Exhibitor round-up
Andy Thornton Ltd, 701 on stand 4565 will be showing products from its new contract leather collection including contemporary and retro style sofas, lounge chairs, dining chairs and stools, upholstered in leather. For example, there's the Mojave lounge chair in cognac leather, also available as a two seater sofa. It can be upholstered in a selection of colours.
Magners Irish Cider, 702, is a first time exhibitor at ScotHot. It is a medium dry cider with 4.5 per cent ABV and is produced and exported from Ireland, where it enjoys a 94 per cent share of the on-trade market. It is usually served over ice and is aimed at young consumers looking for something different. Available in 568ml bottles, long neck 330ml and 50 litre kegs.
Call Systems Technology, 703, is celebrating the opening of its Scottish office with the launch of several new products. These include the ServiceCall System, which speeds up service by enabling customers to discreetly summon staff from the comfort of their own table. According to CST, a ServiceCall unit installed on a table in a restaurant can increase service per head on drinks and desserts by up to 20 per cent. When the customer presses the button on the table, either for the bill or service, this activates a pager, which either beeps or vibrates, alerting the staff. The device can also be used for a particular zone of an outlet and for conference centres. To install the system in a 50 table restaurant (200 seats) costs £3000 to £3500 depending on the number of pagers required.
Decotel, 704, (stand 3716) will be introducing a new Hygiene Bag Dispenser System, which dispenses hygienic sanitary waste bags from a refill pack of 35 bags. To refill the dispenser, a new pack is simply pushed into the unit from the bottom. Available in white and chrome.
Bottlegreen Drinks Co, 705, will be inviting visitors to sample its range of sparkling Press‚s in flavours such as Apple and Elder, Cranberry and Ginger and Lemongrass.
Also showing will be the range of Cordials such as Spiced Berry Cordial - a combination of cinnamon, cloves and spices.
Visitors to the Twinings, 706, stand will be able to sample the full range of Iced Teas including the new Lemon variety, Peach, Raspberry, Wild Blackberry and Apple.
It will be launching the new Traditional Blend, designed for the larger mug or cup, with 2.5g of tea in each tea bag - an extra 25 per cent more tea.
Watch out for the "jet packers" who will be carrying their jet packs filled with Twinings ice tea, bringing visitors refreshments while they are on the move.
Scothot 2003
SALON CULINAIRE Show FEATURES PRISON SERVICES FOODSERVICE CHALLENGE FINAL
What is it?: Brand new for ScotHot 2003, the Prison Services Foodservice Challenge recognises catering improvements that have taken place within the prison sector.
The challenge: Produce and serve a three course meal suitable for restaurant service within a food cost of £1.60 per person.
When: Monday 17 March 2003 at ScotHot, SECC, Glasgow.
For how many?: Four portions of each dish.
Team make-up: 10 teams for the final cook-off.
JUNIOR WORLD CULINARY GRAND PRIX FINAL
What is it?: The Federation of Chefs Scotland will be hosting this international competition. Teams of young chefs from around the world will compete in the purpose-built Restaurant of Nations.
The challenge: Produce a 'hot kitchen' meal based on a three course menu for 55 people. Produce a 'cold kitchen' meal based on a three course lunch menu hot, presented cold for one person. The 'cold kitchen' meal also includes two restaurant platters for two people hot served cold and three plated desserts.
When: During ScotHot 2003, SECC, Glasgow.
Team make-up: One team chef or mentor, four junior chefs under 25 years of age (no-one should have completed an apprentice programme for more than one year).
BRAKES SCOTTISH CHEF OF THE YEAR FINAL
What is it?: Sponsored by Brake Grocery, this competition is open to all chefs engaged in the catering trade.
The challenge: Competitors are required to submit a well-balanced four course menu for four.
When: Tuesday 18 March 2003 at ScotHot, SECC, Glasgow.
Team make-up: Three to a team with 10 teams for the final cook-off.
BRAKES STUDENT CHEF TEAM CHALLENGE
What is it?: Sponsored by Brakes, teams from catering colleges across the UK will be competing in the Salon Culinaire at ScotHot 2003.
The challenge: Each team must prepare a three course meal for four.
When: Wednesday 19 March 2003 at ScotHot, SECC, Glasgow.
Team make-up: Three to a team with 10 teams for the final cook-off.
TUCO SCOTLAND & NORTHERN IRELAND UNIVERSITY CHEFS COMPETITION
What is it?: University chefs from Scotland and Northern Ireland will compete in this brand new competition to reinforce the 'fine-dining' element within university catering.
The challenge: Each chef must prepare a two course meal for three. The starter must include cod and the main course must include beef fillet.
When: Monday 17h March 2003 at ScotHot, SECC, Glasgow.
Team make-up: 10 chefs will go through to the final cook-off.
The Salon Culinaire Awards Ceremony will take place at a lunch in May 2003. Tickets are on sale at the Salon office on stand 4886.
Equipment at the show
First Choice Coffee 301 is showing latest Black & White automatic and semi-automatic espresso machines, now installed at many Scottish clients including BP, Royal Bank of Scotland and T-mobile. Machine supply also extends to Bloomfield bulk brewers and is integrated with ingredients (including organic and Fairtrade), professional barista training and after-sales service. www.firstchoicecoffee.com
Scotland-based Falcon Foodservice Equipment 302 is supporting its home show with an important launch: the Fusion Dominator 4 and 6 burner ranges, enabling mainstream caterers to handle authentic stir-fry. The stand will also show examples from the 76-product Pro-Lite light duty series, which includes free-standing fryers, boiling tops, and grills.
