Registration is now live for The Hospitality Show 2015 as the trade show returns to Birmingham to celebrate the very best of British hospitality.
New products, new exhibitors and a new business focus will all be highlighted at the Birmingham NEC from the 19-21 January 2015.
Toby Wand, managing director at Fresh Montgomery explained: "We're tremendously excited to welcome people from all corners of the UK to our doors, to kick start the business year into life.
Focus areas will include: hotels, restaurants, pubs, cafés, delis, careers and the cost sector, with the show providing a showcase for cutting-edge products and services from the core fields of food and drink, technology, catering equipment, interiors and tableware and The Business Briefing Stage at the centre of the show will feature debate and discussion on the most relevant topics and trends making the headlines.
Salon Culinaire will include Live Theatre classes and Salon Display - both sponsored by Compass UK & Ireland - which will showcase hand-crafted works in fat, chocolate, marzipan and other foodstuffs. Fine dining experience, La Parade des Chefs will this year be sponsored by Coup de Pates/Delice de France.
Building upon the enhancements that were made at Hotelympia 2014, with the help of a chef panel including Chris Galvin, Steve Munkley, Simon Hulstone, Cyrus Todiwala and Nick Vadis, Salon Culinaire has been updated in response to feedback from the wider chef community, ensuring the competition remains faithful to the demands of modern chefs while reflecting industry trends.
Changes implemented include a new improved online entry system, the use of iPads for food photography to assist with giving fuller and more constructive feedback, plus there will also be two award ceremonies each day: a new one after lunchtime in addition to the traditional presentation at the end of the day.
Salon Culinaire chef director, James Tanner, said: "The revamped Salon Culinaire is set to be one of the key visitor attractions of the Hospitality Show, highlighting the best cooking skills the industry has to offer.
"We have tried to focus not only on ways to make the competition experience more immersive and easy to enter, but also look at staying relevant. Introducing rigid ingredient costs and target gross profit margins for teams competing in La Parade des Chefs was just one of the ways we have tried to remain faithful to the real-world experiences of modern kitchens.
"The programme really does offer something for everyone, from experienced competitors to first timers - I would urge anybody wanting to test themselves in a competitive environment to sign up now," Tanner added.
The kitchen for the event will be supplied by Bonnet by Hobart Cooking Solutions, supported by Foster Refrigerator. Warewashing equipment will be supplied by Hobart and students from University College Birmingham will be providing front of house service.
For further information visit www.hospitalityshow.co.uk