12
Wednesday 28 March continued
12.00-13.00 The Nordic Kitchen Chef Siggi Hall, NORD seafood, health and wine bar
New Nordic cuisine, with its passion for local raw ingredients, eating seasonally and using traditional techniques, is exciting foodies all over the world. Iceland’s leading chef Siggi Hall will give you an understanding of this philosophy and will be demonstrating some inspirational dishes. Siggi, who is also involved in Reykjavik’s Food and Fun Festival, the Matorka organic fish farm and Castello Monte Vibiano Food Services, will focus on fish dishes, using Arctic char and smoked salmon from his own farm, and discussing issues around using fresh fish for travel catering and airline meals. There will be opportunities to taste dishes such as Arctic char with rye bread and carrot crumble, parsnip purée and dill and ask Siggi questions as he cooks.
14.00-14.30 Innovation Demonstration Presenter: Gene Cooke, President and Chief Executive Officer, Cold Jet
You’d think when you are sitting in your seat in the airplane that having some ice for your gin and tonic or being able to tuck into a delicious fresh snack would be really simple with the help of dry ice. But dry ice can be a major expense for airline caterers and one that is very inefficient to order, transport and store. However, Cold Jet is changing the way airline caterers think of dry ice with its just in time, on-site production system and CEO Gene Cooke will be on hand to take you through the company’s innovative solution. You’ll also experience it in action as airline catering carts chilled with dry ice slices go up and down the Taste of Travel theatre aisle serving drinks.
15.00-15.30 Innovation Demonstration Presenter: Caterine Millbert, Polarbrod
Polarbrod are proud to present the concept of Vetevikare and Flatbread. These are products for the creative where the only limit is your imagination. Fold it, grill it as a hot sandwich or split it into two pieces. What is your favourite filling? Take the opportunity to taste some of our products that’s perfect for a breakfast tray, menu or prepared sandwiches.
16.00-16.30 Innovation Demonstration Chef Ben Bartlet, Retail in Motion/Boxerchips
Master chef Ben Bartlett and Boxerchips will be sharing some secrets on how to cook up good old- fashioned potato crisps bursting with flavour. Making these snacks hard to resist starts by using natural ingredients. Ben will be showing you what you can achieve using simply sea salt, black pepper, malt vinegar, chilli and paprika and asking the audience to taste the difference.
Programme correct at time of publication.
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