Distinguished foodservice specialists will explore the power of fresh fruit and veg to raise industry profits at the interactive event in London next month.
The hugely successful one-day event dedicated to ‘Putting Produce First’ in the foodservice industry, which takes place on June 6, 2018 from 8.30am until 4.30pm in the Ballroom of the Grosvenor House Hotel on London’s iconic Park Lane.
A stellar line-up of high-profile foodservice, hospitality and catering industry experts are now confirmed to take part as speakers and panelists, in addition to event host Jason Danciger, a Paris-trained chef and restaurateur, who is now the UK Managing Director of the Hana Group.
Danciger explains: “This is a show that stands out from the rest of the pack by its vibrancy of relevant market information and fresh produce trend setting. It’s a must-see event that boasts a crystal ball to fresh produce innovation and market news in both retail and hospitality.”
Sponsored by Reynolds, The Foodservice Forum is the prelude event to The London Produce Show and Conference (LPS), and attracts major UK and international buyers, chefs, operators, suppliers and influencers from across the foodservice, catering, hospitality and fresh produce sectors.
THE PROGRAMME
‘Fresh Produce Boosts Profits’ is the central theme to this year’s programme, which will see industry heavy-hitters discuss how to effectively utilise fruits and vegetables to grow the foodservice business.
Topics to be explored include:
• how fresh produce can contribute to the bottom line;
• the role fresh produce has to play on menus with respect to health and wellbeing;
• the impact on kitchens of plant-based, vegan and vegetarian trends;
• how to grow your foodservice business;
• the changing face of procurement;
• the start-up newcomers to watch out for.
>>> Find the full itinerary for The Foodservice Forum 2018 here
A live chef demonstration will also take place on the stage featuring Paul Gayler MBE. Representing LifeWorks Restaurant Group, Gayler is one of the UK’s Culinary Masters and a pioneer of vegetarian haute cuisine.
The Foodservice Forum 2018 will begin with a comprehensive overview of the current and future eating and drinking trends in the UK presented by Simon Stenning, the Executive Director of MCA, which delivers cutting-edge news, opinion, insight, data and market intelligence on the UK eating and drinking out market.
The growing interest in health and wellbeing will then be addressed by Kate Taylor, the founder of consultancy The Food Boss, who will chair a panel discussion on how foodservice operators can help to improve public health, and the significant role that fresh produce has to play on menus in terms of contributing to a healthy lifestyle.
The health and wellbeing panelists include: Andy Craig, Head of Fresh Food, Field Team & Food Service at UK supermarket operator Sainsbury’s; Dan Kelly, the Director of Food at Vacherin, Amy Roberts, Director of Nutrition and Food Development for Holroyd Howe; James Greetham, Business Director at Levy Restaurants UK; and Steven Novick, the US-born founder of London-based healthy food company Farmstand.
After that, the spotlight will fall on the kitchen with a Chefs’ Round Table Discussion chaired by Lin Dickens, Marketing Director for bartlett mitchell. This presents an opportunity for a panel of top executive and development chefs to assess the impact that the hugely popular trend for plant-based, vegetarian and vegan meals is having on menu planning, ingredient sourcing, kitchen production and skills application.
The chefs taking part include: Lloyd Mann, Global Culinary Director for Sodexo; Rob Kirby, Chef Director at Lexington Catering; Chris Knights, Executive Chef for Young & Co.’s Brewery; Simon Price, Chef Director for ISS Food and Hospitality; and Thomas Rhodes, Executive Chef at Twickenham Stadium.
After the lunchtime networking break, Chris Sheppardson, founder and Managing Director of both EP Business in Hospitality magazine and Chess Partnership, will conduct a special interview with a number of dynamic foodservice entrepreneurs to find out how to grow your foodservice business.
The interviewees will include: Nigel Harris, who is the founder of The Proper Food & Drink Company, and the former owner of Fresh Direct; as well as Tony Reynolds, managing director of Reynolds, one of the UK’s leading suppliers to the foodservice sector.
Following that, the second panel of the event will bring together some of the leading buyers, procurement specialists and influencers in the foodservice sector, featuring: Steve Fox, Purchasing Director of UK-based independent contract caterer, bartlett mitchell; Matt Jones, a Senior Buyer at Reynolds; Angela Malik, Programme Director at Gather & Gather and UK government advisor via The London Food Board; and Christopher C. Gaulke, Professor of Food & Beverage Management and Food Chain Logistics at Cornell University in the USA.
The Foodservice Forum will then come to a close with a glimpse towards the future by showcasing the newcomers to watch out for, including Catherine Salway, CEO and founder of Redemption Bar, a healthy restaurant and alcohol-free bar with two sites in London.
THE CONCEPT
The Foodservice Forum blends a mix of engaging and interactive seminars, discussion panels, and ideation sessions. It addresses the very latest eating and drinking trends, and the plentiful opportunities presented by the world of fresh fruits and vegetables to contribute to the UK’s diverse and thriving foodservice industry.
Delegates are expected to attend the third annual edition of the event from across the UK and international foodservice supply chain, according to London-based foodservice consultant Jeni Edwards of IjEss Consulting, who is coordinating the programme.
Edwards comments: “Foodservice remains a diverse and thriving industry in the UK, with plentiful potential to make fresh produce more prominent on plates.
“We’re gathering everyone from fresh produce growers and wholesalers to hospitality and foodservice providers to discuss issues related to the current market, as well as to expand their network.
“Those attending the forum this year can expect to learn more about how fresh produce can contribute to the bottom line and the changing face of procurement as the demand for fresh fruit and veg continues to grow.”
Danciger adds: “Overall, The London Produce Show and Conference is a genius touch point to understand the tidal wave of interest in fresh produce and healthy eating.”
The London Produce Show and Conference will continue to explore the role of fresh produce in foodservice, in addition to the latest cooking techniques, on the day after The Foodservice Forum in the Chef Demonstration Kitchen, which runs alongside the trade exhibition on Thursday 7 June.
This year’s line-up includes a number of high-profile chefs from a diverse background of culinary disciplines, including: Robert Ortiz (LIMA restaurants), Dipna Anand (Brilliant Restaurant and Dip in Brilliant), Tom Cenci (Duck & Waffle), Carlos Martinez (Chucs & KX) and Dr. Rupy Aujla (The Doctor’s Kitchen), plus Christian Weij (Puur-e), a celebrated Dutch chef, fermentation specialist, food designer and author.
