Commercial Kitchen 2018 opens this week
Catering equipment buyers, specifiers, distributors, designers, installers, and consultants from across the UK will be out in force at the NEC Birmingham this week, on 5-6 June – checking out the next wave of products, tech and services on offer at Commercial Kitchen.
Doors open tomorrow at 10am, with 2,000 attendees expected from across all spectrums of the foodservice, hospitality and catering industry.
For 2018, there are over 100 exhibiting companies – showcasing the complete range of innovative equipment, devices, tech and services required to run, refurbish or build a commercial kitchen. The full exhibitor list, including recently confirmed brands generationJuice, Aqua Mundus, and CCE Group, is available to view at www.commercialkitchenshow.co.uk/exhibitor-list.
Free Keynote line-up
Leading chefs, caterers, equipment buyers, consultants, distributors, award-winning kitchen designers, and association chiefs will be taking to the stage to share their knowledge, best practice advice and ideas. Full timings and summaries are available at www.commercialkitchenshow.co.uk/education.
Tuesday, 5 June (from 10.15am)
The pub kitchen panel: Paul Dickinson, director of food at Fuller’s; Paul Merrett, chef director at The Jolly Fine Pub Group; Chris Webb, catering operations manager at Punch Taverns; and (chair) Andrew Seymour, editorial director of Foodservice Equipment Journal.
The solid fuel panel: Paul Dickinson, director of food at Fuller’s; James Douglas, co-founder & director of Red’s True Barbecue; Nick Howe, MD of Court Catering Equipment; Paul Merrett, chef director at The Jolly Fine Pub Group; and (chair) Mark Stretton, MD of Fleet Street Communications.
Compact kitchens – being innovative in smaller spaces: Martyn Clover, head of food at Tortilla; Edward Parkes, director of The Gentlemen Baristas; and (chair) Gethin Evans, membership communications manager at BSA / Café Life Association & PAPA.
Big questions for kitchen houses: Mark Kendall, director of Inox Equip & chairman of ceda; Anna McNamara, MD of Catering Equipment Solutions (Peterborough); Jack Sharkey, owner & MD of Vision Commercial Kitchens; Cathy Wilcox, MD of Wilcox Burchmore & southern region chair of ceda; and (chair) Clare Nicholls, editor of Catering Insight.
Interview with Alasdair Murdoch, CEO of Burger King UK, hosted by Mark Stretton, MD of Fleet Street Communications.
Award winning kitchen design: Tyron Stephens-Smith, project & creative director at TAG; Paul Gilhooly, sales director at Gratte Brothers Catering Equipment; Paul Neville, MD of CHR Equipment & northern regional vice chair of ceda; and (chair) Clare Nicholls, editor of Catering Insight.
The perfect pizza restaurant kitchen panel: Marco Fuso, founder of London International Pizza School; Tom Mullin, executive chef at Pizza Pilgrims; Jane Treasure, food & beverage director at PizzaExpress; and (chair) Gethin Evans, membership communications manager at PAPA.
Hospitality in the UK – reasons to be cheerful: Rupert Culme-Seymour, chief operating officer of UKHospitality
The executive chef panel: Antony Bennett, head of food at Loungers; Tom Mullin, executive chef at Pizza Pilgrims; Ben Ternent, executive chef at Opus; Dean Wilson-Hartles, executive chef at TRG Concessions; Glenn Evans, head of food development at Las Iguanas, La Tasca & La Vina; and (chair) Glen Crossland, director of Walnut Creative
Wednesday 6 June (from 10.15am)
The rise of connected kitchens: Andrew Seymour, editorial director of Foodservice Equipment Journal; and Jack Sharkey, owner & MD of Vision Commercial Kitchens.
Designing the most efficient kitchens in the UK: Tyron Stephens-Smith, project & creative director at TAG; Nick Segal, owner/operator of Frederick’s; Martin Stephens-Smith, MD of TAG; and Ashley Wells, executive chef at the Intercontinental Hotel Park Lane.
