What a successful 3 days at The Restaurant Show, Olympia this year! I met some fantastic people and feel a few of the companies I visited at each stand need a mention:
Known for their innovative, award winning, dough based products to enhance creativity – I tried out the “Pan ‘Artisan” Pizzas at the Restaurant Show in Olympia this October and was blown away by how yummy they are. The flavours used and the bases were like nothing we have ever tasted before . Chris and Richard are fantastic hosts as well and are very passionate and knowledgeable about their unique product. We can’t wait to eat their pizzas again soon and look forward to seeing Chris and Richard at The Restaurant Show next year.
The duck and hoisin sauce pizza was personally my favourite – a unique recipe Chris created himself…
I’m also excited to announce my first celebrity chef meeting with the incredible Michel Roux Jnr.
Which was followed by a lovely chat with good old Brian Turner from Ready Steady Cook…
A complete range of cocoa and chocolate – literally melt in the mouth 😉
The layout of the stand has inspired me to organise the next one like this, with the white drapes substituting a wall block off point.
Chocolate compliments Prosecco perfectly – so thought we should sample some at the CASANOVA stand; Prosecco, made with passion…
As walking past each stand, I must admit the cheese and meats tended to catch my eye the most.
The fabulous presentation of the meats which were displayed in a futuristic dome;
Now on a bitter note, I have to leave this blog post with an unfortunate review of the food that was served at the Hilton Olympia Hotel where we stayed the night during the event.
Hilton London Olympia Hotel
Not only was the service awful, some ingredients were missing off my plate! There seemed no management system in the Hotel restaurant and the Beef Carpaccio was tasteless.
Nevertheless, the food samples at The Restaurant Show itself were sourced from all sorts of companies spread across the UK and various other places, and I found a majority of the food had met my high expectations. Even more so, I’m glad to have met a mixture of such interesting people – both exhibitors and visitors from all around the world.