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Features

Listed below are the fantastic features from the 2006 show. Keep checking for updates on the 2007 show

Culinary Theatre
The 2006 Culinary Theatre was bigger than ever, and with an outstanding timetable of the regions finest chefs, plus some exciting names from across the country.

MONDAY 27TH

11:30 Robert Owen-Brown, The Bridge Manchester

Roberts successful gastropub, The Bridge, has scooped many awards, and Robert himself was voted Manchesters top chef in 2005 and is a standard-bearer for regional produce.

12:30 Marc Wilkinson, Restaurant Fraiche, Oxton

Marc is chef-patron at Restaurant Fraiche, Merseyside, and as well as being the only three AA Rosette restaurant in the region it was also noted by Michelin as being a contender for a star in 2007.

1:30 Marcus Wareing, Petrus and the Savoy Grill, London

Southport-born Marcus began his career at the Savoy and Le Gavroche before later opening Petrus with Gordon Ramsay. Marcus has earned many accolades during his career and is a judge for the Gordon Ramsay Scholar.

2:30 Kuldeep Singh, Dilli, Altrincham

Kuldeep Singh is a member of the prestigious Indian Culinary Forum and ranks among Indias top international chefs, and has put together a talented team in respected local restaurant Dilli.

3.30 Andrew Pern, The Star At Harome, Harome

Andrews restaurant has a Michelin star and a host of other awards, but focuses on unpretentious traditional cooking and quality, well-sourced local ingredients.

4:30 Brian Mellor, A Zest for Food, Warrington

A proud North-Westerner, Brian is a big supporter of the regions produce. He is a well respected chef and frequently works with North West Fine Foods to promote local artisan suppliers

TUESDAY 28TH

11:00 Eyck Zimmer, The River Restaurant, The Lowry Hotel, Salford

Eyck took over the River Restaurant at the Lowry five star hotel in 2005, and his elegant and classical cooking has quickly earned the restaurant plaudits.

12.00 Davey Aspin, Establishment, Manchester

Davey has returned home to the North West after winning many plaudits for his cooking at the highest levels in London and in France over a dozen years. His cooking is keeping Establishment firmly on the UKs gastronomic map.

1:00 Steven Doherty, First Floor Cafe at Lakeland, Cumbria and Darren Smith, The Warehouse Brasserie, Southport

After four years as head chef at Le Gavroche, Steven became Group Executive Chef for Roux Restaurants before opening the Punch Bowl in Cumbria. Steven is Chairman of Judges for the Gordon Ramsay Scholar Award and today his demonstration is with Darren Smith, who was a finalist in 2005

2:00 Shaun Hill, ex of the Merchant House, Ludlow

Shaun Hill regularly appeared on the list of the 50 Best Restaurants in the World list and held a Michelin star as Chef-Patron of the Merchant House but his cooking was always deceptively simple and unfussy.

3:00 Robert Craggs, 2nd Floor, Harvey Nicols, Manchester

As Executive chef of Harvey Nichols Second Floor Restaurant Robert has created a dining experience rated as one of the finest and most consistent in the city.

We are grateful to Electrolux Professional for their sponsorship and support in supplying kitchens for two of the exhibitions most important features, the Culinary Theatre and the Aspire Restaurant. See stand 428 for more information.

The world's No. 1 choice for the production and distribution of professional food service solutions from storage and preparation to cooking and dishwashing. Integrated systems use the most advanced technologies to provide highly demanding operators in the field of collective dining with high productivity, utmost hygiene and resource optimisation.

Drinks Academy
We saw tutored tastings and demonstrations from the UK's top mixologists; using premium ingredients to make both classic and innovative drinks.

MONDAY 27TH

The Residents Lounge 11.15

Jamie MacKinnon, The Residents Lounge Breakfast cocktails

Jamie MacKinnon, mixologist at the residents lounge, Liverpool, will be promoting the under valued Breakfast cocktail with a demonstration that incorporates the classics as well as some contemporary recipes.
The residents lounge is the bar beneath the ultra chic Hope Street Hotel. The London Carriage Works, their award winning restaurant also occupies the same property and completes the family. www.hopestreethotel.co.uk

Maxxium 12.00

Wayne Collins / Andy Gemmell, Maxxium UK Cocktail cuisine

Wayne Collins, Brands Mixology senior manager and Andy Gemmell, brands mixology manager of Maxxium UK, will be hosting sessions on 'Cocktail Cuisine'.
Using the premium range of brands available through Maxxium UK, Wayne and Andy will be creating cocktails which compliment food from around the world. They will look at aperitif style cocktails, pallet cleansers and dessert cocktails using influences from international cuisine!