Big questions for consultants: Julian Edwards FCSI, chairman of FCSI (UK&I) & owner of Food Service Allergen Management; Matthew Merritt-Harrison FCSI, managing partner of Merritt-Harrison, Catering Consultancy; Catherine Anderson, director & partner at Anderson Power Consulting; Duncan Hepburn FCSI, principal consultant at Hepburn Associates; and (chair) Michael Jones, editor of FCSI’S Foodservice Consultant Magazine.
Building better kitchens in hospitals: Roger Denton, national secretary of NACC; Andy Jones, chair of PS100; Mark Kendall, director of Inox Equip & chairman of ceda; and Craig Smith, national vice chair of HCA & Head of corporate affairs at ISS UK; and (chair) Philip Shelley, immediate past phair of HCA
City focus – Birmingham’s best restaurant kitchens: Paul Taylor, executive chef at Hilton Birmingham Metropole; Ben Ternent, executive chef at Opus; Leo Kattou, senior sous chef at Simpsons (and MasterChef: The Professionals 2017 contestant); and (chair) Chris Brazier, group event director of Commercial Kitchen.
Innovation Challenge Awards
The show’s Innovation Challenge Gallery is always a good starting point to see what’s new at the show.
Visitors are encouraged to vote for their favourite new innovations – there are 25 to choose from – on opening day (from 10am-4pm). Their top picks will then make up the final shortlist of exhibitors who’ll go on to live pitch their products to this year’s expert judges.
The live final starts at 11.45am in the Keynote Theatre, with the results to be announced at 2pm, on Wednesday 6 June.
This year’s ten judges include Antony Bennett, head of food at Loungers, Sarah Fryer, purchasing manager at Greene King; Craig Brookfield, kitchen design & equipment manager at Greene King; Abby Hughes, group food & beverage director at Kew Green Hotels; Julian Edwards, chairman of FCSI UK&I; Jack Sharkey, MD of Vision Commercial Kitchens; Tyron Stephens-Smith, project & creative director at TAG; Philip Shelley, immediate past national chair of the Hospital Caterers Association; Roger Denton, national secretary of NACC; and Andy Jones, chair of PS100 & MD of AJAssociates.
Free visitor registration
For further information and to plan your visit, the 2018 Show Guide is now available to view online at www.commercialkitchenshow.co.uk/show-guide.
To register for a free trade pass, please visit www.commercialkitchenshow.co.uk and use priority code CK12 (direct link: https://eventdata.uk/Visitor/CommercialKitchen2018.aspx?TrackingCode=CK12).
Media enquiries & press pass requests:
Please apply for a press pass here: http://eventdata.uk/Forms/Default.aspx?FormRef=Com68Press
Emma-Louise Jones, Head of PR
t: +44 (0)1273 645134
e: [email protected]
Exhibitor enquiries to:
Katie Tyler, Event Manager
t: +44 (0)1273 645155
e: [email protected]
Chris Brazier, Group Event Director
t: +44 (0)1273 645123
e: [email protected]
Show images (more high res images available on request):
Diversified Communications UK Ltd (Diversified UK) is a fast growing trade event organiser and publisher based in Brighton, Peterborough, Nailsworth and London. Diversified UK’s food portfolio includes Commercial Kitchen; lunch!; Casual Dining; Casual Dining Restaurant & Pub Awards; Natural Food Show; GO! Organic Festival (new for 2018); Nordic Organic Food Fair in Malmö, Sweden; and Organic Food Iberia in Madrid, Spain (new for 2019). For more information, visit: www.divcom.co.uk.
Diversified UK is part of Diversified Communications, a leading international media company with a portfolio of face-to-face exhibitions and conferences, online communities and digital and print publications. As producers of these market-leading products Diversified Communications connects, educates and strengthens business communities in over 14 industries including: food and beverage, healthcare, natural and organic, business management and technology. Established in 1949 and headquartered in Portland, Maine, USA with divisions and offices around the world, Diversified Communications remains a privately held, third generation, family-owned business. For more information, visit: www.divcom.com.