Northern Restaurant & Bar 2018: show …


The North’s hospitality exhibition, Northern Restaurant & Bar 2018 (NRB18), returns to Manchester Central on the 20 and 21 March 2018.

The show, which is expected to attract 8,000 hospitality professionals, will showcase new products and services from over 250 exhibiting suppliers and also include live food and drink demos for some of the country’s top chefs.

Food & Drink Demos

There are 65 planned live demonstrations across four theatres allowing visitors to watch twelve critically acclaimed chefs cook their signature dishes in Chef Live, including:

• Paco Pérez; Miramar, Enoteca and 5 (Cinc), BarcelonaLisa-Allen_150.jpg
• Ellis Barrie; The Marram Grass, Anglesey
• Luke French; Jöro, Sheffield
• Lisa Goodwin-Allen; Northcote, Langho, Blackburn
• Adam Humphrey; Arras, York
• Thomas Reeves, l’Enclume, Cumbria
• Rupert Rowley; Fischer’s Baslow Hall, Derbyshire
• Steven Smith; The Freemasons at Wiswell, Clitheroe
• Ryan & Liam Simpson-Trotman; Orwells, Henley-on-Thames
• Gary Usher; Sticky Walnut, Chester
• Gareth Ward; Ynyshir, Powys

Gary Usher portrait

The Market Kitchen theatre will feature a range of demos from experts in their craft such as patisserie and bread-making, fish preparation and street food.  Chef Ed Baines will provide a seafood masterclass and French chef Jacques Pépin a de-boning and skewering session.

The Grape & Grain theatre will see two days of wine and beer tutored tastings led by drinks professionals, leading operators and sommeliers. To close the show the annual NRB Cocktail Competition, sponsored by Double Dutch Drinks, will take centre stage as the finalists compete for a VIP trip to Amsterdam on Wednesday 21 March.

The Craft Beer Quarter is home to 12 brewers from across the country including Big Hug Brewing, Heathwick World Craft Beers and Donkeystone Brewing.

The Market Kitchen is the place for small-scale, artisan producers such as Northern Bloc, Love Cheesecakes and Patisserie by Nigel Smith.

NRB Fringe
Throughout the week of the show there is a series of official fringe events taking place under the umbrella of the exhibition including the NRB Top Fifty Awards, celebrating the best operators in the North; Action Against Hunger’s Too Many Critics Dinner at the newly-opened 20 Stories and the Food Porn Awards. There’s also the legendary trade-only late night after party at MOJO Manchester.

Bruntwood NRB Debate
On 20 March one of the most recognisable maître d’s in the country, Fred Sirieix, general manager at Michelin-starred Galvin at Windows and star of Channel 4’s First Dates, will talk openly and honestly with Northern Restaurant & Bar CEO Thom Hetherington about the importance of service. Plus, an expert panel will debate how new technology is creating significant change and challenges in hospitality, but also presenting enormous opportunities for the most agile operators.

Bruntwood NRB Debate tickets are priced £55 + VAT. Book online at nrbdebate.co.uk

NRB18 Product Spotlight

dingle-original-ginDingle Original Gin by Liquid Projects Int.
With a micro climate unlike no other, Dingle Original Gin takes its unique flavour from a carefully balanced selection of locally sourced botanicals, which are split, with the seeded botanicals being presented to the neutral grain spirit 24 hours before distillation and the floral botanicals in the flavour basket which is positioned at the top of the still.
http://www.dingledistillery.ie/gin/
Stand F52

Menus by Empine Group
Your menus are one of the few items that every person that visits or is considering visiting your restaurant or bar, spends considerable amounts of time looking at. Making sure that your menu feels and looks of a quality that reflects your business is essential in any customer experience
http://www.empine.co.uk/
Stand A18

Smokehead Islay Single Malt Whisky by Ian Macleod Distillers
Smokehead is a rich, seaweedy and intensely peaty Islay single malt whisky. The flavour is fresh, fruity and immense, with notes of sherry, iodine, toffee, smoke and sea salt all fighting for recognition.
https://www.ianmacleod.com/brands/smokehead
Stand E53

Chocolate and Pistachio Slice by Nigel Smith’s Patisserie
A signature product for chocolate lovers. Enjoy the layers of smooth pistachio marzipan with a rich dark Belgian chocolate mousse, topped with a delicate chocolate jelly and roasted pistachio. Available chilled or frozen for afternoon tea or as a dessert.
https://www.nigelsmithchef.co.uk/patisserie/
Stand M37

Memphis Red BBQ Sauce by Firefly BBQ
Memphis Style BBQ sauce is magic on ribs or pulled pork! This sauce is both sweet and rich made with juicy Italian tomatoes, sweet caramel notes of dark muscovado sugar, fruity apple, and a naughty little kick of cayenne, this sauce is truly irresistible.
https://www.fireflybbq.eu/
Stand M5

restaurant-troughs-oasis-interiorsRestaurant Troughs by Oasis Interior Landscaping
Oasis specialise in troughs for segregating exterior restaurant seating areas from public walking areas. These troughs can be branded with your own logo. Oasis offer these planters on a purchase or rental basis, and also offer an optional maintenance contract.
http://www.oasisinteriorlandscaping.co.uk/
Stand C1

Relief Chef by Book A Chef
This innovative website allows you to select the chefs that best suits the need of your kitchen based on skills, training, costs and reviews.
Stand B18

Register for free at www.northernrestaurantandbar.co.uk
Northern Restaurant & Bar is a strictly trade only event and is for industry professionals only



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Post Author: MNS Master

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