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IFE09,
15 - 18 March 2009, ExCeL, London
It
is a challenging time for the UK's foodservice industry: the economy
has faltered, and consequently consumer spending has decreased to an
all-time low. Now is the time when everyone from independent fine
dining restaurants to large contract caterers needs to focus on
innovation in order to differentiate themselves from the competition.
Similarly, sourcing alternative cost-effective ingredients will help
operators to reduce menu costs during the current economic climate.
However, it is crucial businesses aren't too cautious when it comes
to investing their time and money - decisions on spend should not be
made on the initial financial outlay, but on the return on investment
they can deliver.
Good
exhibitions provide a time and cost effective investment and this
year's IFE09 offers an unrivalled opportunity to source new and
innovative products from 1,200 suppliers from around the world.
During the economic downturn, it has never been more important to
enthuse customers with a wide range of good value, but exciting
products in order to retain business. No other show in the UK
delivers as many national and international buyers to the UK, many of
whom will be new contacts for exhibitors. With so many opportunities
at the show, the real question food service operators need to ask
themselves is not 'can we afford the time to attend IFE09?', but
rather 'can we afford not to?'
Innovation
For Everyone
The
organisers behind IFE, the UK's largest and most respected food
trade event, are committed to ensuring this year's event will be a
true showcase of serious, unrivalled ground-breaking innovation. Take
a look for yourself, when the doors open on 15 - 18 March 2009 at
ExCeL in London.
But
how do they plan to deliver it? What exactly will make IFE09 any
different from any other food and drink trade show or indeed any of
the past IFE events? It is the best product sourcing opportunity in
the UK in 2009 in terms of time and cost efficiency, covering 15
different product sections and catering for the needs of all
foodservice professionals. Foodservice operators can take advantage
of the Speciality Food from Britain section which will showcase some
of the best and most innovative regional and artisan produce from
around the UK adding a valuable point of difference to menus. For
those wanting to add an international flavour to their menus, Walk
the World will provide a platform for new and exciting global produce
from over 40 countries and the opportunity to meet suppliers that are
new to international exhibiting.
Foodservice
Focus
IFE's
foodservice side accounts for nearly one third of the show and
should not be underestimated by anyone serious about sourcing new
food and drink products for foodservice. In 2007, the event attracted
some of the world's most senior foodservice representatives from the
likes of Avenance, Brakes, Compass, as well as delegates from hotels
and restaurants such as Marriott International, Novotel and Gordon
Ramsay Holdings, all looking to source products and do business. This
year, visitors from this sector of the food industry will be treated
to a brand new feature created specifically for them.
The
Skillery, run in association with the Craft Guild of Chefs and
sponsored by Silver Hill Foods, will feature a live cookery
demonstration area incorporating the latest and most innovative new
flavour trends, menu designs and cutting edge cooking styles.
Designed to attract chefs, restaurateurs, hoteliers, cost sector
caterers and the major foodservice operators and give them a
seriously 'up-close-and-personal' insight into the latest
developments in foodservice, the attraction will feature top names
from across the industry on two concurrent programmes. These will be
themed in-line with the most up-to-the-minute trends driving business
in the foodservice sector and are likely to cover cost-reduction,
menu design, health, sustainability and provenance to name a few.
One
kitchen will be hosted by the Craft Guild of Chefs and will feature
a compelling demonstration programme carried our by well-renowned
professional chefs. Based on research carried out by the Guild into
current foodservice industry trends, the programme will focus on hot
topics of most relevance to visitors and, to avoid The Skillery from
becoming 'just another cooking demonstration', the organisers plan to
make it as innovation-led, targeted and relevant to the foodservice
visitor demographic as possible. The second kitchen, hosted by the
event organisers, Fresh RM, will be dedicated to companies
exhibiting, enabling visitors to see featured products brought to life.
In
addition to The Skillery, visitors can visit hundreds of stands
featuring foodservice products, a large number of which have already
signed-up promising new product launches. And with innovation the
name of the game at this year's show, naturally there is a lot of
creativity to shout about.
