Tag Archives: Show report
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.
Billed as the biggest and best trade show in the South West for the food and drink sector; the Source Trade Show 2020 took place last week at Westpoint in Exeter.
Here visitors sampled speciality foods and quality drinks and were inspired by ideas for hospitality and corporate entertainment. More than 200 exhibitors gathered from far and wide with 45 first-time exhibitors. It’s not just local produce on offer. Exhibitors also included innovative cooking equipment, venue furniture and the latest EPoS systems as well as advanced business services.
Among the new exhibitors were BeeWraps. This is a natural way to wrap food without the fear of any toxins leaching into the food. With zero waste, and made from 100% cotton, beeswax, pine rosin and a touch of jojoba oil; the wraps are ideal where plastic is usually used, for instance, sandwiches, fruit, cheese, fresh bread. They are also reusable.
Drink and Be Merry
For those who enjoy a little tipple, British Mûre Liqueurs exhibited small batch liqueurs from the winner of the UK Masterchef, Mat Follas. Their liqueurs on offer included Just Blackberry, Blackberry Gin, Marmalade Whisky, Roast Coffee and Rum and Properly Bitter Lemon. All of the products are made with no artificial colours or preservatives with minimum sugars used.
Still with the alcohol, Deck Chair Gin was on display with its award-winning smooth, light and refreshing 3D London Dry Gin. This is created in the heart of the English Riviera. It is crafted with seven botanicals using pure Dartmoor spring water, sweet on the tongue with a refreshing zesty orange finish. The gin is created in small batches using traditional methods and modern technology.
Cocktails All Round
New for 2020, Cocktails and Charcuterie went down a storm. Obviously, a collaboration between Somerset Charcuterie and Ginjar, the feature offered innovative flavour pairings between award-winning charcuterie and refreshingly twisted gin. Participants enjoyed pairings such as air-dried duck with burnt orange gin; black pepper salami and burnt orange gin and fennel salami with rhubarb and ginger gin.
Not Just Drink
The Innovation Kitchen brought together a variety of inspiring chefs and passionate artisans. The South West Chef of the Year winners demonstrated their winning dishes amongst other features. The programme included talks on food allergies and intolerances with Richard Valder, owner of @Angela’s in Exeter. As a small restaurant it can be tricky adapting menus to suit lots of specific dietary needs. Richard shared some of his tried-and-tested methods.
There were also demonstrations from Jim Fisher, head chef and co-owner of Exeter Cookery School. He served up a range of techniques to simplify breakfast. This included tips and tricks on how to serve the perfect poached egg time after time. He also demonstrated how to plan and produce the perfect picnic.
Ash Hamilton of The Curious Kitchen explained how to handle vegans, vegetarians and allergies; and how he creates an atmosphere that welcomes all kinds of eaters. His menu includes a whole host of fantastic dishes that focus on local, high-quality ingredients first and foremost.
The Source Trade Show 2020 demonstrated the great opportunities to learn from others in the South West on how to stay abreast of current trends.
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 Birmingham NEC played host to the latest BBC Good Food Show Winter from 28 November to 1 December 2019. Hugely popular and one of the most attended shows at the venue, the show was a triumph for exhibitors and visitors.
As usual, the Good Food Show presented a huge range of activities, from the Big Kitchen and Festive Kitchen to the BBC Good Food Stage and BBC Good Food Workshop. Visitors enjoyed the Travelsphere presents: A Taste of Italy & Croatia; CAMRA’s Great British Beer Experience and La Cuisine de Maille Tasting Theatre. While the new QVC Kitchen, featured host Katy Pullinger demonstrating top tips and hacks for mastering Christmas Day lunch. Real inspiration for perfecting the ultimate seasonal desserts and party food.
Food demonstrations from the country’s favourite chefs took place every day. These featured Rosie Birkett, Tom Kerridge, Rick Stein, Michel Roux Jr, Nadiya Hussain, the Hairy Bikers, Ainsley Harriot and Mary Berry.
There were many innovative products showcased at the show, with Symphonia Gin making a big noise. Scientist Dr Ulrich Dyer distils his award winning gin in his County Tyrone distillery. The winner of the Irish Gin of the Year 2019 title, Symphonia No 1 Dry Gin was also awarded a silver medal in the prestigious International Wine and Spirits Competition awards and got two stars in the Great Taste Awards.
