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10:15 - 11:00, Sunday 4th September 2016
For start ups, the talk will include insights into the challenges involved in setting up two consumer-facing brands in the food sector – New Covent Garden Soup Co. and Little Dish.
For growth-phase SMEs, I will develop some of the key areas in selling FMCG products to retailers and marketing them… Read more
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11:00 - 11:35, Sunday 4th September 2016
This is a demo that will see Peter cooking with great artisan British ingredient. The demo will consist of peter cooking a couple of simple and delicious dishes and chatting to a couple of producers, about there products, and how they play a key part in the recipes. Read more
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11:00 - 11:35, Sunday 4th September 2016
What will you learn?
1. Chocolate skills
2. Insight into Bake of crème du la crème
3. Ganaches
4. All about caramel Read more
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11:15 - 12:00, Sunday 4th September 2016
Stephen will give an over view of Graze to Hotel Chocolate and Degusta Box and how SME’s can get into this growing market place. This talk is perfect for brands, individuals and farm shops to delis to manufacturers.
Stephen Minall will also be available for 1:1 mentoring in the Business… Read more
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12:00 - 12:35, Sunday 4th September 2016
Steven Rowe will be discussing the importance behind nutrition and how you can maintain your health. He will be teaming up with Steve Walpole to show you some healthy meals and snacks you can create at home. Read more
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12:00 - 12:35, Sunday 4th September 2016
Filled bars are becoming more popular within the luxury chocolate market as customers seek a quality choccy-fix ‘on-the-go’. Barry will demonstrate his tropical cake bar, a twist on the ever popular jaffa cake. Using classical techniques he will build the layers paying special attention to… Read more
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12:15 - 13:00, Sunday 4th September 2016
Fermented foods have been a well-established part of the human diet for thousands of years and now they are gaining in popularity with many health consumers. The buzz about fermented foods and their probiotic benefits is also receiving more research attention particularly for their impact on… Read more
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13:00 - 13:35, Sunday 4th September 2016
Join Chef Peter Sidwell & Wine Expert Amelia Singer talk you through three of the best food trends right now match with some equally on-trend wine. Read more
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13:00 - 13:35, Sunday 4th September 2016
We will conduct a tasting experiment which we hope will highlight something different about how the palate works and at the same time help people choose the right chocolates for their tastebuds. Read more
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13:15 - 14:00, Sunday 4th September 2016
What will you learn?
1. How to look, feel and appear like a major brand
2. What did it take to deliver 27% uplift in sales across one client brand in retail against much bigger players
3. Simple tricks that can deliver fast results with a little effort
John Graham will also be available for… Read more
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14:00 - 14:35, Sunday 4th September 2016
What will you learn?
1. Introduction to a specialist ingredient
2. Handy tips for vegetable preparation
3. Tasty meal in a hurry
4. Achieving maximum flavour with minimal effort
5. Using an alternative grain for risotto
6. Knife skills for chopping Read more
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14:00 - 14:35, Sunday 4th September 2016
Wrongly accused as an ingredient that can’t be paired with wine, Jane Parkinson takes us on a tour of wines that work brilliantly with different types of chocolate.
What will you learn?
1. Understand the principles or food and wine matching
2. Dispel the myths that chocolate can’t pair with… Read more
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14:14 - 14:59, Sunday 4th September 2016
There are many, some may say too many, brands within the speciality food sector in 2016. How does a new brand, or indeed an older one wanting more traction, gain more than a foothold in this ever increasingly competitive market.
Paul will use his 17 year’s experience in the market to advise on… Read more
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15:00 - 15:35, Sunday 4th September 2016
How an escaped African slave started the growing of cocoa on the mainland of Africa and the how the Abolition of the Slave Trade led to a Cocoa Revolution led by Chiefs, the Quakers and free Asante farmers. Africa became the World’s largest producer of cocoa over a Century.
