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EssentialSFFF Review


SPECIALITY FOOD IS BOOSTED BY THE FINEST FAIR TO DATE


Organisers have hailed the 15th edition of the Speciality & Fine Food Fair (SFFF) as the best fair ever, with a record-breaking 12,410 visitors.


cocktail infused jellies. The product innovation was astounding. First time exhibitors Ten Acre Crisps visited the Fair to launch its new popcorn range. Jimmy Attias commented on their first time appearance at the Fair: “A fabulous day – busy, varied and with many international buyers. There have been serious buyers, of excellent quality. We have been here to showcase our crisp range and to gauge reaction to our recently developed popcorn – the response has been extremely positive.”


This year’s Speciality & Fine Food Fair was the 15th edition of the fair


With more trade stands, visitors, buyers and exhibitors – the Fair was bigger than ever before, with a vibrant atmosphere. Buyers, wholesalers, chefs and business owners flocked through the doors to see the latest products at SFFF 14 – and to meet the passionate producers behind the brands. Adrian Boswell, cheese & deli buyer at Selfridges, said: “An


extremely organised and well laid out Fair. Exhibitors seemed really upbeat and there was some excellent product innovation.” Pete Newton, a buyer at Booths, added: “It was an excellent Fair this year. There was a diverse mix of suppliers – with many first time exhibitors and new brands kept it fresh and exciting. I came away with more leads in the morning alone, than the whole day that I was there last year! It was hugely successful and the new product development mix was really strong.” There were columns constructed of salt, giant chocolate saxophones, fennel and lemon popcorn, beetroot ketchup, strawberry and mint cordial, lobster bisque chocolates and


Olympia Grand came alive with the unveiling of the Giant Chocolate Saxophone on the opening morning of the Fair, Sunday, September 7. Jean-Marie Dessard and Philippe Wall were two of the men responsible for bringing a 10ft tall chocolate saxophone to launch the exhibition in chocolatey style. The chocolate saxophone was located in Speciality Chocolate Fair, one of the dedicated sections of the Fair, another being the Small Producer Village, an area for brand new companies. There were several live cooking demo theatres including Speciality Chocolate Live, the Fine Food Forum as well as the Small Business Forum, a stage for industry experts to give advice to the entrepreneurial and business-owner audience. The Business Mentoring Centre


was where industry experts offered free one-to-one business advice to visitors. The Fine Food Forum and Speciality Chocolate Live theatres saw a jam-packed schedule of seminars, talks and demonstrations from some of the UK’s leading chefs and chocolatiers. Paul A Young talked on ‘Tempering to Filling’ chocolate and Andrew


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