Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Hospitality show ready to roll

18 November 2004
Hospitality show ready to roll

The industry's largest event of 2005, Hospitality, will take place at the NEC, Birmingham, from 24-26 January.

Features will include a healthy eating advice centre, a speciality food and drink pavilion, an area dedicated to spas and a design showcase.

The exhibition will also comprise a free seminar programme, looking at topics such as the US food-service market, the changing needs of consumers and the low-carb phenomenon.

In the culinary theatre there will be several competitions for chefs of various standards, including The Versatile Chef competition, in which cost-sector chefs will produce food within tight budgets while exhibiting strong kitchen skills. There will also be a junior chef challenge for under-23s, where teams of two chefs will be asked to prepare, cook and serve two plated portions of a main course and dessert in less than an hour.

The theatre, run in association with the Craft Guild of Chefs and sponsored by the Compass Group, will also house the Pro Am Challenge - dubbed "Ready, Steady, Cook meets Hell's Kitchen - on the last day. In true TV style the audience will select the winning team.

Technology issues will be dealt with in the Hostec Marketplace, where there will be free seminars on developments, such as chip-and-PIN technology and loyalty marketing.

For more information, see www.hospitalityshow.co.uk.

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