Thanks for the hospitality
Published:  10 February, 2006

Described by the organiser as “the ultimate foodservice and hospitality show”, this year’s Hotelympia will feature over 1,000 international exhibitors and an expected 40,000 visitors, plus a host of demonstrations, seminars and competitions. It is a chance for bakers looking to develop hotel contracts to network and learn about new products and equipment.

According to marketing director David Girdler of Delice de France (stand S2740), Hotelympia is the UK’s most important business event for the foodservice and hospitality market. The company is using the exhibition to showcase a selection of more than 50 new and improved products. Some 23 new breads will be introduced, including an Italian focaccia studded with cherry tomatoes. Two French part-baked quiches, made with fresh cream and eggs, will join 10 new savoury products. More than 20 new desserts will enhance the company’s thaw-and-serve range, including fruit-flavoured mousses, pre-portioned dessert slices and American-style cheesecakes.

Visitors to Bagel Nash (S2320) can sample virtually fat- and cholesterol-free bagels, and The London Bread & Cake Company (S2706) will offer sandwich breads, available as tin loaves and bloomers. A range of chocolates and cookies, including stem ginger flavour, can be found at the Lily O’Briens (SP08) stand, and cookie lovers can also indulge with The Byron Bay Cookie Company’s (S4119) award-winning offerings. Ridings of Yorkshire (S2302) also offers a cookie choice, along with flapjacks.

Specialist cake decorating equipment can be seen on the Knightsbridge PME (N1140) stand and baking papers and bags are on offer from Terinex (S2810).

Orders can be placed for Melitta’s (N1970) Cafina Alpha speciality coffee machine for a May delivery. Finished in matt silver, the Alpha features a touch-screen control panel and is said to be easy to operate. The modular design includes a separate cup warmer and remote, refrigerated milk container for two types of fresh milk.

First Choice Coffee (S2610) is launching The Tiger and Coffee Locket models. The Tiger offers a full range of drinks, including espresso, cappuccino and latté, and features an optional coffee pod facility if required. The Coffee Locket mobile coffee station is a flexible, counter-height unit with lockable castor wheels.

Cavity Protection Systems (N3365) offers a cavity plastic liner for microwave ovens, which can be removed, cleaned and replaced in the oven, protecting the entire cavity from grease and food particles. This helps users maintain a clean oven, preventing damage and reducing downtime.

Enodis UK (N3250) is launching the first high-speed microwave assisted impinger oven to be designed and produced in the UK – the Merrychef EC402S. Its combination of convection heat, impingement pressure and up to 1,500 watts of microwave power means the oven cooks 10-12 times faster than conventional convection ovens. It also features a built-in catalytic converter, eliminating the need for a ventilation hood and making it operational in almost any environment.

The New York Bagel Company will provide bagels on the Hatco stand (N1939), prepared in Hatco’s Toast-Qwik toaster. There’s also a chance to win a trip to New York.

Perfect pizzas can be yours in just 90 seconds, says Apuro (N1910), with Whirlpool’s SmartCook Pizza Oven, an enhanced convection oven featuring a patented double-cylinder system to direct heat onto the pizza to crisp the base and melt the topping. Apuro is Whirlpool’s principle UK distributor, and will also be showing the company’s dishwashers.

The new Scotsman ice machines will be launched by Hubbard Ice Systems (N3475), offering, says the company, enhanced performance, user-friendly features and greater flexibility through space-saving dimensions.

Sister companies Williams and Falcon (N3140) will launch hot cooking and cold storage technologies, with a focus on energy efficiency and food safety. Along with budget-priced non-gastronorm cabinets, Williams is introducing a range of space-saving cabinets; a blown-air version of the Thermowell counter-top ingredients holder; and new models in the Jade gastronorm range.

Winterhalter’s (N1630) new MT Series of dishwashers will be unveiled at the show – the company’s first ‘flight conveyor’ dishwashers. They are said to be economical in terms of using less water, energy and staff time.

Regular demonstrations of Rational’s (N1610) SelfCooking Center technology are intended to show visitors how the system helps with every stage of cooking – from overnight ‘slow roasting’ of meats to keeping the unit clean with the CleanJet self-cleaning system.

A strong corporate image can enhance sales, and Planglow (S2820) says the ‘it’ range of branded café products will help. The range features a Grab it Bag, Choose it 3in1 Menu, Sip it Ripplewrap Cup, Munch it Wedge and Taste it Label. The products are in shades of brown and cream to blend with existing corporate colours.

And bugs will be flying scared, thanks to the Insectivoro from Mechline (N1919). Flies are attracted by the powerful light, and sucked into the trap by the vortex created by the soft-bladed fan. The unit offers no chemicals and no smells and is said to be easy to use and maintain.

The free Future@Hotelympia seminar programme includes a session called Going for Gold, investigating the opportunities offered by the 2012 Olympics, while the Regional Food and Drink Pavilion will showcase some of the country’s best locally sourced food and drink.

The Le Salon Culinaire International de Londres Display includes Senior and Junior Pastry and Sugarcraft Sections. The 18 Senior categories include wedding and celebration cakes, tea pastries and works in chocolate, while the nine Junior categories feature decorated and novelty cakes.

If it is new skills you want to develop, a trip to the Skillery offers masterclasses in chocolate, modern pastry techniques and cutting edge sugarcraft.

HOTELYMPIA

www.hotelympia.com

When: Sunday, February 19, to Thursday, February 23

Where: ExCeL, London

Opening times:

Sun 19: 10.30-17.30

Mon 20: 9.30-17.30

Tues 21: 9.30-17.30

Wed 22: 9.30-17.30

Thurs 23: 9.30-16.30

Cost: £30; visitors can pre-register for free on the website

Travel:

By tube: ExCeL is connected to the Jubilee line at Canning Town via a three-minute Docklands Light Railway (DLR) journey to Custom House (for ExCeL’s west entrance) and Prince Regent station (for the east entrance). ExCeL is also connected to the Central, Northern, Circle, District and Waterloo & City lines at Bank and the Circle and District line at Tower Hill via the DLR.

By train: The Silverlink train service operates between Richmond to North Woolwich via Kew, Acton, Willesden, Hampstead, Homerton, Stratford and Custom House for ExCeL.

By road: ExCeL is a 10-minute drive from Tower Bridge and a 25-minute drive from Junction 30 on the M25. The venue is also easily reached from Central London via the Limehouse Link and via the M25, A13, M11, A406 (North Circular), the Blackwall Tunnel and Rotherhithe Tunnel from other parts of the country.

More travel information available on

the website.

Organiser: Fresh RM, tel: 020 7886 3100




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