market.
If you're a Brummy in need of a new supplier, Heart of England Fine Food - a group of 65 food and drink businesses from six counties across the Midlands - have joined together to promote and deliver their products. Stand S1114.
Keep your sauces safe with Heinz Foodservice - the company is to reveal a new complete table-top solution that includes Heinz Tomato Ketchup, HP Sauce, Heinz English Mustard and Heinz Mayonnaise. Stand S1652.
Baxters are souping up the lunchtime offer with their new frozen soup range. Flavours include: chicken and country vegetable; creamy mushroom; carrot and coriander; and tomato and basil. Stand S1224.
Delicious Alchemy caters for the 10% of guests who
avoid wheat, gluten and lactose. The company will launch their new wheat and gluten-free sultana scone at the show. Stand S1130.
Love Smoothies has literally frozen its assets. The company will launch frozen smoothie pouches at the show - all you have to do is add freshly-squeezed juice and blend for 30 seconds. Each one contains two and a half of the five recommended daily portions of fruit and veg. Stand S1215.
Still searching for Adonis? First Choice Coffee will reveal its new Adonis espresso machine from Victoria Arduino. The machine is designed to be easy to use and attractive to look at, thanks to its Italian heritage. Stand S1611.
On the hygiene side, EcoLab is to launch its Wash 'n' Walk
no-rinse floor cleaner. The cleaner is designed to attack
grease and eliminate the deep-down cause of slippery floors. Stand S1249.
Rational will be putting chefs under pressure with a full-service restaurant at their stand. All food - from Stilton soufflé to beef Wellington - will be cooked in the SelfCooking Centers. Stand N2305.
