Products
Inside IFE E
Lisa Jenkins takes a look at the IFE show’s four days of live chef demonstrations, leadership presentations, seminars and workshops
xpert industry advice and delicious innovation in food and drink are just two of the items on the menu at the biennial International Food and Drink Event (IFE). IFE will be staged at London’s
ExCeL Centre between 22 and 25 March and co-located with Waste- Works and Pro2Pac.
The show will be split into nine
sections, including speciality and regional food from Britain and Ireland, cheese and dairy, meat and seafood, bakery and confec- tionery, ingredients, health and wellbeing, drinks and general food. The exhibition is on-track to draw an estimated 27,000 profes- sionals from across the food and beverage industry, spanning food- service, wholesale and distribu- tion and manufacturing.
Show features The Meet The Buyer programme offers exhibitors the chance to secure face-to-face meetings with some of the country’s biggest buy- ers, including Compass Group, Brakes and Bidvest 3663. The IFE World Food Innovation
Awards will be a celebration of everything new and exciting
The Pig Idea
IFE has partnered with food waste charity the Pig Idea to showcase the project’s work in reducing human food waste by feeding pigs surplus bakery products, whey from dairies and spent brewers’ grains before the pigs themselves enter the food chain. The Pig Idea looks at the bigger picture, as not only does it reduce
human food waste, but sustainable meat production also helps to protect the South American rainforests. In the long term, feeding UK food waste to pigs will also reduce demand for the thousands of tonnes of soy imported annually to feed livestock in Europe. That in turn will ultimately reduce the number of soy trees planted in South America and the amount of rainforest that is cut down to bring new soy plantations into production.
56 | The Caterer | 20 March 2015 Need to know
Where ExCeL Centre, Docklands London E16 1XL
When 22–25 March Sunday: 11.00–17.00 Monday: 10.00–17.30 Tuesday: 10.00–17.30 Wednesday: 10.00–16.00
More information
www.ife.co.uk
Twitter @IFEexhibition #ife15
LinkedIn
www.ife.co.uk/linkedin
YouTube
www.youtube.com/ifeteam
in the world of food. An expert panel will be judging 16 areas across seven categories, including finished products, ingredients, packaging, brands,
By train The main station for ExCeL is Custom House, while Royal Victoria and Prince Regent provide access to other areas of the site. All three stations are on the Docklands Light Railway (DLR) network, accessible from the Underground.
By car There are 3,700 pay and display parking spaces on the site. It has direct access to the A2, which links the centre with the M25, M11 and A406. ExCeL is a 25-minute drive from junction 27 of the M25.
By air ExCel is a five-minute drive from London City Airport, a 35-minute drive from Stansted, 75 minutes from Gatwick and 80 minutes from Heathrow.
manufacturing and processing, sustainability and marketing. New this year will be the Gour-
met Drinker, the Artisan Food Mar- ket and the Small Producer Village. These features sit within the larger sections of drinks, special- ity and regional food from Britain and Ireland and health and well- being. They are designed to give new and smaller producers a chance to showcase their bespoke products at a lower cost. The Skillery will be staffed by
more than 20 chefs, including: l Adam Smith, head chef at the Devonshire Arms in North Yorkshire
l Adam Handling, head chef at Restaurant Adam Handling at Caxton in London
l Douglas McMaster from Silo,
“New this year will be the Gourmet Drinker, the Artisan Food Market and the Small Producer Village”
Brighton (the first zero-waste restaurant)
l Alyn Williams, chef-patron of the Westbury, London Tastes of the World Live will feature demonstrations from a selection of IFE’s 101 interna- tional exhibitors, as well as an impressive line-up of interna- tional chefs such as Aldo Zilli, Antonio Carluccio, Giorgio Loca- telli and Marco Cuervo.
www.thecaterer.com
▲
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80