Taste of Travel

Tickling tastebuds

April 10, 2017

Wow! What a great week we have just lived through – packed with fun and inspiring sessions at the Taste of Travel Theatre during WTCE in Hamburg. Check out our photo gallery of the 2017 Theatre sessions here.

Onboard Hospitality’s former editor, Jo Austin, worked with the World Travel Catering & Onboard Services Expo team to pull together an exciting programme of lively and foodie-focused sessions at the Taste of Travel Theatre and they drew a good crowd throughout the week.

The theatre was a buzz with memorable moments and taste sensations especially when the Michelin-starred and celebratory chefs stepped up to do their thing.

Levi Roots, founder of the UK’s Reggae Reggae Caribbean food range, explained his new collaboration for onboard with the The Bake Factory™ and explained how he built his brand. “Put some music in your food” he insisted as he pulled out his guitar and burst into song, treating show visitors to his brand’s signature song – ‘It’s so nice I had to name it twice.’

Finnish Chef of the Year and Bocuse d’Or finalist, Eero Vottonen, presented a range of signature breakfast dishes with a difference. He works with Finnair on the carriers dinner menu but showcased breakfast ideas featuring savoury porridge with barley as an alternative to oats, gave crunch by adding buckwheat and made it distinctively Finnish with flavourings such as birch and wild mushroom, or topped with grated reindeer heart.

American Airlines’ Michelin-star collaborator, Mark Sargaent, cooked up celeraic soup with sauteed wild mushrooms and a monk fish curry. He encouraged menu developers to turn to tumeric, tamarind and other spices to boost flavour in the air without overdosing on salt. His mission, he insisted, is to remove the traditional beef fillet staple off the airline menu, and shake up the passenger experience by adding something new and more interesting.

High-profile Asian chef, Chef Ms Trinh Diem Vy rustled up fresh spring rolls and focused on the importance of herbs in Asian cookery while her slow cooked pork filled the Theatre with aromatic scents of the Orient.

If show visitors arrived hungry for ideas and inspiration, the theatre was the place to be, and they left with their tastebuds tempted and their stomachs filled. An excellent event all round.