A raft of leading foodservice equipment manufacturers were putting the finishing touches to their stands and giving their kit a wipe over this morning in anticipation of three days of networking at the 2015 Restaurant Show.
This year, the exhibition, which opens this morning and runs until Wednesday, has moved from Earl’s Court to London Olympia.
The expanded show is set to feature many of the top names from the restaurant and foodservice industry including Michel Roux Jr and Raymond Blanc OBE as well as more than 350 exhibitors.
Leading lights from the industry will also be sharing their expertise and offering tips for success on The Stage. Notable speakers this year include Eric Chavot, chef de patron at Brasserie Chavot who will discuss family-inspired French cooking, and James ‘Jocky’ Petrie who will give a rare insight into life in the Gordon Ramsay Group.
Other highlights include Stephen Terry, owner and chef at acclaimed Welsh gastropub, the Hardwick Arms, who will give a sneak preview of the ideas infusing his hotly-anticipated new book, as well as Neil James Rankin, executive chef of innovative London eating destination Smokehouse, discussing how to take slow cooking to the next level.
The Show will also feature the final of The Craft Guild of Chefs National Chef of the Year, while the Best New Idea Award will be voted for by visitors.
A new corporate, social and environmental responsibility (CSER) focused exhibition will run alongside this year’s Restaurant Show to satisfy the driving demand from the foodservice sector for health and nutrition, responsible sourcing, sustainability and ethical business.
Conscious Hospitality Show brings together over 50 exhibitors from across the sector and showcases a range of products and services — from eco-friendly cleaning products to food waste management services and catering equipment.
A live theatre will host a line up of restaurateurs and food waste experts who will inspire visitors with sustainable practice insight, hints and tips and live examples of eco-friendly initiatives that can be applied to most businesses to improve their CSER credentials and boost their bottom line.
Tackling real issues such as the true cost of ‘going green’, experts will discuss the business case for moving towards sustainable and ethical practices. Local versus global sourcing will also be addressed with the panel untangling the complexities and contradictions at the heart of the sustainable sourcing debate.
Elizabeth Duncan, commercial director for Conscious Hospitality Show, said: “With such a strong industry focus on sustainability and social responsibility, we have created a dedicated show that will help chefs, caterers and foodservice operators to find out more about the products and services that will allow them to run more sustainably and with CSER credentials that will support their business to grow.”