And
The Condiment Company is just one of the foodservice players that
has already signed-up to this year's event. Manufacturers of high
quality mayonnaises, sauces and dressings, the company works with its
own in-house chefs to provide anything from recipe development,
production and filling, to labelling, packaging and dispatch. Joining
them is Calder Foods (Manufacturing) Ltd. The company's unique range
of over 100 standard and bespoke sandwich fillings including chicken
and chorizo, honey chilli chicken and beef and mushroom melt for the
catering industry will be available on stand.
Bisioprogetti
SPA will also be introducing it's new turn and grate cheese grater
for extra hard, hard, and semi hard cheese, which enables the user to
obtain grated powder, shreds, wafers, shaves or petals of cheese. It
can be used with a whole host of different cheeses including Grana,
Parmesan, Romano, Cheddar, Emmental, Edam, Gouda, Maasdam,
Mozzarella, Provolone and Feta.
DeliSante,
a unique, premium quality, chilled food and drink brand that
specialises in all the things found at the local delicatessen will be
exhibiting its range of savoury baked goods, organic smoothies, ready
meals and salads as well as chilled products. Cook Trading Ltd will
also be introducing its extensive range of over 70 different frozen
meals, prepared using the same techniques and ingredients that a cook
would use at home to the foodservice market at IFE09.
Delamere
Dairy, the speciality dairy company and UK's leading producer of
goats' milk products will be showcasing a broad range of specialist
dairy products at IFE09, with exciting new products in both the
goats' and speciality cows' milk sectors, the company is keen to
build on its established track record of bringing new dairy products
to the market.
On
a sweeter note, frozen Alphonso Mango Slices/Chunks will be
exhibiting its naturally ripened Alphonso variety of Indian mangoes
sourced from Ratnagiri and Bulsar regions of Maharashtra. The
versatility of the frozen mangoes can be used in many different ways
to suit industrial and commercial business needs.
Innovation
Live
Also
new for the show this year, is Innovation Live - in association with
Mintel - which will be a main focal point for IFE09. Mintel's Global
new Product Development Team will source the products from across the
globe rather than from exhibiting companies, providing a genuine
slice of the world's most innovative products and a unique feature
not seen at any other event. Delegates will leave Innovation Live
with practical information to assist in sourcing cutting-edge
products that can provide new business and growth opportunities.
IFE09
is set to attract over 1,200 food and drink suppliers including
approximately 600 from outside the UK, all bringing a host of the
worlds most innovative and new products. By attracting the right mix
of visitors and exhibitors, the event looks set to continue its reign
as the leading UK food and drink trade show for many years to come,
IFE is the largest event of its kind in the UK and as such shouldn't
be missed.
To
register for FREE entry, visit www.ife.co.uk.
Come
cook with me at IFE09
IFE09
has just announced the eclectic and exciting line up for its brand
new show feature, The Skillery, run in association with the Craft
Guild of Chefs.
Sponsored
by Silver Hill Foods, The Skillery will be located between Food on
the Move and Bakery in the South Hall and will host demonstrations
from top chefs, focussing on ways to make your business more
competitive and efficient in the economic downturn. Designed to
attract chefs, restaurateurs, hoteliers, cost sector caterers and
major foodservice operators and give them a seriously
'up-close-and-personal' insight into the latest developments in
foodservice, the attraction will feature top names from across the
industry in two concurrent programmes.
One
kitchen will be hosted by the Craft Guild of Chefs and will feature
a compelling demonstration programme carried out by well-renowned
professional chefs. Based on research carried out by the Guild into
current foodservice industry trends, the programme will focus on hot
topics of most relevance to visitors and, to avoid the 'Skillery'
from becoming 'just another cooking demonstration', the organisers
have made it as innovation-led, targeted and relevant to the
foodservice visitor demographic as possible.
The
second kitchen, hosted by the event organisers, Fresh RM, will be
dedicated to companies exhibiting, enabling visitors to see featured
products brought to life. All of the prime cooking and refrigeration
equipment is supplied by Enodis.
