Category Archives: Events
The Queen’s Platinum Jubilee weekend is fast approaching to celebrate her 70 years of service to the country and Commonwealth.
She has served longer as the British monarch than Queen Victoria, who managed almost 64 years. And in case it comes up in a quiz, she needs to go beyond 72 years and 110 days to beat Louis XIV of France for the ultimate record as longest serving monarch.
Any way you look at it, it’s an impressive feat of service in the many senses of the word.
Four Day Weekend
The official Platinum Jubilee celebrations take place over the 4-day weekend from Thursday 2nd to Sunday 5th June:
- 2nd June Trooping the Colour from 9-12.30, followed by the official fly past at 1pm
- 2nd June lighting of the beacons across the country at 9.45pm
- 3rd June Service of Thanksgiving at St Pauls
- 4th June Queen to go racing for the Epsom Derby
- 4th June Platinum Party at the Palace broadcast by the BBC
- 5th June Platinum Pageant Procession with a carnival atmosphere at Buckingham Palace
- 5th June official Big Jubilee lunch
In all a good mixture of celebration, fun and traditions, old and new. Trooping the Colour always happens on the Queen’s birthday weekend, but has been moved to a June spot to coincide with the weekend. Beacons have always been lit on the Queen’s Jubilees in what seems to be increasing numbers of sites. While the Queen’s favourite hobby gets a look-in at the Derby, because life cannot always be about work perhaps?
Parties, processions and lunches always provide opportunities for catering businesses of all kinds. So, the question for all is what could you do for this weekend with your catering business? If, for example, it’s hospital catering, how could you mark the key days for staff and patients unable to join the main festivities? If you’re a sports bar is there a link to the Derby to be made? And for all what links could be made to national or local events?
It’s not too late to plan so that food, drink and staff are all available in this opportunity to celebrate and create memories. Start by checking out the many planned events on the official government website. This is a listing of events already planned by geographic area, so there may be an easy link to something already happening. A pre-beacon lighting drinks/meal or watching the beacons in comfort? Even better there is the opportunity to submit your own event to help publicise it more widely as well as telling your local media.
The Big Jubilee Lunch has its own website for more ideas. The key here is that lunches can and will take place on any of the 4 days, not just the Sunday. It’s all about pulling local communities together to celebrate in whatever format that works. This could be a single venue lunch or getting together with others for a multi-stop tasting menu. Or working with local groups to help their fundraising and awareness on one of the days.
Above all the Platinum Jubilee is the opportunity to celebrate service and those who have managed to overcome the challenges that life has thrown at them along the way.
Two years ago, with the onset of the first lockdown, AC Services stopped posting their weekly blog on industry issues affecting their catering clients.
Survival against the changes in the pandemic has been the ongoing critical issue for this industry.
But now most restrictions are gone, as Covid moves from pandemic to endemic status; and it’s time to be going forward.
Going forward means continuing to actively manage cashflows especially with VAT on food back to 20% on 1st April.
The 25th March is technically known as a Quarter Day in legal terms. Last Friday this meant that the Commercial Rent (Coronavirus) Act 2022 gained Royal Assent. An important Act for restaurants, cafes and other catering businesses; because for any unresolved issues over rent debt since March 2020, there are now specific arbitration services to enable resolution by 25th September 2022. It aims to enable a little further breathing space to bring cash in and settle payment plans.
Another great way to boost cash is to hold events and have themes to bring people in. These can celebrate like the Queen’s Jubilee, enable sharing like sports events or raise awareness or money around specific issues. This is why every year we’d kick our blog off with a calendar.
Our 2022 abbreviated calendar starts with religious festivals and some changed bank holidays. It picks up a sporting flavour with the Commonwealth Games, accelerates with 3 world cups in October and November before FIFA hits in November/December. Worth a quick read to help the planning!