AFE Online 303 is showcasing products from its new Refreshed mini-catalogue and website as well as products from other companies within the Aga Foodservice Group. The display will range from cookers to cutlery, crockery and toasters. www.afeonline.net
Fagor Industrial UK 304 is providing its equipment for use in the two kitchens of ScotHot's International culinary competition. The Spanish-owned company already has strong associations with Scotland through its continuing sponsorship and support for the Scottish junior culinary team which recently won the World Championships in Luxembourg. Fagor will be exhibiting with the help of Clan of Edinburgh, which acts as its Scottish stock base far all popular spare parts and is also a provider of a full design and project management service.
Foster Refrigerator 305 is featuring newly-launched low-cost undercounter refrigerators, which are designed for optimum use of space in tight kitchen areas. Cabinets have a dual forced air fan system and front breathing refrigeration to suit use in enclosed areas and are made in one and two door versions (196 and 366 litres) in either white laminate or stainless steel. Prices start from £875. Foster is also showing small footprint Gastro Pro cabinets and budget 410 models. www.fosterrefrigerator.co.uk
Williams Refrigeration 306 is showing its user-friendly Easy Blast 1-2-3 control panel for the first time, on a WBC40 reach-in blast chiller. Facilities include increased diagnostic information for easier servicing and maintenance. Also at ScotHot: the company's new stainless steel top loading bottle well plus bottle cooling cabinets and examples from Sapphire, Zircon, Jade and Gem ranges. A new half door version of the Sapphire Gastronorm cabinet with drawers option will appear along with a modular coldroom featuring the Pod system.
Call-Systems Technology 309, which has just opened a Scottish office, is highlighting its ServiceCall system for helping customers attract the waiter's attention or call for service in hotel leisure facilities, conference suites or reception areas. The PC-based Genesis communications package is making its debut at ScotHot, offering dramatic savings in operating costs and increased efficiency. The system manages a variety of on-site and off-site communications systems and can be interfaced to a PABX system. It can also monitor business efficiency, such as how long it takes for staff to respond to customer requests for service.
Fridge To Go, a new refrigerated van rental package from Via Solutions 307 gives small and medium-sized businesses immediate access to brand new refrigerated vans on flexible rental terms for a minimal advanced payment. Customers have a choice of two 3.5 tonne van specifications using Mercedes Sprinters fitted with the Via Fridge refrigeration system. The vehicles are supplied on a three-year basis with monthly rentals fully inclusive of all maintenance plus access to 24 hour roadside support.
The AeroCat system of removing cooking odours and smoke direct from a combi-steamer will be a key feature on the Rational stand 308, which is shared with distributor Jack Hogan Catering. Normally used in conjunction with the Ultravent exhaust and condensation hood, the new concept enables a commercial oven to be placed front of house without fear of cooking odours and smoke spoiling the environment. www.rational-UK.com
The Waring WSB33K fully portable Quik Stik Blender for purees, soups and sauces gets a preview from on the New Classics stand 310. The unit, priced at £65, comes with a 185 cm cord and and immersion capacity of 15 cm. It appears alongside the Pro-Prep chopper-grinder which can deal with a range of ingredients with its choice of dull and sharp blades and two specifically designed durable bowls. The company will also be demonstrating the popular CB9 4 litre blender.
Tony Jackson's Take on food
Tony Jackson, President of Federation of Chefs Scotland and Salon Culinaire Director for ScotHot, offers his expertise on everyone's favourite subject: food.
Q: What are the current food fads and how have they changed?
A: I think that food has been developing and improving as customers have widened their experiences and heightened their expectations. The easy availability of fresh ingredients such as herbs and spices has led to a huge range of flavour combinations that sometimes do not work well together but at other times can be a dream alliance of tastes.
Q: What do you do to encourage young chefs?
A: I run an Apprenticeship Scheme with Macdonald Hotels and Motherwell College - it's been running for six years. I am also involved with the Scottish Junior Culinary team who, after training hard for over 15 months, recently won the World Culinary Cup in Luxemburg gaining first place and Gold Medals in both the Hot Kitchen and Cold Buffet.
Q: What do you think of the rise of celebrity chefs and are they good for the industry?
A: They are generally good for the industry, but not always. Some celebrity chefs are purely entertainers whereas others are very talented professional chefs. They do heighten the profile of chefs and are influencing a generation of young people to aspire to be like them, which can only be positive.
Q: What do today's customers want?
A: What they have always wanted. Good food, well cooked and presented, within a reasonable time frame and value for money. Customers have become more knowledgeable about food and everyone has an opinion on what is right, but customers will vote with their feet if the product is not correct for the market-place that you operate in.
Q: Scotland has a reputation for trend setting in the Scottish food industry. What do you think will be the next food trend that will come out of this show?
A: I would expect to see an increase in the trend towards natural cooking and simple presentation using only the best quality ingredients.
Other equipment brands on show
Hobart UK 311
Blue Seal 312
Angelo Po 313
Frialator International 314
Zanussi 315
Valentine 316
Frank Ford 317
Roller Grill 318
Silesia UK 319
WAREWASHING AND PREP
Hobart UK 320
DIHR Dishwashers 321
Aristarco 322
Robot Coupe 323
Sammic 324
Soabar 325
Cambro UK 326
REFRIGERATION
Trimco Coolair 327
True Foodservice Refrigeration 328
Caravell UK 329
Taylor Freezer 330