The talk will be… Read more
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15:00 - 15:35, Sunday 4th September 2016
The Ready Steady Speciality session is a heated cook off between Steve Walpole and Steven Bennett. As the stop watch starts they will be given a mystery bag of ingredients and will compete to win the best tasting dish. Come down to help us judge and taste their creations... Read more
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15:15 - 16:00, Sunday 4th September 2016
Oscar will be looking at how the food industry has started using tea as an ingredient and what current trends can help add value. He will provide a useful insight into trends and future expectations of customers as well as some recipes and resources to add value to any tea menu. Read more
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16:15 - 17:00, Sunday 4th September 2016
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10:15 - 11:00, Monday 5th September 2016
Based on an academic study and ratified by thousands of hours of observed behaviour each year Scotwork is a global leader in tutoring organsations both big and small in the art of negotiation. We teach both individuals in open courses and company teams in the 8 steps of negotiation.
There is an… Read more
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11:00 - 11:35, Monday 5th September 2016
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11:00 - 11:35, Monday 5th September 2016
Demonstrating the techniques you can use to make your own chocolate from scratch, using mostly equipment you'd find in your kitchen at home. The only specialist piece of equipment is a tabletop wet grinder, which costs less than £150. Will show you how to roast, break and winnow cocoa beans, before… Read more
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11:15 - 12:00, Monday 5th September 2016
A short survey of current food trends which highlight those that have legs, and those that will never fly. A highly partial look at the subject, based on 30 years experience with Sustainable Food. Includes Organics, Fairtrade, Local, Free From, Paleo, Plant Powered, Slow and Clean.
Simon… Read more
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12:00 - 12:35, Monday 5th September 2016
How lucky we are to have raw food, a cuisine so pure, nourishing and life enhancing that still has sweet treats on its daily menu. Decadent living desserts are precisely why raw food is not a diet at all, although you’ll always have my permission to eat raw cakes for breakfast and tell others… Read more
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12:00 - 12:35, Monday 5th September 2016
As we develop consumers attitudes to flavour profile, palette and food pairing it is vital that we highlight the importance of emotion and nostalgia when developing individual products and ranges. Showcasing Rococo’s collaboration with Roald Dahl as part of DAHL 100, Sam Smallman explores how… Read more
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12:15 - 13:00, Monday 5th September 2016
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13:00 - 13:35, Monday 5th September 2016
Cooking through my career has gone through a full circle of techniques and methods, what’s next… Read more
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13:00 - 13:35, Monday 5th September 2016
Understanding how to refresh and rejuvenate the palette after Asian cuisine. With an insight into balancing flavour, maximising taste and delivering texture in Asian based dessert and those served in HKK.
What will you learn?
1. Understanding the role of sugar
2. Lighter desserts
3. Maximising… Read more
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13:15 - 14:00, Monday 5th September 2016
What are they looking for? How do they want it? What opportunities does that give the SFFF sector?
Attend this session for insights into how targeting, understanding & accessing the Millennial consumer demographic can help grow your business.
Claire Brumby will also be available for 1:1… Read more
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14:00 - 14:35, Monday 5th September 2016
What will you learn?
1. How to add value to convenience food
2. Managing aspirational innovation with consumer familiarity and traditional based product development
3. Brand Cornwall - exporting local food & drink
4. How to crimp a Pasty
5. Jam First - the real way to build a Cornish Cream Tea… Read more
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14:00 - 14:35, Monday 5th September 2016
Over the last few years from Budapest to Brooklyn and Saigon to San Francisco a growing band of cacao farmers and artisan makers have been pioneering a revolution in single estate, craft chocolate. Just as with wine, the key to great chocolate starts with the finest ingredients – and “less is… Read more
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14:14 - 14:59, Monday 5th September 2016
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15:00 - 15:35, Monday 5th September 2016
What will you learn?
