Posted on Thursday 05 September 2019
It's only a matter of weeks until the doors open to The Restaurant Show and behind the scenes we're all busy preparing for our Catering Equipment Expo which is an exciting part of the show. We'll be bringing you our ‘Trend Set' innovations programme to showcase the latest trends in the presentation of food and drink from around the world.
The Restaurant Show is a real highlight in our industry calendar, and we are proud to be involved in many aspects of it. It provides us with the perfect opportunity to be inspired by those working in all areas of hospitality whilst picking up new tips and insights from the incredible line-up of stage speakers. To help you get the most from your visit we've put together a handy list of things you must-see when you visit the show.
Northern restaurants and bars are growing at more than double the rate of those in London and northern cities are dominating hospitality league tables. On day two of the show, Stefan Chomka will meet the inspirational people driving the boost. This panel includes Mark Birchall from Moor Hall which came out on top in the National Restaurant Awards as well as Neil Bentinck, chef owner from Skosh and Stosie Madi, chef patron at The Parkers Arms. These panellists will be exploring how struggling casual dining chains can provide fresh opportunities for smart and ambitious independents.
The Kikkoman Masters final takes place on the opening day and this is always an exciting competition to watch. It offers an amazing prize with a week-long trip to Japan for the winner. This year, entrants are required to devise a creative starter and main course for four guests within just 90 minutes. The starter must be vegetarian and the main course fish or meat using Kikkoman Naturally Brewed Soy Sauce as integral to the dish. Judging the final will be Brian Turner CBE; David Mulcahy from the Craft Guild of Chefs; Adam Handling at Frog by Adam Handling; Mark Edwards from Nobu, Simon Hulstone who is the Chef/Owner of The Elephant in Torquay, Pip Lacey from Hicce, Bing-yu Lee of Kikkoman UK and last year's winner, Fergus Wilford from Gravetye Manor. Through CCS, we are proud to sponsor the jackets for this exciting competition and will be glued to the competition theatre to see who takes the title.
Within the Catering Equipment Expo, on stand UE50, you will be able to learn more about the Recycled Plastic Bottle Jackets from Continental Chef Supplies (CCS). These are part of our Chefs Against Plastic Waste campaign and they have been creating lots of discussion amongst chefs throughout the year.
Joining The Restaurant Show speaker line-up for the first time is Chloe Combi, a world leading expert on Generation Z and the author of a book that defined and put Generation Z on the map: ‘Generation Z: Their Voices, Their Lives.' Chloe has written for a host of national press and is a sought-out speaker, consultant and futurist who advises government, brands and think-tanks on what the future looks like. Visitors to the show are bound to feel inspired after gaining insight and discovering the thinking and behaviours of Generation Z to drive sales.
One of the highlights of The Restaurant Show is always the final of National Chef of the Year. This year is set to be no exception with ten talented chefs ready to battle it out to take the most sought-after title in the UK culinary scene. As headline sponsor, we've arranged for an amazing prize for the top three chefs. They will get to enjoy a once in a lifetime trip to Lebanon in May 2020 exploring the culture, stunning scenery, history and the country's capital of Beirut. No Lockhart prize trip would be right without ensuring all the chefs get to enjoy Lebanese cuisine at some of the finest restaurants. Lebanon truly is the jewel in the crown when it comes to Middle Eastern eating.
By visiting The Restaurant Show you can be one of the first to see and touch our newest products. We'll be launching a new range of Rafters modular buffet ware. This stunning range is perfect for those chefs looking to take their food presentation to the next level. You can also get your hands on the newest products in the Artisan range for beautiful presentation. It's a popular range amongst some of the UK's most talented chefs. This includes George Blogg who showcased this range when he joined us at our London Innovation Centre.
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First dish from @gravetyemanor #georgeblogg... Gravetye Celeriac cooked over charcoal. Cows curd celeriac ash, citrus & hazelnut. Presented on @bunzllockhart Creme Esprit Coupe Plate. #instatakeover #chef #ncoty #chefs #chefsofinstagram #cheflife #instaquotes #innovation #londoncatering
Another competition that draws in the crowd is the final of the Compass Chef of the Year. There are three rounds to this event which takes place on the final day of the show with apprentice, junior and senior levels. Finalists in the junior and senior competition will be creating dishes recognising British produce whilst reflecting current food trends and health and wellbeing. In the apprentice chef round, finalists will go head to head to create a single main course dish in just 40 minutes.
Visitors to Catering Equipment Expo will also be able to enjoy exclusive offers when they spend over £100 including 20% off light equipment orders and 10% off heavy equipment. Make sure you visit the Lockhart Catering Equipment enquiry desk on Stand UE40 to place your order. These offers will only be available the week of the show so it's the perfect time for you to take advantage of some money-saving for your business.
Tension is already building for the UK selection for the Bocuse d'Or which is being hosted at The Restaurant Show for the first time. The winning chef will go forward to compete in the European heats of the Bocuse d'Or, due to take place in June 2020. He or she will also have the opportunity to complete a funded stage in a highly respected British or European restaurant. To impress the judges, the chefs will have to demonstrate an understanding of the unique style of the Bocuse d'Or in the three-hour 45 minute cook off. Finalists for this exciting competition are:-
• Ian Musgrave, sous chef at The Ritz London and British Culinary Federation Chef of the Year 2018
• Luke Selby, Great British Menu winner 2019, Roux Scholar 2017 and National Chef of the Year 2018
• Robert Sussex from 1 More London Place and National Chef of the Year 2019 semi-finalist
• Ruth Hansom, head chef at Pomona in London, Young National Chef of the Year winner 2017 and The Royal Academy of Culinary Arts Michael Bourdin Scholar 2016.
With Generation Z and millennials now making up a significant part of the workforce, the culture has changed, but have you adapted? Current statistics show that over nine in ten millennials don't expect to stay in their jobs for the next two years. So, if you're failing to engage them, you could risk losing talent. On Tuesday 1st October, The Restaurant Show will bring together an expert panel to discuss thinking differently about culture in the workplace. Featuring a 2 x Olympian and several successful hospitality businesses, the panel will showcase approaches from sports and psychotherapy that can help create a hard-working, trusting and happy workforce ready to boost your bottom line.
Registration is already open for the show and it's worth completing your badge in advance to save you time on the door. We'd also recommend planning your visit in advance so you don't miss a session that will really help your business as well as ensuring you make the most of your time at the show.