Discover food demos at this week’s Hotelympia
A stunning showcase of live food demonstrations from leading cost sector caterers runs for the next four days at Excel, London
Cost Sector Catering Live is one of many attractions taking place at Hotelympia which starts today and continues for four days this week, from Monday 28th April to Thursday 1st May.
A stunning showcase of live food demonstrations from leading cost sector caterers will see chefs linking their dishes to the health and nutritional standards pertinent to healthcare, education, business & industry, and care homes across the four days at Hotelympia.
Monday 28th April: Healthcare Day
This afternoon from 2-3.15pm, Jack Raynes, executive head chef at ISS Facility Services, Healthcare, will be holding a practical cooking demonstration with a focus on nutrition and visually appealing food – think spring vegetable broth with cheese scone alongside a fillet of salmon with watercress sauce.
Tuesday 29th April" Education Day
Sponsored by Premier Foods. From 10.30-11.15am, Roy Shortland, Family Food Appreciation Workshop, will be demonstrating two of the dishes developed for the workshop, which are intended for use in secondary schools – Spring Lasagne and Apple and Rhubarb Flapjack Crumble. The lasagne uses layers of seasonal vegetables and turkey mince; it’s healthy and tasty and you can adapt and make it your own, with a selection of vegetables and when you make this at home, you can use any minced meat. The Crumble meanwhile is a simple recipe, which takes the raw fruit so that the only sugar in it comes from the topping. It’s a dish that’s very flexible and can be eaten hot or cold, using your favourite fruits and toppings.
From 11.30am-12.15pm, Mark Holmes, the two times’ national school catering competition finalist, and Territory Manager, Stephensons, will be presenting ‘Pie – the one and only!’ A short crust and beetroot pastry base, open, filled with a steak, mustard, mushroom and black pudding sautéed mix, topped with mash and laced with rich parsley gravy. Rhubarb and Custard Oaty Crumble Sponge, Tangy Orange Sauce, Vanilla Ice Cream. Using a simple sponge mix, adding value with poached rhubarb, Ambrosia custard, topped with a crumble mix and baked, served warm or cold. Complimented by an easy orange sauce, served with home-made ice cream.
From 1-2.15pm, Louise Wagstaffe, Premier Foods, will be demonstrating three dishes, including Pulled Pork Baps, Chicken Lollipops and Noodle Salad; while Alison Gann of Chartwells will be using fresh ingredients to create Quorn Makhani Curry with chappati breads.
Wednesday 30th April: Business & Industry Day
Sponsored by Mars Foodservice. From 11.30am-12.15pm, David Pigramm of ISS will be demonstrating a range of dishes: Chilled cucumber soup, charged with gas and cucumber caviar; North coast scallop, creamed leek, roast chicken juices and minus 8 brix verjus; Roast canon of lamb, belly and broccoli; Brioche French toast and gauriguettes; and easy toffee mousse and banana.Then, from 1-2.15pm, David Steel, Lexington Catering, will run his workshop ‘Funky, Fab & Casual Working Lunches’ and Jeremy Ford, The Restaurant Associates, will deliver a speech.
Thursday 1st May
Paul Brunt & Gareth Cartledge of St Monica’s Trust will, from 10.30-11.15am, deliver a twist on traditional dishes. Smoked haddock kedgeree for main, followed by cabinet pudding with crème anglaise. A twist on the traditional dish of smoked haddock kedgeree – a vegetable and turmeric risotto with a fillet of smoked haddock with a poached egg, accompanied by a mild curry sauce. A traditional hot pudding consisting of sultanas, cherries and cake crumbs cooked into a milk and egg mixture, finishing with a sprig of mint and crème anglaise
Then, from 11.30am-12.15pm, Louise Wagstaffe, Premier Foods, will demonstration three solutions to providing dysphagic foods. From 12.30-1.15pm, Lorraine Lee, Westwolds Care Centre, will demonstrate the making of Super 7 Cottage Pie and Pinapple Upside Down.
Finally, from 1.30-2.15, Mark Ord, Sanctuary Care Group will deliver a speech about how different ingredients can be used to enhance flavor and fortication in various chicken dishes.
Hotelympia runs from 28th April to 1st May, 2014, at Excel, London. www.hotelympia.com