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Location: Excel London
Dates: 29th Feb – 3rd Mar 2016
Hotelympia is the UK's largest exhibition for foodservice and hospitality. Running every two years, it's the ultimate platform for exhibitors and visitors to meet in a business-focused environment, covering food and drink, catering equipment, interiors, bathroom & spa, tabletop, careers and technology.
The Staff Canteen will bring the UK finest Chefs to The Staff Canteen Live Innovations Theatre.
French Fine Chocolate Manufacturer at the service of Gastronomy Professionals
French bread, patisserie and pastry producer. Supplier to leading hotels, restaurants, retailers and cafes.
From schools to pubs, full service restaurants to hotels and QSR, we are the caterer's choice for potato products, premium fries and favourites such as onion rings and hash browns. Visit our website or follow us on Twitter @avikouk for recipe inspiration, cooking tips, insight and advice for menu success.
Geographically, Norway is one long coastline. So it’s no surprise that we’re a fishing nation. It’s in our genes after all; plenty of our fathers and their fathers before them made their living at sea, and as children we grow up eating it. At the Norwegian Seafood Council, our job is to tell this story – and why we are one of the world’s biggest and most sustainable producers of seafood.
Part of the world's leading international dairy group, Lactalis Professional offer a wide variety of products from leading global brands Galbani and Président , alongside local brands such as Rachel’s and Lubborn. With their product range and expertise they can assist operators in maximising their dairy offering across foodservice sectors.
Are you a confident young chef, under 23, and ready to show off your skills and boost your career prospects?
Created by chefs, for chefs, Essential Cuisine's range of premium, British-made stocks, jus, gravy, demi-glace and glaces provides kitchens with the peace of mind that their dishes will always shine, giving chefs the ability to do more with less, and the time and confidence to be more creative.
ResDiary is an online reservation system, built by experts, to help you manage your restaurant effectively and efficiently. Not only will it deliver full service, yield and table management, but it will also help build your customer database and online profile.
NO RESERVATION TRANSACTION FEES EVER!
Enjoyment through Perfection with Franke Coffee Systems and a New Generation of Coffee Equipment and now the Bkon brewer.
A Capsule System, The A200 and A600 range with touch screen technology and of course our infamous FoamMaster range that produces the highest quality selection of hot beverages that not even a trained Barista can compete with. Wonderful touch screen capabilities that need to be viewed to fully understand the power of simplicity.
The Wega traditional coffee machines have also been added the UK portfolio.
Two way Telemetry and all supported by our own national service structure.
The Craft Guild of Chefs is delighted to announce that the National Chef of the Year 2016 is now open for entry.
The competition is open to all ethnicities of chef, male or female, from all sectors of the industry. The deadline for entry is Friday April 10.
The National Chef of the Year was established in 1972 and winning has helped establish the careers of its winners which include Gordon Ramsay, David Everitt-Matthias, Mark Sargeant, Steve Love, Simon Hulstone and Hrishikesh Desai.
Philadelphia is an extremely versatile ingredient that lends itself to hundreds of different savoury and sweet dishes, from cheesecakes to canapes or terrines.
Steelite International is a world-leading manufacturer and supplier of award winning, inspirational tabletop ranges for the international hospitality industry.
Delicious, bespoke, TRUEfoods: Thirty years in the making
Passion lies at the very heart of our established, chef-run business; we see it in our kitchen every day and you’ll discover it, too, when you cook with our delicious stocks, gravies, terrines and jus.
Our collection is created using trusted culinary principles. We have been simmering for over three decades, and now it has earned us a place on the menus of some of the country’s finest kitchens in restaurants, hotels, ships and leisure and sporting venues.
Each stock, sauce, jus, pate, terrine and pie we produce here in our kitchens deliver consistently on flavour and quality.
Offer your customers a quality, flavoursome starter with any one of beautifully crafted terrines, pates or pies. Michelin-starred chefs, along with hotel chains the world over, regularly buy our products and our food offers a luxurious dining experience, every time.
Representing the interests of chefs and promoting an understanding, appreciation and advancement of the art of cookery and the science of food, is the aim of The Craft Guild of Chefs.
Wild Atlantic Prawns Chef Education programme is a collaborative initative from Royal Greenland (www.royalgreenland.com) and the Association of Seafood Producers (www.seafoodproducers.org) supported by the Province of Newfoundland and Labrador.
It is designed to provide Chefs, Trainee Chefs and those studying Hospitality Management subjects an introduction to Wild Atlantic Prawns. The suite of lessons will cover:
what are Wild Atlantic Prawns, where do they come from, how are they processed;
how to prepare and serve Wild Atlantic Prawns including classic dishes reinvented, perfect pairings and the best use of Wild Atlantic Prawns; consumer insight into how consumers buy and choose shellfish and ways in which you can attract new customers and maximise return from Wild Atlantic Prawn based dishes; nutritional benefits, provenance and sustainability and the best way to communicate on-menu.
The experts in professional dairy craft, Kerrymaid offers a wide range of quality products created with the professional chef and busy kitchen in mind
Westlands has developed into the UK’s largest commercial growers of cut micro leaf and speciality produce. With a range of produce unrivalled in quality, consistency and diversity.
Our philosophy is simple; to grow speciality fresh produce using methods that continually enhance quality whilst surprising and delighting customers.
Growing this way allows us to do something new and different every day, amazing customers with our lateral thinking and constantly developing ranges of products. However, none of this is possible without the dedication of the team at Westlands, they love a challenge and all the products we grow are produced with innovation, inspiration, amazing tastes and flavours.
Working closely with quality focused chefs, food service businesses, retail customers – who all demand novel, original and modern fresh produce products, our sole aim is to provide great tasting innovation!
Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product.
The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best.
The history of this King of Cheeses dates back to at least 1200AD and today, Parmigiano Reggiano is still handmade by small artisan dairies with the same care and dedication that was shown 800 years ago.
Established in 1929 Ritter Courivaud is now one of the leading fine food distributors to the top sec...
The Federation of Quebec Maple Syrup Producers (FPAQ)
Every spring, Quebec’s approximately 13,500 maple syrup producers set to work to proudly produce what many now call “Quebec’s liquid gold.”
Quebec maple syrup is a pure, natural, and authentic product that contains no coloring or additives. The quality of Quebec’s maple syrup is guaranteed thanks to a rigorous inspection system unlike any other in the world.
Quebec maple syrup producers are proud to contribute $600 million to the province’s economy each year and create the equivalent of 10,000 full-time jobs, mainly in the regions.