1. What is Craft chocolate
2. Why is it important
3. Industrial vs craft chocolate
4. Benefits of getting closer to the producer
5. Understanding Chocolate Read more
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15:00 - 15:35, Monday 5th September 2016
The Ready Steady Speciality session is a heated cook off between Steve Walpole and Anjula Devi. As the stop watch starts they will be given a mystery bag of ingredients and will compete to win the best tasting dish. Come down to help us judge and taste their creations... Read more
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15:15 - 16:00, Monday 5th September 2016
Find out how to do it and stay sane - and turn your social media efforts into money for your brand/shop/café. Read more
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16:15 - 17:00, Monday 5th September 2016
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10:15 - 11:00, Tuesday 6th September 2016
Companies will learn how to assess, enter and grow their business in new export markets. It is focused on SME’s and will give pragmatic and practical advice on how to take their business into new markets, balancing opportunism with strategic planning and managing risk whilst accelerating revenue. … Read more
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11:00 - 11:35, Tuesday 6th September 2016
During this demonstration, Peter will show how he makes great digital content and how and why it such an important part of any food brands marketing mix. Read more
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11:00 - 11:35, Tuesday 6th September 2016
More and more of us now know what to look out for in a good quality chocolate bar: What’s the cocoa percentage? Where are the beans sourced? How glossy is the finish? Does it break with a satisfying ‘snap’? But of course the ultimate baromater is what happens once you put it into your mouth and yet… Read more
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11:15 - 12:00, Tuesday 6th September 2016
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12:00 - 12:35, Tuesday 6th September 2016
A deliciously colourful dish full of wonderful aromatic flavours using only natural goodness. My take on a traditional Thai Vermicelli Slaw Salad topped with rich and delicious baked marinated teriyaki tempeh triangles and topped with the most decadent and creamy spicy satay sauce. A quick and easy… Read more
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12:00 - 12:35, Tuesday 6th September 2016
Watch Cherish create her signature dish; Popcorn Meringue with Salted Caramel, sous-vide apple and sticky toffee sponge.
It’s the crunchy popcorn meringue with salted caramel, sous-vide apple and sticky toffee sponge arranged in a swirly maze like pattern. The a-maze-ing or a-mais-ing… A nice… Read more
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12:15 - 13:00, Tuesday 6th September 2016
Artisan credentials are what the consumer is looking for now, but how do you upscale while retaining that critical provenance and integrity? Fudge Kitchen are managing it. Here MD Sian Holt explains how, touching on such areas as:
· Upscaling production – increasing efficiencies whilst… Read more
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13:00 - 13:35, Tuesday 6th September 2016
We will be talking about seasonality, menu development how we source our ingredients bringing interesting and healthy qualities and educating our customers about it.
What will you learn?
1. Using new grains
2. How to cook seafood
3. How to marinade
4. Sourcing ingredients
5. Thinking healthy
6.… Read more
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13:00 - 13:35, Tuesday 6th September 2016
What will you learn?
1. Make the difference between main stream and fine chocolates
2. Understand chocolatier or beans to bar makers commitment to quality
3. Meet customers expectations for quality products
4. Get fresh products
5. Get into the trend
6. We can make chocolate shapes or flavours… Read more
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13:15 - 14:00, Tuesday 6th September 2016
Do you find yourself sticking to the same old routine in the workplace? This session will take you through some business apps that can make things a little bit easier. This is the one seminar where you’re positively encouraged to use your phone!
What will you learn?
How to improve productivity,… Read more
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14:00 - 14:35, Tuesday 6th September 2016
We will demonstrate how easy it is to make a delicious healthy meal in under 30 mins from scratch, packed with fresh vegetables and no refined carbohydrates.
What will you learn?
1. Gain an insight into healthy eating
2. Learn a quick, delicious and healthy recipe
3. Find out what a mindful diet… Read more
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14:00 - 14:35, Tuesday 6th September 2016
Chocolate has been savoury for a longer period of time than it has been sweet but there is still only a few recipes being used.
What will you learn?
1. Versitility of chocolate
2. Chocolate history
3. How to make a risotto
4. What is panela
5. Using chocolate as a seasoning Read more
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14:14 - 14:59, Tuesday 6th September 2016
The Hardihood is an East London based brand of Raw Cake and superfood confectionary. Free from refined sugar, gluten, dairy, wheat and soy we custom make our products using all-natural, nutrient-rich ingredients and superfoods. We believe that people should have complete freedom of choice when it… Read more
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15:00 - 15:35, Tuesday 6th September 2016
What will you learn?
1. Ease of tempering chocolate in a microwave
2. Ease of making truffles - using premade truffle shells / using premade filling : Creme a la Carte / decoration : Premium decoration of truffles for high volume sales
3. Making of a Brownie - presented as a small bites bagged… Read more
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15:00 - 15:35, Tuesday 6th September 2016
The Ready Steady Speciality session is a heated cook off between Steve Walpole and Hulya Erdal. As the stop watch starts they will be given a mystery bag of ingredients and will compete to win the best tasting dish. Come down to help us judge and taste their creations... Read more
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15:15 - 16:00, Tuesday 6th September 2016
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