I think it was a good event."
"We explained a lot of what we do, that it's not just about garnish, it's something that we use to cook and give flavour and texture to food. It's more than that."
John Pollock said he hadn't known what to expect from the event and that he was pleasantly surprised.
"I don't know much about Anna, but having eaten at Michelin star restaurants, the food here was better all-round. Instead of it just being a few dishes, every dish was spot on."
"I met each of the suppliers in there, I've used their products through some of the suppliers and now I know that I can reach them directly, I know where to get them."
"In terms of the meat, I know that they [Udale] can come everywhere, it's quite good to see suppliers do different stuff for a change."
Meanwhile, Maria Udale said: "It was fantastic. The food was amazing, really liked the setting and the chef was great."
She said she enjoyed the chance to speak to all of the chefs as sponsors switched tables throughout the meal.
"It was definitely constructive for us to have been here, I thought it was really well done."
Executive chef of Grazing Catering, Robbie Lorraine, said: "I thought it was a fantastic event, I really liked the restaurant, I thought Anna was amazing, her story was brilliant, her personality was fantastic and all of the food was phenomenal."
"Great event, I'm really glad I took the time out to come along to meet you all, to meet some new chefs. The suppliers were brilliant, I knew a couple of them but I got to meet some new ones as well which was good, it's always good to have those connections."
Asked if he would prefer to meet suppliers in a different setting, he said: "No. I prefer it like this because it's not so aggressive. It's very relaxed, it's very informal and they're here to enjoy the experience as well."
"Unfortunately sometimes when you meet different vendors, they just ram it down your throat; it wasn't like that at all. I didn't feel at any point intimidated and I didn't feel pressured into having to pursue it any further."
