18 
Feb

The Source Trade Show 2020 Report

Source Trade Show Logo 2020

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.

Published Date: 18th February 2020
Category: Blog, Catering Business, Local food, News
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