April National Pet Month and National Stress Awareness Month
- April 2 Ramadan begins
- April 15 Good Friday
- April 17 Easter Sunday
- April 7-10 Golf Masters, Augusta, USA
- April 19 Horse Racing, Grand National, Aintree, Liverpool
May Local and Community History Month
- May 2 Early May Bank Holiday
- May 3 Eid al Fitr, Ramadan ends
- May 14 Football FA Cup final. Wembley Stadium, London
- May 28 Football UEFA Champions League Final, Stade de France Paris
June National Smile Month
- June 2-3 Queen’s Platinum Jubilee Bank Holidays (Thursday & Friday)
- June 6-11 Cycling Women’s Tour UK
- June 15 Father’s Day
- June 16–19 Golf, US Open, Brookline
- June 20 World Refugee Day
- June 27-July 10 Tennis, Wimbledon
July National Ice Cream Month
- July 1-24 Cycling, Tour de France
- July 10 International Don’t Step on a Bee Day
- July 14-17 Golf, British Open, St Andrews, Scotland
- July 27- 7 August Multi-sports, Commonwealth Games, Birmingham
August National Family Fun Month
- August 25-28 Golf, US PGA, Atlanta
- August 29 Tennis, US Open, New York,
- August 29Late Summer Bank Holiday
September National Organic Month
- September 4-11 Cycling Tour of Britain
- September 26 Rosh Hashanah/Jewish New Year
- September 29-October 1 Golf, Ryder Cup, Marco Simone G&C Club Rome
October National Breast Cancer Awareness Month
- October 8 – November 12 Rugby Union Women’s World Cup, New Zealand
- October 15- November 19 Rugby League World Cup England
- October 17- November 14 Cricket Men’s T20 World Cup Australia
November Movember and Road Safety Month
- November 4 Deepavali (also known as Diwali), Festival of Lights
- November 21-December 18 Football FIFA World Cup, Qatar
ExCeL London played host last week to HRC, the industry event formerly known as Hotelympia. Billed as the UK’s most prestigious and largest event for the foodservice and hospitality industry, HRC was split into four exhibitions: The Professional Kitchen Show; The Foodservice Show; Interiors and Tabletop Show and Hospitality Tech Show.
All four offer industry professionals the opportunity to meet with a wide range of leading suppliers. This gives the chance to test, taste and source new products and business services to drive their business forward.
There was plenty going on over the three days: the UK Coffee in Good Spirits Championship (UKCiGS) and UK Brewers Cup Championship (UKBrCC), the World Food Innovation Awards (a celebration of innovation and excellence across every category of the global food industry), and the Hospitality Jobs UK Conference.
Unique to the show is The HRC Buyers Club, the UK’s only dedicated hosted buyer scheme for the foodservice and hospitality industry. The Club is only accessible to specifiers and procurement professionals from leading restaurants, hotels and catering businesses. They were able to test, taste and trial the latest product innovations. Exclusive networking and educational opportunities were also available.
The International Salon Culinaire is the UK’s largest and most prestigious chef competition programme with four competition categories: Live Theatre, Salon Display, Skills Theatre and Sugarcraft. There were more than 100 different competitions taking place. The Salon Live Theatre was a great attraction. This year it was dragged into the 21st century with every station having state-of-the-art equipment including a combination oven and induction pads for the benefit of the talented chefs. The competition programme incorporated a huge variety of classes for chefs of all levels (apprentices, students and those new to competitions). The sugar-craft section hosted a range of different competitions attracting entries in a wide variety of styles and themes.
The Vision Stage offered talks, discussions and interviews from influencers and industry-leading speakers on everything concerning the food, drink and hospitality industries.
Topics ranged from employing a homeless person or ex-offender and the role of culture as a game changer when recruiting. There were also informative talks on the Brexit effect, looking at the impact Brexit is set to have on employment and immigration law.
The Covered Market
The Covered Market is aimed at chefs, F&B purchasers and restaurateurs. It enabled visitors to meet local, independent raw ingredient suppliers to gain an understanding into how their produce can help transform menus.
It covered artisanal producers across six specialist categories: fresh fish, dairy, fresh produce, bakery, butchery and herbs, spices and pulses.
Finally, TechX at HRC gave a fascinating insight into technology’s role in sustainability for the foodservice industry, how tech reduces wastage and delivers transparency.
Information included using AI and big data to improve the customer journey and the benefit of harnessing social media as well as exploring the tech available to source new staff and fill gaps at short notice.
Olympia London played host last week to the only dedicated show for the pub industry, PUB20. The two days of the event brought together more than 200 innovative suppliers; 60 experts of the industry speaking across 30 talks and the latest food, drink and technology trends.
The first day of PUB20 saw a number of talks, all pertinent to the future of the pub industry. There were talks on the design of pubs, how to entice customers in and make them comfortable. This included an exclusive look at Harp Interiors’ at-show design masterpiece, the PUB Theatre, which demonstrated the top design trends to engage the next generation. The talks reflected the industry’s determination to combat the problems it faces and present positive solutions.
