Creating a buzz
Having enjoyed my visit to the Speciality & Fine Food Fair 2013, I decided that this year’s show warranted two visits to London’s Olympia. It’s an event with such a buzz about it, and of course many of the exhibitors are displaying products that fall within the remit of Confectionery Production.
I enjoyed sampling the wares of various crisp and popcorn brands, all of which were showcasing their unique strengths and points of difference. As in the food industry as a whole, there is a definite trend for natural ingredients, colourings and flavourings, as well as a move towards products that are ‘free from’.
As well as an array of exciting confectionery and snack brands, the Speciality Chocolate Fair, which runs alongside the main event, is dedicated to fine and artisan chocolate. It also gave me an opportunity to catch up with CP board member and chair of the Academy of Chocolate Sara Jayne Stanes. The Speciality Chocolate Live theatres saw a jam-packed schedule of seminars, talks and demonstrations from some of the UK’s leading chefs and chocolatiers. Paul A Young talked on ‘Tempering to Filling’ chocolate and Andrew Gravett demonstrated ‘Valrhona Tarts’. During a seminar on the journey from cocoa plantation to chocolate, Sara Jayne and Marie Piere Moine, also from the Academy of Chocolate, talked visitors through the chocolate tasting process with an opportunity to try raw cocoa nibs as well as a selection of fine chocolate. Later Sara Jayne joined an interesting panel debate on sourcing cocoa chaired by Marc Demarquette, which focused on the importance of educating the consumer to understand that when it comes to fine chocolate, you get what you pay for, and the role that chocolatiers and retailers have in getting the message across about the need to continue to move towards fairer trade and greater traceability throughout the supply chain.
With more trade stands, visitors, buyers and exhibitors, this years’ fair was bigger than ever. There were columns constructed of salt, giant chocolate saxophones, fennel and lemon popcorn, lobster bisque chocolates and cocktail infused jellies.
Another highlight of the fair was the showcasing of the Great Taste Supreme Champion on the final day. This years’ winner was Raspberry Sorbetto produced by Snowflake Luxury Gelato.
Next years’ fair will take place from 6-8 September 2015, this time in The National Hall at Olympia. It’s already in my diary…
