The Hotel & Catering Show 2013 (H&CS) returned to Bournemouth International Centre in style last week, 5 – 6 March, with a clutch of new show features by new owners Evisstar, designed to support and engage hospitality operators in the south of England and across the UK.
H&CS delivered with senior hospitality professionals from independent and small businesses meeting over 120 exhibitors spread between two halls. The vibrant market-style atmosphere delighted as local suppliers and producers enticed show visitors with tempting tasters of regional delicacies.
Big-name, nationwide suppliers included Villeroy & Boch, Farrow & Ball, Movenpick and MSK Ingredients.
H&CS will return 11 – 14 March 2014.
Chef team ‘pressure tests’
In collaboration with the Craft Guild of Chefs, Chefs’ Kitchen saw giants Compass and Sodexo perform in individual chef team “pressure tests”, with the brief to plate up outstanding four-course menus on each day of the show for 60 VIP guests including the Mayor of Bournemouth, Councillor Phil Stanley-Watts.
Compered live by development chef Kevin Byrne and judged by Lime Wood head chef Luke Holder, Chewton Glen executive head chef Luke Matthews and Brockenhurst College chef director John McArthur, both teams were praised for their gold standard performances.
Practical business seminars
Alongside Chefs’ Kitchen,12 practical business seminars delivered free, expert guidance on challenges for today’s hospitality operator, including loyalty marketing techniques, food trends analysis, digital strategy and the relevance and role of restaurant ratings systems such as The Good Food Guide, Michelin stars and user-generated review websites like Yelp.
Speakers included Peter Hancock, chief executive of Pride of Britain Hotels, Tom Bell, editor of Alistair Sawday’s British Hotels & Inns and Sandra Matthews-Marsh, chief executive of Visit Kent.
Government support for tourism in Southern England
Delivering a keynote entitled ‘Tourism: Holding the reins of economic recovery in the South’, on the opening morning of the show, Deirdre Wells OBE, Head of Tourism for the Department for Culture, Media and Sport (DCMS), outlined the government’s commitment to supporting tourism in Southern England saying: “With 80% of UK tourism coming from the domestic market, it’s really important that we all work together [tourism attractions, hotel owners and the government] to create a positive image of the UK, educating consumers about what is on their doorstep and reminding them of what is great about holidaying in Britain.
“Over four years, VisitBritain’s international campaign, including GREAT, will invest more than £130 million in inbound tourism to the UK. A £2 million GREAT Britain marketing campaign for the domestic market will launch this autumn to build on the success of the 20.12 per cent ‘Holiday at Home’ campaign.”
The Staff Canteen LIVE
Topping off the focus for chefs were culinary heroes including Michelin starred chefs Tom Kerridge, Simon Hulstone, Matt Gillan, Chris Staines, Russell Brown, Hywel Jones and Paul Ainsworth. They drew crowds of eager foodies and aspiring chefs to The Staff Canteen LIVE, with their interactive, masterclass-style demonstrations throughout the show. 2009 MasterChef winner Mat Follas also made a guest appearance.
Championing the use of “lesser known fish” on restaurant menus, like lemon sole, two Michelin star chef Nathan Outlaw took the stage to deliver a masterclass in fish, cooking the red mullet dish that he said won him his first Michelin star back in 2004, aged 25, at The Black Pig in Cornwall.