Key details
When: 10am-5pm daily Monday 6 October to Wednesday 8 October 2014
Where: Earls Court 2 Exhibition Centre, Warwick Road, London SW5 9TA
Tube: West Brompton (District line and National Rail)
Twitter: @Restaurant Show
Facebook: RestaurantShowUK
Free registration: www.therestaurantshow.co.uk
Overview
Across three buzzy October days at west London’s Earls Court 2, this year’s Restaurant Show features more than 350 suppliers, fresh produce and product-tasting, including international street food; stimulating discussions alongside essential practicalities such as EPoS and furniture; riveting live demonstrations and high-profile competitions for chefs.
Coming to The Restaurant Show is a necessity, according to Albert Roux. This crisp affirmation from the revered chef and food consultant – who opened London’s first Michelin-starred restaurant, Le Gavroche, in 1967 – sets the tone for the quality participants can expect at the event that has become known as the definitive platform for the restaurant and foodservice markets to meet annually in the UK.
Networking opportunity
The Restaurant Show focuses equally on people and business, presenting a highly popular annual gathering where those in the industry can enjoy celebrating success, learning from each other and looking forward together and individually. Visitors, suppliers and competitors recognise the three-day event as an ideal place to catch up with colleagues, clients and friends, gain information and inspiration from experts, while meeting new faces and talents to look out for throughout the year – and at the next Restaurant Show.
Feedback from 80% of previous visitors confirms the annual show as an excellent opportunity to source new products and services.
CENTRE STAGE
Lively demonstrations and discussions
Aimed at surprising, inspiring and engaging diverse audiences, culinary demonstrations, premier competitions and astute seminars highlight key industry trends, progressive ideas and exceptional talents. From passionate pastry-making to expert wine selection, you’ll find a topic relevant to your business development.
This year’s line-up includes two-Michelin-starred Tom Kerridge (left), of the multi-award-winning Hand and Flowers in Marlow, Bucks, who is currently negotiating to open a second pub nearby, based on an all-day dining concept, and Gastropub Chef of the Year 2014 Josh Eggleton, Michelin-starred chef-owner of the Pony & Trap, in Chew Magna, Somerset, whose fish café business is due to open as part of his Salt & Malt tearoom at Chew Stoke near Bristol next summer.
Local sourcing and provenance are key to keeping customers satisfied: Clare Smyth, chef-patron at Restaurant Gordon Ramsay, uses some of Scotland’s finest coastal fare for her seafood dish, while Theo Randall, chef-patron at Theo Randall at the InterContinental focuses on rustic Italian cuisine using authentic seasonal ingredients.
Bread, pastry and dessert-making features experts such as Richard Bertinet, baker and owner of Bertinet Bakery and The Bertinet Kitchen, encouraging you to incorporate quality bread-making into your kitchen repertoire. Hideko Kawa, multi-award-winning ex-pastry chef at The Fat Duck, will demonstrate her skills, while pastry chef at the two Michelin-starred Greenhouse Joakim Prat crafts desserts with a contemporary twist.
Business Insights – daily discussion sessions
OpenTable will run daily Business Insights sessions where visitors can hear agenda-setting debates led by an expert panel who will get to the heart of the key issues in today’s restaurant industry. Allegra Foodservice will also uncover key trends including how food pleasure-seekers are driving a theme of premiumised informality for the market.
COMPETITION THEATRE
This year’s national competitions include:
National Chef of the Year
Running since 1972, this is one of the UK's most respected and sought-after culinary titles, awarding the crème de la crème of the chef community. It has helped launch the careers of some of the industry’s most celebrated chefs, many of whom have received Michelin stars. Past winners include Gordon Ramsay, Mark Sargeant and most recently, Hayden Groves.
Young National Chef of the Year
Eight chefs aged 18-23 participate in this final, organised by the Craft Guild of Chefs in partnership with Knorr. Competitors must pay particular attention to authenticity, sourcing, seasonality, timing and wastage in creating well thought-out menus offering maximum flavour, texture, balance and style.
Compass Apprentice, Junior and Senior Chef of the Year
Upcoming talent combines with the best of British produce, including champion apprentices creating top duck dishes in 40 minutes.
First UK Sugar Championship Junior trophy
Hand-picked competitors are challenged to create their artistic sugar sculpture in just five hours.