Hotelympia exhibitor highlights
There are hundreds of exhibitors at this year's show - but if you're pressed for time, here are a few that are definitely worth a visit
1. DEMARLE
New non-stick fibreglass and silicon shapes from Demarle of France widen the variety of visually-striking pastries, sweets and savouries that chefs can create. For example, the Flexiplan Chocolate Bar enables caterers to make small cakes or mousses in the shape of chocolate bars, while the Bell design can be used to make chocolate-coated moist teacakes. Other options include fluted ingots that are ideal for marbled chocolate cakes, the tilted-surface Ellipse that works well for plated desserts drizzled with sauces, and the grooved Annapurna that cuts easily into portions. The non-stick materials are resistant to high temperatures and freezing and can be used upside-down for sugarcraft.
Stand S2339
Show Area: Food & Drink
2. SOMERSET DISTRIBUTION (UK)
Trading as Mighty Leaf Tea Chamomile Citrus is a fruity, caffeine-free herbal infusion of Egyptian chamomile with rosehips, lemon grass, orange peel, hibiscus flowers and nana mint, and one of the signature blends from Mighty Leaf Tea.
The hand-crafted, cotton stitched, biodegradable silken tea pouches contain the whole leaf blends, which include succulent fruit pieces, spices and flavours that are too big for ordinary teabags.
Mighty Leaf Tea has won a Caterer and Hotelkeeper Excellence in Food & Drink Award for three years running, with Chamomile Citrus in 2007, Green Tea Tropical in 2008 and in 2009 with Organic African Nectar.
Stand S2050
Show Area: Food & Drink
3. COOKING TECHNOLOGY & CONCEPTS
New from CTC is a Polyscience sous-vide kit designed for chefs wishing to harness the technique of slow cooking using a thermal circulator and a water bath.
The kit comprises a Polyscience 7306C thermal circulator with protective cage and an 18-litre clear polycarbonate cooking tank. A custom-fit lid is included, which is designed to keep heat and steam in the water bath. The kit is complete with a copy of Sous Vide by Thomas Keller.
Stand S2216
Show Area: Food & Drink
4. ADANDE REFRIGERATION
Adande has combined its insulated fridge and freezer drawer units with a 200kg load-bearing heat shield to create the new, time-saving Chef Base workstation. Operators can now site chargrills, fryers and even combi-ovens on the refrigerated base, which keeps chilled and frozen foods close to hand in the cookline. The drawers are said to reduce energy usage by 57% because cold air does not fall out when the drawer is opened, and they offer temperature stability from 15°C to -22°C. A third refrigeration option for the Adande drawer units will also debut at the show in the form of a blast chiller that will chill up to 5kg of food from 70°C to 3°C in 90 minutes and has a capacity of 172 litres or 8 x 1/1 GN.
Stand N2438
Show Area: Catering Equipment
5. ALL-CLAD UK
The Copper Core range of pans from All-Clad is claimed to be the world's first copper cookware that can be used on induction stovetops.
The pans' five-ply construction - a layer of copper bonded between two layers of aluminium alloy which are encased in layers of stainless steel - make them highly responsive to temperature changes so they heat and cool evenly, with no hotspots, at a consistent rate. All-Clad's high-quality manufacturing process, which includes hand-finishing, requires 30 specialist metal crafters to make one pan.
Stand N1720
Show Area: Catering Equipment
6. KENWOOD
Endorsed by the Craft Guild of Chefs, Kenwood's new Cooking Chef is described as the world's first combination of a planetary mixer with induction cooking. The safe, energy-efficient induction system allows precise temperature control in 2°C increments from 20°C to 140°C. The multi-tasking machine can be left to stir while it is heating, freeing up time in the kitchen, to produce a wide range of dishes from risottos to choux pastry and egg-based sauces. The bowl has a 6.7-litre capacity for cold foods and a three-litre capacity for cooking.
Stand N2459
Show Area: Catering Equipment
7. TURBOCHEF TECHNOLOGIES
The new Sõta (the name is an acronym for state of the art) is billed as the smallest, most energy-efficient model in TurboChef's range of rapid-cook ovens. Independent top and bottom impinged airflow coordinates with the microwave to deliver improved quality and speed. Its top-launched microwave means metal pans can be used, and the catalytic convertor allows ventless operation. The oven is aimed at coffee shops, cafés, bistros, bakeries, quick-service restaurants, hospitality bars, and nightclubs.
Stand N2420
Show Area: Catering Equipment
8. CEDA
Overwhelmed by choice, or in need of some advice about energy-saving, training, warranty deals, solo products or a complete kitchen revamp? The Catering Equipment Distributors Association is providing personal shoppers to help visitors make the best use of their time at Hotelympia.