The
line up includes Simon Hulstone, the chef at The Elephant Bar and
Restaurant and Knorr National Chef of the Year, who will be sharing
the secrets of his dishes that he competed with at the Bocuse d'Or in
January 2009.
Brian
Turner CBE will be taking a trip down memory lane by producing
traditional, 'home-cooked' foods with a twist while Mathew
Shropshall, Food Development Chef and Consultant, will be teaming up
with Professor Simon Watt to put the traditional British dessert
under the microscope to discover ways to recreate them cost
effectively, to help fight the credit crunch.
Ben
Bartlett, Britain's Best BBQer, will be talking about how themed
promotions can increase footfall and profits, focussing on how to do
it innovatively and inexpensively in the current climate. Cyrus
Todiwala, chef and proprietor of renowned Café Spice Namaste,
will be exploring how to use economically-friendly cuts of meat to
recreate Indian classics. Details of the packed schedule can be found at http://www.ife.co.uk/theskillery.
In
addition to The Skillery, visitors can visit hundreds of stands
featuring foodservice products, a large number of which have already
signed-up promising new product launches. And with innovation the
name of the game at this year's show, naturally there is a lot of
creativity to shout about.
The
Craft Guild of Chefs is the largest UK chefs association with
members worldwide in foodservice and hospitality, from students and
trainees to top management working everywhere from Michelin starred
restaurants to school catering divisions.
IFE09
will take place on 15-18 March 2009 at ExCeL in London. For further
information about visiting, visit www.ife.co.uk.
THE
SKILLERY TIMETABLE
Sunday,
March 15
12.15-1pm
Innovations in Grab 'n' Go foods
Ian
Nottage, Chef Director, Leathams
1.30-2.15pm
Traditional British desserts under the microscope
Matt
Shropshall, food development chef and Professor Simon Watt
2.45-3.30pm
Menu Promotions to increase your footfall
Ben
Bartlett, Britain's Best BBQer
Monday,
March 16
11-11.45am
Sous Vide - What's good for the customer and good for you
Dr
Sandra Stringer, Senior Research Scientist, Institute of Food
Research and Svetlana Rodgers, Professor of Food, Hospitality and
Culinary Arts, University of Brighton
12.15-1pm
World-class aspirations
Simon
Hulstone, chef/proprietor, The Elephant Bar & Restaurant and
Knorr National Chef of the Year 2008
1.30-2.15pm
Healthy Eating Ideas
Andy
Aston, executive chef, Restaurant Associates
2.45-3.30pm
Working with the farmer
Steve
Munkley, executive chef, Royal Garden Hotel, London
3.50-4.35pm
Utilising all cuts of meat in Indian cuisine
Cyrus
Todiwala, chef/proprietor, Café Spice Namaste
Tuesday,
March 17
11-11.45am
Creating award winning individual style
Lee
Cash, director, Peach Pub Company and Sam Cowley, head chef, The Almanack
12.15-1pm
Credit crunch meals using sustainable fish
Nick
Vadis, UK executive chef, Compass UK and Ireland, chairman Craft
Guild of Chefs
1.30-2.15pm
Rob's Foodmap of Britain
Rob
Kirby, chef director and chef, Lexington Catering
2.45-3.30pm
Home-grown comfort
Angela
Gray, TV chef, broadcaster and food writer
3.50-4.35pm
5 star food experiences using 5 senses!
John
Feeney, culinary director, Griffiths Laboratories, The Food Architects
Wednesday,
March
11-11.45am
Hotpots, stews and cobblers&ldots; just like mum cooked!
Brian
Turner, CBE, chef / restauranteur
12.15-1pm
Managing food intolerances and allergies in a corporate environment
Chris
Basten, executive chef, Marriott County Hall, London
1.30-2.15pm
Feeding the troops on a budget
Rob
Kennedy, executive chef, Royal Military Academy, Sandhurst
2.45-3.30pm
Feeding kids and meeting nutritional standards
Matt
Owens, Zuidman and Bob Brown, Sodexo
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