Staying with the Emerald Isle, Irish Black Butter has also received a number of awards and went down a treat at the Good Food Show. Irish Black Butter was thought up by Alastair Bell. He comes from Portrush and put together the innovative use of Armagh Bramley apples, cider, brandy and spices. Vegan and vegetarian friendly, the product is also free from dairy and wheat. The new Irish Black Butter Peanut Spread is a brand new product featuring peanuts.
The Pished Fish booze infused smoked salmon selection was chosen as one of the Food Champions at the show. Described as a “fillet of salmon that has been cured with high quality alcohol and botanicals and smoked in small batches over wood” the company offers the most diverse range of flavours. These range from Aquavit cured smoked Scottish salmon with beetroot, star anise and juniper berries to Augustus Gloop smoked salmon cured with blueberries and raspberry vodka. There is also one called the Designated Driver, with no booze, just cherry and juniper wood smoke
For those visitors who like their food spicy, Mr Vikki’s passion for Indian food and culture has over thirty products. While the company has won over 110 awards. From XXX Hot Chilli Jam to garlic pickle and Hell Hot Habanero and King Naga; Mr Vikkis also presents a Scotch Bonnet Fudge, not for the faint-hearted.
The BBC Good Food Show Winter yet again raised interesting ideas. It will return to the same venue in the summer.
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.
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.
Yet again, the NEC surpassed all expectations with its five-in-one show, the Farm Shop and Deli Show 2019, incorporating Foodex, Food and Drink Expo, The Ingredients Show and the National Convenience Show. The event took place from 8 to 10 April. It returned for its ninth year as the sector’s leading event for delicatessens, garden centres, farm shops, restaurants, food halls, bakeries and butcheries.
This year saw more than 450 suppliers exhibiting. These encompassed all core food categories and contemporary trend categories; including candles, stationery, furniture and home goods, together with equipment, labelling and packaging.
2019 placed heavy emphasis on healthy and natural produce with exhibitors showcasing their products in the ‘Healthy & Natural’ area. There were plenty of natural, vegan-friendly snacks on display for this year’s hot trend.
Back by popular demand, the Show featured the British Baker’s Britain’s Best Loaf 2019. Over 150 bakers entered in a range of categories, including Best Sourdough, Best Wholegrain and Best Gluten Free Loaf. The overall winner was a wholemeal sourdough created by East Sussex’s Poppyseed Bakery.
The Dragon’s Pantry slot saw competitors presenting their best new product ideas in a 15-minute pitch in. The reward for successful pitchers was winning professional advice on the best route to market.
Of course, the renowned Farm Shop & Deli Awards were eagerly awaited. Back for their sixth year, they recognise the very best independent retailers. There were 12 category winners: baker, butcher, cheesemonger, delicatessen, farm shop large retailer of the year, farm shop small retailer of the year, fishmonger, food hall, greengrocer, local shop or village store, newcomer of the year and online business of the year. Overall winner was Cannon Hall Farm Shop from Barnsley.
The Farm Shop & Deli Show 2019 Live stage witnessed a host of industry leaders sharing their thoughts and experience. These ranged from ethical eating, the rise of gin and tapping into the healthy appetite for the wellness market. Top of the bill was the ‘Plastic to palm oil’ discussion addressing consumers’ current eco-worries. The ‘Healthier beer’ discussion was another popular talk. This gave insight into the importance of burgeoning brews from gluten free to zero alcohol.
At the National Convenience Show, the Retailer Hub hosted a number of sessions including a discussion on ‘Success after Brexit: What’s next for food and grocery’. This highlighted the risks posed to the sector in a post-Brexit reality.
Farm Shop & Deli Show 2019 Commercial Director Mat Rose said: “The ongoing trend for artisan produce, provenance and entrepreneurial innovation has not slowed down in recent years and we are delighted to bring the Farm Shop & Deli Show back in 2019 to provide a platform for all the exciting companies and retailers who have devoted their careers to this sector.
Next year’s show is already recruiting; so if you want to exhibit or book tickets for the event, register your interest here.
17-20 March saw more than 27,000 visitors travelling to ExCeL London for The International Food & Drink Event (IFE) 2019. Over 1,350 drink and food brands were exhibited. Many new products showcased including healthy ketchup, meat-free burgers and charcoal infused beverages. Talking Trends and Tasting Trends were self explanatory sections of the show. The Hub provided a networking space for visitors and exhibitors and played host to the Festival of Food and Drink.