Shaker BarSchool 12.45

Jamie Stephenson, Shaker BarSchool - Classics with a contemporary twist

Jamie, Head of the Shaker BarSchools and World Bartending Champion will be demonstrating some exciting classic concoctions with his signature creativity, this promises to be an inspiring and intriguing display of the fine art of bartending.
Shaker BarSchools are the UK's leading bartending academies dedicated to providing bartending, cocktail and flair training courses. The BarSchool courses are managed by Jamie Stephenson and a team of expert trainers with over 40 years in the industry.

Finest Call 1.30

Steve Dingley, Finest Call Cocktails with Finest Call

Steve Dingley,European Brand Ambassadour for the worlds leading brand of premium cocktail mixers will be demonstrating a range of simple cocktails.
Finest Call has been designed for the professional bar market with a comprehensive range of mixers and purees that create a combination of modern and traditional drinks.

Cellar Trends 2.15

Craig Mcadam, Luxardo - Cocktails using the Luxardo range
Luxardo and award winning mixologist, Craig Mcadam from LA Bartenders will inspire brave new cocktail creations using its range of Luxardo sambuca and specialities introducing new crisp apple martinis using the new Luxardo Sour Apple and Luxardo Orange Bitter, and Luxardo Passione Ambra and Luxardo Passione Rossa cinnamon and cranberry liqueurs.

Maxxium 3.00

Wayne Collins / Andy Gemmell, Maxxium UK Cocktail cuisine

Wayne Collins, Brands Mixology senior manager and Andy Gemmell, brands mixology manager of Maxxium UK, will be hosting sessions on 'Cocktail Cuisine'.
Using the premium range of brands available through Maxxium UK, Wayne and Andy will be creating cocktails which compliment food from around the world. They will look at aperitif style cocktails, pallet cleansers and dessert cocktails using influences from international cuisine!

Diageo 3.45

Mark Hirst, Diageo Great Britain The Smirnoff Story

Following Smirnoff Reds recent success in the New York Times blind vodka tasting; Voted hands down winner. Reserve Brands Groups; Mark Hirst hosts a comparative vodka tasting and an insight into the colourful past, present and future of the worlds biggest selling vodka brand.

The Residents Lounge 4.30

Chris Holloway, The Residents Lounge - Herbaceous Cocktails

Chris Holloway, Head Bartender at the residents lounge, Liverpool, will be creating some truly original recipes with herbs. Essential in culinary art and known for their medicinal qualities, Chris will be demonstrating their impact on a well made drink.
The residents lounge is the bar beneath the ultra chic Hope Street Hotel. The London Carriage Works, their award winning restaurant also occupies the same property and completes the family. www.hopestreethotel.co.uk

TUESDAY 28TH

Mojo 11.15

Mal Evans, Mojo The Good, The Bad and The Ugly

Hangover cures from around the globe with resident Dr Mojo, Mal Evans. Shrug off those cobwebs and lose the shakes as you hang out at our hangover hospital. Mojo - Music for the People, award winning and world renowned bars in Leeds, Manchester and Barbados www.mojobar.co.uk

Cellar Trends 12.00

Craig Mcadam, Luxardo - Cocktails using the Luxardo range
Luxardo and award winning mixologist, Craig Mcadam from LA Bartenders will inspire brave new cocktail creations using its range of Luxardo sambuca and specialities introducing new crisp apple martinis using the new Luxardo Sour Apple and Luxardo Orange Bitter, and Luxardo Passione Ambra and Luxardo Passione Rossa cinnamon and cranberry liqueurs.

Finest Call 12.45

Steve Dingley, Finest Call Cocktails with Finest Call

Steve Dingley,European Brand Ambassadour for the worlds leading brand of premium cocktail mixers will be demonstrating a range of simple cocktails.
Finest Call has been designed for the professional bar market with a comprehensive range of mixers and purees that create a combination of modern and traditional drinks.