Social Media and Experiential Drinks
Social media was another subject covered; with a debate about the advantages of social media, asking questions such as whether Instagram or Facebook are the best platform for pubs. The session provided inspiration and a clear understanding of how to create effective content, grow brand awareness and engage customers. Similar talks included advice on photographing drinks and placing them on the right media to attract customers.
Much was made of the dichotomy between alcohol and non alcohol drinkers. Club Soda DrinkX offered solutions for appropriate products to bring people together socially, rather than separate them based on alcohol. Experiential beverages are one of the key drivers behind the growth of the low and no market. The advice here is on “immersive, multi-sensory, premium, customisable serves which bring theatre and new rituals to excite modern consumers”.
Food in Pubs
RATIONAL contributed with a talk about the right equipment and how it can play a key role in delivering delicious pub grub in a timely manner to maximise any chef’s multitasking ability. Food featured strongly at the show, with the rise of the meat-free cuisine a hot topic. In a cooking demonstration, chef Neil Rankin showed how plant-based burgers can showcase the same skill and attention to detail as those containing meat; whilst being kinder on the profit margins as well as the environment.
There was a big focus on catering in pubs for flexitarians, those who do eat meat but are looking to reduce their consumption of meat. This group now make up 68% of UK diners, leading to diners looking to try something new while eating out. 78% of consumers think food quality contributes the most to the dining experience. And expectations of food quality has again risen in 2019. The show suggested Grilling Cheese as a solution to help address the balance between profitability and quality.
Of course, no PUB20 show would be complete without the great Sausage Roll Off. Here past winners returned to compete, create, roll and bake their own take on the sausage roll. The show returns in 2021 promising to be even bigger and better.
The Restaurant Show; where else can you find hundreds of suppliers all in one place and at the same time, enjoy two other exhibitions?
The Restaurant Show at Olympia in London last week featured the Bar & Pub Show and Catering Equipment Expo. They have become the ultimate destination for the hospitality industry with regard to innovations, services and suppliers.
This year brought together some of the industry’s biggest names to address the most significant issues around culinary trends, technology and employee engagement.
Gamification in Restaurants
There were plenty of sessions to engage visitors with some key current trends revealed and investigated at the Restaurant Show. This included gamification. The ‘True Players’ session revealed how Starbucks and itsu, inspire and engage staff through gamification and analytics to promote customer experience, staff retention and sales.
Another session focused on the influence of Generation Z and Millennials who currently represent a significant part of the workforce. An expert panel discussed thinking differently about culture in the workplace. It showcased approaches from sports and psychotherapy that can help create a hard-working and trustworthy workforce. Technological advances also featured heavily at the show. There were sessions on how to harness the power of voice technology for frictionless service amongst others.
Alongside the many culinary demonstrations were examples of innovations, including JenPak Ltd’s new eco-friendly range of crockery which is made from recycled sugarcane, or Bagasse. FSG Tableware Ltd exhibited its reusable to go cups made from coffee waste.
On the cuisine front, Biff’s showcased its indulgent plant-based burgers and ‘wingz’, and its signature and innovative crispy fried jackfruit. In addition, Elisa-Foodexhibited its 100% whole wheat, spelt, quinoa gluten-free, organic and vegan pizza bases and pizzas.
Sustainability is always at the core of the Restaurant Show. Once again, the organisers partnered with FareShare, the UK’s largest food redistribution charity. At the end of the show, FareShare conducted a surplus food collection service for all exhibitors. This prevented unnecessary food and drink going to waste, giving all suppliers the chance to donate their excess products to feed people in need.
Catering Equipment Expo and Bar & Pub Show
CEE featured expert advice on tabletop, back-of-house and heavy equipment as well as technical demonstrations and cost-saving seminars from leading experts and exclusive product launches from leading brands.
The Bar & Pub Show, now in its third year was extremely well attended with a focus on the evolution, diversification and adaption to changing consumer behaviour. There was a programme of live events at Bar & Pub Hub. Exhibitors ranged from the UK mainland’s most northern distillery Dunnet’s Bay to the bottle glass to sand crusher. The latter claims to solve a bar’s recycling storage needs.
lunch! returned to London’s ExCel last week to the delights of food retailers, food-to-go operators, café and coffee shop buyers and owners, travel and leisure caterers.
