great, but it's really beneficial being face to face with people and just conversing - because you're not just talking business. You talk about life first, product second."
Andy Swanson of Zenith Hygiene and Diversey said it was "absolutely fantastic" to be out meeting people again, "just socialising and getting back to how things were."
"I can't remember talking too much about work today, we've just had a good network, chewing the fat about the last year, the food was fantastic."
"Dropped a few business cards - that's why we're here - and hopefully the guys will be open to receiving some calls from me in the near future."
Sam Karle, head chef at The Dakota Hotel, said it was "really great to meet some fantastic chefs from around [Manchester], with you guys, new suppliers and definitely got some leads for progressing the business looking forward."
He said that the format of the networking lunches "is more personal" than cold calls, adding that it's "not pushy sales but have a chat, do they work for you, can they help you out and help you improve what you're already doing."
Darren Goodwin of INN Ideas Ltd. said the event was "brilliant."
"Restaurants are about hospitality and that's what it's been about today, we've really enjoyed it."
The way sponsors rotate tables throughout the meal means that chefs get to talk to them all, and Darren said this was good, "because they identify if you're interested in it all and feed off that."
Asked if he would recommend attending the event to other chefs, he said: "absolutely."
"They're fun, they're informative and you definitely get some lead time."
Sarah Hayward, head chef at The Bull and Bear, said: "It's been amazing. It's been really fun and it's been nice to put such a cool menu together, where it's got loads of favourites, generally very crowd-pleasing - especially when you're trying to feed fifteen chefs."
As the first lunch without facemasks, she said: "it's nice to bring it all back, to feel more back to normal and a bit more at home."
Even from behind the pass, she said, "it's nice to be able to meet other chefs, because chefs work all the time so it's nice to be able to catch up with each other."
"I've met people here today that I've never spoken to before, and being a chef is like a little family, everyone gets on well with each other and it's nice to have connections in different parts. It's been good fun, it's been great."
