Commercial Kitchen, the multi-award nominated trade show for the UK’s catering equipment industry, returns to the NEC Birmingham this week. Doors open tomorrow at 10am, with over 2,000 attendees expected over 6-7 June.
Reflecting the show’s broad appeal, representatives from well-known brands such as Pret, EAT., Costa, Subway, Sainsbury’s, Tesco, Debenhams, Pizza Hut, Nando’s, Casual Dining Group, Zizzi, ASK Italian, Mitchells & Butlers, Greene King, Thwaites, Whitbread, Gate Gourmet, Sodexo, Brakes, National Trust, Merlin Entertainments, and Bourne Leisure, are among the pre-registered visitors.
As are hundreds of independent and multi-site restaurants, pubs and bars, hotels, food-to-go outlets, universities, schools, hospitals, care homes, local authorities, contract caterers, retailers, attractions, equipment distributors and foodservice consultants.
Over 80 leading industry suppliers – showcasing a comprehensive choice of innovative catering equipment, devices and services, will be there to meet them.
“…the most relevant UK show in my calendar”
“Commercial kitchens are a minefield at the best of times, so it’s great to be able to get in front of those in the know, all in one place at the same time. Sense checking all that’s new in the market and being able to compare product innovations directly with the companies that are producing the stuff saves time, headache and removes so much risk. It’s a great event that we wouldn’t consider missing!” says James Douglas, co-founder and director of Red’s True Barbecue.
“At Thwaites it’s important to us to have the best equipment for our teams and guests, and events like the Commercial Kitchen show are a great way for us to see and review the latest innovation and technology. I’m looking forward to picking up new ideas and making new connections with suppliers that I can bring back into the business,” says Chris Hill, operations director for Thwaites Hotels.
“We are always looking for the latest in technology to improve our kitchens’ efficiency and food quality. Commercial Kitchen is the perfect event to identify tomorrow’s technology today and network with industry experts,” says Kumour Uddin, executive group chef at Anglian Country Inns.
“Knowing the latest news and trends in your industry is key to ensuring you stay ahead of the game. You can only learn so much from sitting and reading. You can learn a whole lot more from interacting with suppliers and experts face-to-face. That’s why I’m looking forward to visiting the Commercial Kitchen show,” says Kirk Rose, category manager at Rick Stein Group.
“It’s great to have a show dedicated for the commercial kitchen, it’s the most relevant UK show in my calendar. I continuously look at equipment development, so I’m looking forward to meeting suppliers and seeing the latest innovative equipment in the market,” says Adele Hing, kitchen & equipment development manager – food operations at Nando’s.
“Commercial Kitchen is the ideal place to source the most up-to date kitchen equipment on the market today. Your kitchen will benefit from all the latest technology here – helping you run an effective and efficient kitchen, saving both time and money.” – Claire Clark MBE MGOB, owner/director of Pretty Sweet and The Claire Clark Academy for Patisserie Excellence.
“Having a show dedicated to the commercial equipment market, showcasing suppliers’ new products and innovations, is great. Even more so that it’s centrally located, which means more of my staff, including designers, estimators and my technical project sales team, can attend – allowing them to keep abreast of new developments,” says Jack Sharkey MSc, MD of Vision Commercial Kitchens.
“As someone who wants the best equipment for our teams and customers, Commercial Kitchen is a good and very relevant show for me. I look forward to attending again and watching this important event grow over the coming years,” says Dirk Wissmann, senior equipment buyer at Pret A Manger.
Free Keynote Theatre
Opening day highlights include exclusive ‘in conversation’ sessions with Vivek Singh, executive chef and founder of The Cinnamon Collection; Claire Clark MBE; and Robert Quehan, head chef at The Redwood Bistro, Bishopstoke Park. Plus panel-led discussions on sustainability, pub kitchens, kitchen design, and the important role of equipment distributors (featuring five of CEDA’s former chairs).
While the show’s second day boasts panels dedicated to multi-site restaurant innovation (featuring Nando’s, MEATliquor, and Red’s True Barbecue), foodservice consultants, hospital kitchens, and prison kitchens. Plus an exclusive ‘association’ session bringing together senior representatives from CEDA (Adam Mason), The ALMR (Kate Nicholls), FCSI (Julian Edwards) and The Hospital Caterers Association (Philip Shelley).
Commercial Kitchen Innovation Challenge Awards
Voting opens at the Innovation Challenge Gallery from 10am on the show’s opening day (6 June) and will run until 4pm. The 10 exhibitors to have secured the most visitor votes will then be invited to ‘pitch’ their new innovations the following day. Pitches start at 11.45am in the Keynote Theatre on Wednesday 7 June, with the results to be announced at 2pm.
The judging panel includes Scott Collins, co-founder & MD of MEATliquor; Julian Edwards, chairman of the FCSI UK&I and owner of GY5; Pete Farrell, sales director at C&C Catering Equipment; Andy Jones, MD of AJAssociates; and Jack Sharkey MSc, MD of Vision Commercial Kitchens.
Free trade registration
Commercial Kitchen returns to the NEC Birmingham (hall 8) on Tuesday and Wednesday, 6-7 June.
For further information on the show’s exhibitors, Innovation Challenge Awards, CEDA Awards Gallery, and Keynote Theatre speakers, please visit www.commercialkitchenshow.co.uk/show-guide.
Advance visitor registration closes at 9.30am on Tuesday 6 June (after which a £20 door charge may apply). To register for a free pass, please visit www.commercialkitchenshow.co.uk and enter priority code CK10 (alternatively, use direct link: https://registration.n200.com/survey/3d80hw89gt3j0?actioncode=CK10).