The line-up of the show included 62 speakers appearing in 36 Keynote Theatre sessions, and more than 400 exhibitors.
This is a record number of exhibitors. They showcased a huge range of products and services; from ingredients to kitchen equipment and counter displays, food and drink to packaging, payment and business services.
One of the highlights of lunch! is the Innovation Challenge award. Where this year, a record 110 competed with many of these innovations enjoying their official trade launch at the show. The products competing for a much-coveted gold Innovation Challenge Award were showcased in the Innovation Challenge Gallery. lunch! visitors chose the award finalists by voting for their favourites on opening day.
A significant part of the show was set aside for plant-based and ‘meat-free’ innovations. This catered for café, coffee shop, food-to-go operators and retailers looking to cater to the thriving vegan and flexitarian market. According to Marketing Week, last year, the UK launched more vegan products than any other nation. This made it the country’s fastest growing culinary trend of 2018 with a market worth of £310m. Approximately 22 million people now claim to be flexitarian and one in eight Britons choose to be vegetarian or vegan. To reflect this, 52% of exhibitors at lunch! offered vegan or vegetarian alternatives.
Sustainability in Catering
Sustainability was another key theme. As some of foodservice’s biggest consumers of single-use packaging and disposables; coffee shop and food-to-go operators have been making huge strides to reduce their environmental impact. The Sustainability Panel addressed these issues with keynote speakers and included some of the top names in the industry; Ollie Rosevear, Head of Environment at Costa Coffee, Martyn Clover, Head of Food at Tortilla, Jim Winship, Director of The British Sandwich & Food To Go Association, and host Martin Kersh, Chairman of the Foodservice Packaging Association (FPA).
The Panel also addressed contemporary issues such as tackling food waste, increasing food redistribution, reducing energy and water consumption, more recycling and reusing (packaging, uniforms, furniture etc), looking to alternative food sources, and encouraging behavioural change.
Hannah Squirrell, Customer Director at Greggs said: “the ‘Blue Planet effect’ has driven customer awareness of the environmental impact of their consumption choices to a whole new level. We are proud to support national environmental initiatives, including Surfers Against Sewage Beach and River Clean Series, and are committed to doing our bit to protect the health of the planet.”
For reusable alternatives, visitors were able to see innovations such as the Ecocoffee Cup created with natural fibres made from bamboo waste material sourced from chopstick production. Similarly, Berrington Spring Water’s Aluminium Refill Water Bottle launched in June has tripled sales projections.
Lunch! is a great show to keep tabs on recent innovations and trends after a long summer. One for all catering businesses to put on the diary for 2020.
Rugby players and supporters love food and drink. And with the Rugby World Cup about to begin in Japan comes the opportunity for originality for caterers of all kinds.
Homebound supporters not only want to enjoy the games with a beer; but can also be tempted by finer dining as well as the more traditional delights.
When one thinks of rugby forwards, the delicacy and fine detail shown by Phil Vickery and Martin Bayfield on Masterchef isn’t the first thought. But given the importance of food in their training, it’s perhaps not surprising.
Food Glorious Food
As far as food goes, Japan is taking the competition very seriously. Rugby players have a regimented approach to their diet in order to keep themselves fighting fit and at the top of their performance levels. According to a number of top coaches, protein is vital to develop and maintain muscle mass. Some coaches insist that the players consume a daily amount of 2.5g of protein per kilo of body weight. This includes eggs, dairy, beef, turkey, chicken and fish, most of which are abundant in Japan.
Many adhere to four meals a day. An example would be porridge and poached eggs for breakfast; sweet potato, vegetables and salmon fillets; steak skewers with roasted root vegetables and coconut rice for a post-training meal; and a prawn or chicken stir fry for dinner.
In the 24 hours before a match players should consume high-carb meals based around slower-digesting carbs such as potatoes, rice, sweet potatoes and oats. These are complemented with sweeter sources such as fruit and smoothies. Japan’s Yaki udon will be especially popular, as the dish is thick and chewy noodles, made from wheat flour. Yaki soba uses the thinner soba noodles made from buckwheat flour.
The Japanese national delicacy, sushi, fits well into a rugby player’s diet as does a lot of everyday Japanese food. It can be beneficial from a fuelling and recovery perspective due to increased intakes of nutrients such as omega-3 and electrolytes. Fish, stir fries and shellfish will feature heavily in menu choices as will the meat selection such as Wagyu prime cut Japanese beef. The meat fat has a very low melting point so it can literally melt in your mouth. Rumour has it that the animals are fed beer and massaged with sake.
