The LPS Foodservice Forum – Wednesday June 7, 2017
Our Foodservice Forum adds another level of value to the LPS and appeals to culinary heavy hitters and major UK and international foodservice companies.
The inaugural interactive one-day seminar programme dedicated to the UK’s diverse and thriving foodservice industry launched at the LPS16 was a massive success. Back by popular demand, attendees of the Foodservice Forum will participate in seminars, discussion panels, chef demonstrations and ideation sessions – all with a view to improving the performance of fresh produce in the foodservice and catering arenas.
- Learn from industry experts about what it takes to be part of the UK’s creative and burgeoning food scene and how to grow your foodservice business
- Share experiences and common ground with other foodservice suppliers, top chefs and fresh produce experts
- Find out how to create more space for fresh produce and for your company in the foodservice industry
- Learn about the evolution of London’s dining scene
- Discover how to sell to and source more effectively from wholesale markets
- Grasp the latest cooking techniques from top research and development chefs
9.15 – Introduction by Jim Prevor and opening address from Raymond Blanc
Putting produce first
How can we get more fresh produce on restaurant plates and encourage more chefs to have produce front of mind when developing menus?
9.25 – Introduction of host, Jason Danciger
Jim introduces our host for the day, Jason Danciger, a Paris-trained chef, an ex-M&S head of hospitality and fresh counters, once responsible for cafes and restaurants at Wyevale, and now chairman of Espresso Board, Hej.
9.30 Produce – the new fast food
Jason Danciger, Ian Nottage, Chef Director at Reynolds and Sean Burlinson, Director of Food at POD – one of the new produce-centric fast-food chains – start the day with a lively discussion about the evolving use of produce in one of the fastest growing foodservice sectors, talking through some of POD’s best-selling lines and analysing what suppliers can do to be part of the story.
10.00 Foodservice Insight
Richie Bissett at MCA – Setting the foodservice scene
Richie is a Senior Client Manager at MCA, a leading-edge research and strategy consultancy based in central London. He sets the scene for the rest of the day – with a broad overview of the latest market developments and trends, as well as some unique insight into leading players and market segments.
10.35 Putting produce on the telly
Andy Clarke – TV Producer for BBC1, BBC Bristol, creator of One4TheTable.com and contributor to Crumbs Magazine
Andy has been involved in TV cookery for 10 years and produced ‘Saturday Kitchen Live’ on BBC1 for seven of them. After starting his TV producing career with ‘Richard & Judy’ he worked on children’s classic ‘Blue Peter’ for a number of years. Andy then paired his TV know-how with a life-long love affair with food and drink on Saturday Kitchen. A keen cook and wine enthusiast, Andy has recently been busy training chefs who aren’t used to cooking on TV by helping them make the transition from kitchen to camera. Andy will be discussing how to produce TV around seasonal fresh produce. He will give tips to chefs and the produce industry on how to get fresh produce on TV, how to pitch your products to TV production companies and also a few pointers on how to overcome camera shyness.
11.30 It’s not about you!
A successful menu is rarely going to be purely about the person developing the menu; it’s also about giving the consumer what they want in a way that makes sound commercial sense. The Foodservice Forum panel discusses how to develop attractive menus that both make money and delight consumers.
Jason Danciger – Chairman
Ian Nottage, Chef Director, Reynolds
Sean Burlinson, Director of Food, POD
Stefan Catoui, Co-founder and Product Director, Vita Mojo
Nicholas St. Peter – Executive Chef at Bournemouth Highcliff Marriott Hotel
12.15 Working Lunch
Students from HotelSchool the Hague, Oxford Brookes and Springboard develop solutions to a series of practical scenarios from different foodservice settings, with the help of delegates from the sector.
Students will present their findings at 1:15pm
13.40 The war on waste
Feedback is an environmental organisation that campaigns to reduce food waste at every level of the food system. It intends to catalyse action on eliminating food waste globally, working with governments, international institutions, businesses, NGOs, grassroots organisations and the public to change society’s attitude toward wasting food. The panellists have made it their mission to reduce food waste too and Feedback hosts a debate around a topic that’s on everyone’s agenda.
Edd Colbert – Feedback Campaign & Research Manager – Chairman
Mark Linehan – MD of Sustainable Restaurant Association
Adrian Collischon – Chef Director at Eden Caterers
Mark Zornes – Founder of Winnow Solutions
Justin Horne – Founder of Tiny Leaf
14.45 Going beyond vegetarian
Celia Brooks – Food Writer, Cookery Book Author, London Gastrotour Host
Celia’s inventive style of vegetarian cooking has made her an established name on the cookery shelf. She has written eight cookbooks including the international bestseller “New Vegetarian”, and has contributed to many others. She conveys her passion for food in every way possible, through books, journalism, consulting, live demos, and has her own business called “Gastrotours”, conducting tours around London’s foodie hotspots. Celia will discuss how even though less than 2% of the population follows a strict vegetarian or vegan diet, restaurants are creating dishes to appeal the the rest of the 98% with veg-centric or plant-based dishes. Increasing the vegetable items on your menu while appealing to a larger audience is about flavour enhancement and cooking technique, not necessarily about being meat free.
15.15 Fresh 4 Kids
Speaker – Oli Blanc, London Produce Show & Conference 2016 Ambassador
Oli, who has developed Henri Le Worm and a group of friends, a cartoon series aimed at enthusing children about fruit and vegetables, asks who the industry need to target in order to increase consumption of produce amongst the youngest consumers of foodservice menus– and what are the key messages and products that might make a difference?
16.15 Chef demo – Creative minds
Reynolds development chef Diane Camp and Daniel Acevedo and Sarah Wasserman from top vegetarian restaurant Mildred’s create one of the meals from Mildred’s menu and explain the thought process that went into creating that menu option in the first place.
16:45 Panel – LPS16 Chefs
What do chefs need from produce suppliers and are they getting it? Find out from three of our demo chefs at LPS16
Jason Danciger – Chairman
Jesse Dunford Wood – Head Chef Parlour
Damian Wawrzyniak – Owner of Fine Art of Dining
Hari Ghotra – Tamarind & Tamarind Kitchen Owner of HariGhotra.co.uk