8-9 March saw The Hotel and Catering Show 2016 take place at Bournemouth International Centre. Under new management this year with Hale Events, the Hotel and Catering Show featured a host of innovative products, food and drink product tastings, and the latest news from the industry. Visitors came from far and wide: food service and hospitality staff, caterers, cafés, guest houses, hotels and restaurants to holiday parks, takeaways and pubs. There was an excellent representation also from retail outlets including delicatessens, farm shops and supermarkets as well as tourist attractions, independent stores, and schools, colleges and hospitals. There was a plethora of events to keep everyone interested. The Demo Kitchen was particularly well attended, with leading chefs serving up their favourite signature dishes and local produce on display at the Artisan Producers feature. However, watching the mixologists in action in the unambiguously named Liquid Hall was a treat for all. The show was billed as a place where “the Southern hospitality community comes together to do business, network and learn” and it did not disappoint. The Demo kitchen, sponsored by Menu Dorset and Flaming Peaches saw some big names mixed with up-and-coming culinary hopefuls. World of Zing founder Pritesh Mody demonstrated the allure of spices in a masterclass that paired them with game meat, whereas students from Bournemouth and Poole College demonstrated their larder skills and finished dishes. Matt Davey, a Michelin award-winning chef whose clients include Madonna and Gordon Ramsay showed off his skills with the creation of street food from his 1950’s Citroen H-Van. And for the financially minded, David Marshall of Bournemouth University discussed the profitability potential of catering, with the calculations/numbers behind the menu, product procurement and menu development.