The England team however, might be short on condiments. Supplies of tomato ketchup and mayonnaise have supposedly been sent ahead because their favourite condiments are scarce and expensive in Japan.
Japan has very good news for beer drinkers. Major Japanese sports keep spectators lubricated with vendors who patrol the stands dispensing beer into cups. These are called Uriko and they are crucial to meet the demand for beer. When Australia visited in 2017, bars were drunk dry before kick-off! So to ensure no embarrassment for the official sponsors, Heineken, the Japanese Heineken brewery has increased production by 80%.
One thing is clear, food plays an important part in the rugby world and with each country bringing their own nutritionists and food advisors, the right diet in Japan (a balance between East and West cuisine) may well go a long way in confirming the eventual winner.
The Rugby World Cup Final is on 2 November at the Nissan Stadium in Yokohama; when the winner of the 20 competitor countries will be crowned. So plenty of time for catering businesses to work out their own game-plan to benefit.
The Speciality & Fine Food Fair celebrated a landmark birthday last week and the show provided a special 20th anniversary edition at Olympia, London. The event held between 1 and 3 September attracted over 10,000 visitors, food producers, exhibitors, speakers and VIPs.
The Fair has always had an excellent reputation as an environment to reach out and make connections with existing or potential new partners and customers. As a result, The Speciality & Fine Food Fair is eagerly anticipated by those involved in artisan and speciality produce. These include independent retailers, chefs, delicatessens, hoteliers, importers, restaurateurs, distributors and wholesalers. Each are given the unique opportunity to source, network and get up to date with the latest trends.
2019 saw nine Welsh artisan food and drink companies exhibiting under the Food & Drink Wales banner. The country has a long established status at the show for innovation and this year was no different. Halen Môn, the Anglesey Sea Salt Company launched DIY Brine kits for Christmas poultry. While Daioni Organic showcased its coffee range with 100% Fairtrade single-origin organic Arabica coffee beans from Mexico.
South Caernarfon Creameries featured its new handcrafted range of cheeses. These include Dragon Cavern Aged Cheddar with Penderyn Whiskey and Dragon Welsh Slate Cavern Aged Cheddar. The Parsnipship showcased its full range of vegetarian and vegan produce such as Glamorgan Crumble, stilton and spinach potato cake and tandoori mash-up.
The Welsh Government supported the nine companies to attend Speciality & Fine Food Fair in the dedicated Cymru/Wales Pavilion.
Seminars and Features
Elsewhere at the Fair, the Food for Thought speaker programme featured successful entrepreneurs and industry experts. Their topics covered sustainability, the reduction of food waste, customisation, plant-based food, fermentation and Made in Great Britain.
The Savour the Flavour live demonstration kitchen created dishes inspired by products from the show. The Fair’s portfolio director, Soraya Gadelrab commented: “Kitchens are so vibrant. It’s all about the taste and visual appeal of dishes so we’re delighted to translate this directly at the fair through the live demo kitchen…the Food for Thought programme offers an unrivalled insight into the latest trends set to influence menus, from fine to casual dining”.
In recognition of the expanding success of the booming drinks market, the Drinks Cabinet returned for its second year. This features luxury small and large batch spirits, beers, ales, wines and ciders, as well as the burgeoning low- and no-mixers and soft drinks sectors.
The Discovery Zone enabled visitors to find innovative brands created in the past three years. It included everything from antipasti to oils, seasonings, cheese and charcuterie, dairy and dairy alternatives and fish and seafood.
The Shop of the Year competition had a stand. It offers small independent retailers the opportunity to shine, with five main categories, namely delicatessen and grocer; specialist cheese shop; farmer owned farm shop; food hall; and specialist food or drink shop. There is also a Newcomer Award. Entries close on September 20th. So if you missed the Fair, there’s still time to enter the Awards to celebrate your success and generate more interest.
The beauty of the UK is that regardless of the weather, there is always somewhere to go and something to do.
With the recent deluges sweeping the country, the NEC in Birmingham had the perfect solution: the Summer Good Food Show. Recognised as the “biggest summer food festival to hit the Midlands” the show opened on 13 June. It was packed with food lovers’ delights, from demonstrations to exhibitors to taster sessions and expert advice and tuition from some of the UK’s top chefs.
