Tortilla and Pizza Express food chiefs among the names talking shop at Commercial Kitchen

Commercial Kitchen 2017

Commercial Kitchen – the UK’s only dedicated trade show for the catering equipment and services industry – this morning announced its first speakers and new panel sessions for 2018. 

Martin Clover, who runs Tortilla’s 40 kitchens in the UK, and Jane Treasure, F&B director at Pizza Express, are among those that will be sharing their views on business during the event.

Reflecting the show’s strong industry support, Commercial Kitchen has more than doubled its association partners this year, with many of them also set to host dedicated keynote sessions during the event, which returns to the Birmingham NEC on 5-6 June.

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Returning associations include lead partner Ceda, the FCSI and HCA. New association supporters include UKHospitality, The Pizza, Pasta and Italian Food Association (PAPA), The British Sandwich & Food to Go Association/Café Life Association, British Institute of Innkeeping (BII), National Association of Care Catering (NACC), and Sustainable Restaurant Association (SRA).

Ceda’s director general, Adam Mason, said: “As the UK’s only show dedicated to the commercial kitchen industry, it provides a great opportunity for Ceda Partners to showcase their equipment to Ceda members and end-users, who are looking for the latest innovations in professional catering equipment in one place.”

The show’s exclusive big name panel sessions will cover everything from the smallest to the biggest kitchens, including equipment innovations, technology, procurement, design, efficiency, sustainability, and best practices.

Confirmed keynote highlights are outlined below:

Big questions for kitchen houses (hosted by Ceda)

Clare Nicholls, editor of Catering Insight, will lead a panel of some the country’s most influential kitchen project experts giving their take on recent design developments. Panelists include ceda chairman Mark Kendall, director of Inox Equip; Anna McNamara, MD of Catering Equipment Solutions (Peterborough); Jack Sharkey, owner & MD of Vision Commercial Kitchens; and Ceda’s southern region chair Cathy Wilcox, MD of Wilcox Burchmore.

ceda’s Award Winning Kitchen Design panel, also led by Ms Nicholls, unites this year’s ceda Grand Prix Award winners of Best Small, Best Medium and Best Large Projects to discuss their cutting edge commercial kitchen design and execution.  The panelists will be announced after the awards on 27 April.

Big questions for consultants (hosted by FCSI)

Managing food waste, shrinking commercial kitchen footprints and working with an increasingly younger, more diversified operator base – are just some of the topics that Michael Jones, editor of FCSI’s Foodservice Consultant Magazine, will be covering in this exclusive session. Julian Edwards, chairman of FCSI (UK&I) and owner of Food Service Allergen Management, and Matthew Merritt-Harrison FCSI, managing partner of Merritt-Harrison Catering Consultancy, are among the panelists already confirmed.

Hospitality in the UK – reasons to be cheerful (hosted by UKHospitality)

Kate Nicholls, chief executive of the newly formed UKHospitality, will chair a panel of leading operators discussing the growth potential for the hospitality industry and, in turn, commercial kitchens in the UK.  Panelists will be sharing their success stories and reflecting on the many opportunities ahead.

Compact Kitchens – being innovative in smaller spaces (hosted by the BSA and Café Life Association)

Martyn Clover, head of food at Tortilla – the UK’s largest fast-casual Mexican restaurant chain, and Tyron Stephens-Smith, creative & project director at TAG UK, will be among the panelists discussing the considerations and best practices when it comes to operating innovative, efficient and ergonomic kitchens in smaller spaces. “Brilliant, innovative, sustainable equipment is really important to Tortilla, so Commercial Kitchen is the best place to source and test the things that make our kitchens work even better,” said Mr Clover.

The Perfect Pizza Kitchen Panel (hosted by PAPA)

What does it take to turn a good kitchen into the perfect pizza and Italian restaurant kitchen? Jane Treasure, food & beverage director at PizzaExpress, Tom Mullin, executive chef at Pizza Pilgrims, Marco Fuso, founder of London International Pizza School, and TAG UK’s creative and project director Tyron Stephens-Smith, will be sharing their thoughts on the absolute must haves, in terms of equipment and design, to deliver a show stopping offer for customers.

Building Better Kitchens in Hospitals (hosted by HCA)

Public Sector hospitality is under increased pressure to be adaptable in today’s foodservice industry.  Juggling growing expectations, cost restrictions, nutritional care et al while keeping up with today’s catering technology and equipment to meet the highest of standards, is incredibly challenging for healthcare catering providers. ‘Building better kitchens in hospitals’ would seem to be the answer…

The HCA’s national chair Stewart McKenzie will be joined in this session by representatives from the NACC (Roger Denton, national secretary) and ceda (Mark Kendall, chairman). Together, they’ll address some of the key challenges for 2018 and beyond, and share their vision of how to take the Public Sector forward. The panel will be chaired by Phil Shelley (immediate past chair of the HCA) and will also feature NHS hospital trusts consultant Andy Jones, chair of PS100.

Katie Tyler, event manager for Commercial Kitchen, said: “Our association partners represent tens of thousands of professionals working across the hospitality and foodservice industry. We’re delighted with their support and together they’ve been helping us to develop an even stronger event for 2018. We look forward to welcoming their members and partners to Commercial Kitchen for two days of unrivalled product launches, innovation, free education and networking.”


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Andrew Seymour

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