Hotelympia 2014: a taste of the future
Innovation in technology, design and products is at the heart of this year's Hotelympia hospitality and foodservice show
At the end of April the UK's largest hospitality show opens its doors for four days of demonstrations, discussions and deals.
Now held in the spring and with a four-day format, the Hotelympia show brings together leading industry lights through its speaker programme. There will also be culinary competitions in the Salon Culinaire, along with hundreds of exhibitors of catering equipment, food and drink, tableware and technology.
Toby Wand, managing director at event organiser Fresh Montgomery, says: "The Hotelympia show makers can offer a warm hospitality welcome and help tailor the show journey."
Among other attractions will be the main stage, where Caterer and Hotelkeeper managing editor Amanda Afiya will be chatting to industry darling Tom Kerridge about his past year, during which he has won numerous awards and starred in his own television series.
Other luminaries set to grace the main stage include chefs Bruno Loubet and Phil Howard, as well as hoteliers Patrick Dempsey from Whitbread and Legacy co-founder Andy Townsend.
The Hospace hub will highlight how technology can improve business efficiency with presentations on new solutions. It will include what promises to be a fascinating debate on social media - 'Social: Making or Breaking the Food Industry? - which will feature Karen 'Digital Blonde' Fewell, celebrity chef Tom Aikens, Daniel Doherty from Duck & Waffle and FCSI's Jonathan Doughty.
Wand adds: "We are upping the ante again, putting innovation in design and technology at the heart of our offer, creating what promises to be the most relevant and comprehensive visitor experience yet - a true hotbed of innovation."
AWARD-WINNING PRODUCTS
Further emphasising the show's technology credentials, groundbreaking new products will be highlighted in the show's Innovation Awards for 2014. Those that make the final list will receive feedback from Hotelympia's team of 'innovation idols', including Pret A Manger creative chef Nick Sandler, Grand Union pub group chief executive Adam Marshall and 2013 National Chef of the Year Hayden Groves.
Simon Richards of Burgess Furniture, a 2012 finalist in the Tabletop & Design category, says of his awards experience: "Being a finalist really helped raise the profile of our company, while the feedback from the innovation idols was crucial as people respect their knowledge; we were definitely motivated by their enthusiasm for our product."
Billed as a show within a show, Design at Hotelympia will see the welcome return of the Hotelympia Design Award - this time searching out the UK's best new hotel. In 2012, the exhibition presented an award for the UK's most luxurious hotel suite, with the Royal Suite in London's Mandarin Hotel taking the spoils. This year the focus will be on hotel interiors at new-build or rebranded and refurbished hotels.
Head judge Stirling Johnstone explains: "In 2012 we laid down the gauntlet, uncovering some of the UK's most awe-inspiring spaces. Now we are looking for the full package - the new hotel that has style and panache in abundance. Judges will be called upon to closely examine and consider best use of space, lighting, bedroom design, restaurant and bar interiors and lobbies - even corridors!"
The three finalists whittled down by the judges will feature on a display wall at the Design Stage throughout the show.
Wand adds that there have also been some tweaks to the Salon Culinaire after feedback from past contestants. "They told us they would welcome more feedback, so we'll be taking photos of every dish in the competition. At the end of each live theatre session, there'll be a 'feedback corner', where competitors can seek judges' opinions on their work."
He also advises visitors to allow time to check out WasteWorks. "It's a co-located waste management and recycling event offering exhibitors, seminars and solutions for the hospitality industry," he says. "With so much new waste regulation hitting the industry, WasteWorks will help operators to profit from waste."
CRAFT BEER TAKEOVER
In recognition of the craft beer boom in the UK, Hotelympia is launching a brand new feature that will put the spotlight on small brewers.
Its Craft Beer Takeover event aims to bring together craft brewers and operators seeking something different to offer on their menus.
Toby Wand says: "The craft beer market is expanding rapidly, and it's not just pubs that are driving the trend. We hope to bring together the most innovative exponents with operators and breweries to create a mutually beneficial one-off hub of business activity.
This really does represent the most accessible and direct route to taking a slice of a market which has, single-handedly, provided the biggest quarter-on-quarter increase in general beer sales this century."
HOTELYMPIA
When 28 April-1 May 2014
Where ExCeL London, One Western Gateway, Royal Victoria Dock, London E16 1X
