As the UK’s largest foodservice and hospitality event, Hotelympia 2016 has managed to excel once again in its four-day show which took place last week.
The event was a must for anyone involved not only in the food side of the catering industry but those involved in management, design and technology. And there was plenty to see, hear, taste and smell!
The show’s marketing promised to “deliver innovation and networking opportunities for exhibitors and visitors that can’t be found anywhere else on this scale” and from the feedback from both visitors and exhibitors alike, it did not disappoint.
One of the highlights of the four-day event was the International Salon Culinaire chef competition programme, incorporating over 80 classes in four categories of competition to showcase the skills and talent within the industry. The categories were Live Theatre, Skills Theatre, Senior Salon Display and Junior Salon Display. All threw up amazing talent and smorgesbord of innovative culinary ideas.
La Parade des Chefs
Two teams of chefs competed every day to create a three-course lunch for show attendees for up to 100 covers. Glass panels allowed the visitors to see the stars at work and on Monday, there was a special evening service prepared by two teams from the Culinary Ability Awards
The Live Theatre offered some interesting concepts, such as Grab and Go Dough Ball Challenge, Hospital Chefs Team Event, the Tabasco Street Food Challenge 2016, Duo of Duck Dishes and the Master Chefs of Great Britain Challenge.
The Staff Canteen Live – Skillery involved some of the UK’s best chefs demonstrating their expertise, with the live cookery live streamed in real time direct onto The Staff Canteen YouTube channel.
In addition the seminars tackled topics that were relevant and topical such as the Benefit of Food Waste Recycling from ReFood, which collects plate scrapings, offcuts and spoilt produce from businesses nationwide, and by recycling, turns unwanted waste into renewable energy – enough to power 25,000 homes across the country.
There were also talks on landfill alternatives and anaerobic digestion. The Speciality and Health Pavilion was a huge attraction for anyone wanting more information and advice on recent allergen laws and increased knowledge on free-from foods.
Hotelympia 2016 was been rightfully heralded as “the destination event for chefs, hoteliers, restaurateurs, publicans and catering operators”. There are few exhibitions that offer such a range of issues, from catering equipment, drink products, food products including health, speciality and artisan products, waste solutions and services, hospitality career related products and services, to indoor and outdoor furniture and bathroom and spa products as well as hospitality technology solutions.
Here at AC Services (Southern) we are delighted to see Hotelympia 2016 providing a showcase for the catering industry to be truly proud.