Maxxium 1.30

Wayne Collins / Andy Gemmell, Maxxium UK Cocktail cuisine

Wayne Collins, Brands Mixology senior manager and Andy Gemmell, brands mixology manager of Maxxium UK, will be hosting sessions on 'Cocktail Cuisine'.
Using the premium range of brands available through Maxxium UK, Wayne and Andy will be creating cocktails which compliment food from around the world. They will look at aperitif style cocktails, pallet cleansers and dessert cocktails using influences from international cuisine!

Shaker BarSchool 2.15

Jamie Stephenson, Shaker BarSchool - Classics with a contemporary twist

Jamie, Head of the Shaker BarSchools and World Bartending Champion demonstrated some exciting classic concoctions with his signature creativity, as promised, it was an inspiring and intriguing display of the fine art of bartending.
Shaker BarSchools are the UK's leading bartending academies dedicated to providing bartending, cocktail and flair training courses. The BarSchool courses are managed by Jamie Stephenson and a team of expert trainers with over 40 years in the industry.

Diageo 3.00

Mark Hirst, Diageo Great Britain Tanqueray Gin Forum

The Reserve Brand groups Mark Hirst presented a history of the infamous white spirit and comparative tasting of some of the world's most famous gins.

Maxxium 3.45

Wayne Collins / Andy Gemmell, Maxxium UK Cocktail cuisine

Wayne Collins, Brands Mixology senior manager and Andy Gemmell, brands mixology manager of Maxxium UK, hosted sessions on 'Cocktail Cuisine'.
Using the premium range of brands available through Maxxium UK, Wayne and Andy created cocktails which compliment food from around the world. They looked at aperitif style cocktails, pallet cleansers and dessert cocktails using influences from international cuisine!

Beer Talks
Beautiful Beer with the Beer Academy

The Beer Talks Theatre was brought to you by The Beer Academy who run beer appreciation courses all over the UK. Visitors were offered the chance to attend 30 minute sessions over both days where they will get the opportunity with an expert brewer to taste 6 beers from Lagers to Lambics, some with food and learnt about different styles of beer.

MONDAY 27TH

11.45 - Beers of the World

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

12.30 - Beers of the North

Some of the best beers in Britain are brewed here in the North and we had some of these great beers available at the show. Through tutoured tastings we sampled these beers, explaining the brewing methods and raw materials with which the brewer crafts his beers.

1.15 - Beer & Cheese Party

Beer is the natural accompaniment to cheese. The great range of beers and cheeses available lend themselves to some wonderful opportunities to complement and contrast the natural flavours developed in beer and cheese. Lets try it and have a party!

2.00 - Beers of the World

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

2.45 - Beers of the North

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explain what makes them different.

3.30 - Beer & Cheese Party

Beer is the natural accompaniment to cheese. The great range of beers and cheeses available lend themselves to some wonderful opportunities to complement and contrast the natural flavours developed in beer and cheese. Lets try it and have a party!

4.15 - Beers of the World

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

TUESDAY 28TH

11.45 - Beers of the World

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

12.30 - Beers of the North

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

1.15 - Beer & Cheese Party

Beer is the natural accompaniment to cheese. The great range of beers and cheeses available lend themselves to some wonderful opportunities to complement and contrast the natural flavours developed in beer and cheese. Lets try it and have a party!

2.00 - Beers of the World

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

2.45 - Beers of the North

The choice of beers available in the UK has never been better. This practical talk explored some of the great beers at the show from around the world and explained what makes them different.

3.30 - Beer & Cheese Party

Beer is the natural accompaniment to cheese. The great range of beers and cheeses available lend themselves to some wonderful opportunities to complement and contrast the natural flavours developed in beer and cheese. Lets try it and have a party!

