Hotelympia 2012 Video - by Joanna Wood

Yesterday I went along with the Hospitality Media team to Excel in London's Docklands. Why? Because the biennial hospitality show, Hotelympia, is in residence there until Thursday: and a trade show like this is brilliant for catching up with people - and for ferreting out what's happening in the industry. Suppliers, operators, movers and shakers all pop up in some shape or form. On the exhibitors front there's everything any budding restaurateur or hotelier would need to check out: linen, kitchen kit, tableware, seating, food and beverage, environmental 'green machines'. But I'll let you into a secret - I love the culinary competition theatre the best. There's always a buzz: famous chefs judging, amazing food being cooked under extreme pressure, enthusiastic audiences. Everything for a great bit of drama.

Jason Atherton talking to Joanna

Under pressure! BCF competition - Live Stage

When I wended my way over, the British Culinary Federation's National Chef of the Year competition was in full swing. Hosting and commentating on it for the watching multitude was a certain Brian Turner - while among the judges were:
Alain Roux (Waterside Inn Video) and Ashley Palmer Watts (Heston B's right hand man - and the chef at the helm of the phenomenally successful Dinner, Video, in Knightsbridge's Mandarin Oriental Hyde Park hotel). It's hard to convey the blood, sweat, anxiety and frenetic activity in words (so why not take a look at the video we made for Caterer and Hotelkeeper) - all I know is, I'm glad it wasn't me under the microscope.

Raymond Blanc and Ashley Palmer-Watts judging.

Alain Roux judging

A competition dish about to be judged!

Elsewhere I bumped into Jason Atherton and Giorgio Locatelli, the former judging some awards the latter talking about his involvement with a prison restaurant which teaches inmates kitchen skills in the hope of helping them to go straight once they re-enter the outside world. Atherton was clearly excited about opening an outpost of Pollen Street Social in Singapore (if you're wondering he's fitting Charvet module ranges in its kitchen). It's hard to believe it's only a year since he opened his London restaurant. I'm sure that Singapore is a great place for him to expand into: his brand of modern cooking, which has Asian influences permeating its European and British heritage imperceptibly, seems tailor-made for Singapore's sophisticated foodies.

by Joanna Wood

Food Journalist and Editor
Contact email: joanna.wood885@btinternet.com