Roux brothers and Raymond Blanc lead Hotelympia chef line-up
Hotelympia, which this year will address the industry hot topics of sustainability and innovation, will see the Roux brothers make an appearance on Wednesday 3 March to discuss the best and worst hospitality trends from the past 50 years.
In keeping with the show’s themes, the Sustainable Restaurant Association, which aims to have at least 1,000 sites audited within its first year, will launch at Hotelympia.
Also making an appearance at the show this year will be Raymond Blanc, who on behalf of Seafood Choices Alliance, will share his top tips and demonstrate how to cook using sustainable seafood.
Live cooking demonstrations
Three senior chefs and one apprentice from the Jamie Oliver-founded Fifteen restaurant in London will be demonstrating sustainable Marine Stewardship Council (MSC) recipes at the Good Catch Stand (S2615).
Demonstrating their cooking skills at the show will be Tom Kerridge, Gary Rhodes, Royal Garden Hotel’s executive head chef Steve Munkley, and New Zealand celebrity chef Peter Gordon.
Debate and design
In addition, Chris Galvin will be discussing the design process of his recently opened Spitalfields restaurant La Chapelle along with designers Design LSM, and Bob Cotton, chief executive of the British Hospitality Association will be grilling Margaret Hodges, tourism Minister, about how the Government is helping the industry.
Along with 1,000 hospitality exhibitors, the British Culinary Federation Chef of the Year competition, Barista Championship final and Salon Culinaire 2010 results, make Hotelympia one trade show that’s not to be missed.
Join BigHospitality next week when we will be reporting live from the show, bringing you news and videos of competition results and exclusive interviews with the UK’s top chefs.
