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NORTHERN RESTAURANT & BAR 2012 - MANCHESTER CENTRAL Hospitality show promises a tasty time


Operators in the north of England will celebrate their skills and innovations at a two-day event to help grow and develop the trade


The north’s leading hospitality show- case, Northern Restaurant & Bar (NRB), returns to Manchester Central from 12 to 13 March 2012. As well as being a hotspot for hospital- ity networking, the event will stage chef demonstrations, tutored tastings, cocktail shows and fi ne food displays, with more than 150 suppliers taking part. The event will also be the site of the


inaugural NRB Top 50 list, chosen by a broad base of industry experts to honour 50 exceptional individuals working for operators in the north of England. The awards are based on their successes, achievements and their impact on the northern hospitality industry. NRB event director Andy Clayfi eld


said: “This year’s show is all about cel- ebrating success in the region and show- casing the achievements, skills and inno- vations of those taking part. From tutored tastings and cooking demonstrations to one-to-one support and advice from our experts, exhibitors and visitors alike will have the opportunity to grow and devel- op their trade.”


SHOW HIGHLIGHTS As well as new features such as the NRB Top 50, the Chef Live cookery theatre is set to return to Northern Restaurant & Bar this year. The theatre, sponsored by Inka Charcoal Ovens, will host some of the region’s leading chefs, including James Macken- zie, who will be signing copies of his book, On the Menu, at the show on Mon- day 12 March. The book is a comprehensive refer-


ence guide and collection of 74 recipes, which contains step-by-step instructions that reveal all the details of making chal- lenging dishes, such as beer-braised ox- tails with deep fried oyster fritter, and the simple yet perfect, like the desert favour- ite, the chocolate brownie.


pub&bar


UK DEBUT FOR INKA CHARCOAL OVEN The show is also the location for the of- fi cial UK launch of the Inka Charcoal Oven, designed for commercial kitchens. Made and used in Spain since 1962,


this charcoal barbecue contained inside an oven provides a unique, high-speed cooking system. Inka uses coconut char- coal, as it burns at a higher temperature than wood, is fl ameless to avoid burning food, and is virtually smoke-free. This high-temperature cooking method roasts and barbecues meat, fi sh and vegetables for icreased tenderness, distinct aromas, and enhanced fl avours. For the UK launch, chefs Aiden Byrne


of The Church Green in Lymm and Ben Spalding from Roganic in London, will demonstrate cooking with the oven.


A FEAST OF FINE FOODS Four regional food groups will be at the NRB for the Best of Fine Foods showcase. Taste Cumbria, Visit Manchester, Taste


Lancashire and Northern Ireland Naturally will each give visitors the opportunity to discover, taste and source the north’s world-class fi ne foods.


TASTEBUD TANTILISATION The Grape, Grain & Bean theatre at the NRB will offer tutored wine, beer and cof- fee tastings. For bartenders set on learning new


techniques and skills, the Liquor Thea- tre will be the drinks hub of the show. Tom Sneesby and Jody Monteith from Manchester’s The Liquorists, will lead a programme of cocktail master classes, competitions and tastings. The Liquorists has also teamed up


with Bon Vivants Companion to run the Liquor Shop, the show’s very fi rst store. Register for free tickets at www.north-


ernrestaurantandbar.co.uk. Also visit www.facebook.com/nrbmanchester and follow on Twitter @nrbmanchester .


TWENTIETH FEBRUARY 2012 15


EVENT


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