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6th-
8th October, Earls Court 2
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With the
noticeable rise of ethnic cuisine in the UK, The Restaurant Show
2008, which is this year celebrating its 20th anniversary, is placing
a large focus on its influence in the restaurant industry. With
renowned chefs Atul Kochhar and Cyrus Todiwala paving the way, the UK
is set to see an increased rise in quality ethnic cuisine, in
particular Indian cuisine, using seasonal ingredients. In 2006 the
estimated value of the Indian food market stood at £493.8
million. Cyrus Todiwala's Café Spice Namasté will be
one of 2 on-site restaurants at The Restaurant Show, joining the
Pascal Proyart's One-O-One. A wide range of exhibitors will also be
featuring ethnic ingredients and wares. |
Indian
flavours are slowly becoming incorporated into the wider food
repertoire with gastro pubs offering some Indian-inspired dishes, as
well as Indian spices and herbs being used in traditional cuisines.
There has been a wealth of new ethnic flavours launched into
restaurants as well as in retailers, including Malaysian, Japanese,
Korean and Thai, so competition for the 'ethnic food' pound has grown
more intense. Mintel forecasts that the UK Indian foods market will
grow by an estimated 6% to reach a value of £524.6 million at
current prices by 2011. The Restaurant Show is the perfect forum to
collect ideas for ethnic offerings as well as to build on existing
suppliers and ideas.
For over two
thirds of consumers (half the population) Indian food is a popular
meal equally consumed at home, as a takeaway or in a restaurant -
this shows a new level of comfort with Indian food for the British
public. Almost half of consumers eat Indian food at least every two
weeks, with a quarter consuming it more frequently, once a week or
more. Cyrus Todiwala puts this down to the fact that the British
public has gradually been getting more discerning with its eating
habits. He believes that with the increasing sophistication of the
British palate, more authentic and regional variations of Indian
cuisine will be served in the near future.
Cyrus also
believes that the public's perception of Indian and pan-Asian cuisine
is cheap & cheerful, that there is a misconception that all Asian
food is greasy, unhealthy and simply too hot. It is clear that
consistent development in higher standards will eventually rightfully
change this perception. Evidence shows that cheap-end ethnic
restaurants are now changing over to establishments that offer a fine
dining experience. According to Cyrus, Japanese cuisine is still in
its infancy in this country, along with Vietnamese. He thinks that
both cuisines will gain more market share over the coming years and
that Japanese food must become more accessible to all people as
currently it is seen as a rather exclusive option which should not be
the case.
The British
population is already eating ethnic foods on a regular basis and this
is the largest growth sector within hospitality at the moment. It is
set to grow. The British public is consuming ethnic cuisines so
frequently that some are even considered part of the Great British Offering.
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Innovative
and award winning Piper Heidsieck Champagne have broken with
tradition, and have launched a creative and refreshing new way to
drink champagne &ldots;.. over ice. Served in striking red goblet
style glasses, Piper Piscine is THE way to drink champagne this
summer - extravagant, classy and innovative. For those looking for an
added twist enjoy a Piper Piscine Bols Cocktail, Champagne on Ice
with an extra ingredient: Crème de Cassis, Raspberry,
Cointreau, Lychee or elderflower. Piper Piscine has been drunk so far
this year at exclusive events at the Tatler Summer Party, Ascot and
this weekend was served in the VIP area at the Big Chill festival.
The drink can also be easily made and served at all house and garden parties.
Piper
Piscine, a cocktail made of brut bubbly served on champagne
ice-cubes, was originally served to Mediterranean jet-setters during
the Cannes Film Festival in 2006. It has relaunched this summer
across the UK, Purists may turn their nose up at the notion of adding
ice cubes to a champagne, but in a Piscine, the ice-cubes are made of
frozen Cuvée Brut, so your bubbles won't be diluted.
http://www.therestaurantshow.co.uk/
for more details |
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