The halls of Olympia were filled with visitors last week when the doors opened for the Speciality and Fine Food Fair 2015. Now a well-established annual event in the food lovers’ calendar, over 800 artisan food and drink exhibitors showcased products, with numerous food innovations introduced for the first time.
These include a new range of ready-to-finish, restaurant-quality risottos from Morso Foods, ready in only seven minutes. Gluten-free, there are three flavours: risotto with mushrooms, with fresh Portobello mushrooms, garlic, rosemary and red wine; risotto with pancetta and fennel, with fresh fennel, fennel seeds and rosemary; and risotto with prawns and leeks, with tiger prawns, a touch of chilli and tarragon.
Also new is a product range from Pack’d. Sweet Virtues health conscious food comes in flavours such as maqui berry, yerba maté and lemon, and white tea and peppermint. Green Lady introduced what the company calls “the first ever sparkling tea beverage in the UK – a delicious, en vogue non-alcoholic drink . . . a sparkling infusion of green tea, carob fruit, nutmeg and a splash of rose oil.”
My particular favourite comes from a new company, The Art of Curry where the King Korma, Royal Dopiaza, Queen Bhuna and Raging Raja traditional Moghul and Nawabi Indian cooking sauces were unleashed onto eager Olympia visitors.
Finally, look out for a new range of cocktails from Köld Cocktails packaged in a single-serve pouch for a perfectly refreshing cocktail every time. So if you fancy a frozen cosmopolitan, frozen mojito or frozen lychee martini, you know where to get one!
But the highlight of the show for some was the Speciality Chocolate Fair, the showcase of luxury and gourmet chocolate. Here you could find Dreamy Chocolate Hippos from Baru NV, Bombay Mix Chocolate bars, Nankatai semolina biscuits and Bombay Mixes with chocolate and orange from Duke of Delhi.
And no respectable chocolate showcasing event would be complete without a contribution from The Gourmet Chocolate Pizza Company who are based in Nottingham.
The Speciality & Fine Food Fair proved that the food industry is as open to innovation and new product development as it always has been and at AC Services (Southern), we support all trade shows as they allow the industry the opportunity to liaise with the public and other suppliers.
“The introduction of new products and new cooking techniques is always exciting,” comments Helen Hagger, MD of AC Services. “The food industry is constantly evolving and we attend shows such as the Speciality and Fine Food Fair to keep up to date with the latest innovations. For help with the best cooking methods when using their Rational ovens, we always refer customers to Tim Calvert the Rational Oven’s Regional Development Chef. Or to the series of events he runs locally.”