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Visitor
statistics from this year's Speciality & Fine Food Fair reached
over 6,000 (12% increase from last year) indicating that people are
opting for better quality, carefully sourced and speciality food.
At this years'
Fair there was a significant representation of visitors from the
catering and retail sectors, as well as wholesale and distribution.
Delicatessen owners, chefs and restaurateurs were also present to
feast their eyes on the wonderful produce available. While remaining
a niche event, visitors to The Speciality & Fine Food Fair were
able to see international specialist food and drink, with the large
representations from Spain, Australia and America.
Over 500
producers exhibited exceptional food and drink products from the UK
and around the world, with more than 135 of these companies
exhibiting for the first time. The event received support from a
number of top chefs, restaurateurs and food journalists including
Giancarlo Caldesi (chef, restaurateur and star of BBC2's Return to
Tuscany) and Duncan Ackery from Tate Catering and Glynn Christian,
author of Real Flavours.
Paul
MacDonald, Exhibition Director of The Speciality and Fine Food Fair
says: 'Consumer interest in the quality of food and drink and
awareness of issues such as traceability and regionality is at an all
time high. As a result the Speciality & Fine Food Fair has gone
from strength to strength. The 2006 Fair featured our largest number
of exhibitors ever. Over 500 producers took up 2 floors at London's
Olympia, offering regional delicacies and local specialities,
products made from traditional family recipes and a range of food and
drink. Live demonstrations took place in the Fine Food Forum and
practical business advice was offered in the new Small Business Forum
combined to provide the perfect event for the Speciality and Fine
Food Sector'.
There were
plenty of exciting new products to be seen as Kieron Haycock of Fresh
RM comments: 'Now we are seeing a much more diverse range of foods
available. There are more delis than ever before, restaurant menus
are detailing the source of the ingredients in their dishes,
consumers are looking to support local producers and smaller stores,
farmers markets are growing in number and popularity and even the
major multiple retailers are beginning to look at sourcing locally
and stocking their shelves with gourmet ranges.'
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