Brexit negotiations were on most people’s minds. There were plenty of discussions on the implications of Brexit; in particular, the import and export of food and drink produce. Key seminars from The Food and Drink Exporters Association and The Food and Drink Federation debated the core issues. Their key message to the sector is to focus on the need to protect the quality, diversity and range of food and beverages produced in the UK.
Improving Sustainability in Food and Drink
Sustainability was a theme high on the agenda. More than 50% of food and drink companies revealed that their biggest challenge regarding sustainability was the task of reducing their dependency on single-use plastic. The Campden BRI Conference focused on this theme with a debate on Sustainable Packaging: smart choices and shelf-life testing.
The environmental impact of the use of single use plastics in food and drink is a huge issue. Retailers and food manufacturers are committing to make the move to sustainable packaging wherever possible. But this needs to be done without compromising the safety and quality of food.
Speakers from many industries including academia and industry schemes talked on many topics. These included sustainable packaging options to maintain shelf life of foods; reframing the plastics debate: a use phase approach; the effect of shelf life extension on household waste; the case of packaged fresh foods; and the idea of packaging design for end of life.
One of the seminars explained how to make informed choices on plastics and waste. It increased understanding of waste management infrastructure and how the packaging supply chain can work together to increase packaging reuse or recycling. Experts from organisations such as Defra, WRAP, the Packaging Collective and the Soil Association, took part.
As part of the sustainable theme, IFE partnered with City Harvest to redistribute food surplus from exhibitors at the end of the day. This resulted in the equivalent of five million meals delivered to 66 projects within London.
Soraya Gadelrab, Event Director, said: “As one of the biggest international food and drink events, IFE has to live up to high expectations and this year certainly delivered. The 2019 event was truly the best yet with boundary-pushing products being introduced to the market from a wide-range of innovative exhibitors; thought-provoking and insight-driven debates and presentations.”
IFE certainly gave us food for thought at AC Services.
Why bother attending other shows when the Source Show 2019 offered “everything a food or hospitality business could want” all in one place! The show was held at the Westpoint venue in Exeter from 6 to 7 February. As the South West’s largest show of its kind, it has expanded by 35% over the past two years.
Source Show 2019 offered a range of products and services, from produce to furniture and innovative equipment as well as this year’s kitchen design trends and the most advanced business services. Visitors and exhibitors flocked to the show, not only from the South West, but from other parts of the UK and internationally.
The Source Show 2019 gave visitors the opportunity to discover quality local products with fascinating provenance stories and to meet passionate producers and knowledgeable suppliers face-to-face. This year was no disappointment with a spread of comparative tastings, networking opportunities and inspirational experiences; and a fair few new faces on the exhibition market.
The Newcomers’ area showcased new companies from the South West that have never exhibited at a trade show before. Exmoor Distillery is a small family run distillery located in the Somerset countryside. Here all products are distilled, bottled, labelled and distributed including the premium quality Northmoor Gin first launched in July 2018.
Just Desserts is an independent rural business delivering artisan cakes and slices to cafes, delicatessens, farm shops and outdoor caterers throughout Somerset and Devon. It uses organic flours, free range eggs and locally sourced ingredients.
The Wholesome Baker produces luxury, light and tasty pastries from a Master Baker with 35 years experience. There is the option of ready baked or ready to bake with all products freshly frozen to encapsulate the flavours. New for 2019 are gluten, sugar free and vegan product options.
Recipes for success were served up in the Demo Kitchen with advice, inspiration and culinary innovation on display. Students mingled with experts to create some mouth-watering menus. These included Cornish hake, celeriac and apple with a Somerset cider sauce from Sophie Kennard, South West Student/Apprentice Chef of the Year at Devon & Exeter College and The Swan, Bampton.
Overall South West Chef of the Year and South West Professional Chef of the Year, Tim Kendall countered this with a dish of duck with blackberry, celeriac and endive and John Dory, Jerusalem artichoke, jasmine and sorrel. There were also multiple talks, demonstrations and tastings of the nation’s favourite tipple, gin, as well as a pasty crimping competition and a butchery masterclass.
Next year’s show is already scheduled for 6-7 Feb 2020 and if this year is anything to go by, it will be a roaring success and bigger and better than ever before. For details on exhibiting and visiting, visit the Source Show website.