It’s been a busy week in the food world: the final of the Great British Bake-off saw a new champion, with a creation that included working windmill sails made out of sugar!
And there was the Restaurant Show 2014, held at London’s Earl’s Court 2 from 6-8 October 2014. This annual event caters for everyone working in restaurants, hotels, dining pubs and catering companies in the UK.
Alongside the 350+ exhibitors, there were plenty of other events to keep the visitor excited, including speeches and seminars at The Centre Stage, The Competition Theatre, National Chef of the Year and Young National Chef of the Year 2014 and the staging of the first UK Sugar Championships, Junior Trophy, where young competitors had five hours only to create a winning sugar sculpture.
Great New Ideas
There was also The Restaurant Show’s Great New Ideas (TRSGNI), where visitors voted on such delights as edible bubbles, bread with a 30-day shelf life and a new indoor plant growing system.
Among the many keynote speeches that were staged throughout the event, were Balancing the Art of Service and Technology: The Art of Pastry featuring Hideko Kawa, the multi-award winning former head pastry chef at The Fat Duck; Parma Perfection with Valentina Harris; and Ending the Talent Drain debate.
With 76% of exhibitors agreeing that exhibiting at The Restaurant Show is important for their business, and 79% of visitors seeing it as important for them to be there for business purposes, this was a must-attend event, attracting visitors from foodservice owners, chefs and decision makers from the mid to top-tier restaurant and catering sectors.
The Restaurant Show has long been recognised as a solid and respected platform to engage with the foodservice industry, allowing companies to launch new products and services and raise awareness of brands and current issues.
But of course, the aim of a good show is to highlight areas that are equally important as new products and new culinary creations. Cooking equipment also featured heavily at the show, an issue that AC Services (Southern) takes very seriously. The company is one of the top service providers for world leading oven manufacturer Rational
http://www.rational-online.com/en/home/index.php and strongly advocates the 5 Senses range of combi ovens as perfect for the restaurant market.
“A restaurant or any public eating place has to have an oven that is more than fit for purpose,
” comments Managing Director at AC Services, Helen Hagger.
“Additionally, they must also have back-up maintenance support, such as our company readily available should anything go wrong. A restaurant cannot afford to close due to a faulty oven.
Published Date: 14th October 2014
Category: Blog, Events, News
Tags: Restaurant, Show report