We’re closing out Fine Food with a straight-talking session on what’s really next for hospitality. No buzzwords, no fluff — just real takeaways from four days of insights and conversations....
Take a culinary journey with Frutex Corporate Chef, Greg Hurrell, and “Chef of the Year” Richmond Rodrigues through global flavours in this masterclass on seasonings and dry rubs. Explore regional...
Take a culinary journey with Frutex Corporate Chef, Greg Hurrell, and “Chef of the Year” Richmond Rodrigues through global flavours in this masterclass on seasonings and dry rubs. Explore regional...
Join Frutex Corporate Chef, Greg Hurrell and “Chef of the Year” Richmond Rodrigues for a masterclass in harnessing herbs and spices to maximise flavour, consistency, and menu appeal. Discover practical...
Join Frutex Corporate Chef, Greg Hurrell and “Chef of the Year” Richmond Rodrigues for a masterclass in harnessing herbs and spices to maximise flavour, consistency, and menu appeal. Discover practical...
Presented by the Italian Trade Agency this live showcase celebrates the finest of Italian gastronomy. Chef and TV host Luca Ciano prepares his signature Tagliatelle with Pecorino Romano PDO cream,...
Seafood sustainability can be murky but it doesn’t have to be. This session breaks down the difference between aquaculture and wild fisheries, what good practices actually look like in both,...
Join us for cocktail hour for our mixology-led demonstration showcasing how classic cocktail recipes can be tweaked to shine a light on incredible ingredients such as American Whiskeys, local influences...
Food waste isn’t just a sustainability issue it’s a cost you can’t afford to ignore. This session breaks down how to track, manage, and reduce waste without adding complexity to...
What if going in circles was exactly what your business needed? This session explores how circular thinking is helping hospitality-forward businesses cut waste, rethink procurement, and design smarter systems that...
