Some of the industry’s most sought after names are headliners at The Restaurant Show’s Centre Stage theatre, where they’ll share their tips on delivering stand-out food and drink offerings. A mixture of live cooking demonstrations, panel debates, and food and drink matching will top the agenda, providing businesses as diverse as pubs, restaurants, golf clubs and event caterers with plenty of food for thought.
The industry’s finest…
The impressive line-up includes some of the industry’s finest. James Knappett and Sandia Chang of Bubbledogs and The Kitchen Table will share their forward-thinking food philosophy, while Tom Kerridge of two Michelin-starred pub the Hand & Flowers will showcase contemporary British dishes and reveal his secrets to success. Mark Hix of Hix Soho and Hix Oyster and Fish House fame also adds kudos to the list as he takes visitors on a gourmet journey through ‘whole food’ eating.
Trends, insight and inspiration
Elizabeth Rigden, commercial manager for The Restaurant Show said: “We’re thrilled to have such high profile names on board at this year’s show. The sessions have been selected to address key industry trends and to offer businesses insight and inspiration for their food and drink offerings. Whether you’re a local pub, manager of a golf club, restaurant-owner or catering manager, we’ve ensured there’s something for everyone to get their teeth into.”
Local sourcing and provenance
Local sourcing and provenance continue to capture the imagination of today’s consumers. At the Centre Stage theatre a number of sessions will shed light on how businesses can maximize opportunities to impress their guests. Clare Smyth MBE and Chef Patron at Restaurant Gordon Ramsay, will focus on Scotland’s finest coastal fare as she creates a mouthwatering seafood dish from scratch. Meanwhile Theo Randall, Chef Patron at Theo Randall at the InterContinental, will turn his attention to authenticity showing how rustic Italian cuisine can be created using seasonal ingredients.
Starters and dessert
It’s also important not to let starters and dessert get lost in the main event. Richard Bertinet, baker and owner of Bertinet Bakery and The Bertinet Kitchen, will show attendees how to build bread making into your kitchen repertoire to ensure customers are wowed from the first mouthful.
Two sessions on desserts will whet the appetite: The art of pastry will see multi-award winning former pastry chef at The Fat Duck Hideko Kawa bring her expertise on the nation’s dessert menus to bear; and pastry chef Joakim Prat at the two Michelin-starred Greenhouse will craft a series of desserts with a contemporary twist showing visitors how the final course can be the pièce de résistance.
Business Insights sessions
If that’s not enough to keep hunger pangs at bay, OpenTable will be running daily Business Insights sessions where visitors can hear agenda-setting debates led by a panel of leading experts who will get to the heart of the issues that matter most in today’s restaurant industry.
Allegra Foodservice will also be uncovering key trends including how food pleasure-seekers are driving a theme of premiumised informality for the market.
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