Northern Fine Food Theatre
Hosted by renowned local chef David Gale this is a unique set of talks and tastings from some of the regions finest producers, as well as the chance to speak to the North West Fine Foods team. The line-up of producers, chosen by Nigel Howarth, Michelin starred chef and patron of NWFF, will include names such as:

Monday 27th March

11.30 Peter Boddy, Todmorden - Bacon

12.30 Bob Kitching, Leagram's Organic Dairy, Chipping - Organic Lancashire curd

1.30 Graham Kirkham, Mrs Kirkham's Lancashire Cheese, Goosnargh - Lancashire Cheese

2.30 Peter Ascroft, H & P Ascroft, Tarleton - Cauliflowers, Cabbages and Beetroot

3.30 Reg Johnson, Johnsons & Swarbrick, Goosnargh - Chickens

4.30 Mettricks Butchers

Tuesday 27th March

11.00 Peter Boddy, Todmorden - Bacon

12.00 Graham Kirkham, Mrs Kirkham's Lancashire Cheese, Goosnargh - Lancashire Cheese

1.00 Bob Kitching, Leagram's Organic Dairy, Chipping - Organic Lancashire curd

2.00 Peter Ascroft, H & P Ascroft, Tarleton - Cauliflowers, Cabbages and Beetroot

3.00 Reg Johnson, Johnsons & Swarbrick, Goosnargh - Chickens

The Gordon Ramsay Scholar award 2006
The search for the 2006 Gordon Ramsay Scholar finalists began at Northern Restaurant and Bar. Marcus Wareing of Petrus and The Savoy Grill was joined by previous scholars and competition judges in the Culinary Theatre where the Awards were inroduced and enquiries taken from all young chefs (aged 18 - 25) who wanted to start this challenging and exciting journey which will end with a live cook-off in the Autumn and for the winner fantastic prizes including a stage at a Gordon Ramsay restaurant.

For further information visit www.gordonramsay.com

Aspire Restaurant
A YORKSHIRE MENU

Once again the restaurant was run by South Trafford College, with an outstanding kitchen - which visitors could watch from every angle - supplied by Electrolux. This year though the menu featured signature dishes from the great Yorkshire chefs.

The cost was 30.00 per head and included a glass of sparkling wine on arrival and a white and red wine with lunch, mineral water and coffee. To book call 0161 952 4678 or click here.

Starter

Ravioli of Whitby crab, roasted salsify, lobster vinaigrette (Andy Burton, Swinton Park)

Ham shank and foie gras terrine, pear chutney, and frisse salad (Bruce Elsworth, The Angel Inn @ Hetton)

Seared hand dived scallops, celeriac puree, apples and Jabugo ham (Simon Gueller, The Box Tree)

Main Course

Ballantine and breast of guinea fowl, almond and lemon, sweet cicely, pea, truffled linguini (Frances Atkins, The Yorke Arms)

Fillet of north sea cod "hairy tatties", a creamed stew of Whitby shellfish and a little kipper salad (Andrew Pern, The Star Inn @ Harome)

Potato and onion curry with coconut chutney (John Benson-Smith, Hazelwood Castle)

Dessert

Lemongrass panacotta, roasted pineapple and a poppy seed tuille (Lee Heptinstall, Middlethorpe Hall)

A tasting of Yorkshire rhubarb (Richard Smith, Artisan, Sheffield)

Bergamot scented bitter chocolate delice with an Agen prune centre, eucalyptus ice cream and pestino dough (Michael Wignall, Devonshire Arms)


We are grateful to Electrolux Professional for their sponsorship and support in supplying kitchens for two of the exhibitions most important features, the Culinary Theatre and the Aspire Restaurant.

The world's No. 1 choice for the production and distribution of professional food service solutions from storage and preparation to cooking and dishwashing. Integrated systems use the most advanced technologies to provide highly demanding operators in the field of collective dining with high productivity, utmost hygiene and resource optimisation.

The Caf
Kro is a renowned Northern-based Danish caf bar concept, and served excellent sandwiches, pastries, coffees and drinks.

Bar
Of course the bar was the hub of the show for networking and catching up with colleagues and friends. The 2006 Northern Lights bar had beers from Budwiser Budvar, wine from Cellar Trends, soft drinks courtesy of Coca-cola, coffee from Illy snacks from Yorkshire crisps and cellar sponsorship courtesy of BOC.

Johnnie Walker
The multi award winning, worlds No 1 deluxe Scotch whisky.

Tanqueray Gin
The ultimate expression of London Dry Gin

Budweiser Budvar
Budweiser Budvar is the worlds classic lager beer from the Czech City of Ceske Budejovice, or Budweis in German.

Budweiser Budvar Dark
Jet black with ruby highlights Budweiser Budvar Dark has ABV of 4.7% with 22 units of bitterness.

VIP BAR
Smirnoff Black
Copper pot distilled for a rare vodka with rare character.