The cream of the catering equipment industry is descending into the Birmingham NEC’s hall 8 today and tomorrow for the only UK trade show dedicated to foodservice appliances and professional kitchen design: Commercial Kitchen.
With the CEDA regional meeting taking place simultaneously today, dealers across the country will be out in force to see the very latest innovations that catering equipment manufacturers and suppliers are launching – some at the show itself.
The exhibition is bolstered this year by two keynote theatres packed with informative seminars delivered by both major end user and dealer representatives themselves.
Plus more show features include the CEDA Awards Gallery, showcasing all the projects nominated for this year’s Grand Prix Awards, as well as the Innovation Challenge Gallery, where visitors can vote for their favourite new product launch. Those exhibitors with the most votes by the end of day one will be invited to pitch their products to a panel of industry judges at the second day of the show.
All key Commercial Kitchen details can be found in the June issue of Catering Insight, available online here, or in print issues distributed at the show itself. Come and see members of the Catering Insight team on stand C51 throughout the show too.
Key show details
Dates: 4-5 June
Venue: NEC, Birmingham
Opening hours: Tuesday 4: 10am – 5pm; Wednesday 5: 10am – 4.30pm
Full seminar timetable
Tuesday 4 June: Keynote Theatre 1
10:45am – 11:15am: The Future of Foodservice 2030 – The Growing Role of Technology in Kitchens
11:45am – 12:15pm: The Operations Director Panel feat. Gavin Smith, operations director, Pizza Pilgrims; Chris Stagg, operations director, Peach Pub Company; and Reuben Todd, operations director, K10
12:45pm – 1:15pm: Kitchens That Care feat. Nick Dutton, northern deputy chair, NACC; Andy Jones, chair, PS100; Craig Smith, chair, HCA; and Nicola Strawther, chief dietetic technician, Nottingham University Hospitals
1:45pm – 2:15pm: Maintenance, Service & Repair 2019 feat. Kirstin Hatherley, director, Hatherley Commercial Services; Derek Maher, MD, Crystaltech Services UK; and Peter Baulch, service director, C&C Catering Engineers
2:45pm – 3:15pm: EXCLUSIVE INTERVIEW & Q&A: Kate Nicholls, Chief Executive, UKHospitality
3:45pm – 4:15pm: Operator of the Year for Innovative Kitchen Design Award Finalists – The Pitches. The finalists are Fuller’s, Las Iguanas, PizzaExpress, Taco Bell and TGI Fridays
Tuesday 4 June: Keynote Theatre 2
10:15am – 10:45am Italian Restaurant Kitchen Panel feat. Paul Lewis, head of food, Prezzo; Craig McBea, head of BOH operations, Pizza Pilgrims; and Andrew Macleod, founder, Emilia’s Crafted Pasta
11:15am – 11:45am The Executive Chef Panel feat. Sylvain Cheverau, executive chef, Harrow School; Ben Ternent, chef director, OPUS; Mark Reynolds, executive head chef, Tottenham Hotspur, Levy Restaurants; and Dean Wilson-Hartes, executive chef, The Restaurant Group
12:15pm – 12:45pm: The Pub & Bar Kitchen Panel feat. Craig Brookfield, kitchen design equipment manager, Greene King; and Seamus O’Donnell, executive chef, The Alchemist
1:15pm – 1:45pm: Big Questions for Kitchen Houses feat. Ian Bidmead, MD, Space Group UK; Mark Drazen, MD, Caterware; Anna McNamara, MD, Catering Equipment Solutions (Peterborough); and Jack Sharkey, MD, Vision Commercial Kitchens
2:15pm – 2:45pm: Exclusive interview: Mos Shamel, CEO, Las Iguanas
3:15pm – 3:45pm: Award Winning Kitchen Design feat. Paul Carpenter, senior key account manager, CNG Foodservice Equipment; Paul Neville, MD, CHR Food Service Equipment; and Tyron Stephens-Smith, project and creative director, TAG UK
4:15pm – 4:45pm: The Multi Site Kitchen Panel feat. Antony Bennett, head of food, Loungers; Glenn Evans, head of food development, Las Iguanas, La Tasca and La Viña; Steven Mangleshot, executive chef, wagamama; and Simon Xavier, executive chef, The Restaurant Group (Chiquito)
Wednesday 5 June: Keynote Theatre 1
10:45am – 11:15am: The Sustainable Kitchen Panel feat. James Taylor, head of overheads purchasing, The Restaurant Group; Oliver Rosevear, head of environment, Costa Coffee; and Martyn Clover, head of food, Tortilla
11:45am – 12:15pm: Innovative Kitchens for Cafes & Coffee Shops feat. Frank Boltman, director, Trade; Arnaud Kaziewicz, director of food and beverage, EAT; and Brett Parker, head of property, GAIL’s Bakery
12:45pm – 1:15pm: The Consultant Panel: Focus on the Future feat. Matthew Merritt-Harrison, Chair, FCSI UK and Ireland, and managing partner, Merritt-Harrison Catering Consultancy; Remko van de Graaff, chair, FCSI Europe, Africa and Middle East (EMEA); Naomi Duncan, director, Phoenix Consultancy Services and associate member FCSI UK and Ireland; Liz Rose, FCSI, principal consultant, A&E Catering Design; and Lugano Kapembwa, MD, LuKap Consulting and senior associate of FCSI
1:45pm – 2:15pm: The Vegan & Vegetarian Restaurant Kitchen feat. Ciara Appleton, chef, The Warehouse Café; and Biff Burrows, Founder, Biff’s Jack Shack
2:45pm – 3:15pm: The Hotel Restaurant Kitchen feat. Dean Crews, group executive chef, Kew Green Hotels; Paul Taylor, executive chef, Hilton Birmingham Metropole; and Alan White, executive chef, The Grand Brighton
Wednesday 5 June: Keynote Theatre 2
10:15am – 10:45am: Contract Catering Kitchens Panel feat. Marc Frankl, food and beverage director, Amadeus; David Stanley, executive chef BP International – central operations, Aramark; and Jim Wealands, group food development director, CH&CO Group
11:15am – 12:45pm: The Innovation Challenge Live 2019 – The Pitches
1:15pm – 1:45pm: Award Winning Project Management – Silversands, Grenada
3:15pm – 3:45pm: Indian Restaurant Kitchens feat. Naved Nasir, executive chef, Dishoom; and Alun Sperring, chef/owner, The Chilli Pickle
4:15pm – 4:45pm: The Innovation Challenge Live Results