The Big Kitchen has always been the highlight of the Show and this year it did not disappoint. Some of the very best celebrity chefs and guests cooked up delights live on stage. Lotte Duncan presented Taste of Italy, with offerings from Tom Kerridge, James Martin, Raymond Blanc, Tom Kerridge, Nadiya Hussain, Ainsley Harriot and the marvellous pairing of Mary Berry and Alan Titchmarsh.
Exhibitors turned out in their hundreds to tempt the flow of Show visitors with delicious, innovative and healthy produce. There was a huge selection of artisan producers and over in the Producers Village, there was a smattering of almost every food type from bread and cheese, savoury sausage rolls to luxury sweets.
Pop up Restaurant
Of great interest was the BBC Good Food Pop-Up Restaurant. This offered a sit-down meal of two or three courses. These were inspired by some of the most popular seasonal dishes from www.bbcgoodfood.com. The event was extraordinarily popular. Hardly surprising when you see the menu: charred asparagus, smoked salmon, shrimps and rye crumbs; followed by cumin-roasted rump of lamb, crushed Jersey royals, shallot petals, caper and mint dressing; or fish pie with smoked haddock, king prawns and salmon, crunchy cheddar mash and steamed greens.
But it wasn’t only food and drink that visitors were interested in this year. The BDA Dietitian Drop In Clinic was very well attended. The Association of British Dietitians were on hand to give advice on diagnosing and treating diet and nutrition problems.
The Skills School was a sell-out. Classes ranged from making and decorating fondant fancies, preparing the perfect sushi and learning Zwilling knife skills. Lexus played host to the Lunch Clubs at the Show this year. It worked with Michelin-starred chefs Michel Roux Jr, Tom Kerridge, Tommy Banks and Emily Roux to present dishes inspired by their cooking style and recipes.
Finally, for those exhausted by the demonstrations, sampling and treats, visitors made their way to the BBC Gardener’s World Live. Here they could stroll among the plants and enjoy the gardens, all included in the price of this year’s ticket.
The Women’s World Cup is underway which gives us something to watch while the UK slowly drowns in the worst June weather in decades. The host country, France, is home over the next few weeks to 24 teams from six confederations with 17 matches scheduled to be played.
2019 is the eighth edition of the FIFA Women’s World Cup, with France winning the right to host the event for the first time. Matches are being played in nine cities across France.
The United States enters the competition as defending champions and firm favourites. Scotland, Chile, Jamaica and South Africa are making their Women’s World Cup debuts. Other teams include France, United States, Germany, England, Canada, Australia, Netherlands, Japan, Sweden, Brazil, Spain, Norway, South Korea, China PR, Italy, New Zealand, Argentina, Nigeria and Cameroon.
If you were wondering, the emblem mimics the shape of the World Cup trophy football surrounded by eight decorative shards of light. This symbolises the eighth edition of the Women’s World Cup. Ettie is the mascot. According to FIFA she is “a young chicken with a passion for life and football…the daughter of Footix, the official mascot of the 1998 FIFA World Cup in France.” How charming to see such a family-oriented tournament.
So what are the talking points of the Women’s World Cup so far? A 13-goal fiasco from the United States team have sent fans into a frenzy. The Americans celebrated every goal with expected exuberance, adding on a fair few minutes to the end of the game. With this historic win over Thailand, the USA squad has taken the record for the biggest winning margin in a World Cup. That was previously held by Germany, who beat Argentina 11-0 in 2007.
Although as we go to press the World Cup virgins (Chile, Jamaica, Scotland and South Africa) have racked up nil points so far. But they are all performing well and are proving the theme of the World Cup slogan – Dare to Shine. And the attendance has been excellent throughout all of the venues, with the Netherlands fans seemingly the most avid. Their orange dominates the colour scene in the host French cities. Over 30,000 Netherlands fans packed PSV’s stadium against Australia.
Players to watch out for include Nikita Parris from England. Head coach, Phil Neville, claims that she could develop into one of the world’s best players. Parris scored the opening goal of England’s Women’s World Cup campaign in their 2-1 win over Scotland on Sunday. She was the Women’s Super League’s all-time top scorer last season with Manchester City before moving to European champions Lyon.
The competition concludes on 9 July 2019 where the winners will take the biggest prize in women’s football. And with the viewing figures for the Women’s World Cup, eight times that of men’s cricket, there must be an opportunity for catering businesses.