Stand N2169
Show Area: Catering Equipment
9. CESA
The Catering Equipment Suppliers Association will be focusing on its new CFSP (Certified Foodservice Professional) qualification for food service managers and operators in its bid to raise professional standards in the industry. It covers all areas of food production, including food safety, distribution, kitchen design, new technology and sustainability. CESA will also introduce the first topics in its Open Course series of hospitality training courses devised in partnership with Oxford Brookes University, which will focus on food safety and carbon management.
Stand N1660
Show Area: Catering Equipment
10. CATERING FOR A SUSTAINABLE FUTURE GROUP
CSFG will be carrying out live energy monitoring in La Parade des Chefs with Serviceinvisible, a product that measures the amount of gas and electricity being used, how much water is flowing, what the temperature is in fridges, freezers, serveries and store room and, how much CO2 is in the atmosphere.
Serviceinvisible is a series of wireless monitors fitted to incoming energy supplies, refrigeration and cooker hoods. It transmits data 24 hours a day, so any chef or manager can assess risk exposure, check temperatures and see what they are using or spending on energy or water. The system is accessed from any internet connected device and provides data for any day, week, month or year.
Stand N1958
Show Area: Catering Equipment
11. CONTINENTAL CHEF SUPPLIES
CCS is launching the fourth edition of its chef-inspired brochure Table Art, showcasing its innovative tableware in stunning photography. This edition will concentrate on the most popular food trends for 2010 journeying from the most creative food in Britain through to great pub food and including a spread on fish (giving a nod to the 150th anniversary of Fish & Chips) and homage to the modern French Bistro. Some of these classics and signature dishes are shown in all their glory in the pages of Table Art, along with the usual twist on innovative products and presentation ideas.
Stand S1626
Show Area: Tabletop
12. JARAPA
With sustainability high on the agenda for many companies, Hotelympia newcomer Jarapa will introduce itself to the hospitality market place. Jarapa is a family-run business importing and distributing 100% recycled glassware including clear tumblers, tankards and wine glasses and coloured bowls.
Stand S1802
Show Area: Tabletop
13. FURNITURE FOR FUNCTIONS
The Ice Chair is a state-of-the-art banqueting chair from Furniture for Functions and comes in both contemporary and classic styles. The stackable chair's patented design is virtually indestructible and made from 100% recyclable materials. Its completely transparent frame transforms under coloured light, and the seat pads are interchangeable. It is UV- and scratch-resistant which makes it a longer-lasting, maintenance-free and cost-effective alternative to wooden chairs. For added peace of mind, the company offers a three-year guarantee on all Ice Chairs.
Stand S1536
Show Area: Decor & Design
14. ACTE-DECO
Ranging from decorative stickers to digital print on ecological canvas or aluminium board, Acte-Déco offers original visuals for interior decoration.
The stickers are pre-cut adhesives which can be stuck on any smooth surface such as walls, windows or even furniture. There's a choice of 500 designs listed by theme.
The ecological canvas is a light textile canvas (300g per square metre), without PVC, carcinogenic products or volatile repro-toxics, which does not contain or generate any volatile organic compound (COV) and features high-definition digital print.
Stand S1446
Show Area: Decor & Design
15. GILCHRIST & SOAMES
Aromatherapy Associates, purveyor of treatment products for spa and retail, now offers in-room guest products exclusively through Gilchrist & Soames with the Relax, Revive and Balance range of products.
Other Gilchrist & Soames collections include BeeKind, whose paper bottle is a 59% reduction in packaging material by weight and a 92% reduction in waste space compared with rigid plastic bottles. It contains honey and certified organic extracts of red clover, calendula, lemon grass and chamomile and a portion of the net profits of this product supports honey bee and sustainable pollination research.
Stand S1510
Show Area: Bathroom & Spa
16. MASTELLA
Founded in 1984, Mastella's core business is the production of bathroom furniture. Designs include the Jey Console, a curved multi-layered wood with wenge or oak finish available in two lengths (130cm or 175cm) in left- or right-hand versions; Bathtub Vov, made from a single K-plan block in white or grey and smooth to the touch; and the Koral shower with a K-Plan tray or duckboard in white or grey and available in three sizes.
Stand S1637
Show Area: Bathroom & Spa
17. THE CATERERS LINEN SUPPLY
This recently-launched division of the London Linen Group has invested more than £3.5m to offer contract caterers the UK's first green, and only steamless, laundry service. Its new Kannegiesser Direct Heated Tunnel Washer -can process 200,000 pieces per week, three times the company's previous capacity. The service consumes 70% less water and 25% less gas and energy, uses minimal packaging and plastic, and selects low-mileage delivery routes. It cuts consumption by heating the tunnel washer directly rather than using boilers to send steam down pipes.
Stand N2633
Show Area: Premises & Facilities Management
