Taste of Travel sessions 2018

Onboard Hospitality is delighted to be working with the World Travel Catering & Onboard Services Expo (WTCE) team again this year as our former editor, Jo Austin, oversees an exciting programme of lively and inspiring sessions at the Taste of Travel Theatre.

Over the full three days (April 10-12 2017), the theatre will see award-winning chefs in action, including Sturla Birgisson, Valentina Harris, Will Torrent and James Strawbridge as well as expert insights on how to modify meals for railway catering; the top ten onboard innovations from around the world; catering for passengers’ changing lifestyles – special diets, allergies and nut-free meals; how to cater for millennials?; and fabulous packaging design developments that sell your product.

All sessions are free to attend with fantastic food samples up for grabs as well as plenty of interactive discussion and inspirational ideas. For more information or to register to attend the event: worldtravelcateringexpo.com

Timetable of events

Click on any any session here to discover more.

Tuesday April 10

10:30 – BEST BREAKFAST!
11:30 – THE NORDIC KITCHEN
12:30 – FRENCH FOOD SAMPLING AND NETWORKING
13:30 – GASTRONOMY ON RAILS
14:30 – TOP TEN ONBOARD INNOVATIONS FROM AROUND THE WORLD
15.15 – DEBATE: SHOULD PASSENGERS EXPECT HEALTHY MEALS?

Wednesday April 11

10:30 – JAMES MARTIN’S ALL DAY MENU
11:30 – CATERING FOR PASSENGERS’ CHANGING LIFESTYLES – SPECIAL DIETS, ALLERGIES AND NUT-FREE MEALS
12:30 – ITALIAN FOOD SAMPLING AND NETWORKING
13:30 – THE POWERS OF THE MEDITERRANEAN DIET
14:30 – HOW DO MILLENNIALS EAT?
15.15 – SWEET LUXURY ONBOARD
16.15 – FABULOUS PACKAGING DESIGN DEVELOPMENTS THAT SELL YOUR PRODUCT

Thursday April 12

10:30 – EMBRACING SUPERFOODS
11.30 – WAYS TO REDUCE WASTE IN THE KITCHEN
12.30 – AUSTRALIAN FOOD SAMPLING AND NETWORKING
13.30 – HOW TO BUILD A BRAND AND GET YOUR PRODUCT ONBOARD
14:30 – CHAT WITH AN EXPERT

Tuesday April 10

10.30 – 11.15 BEST BREAKFAST

We invite 5 new companies/exhibitors to tell us (in 2 minutes) why they think their breakfast product should go on board. Come and taste some fabulous free samples and let us know what you think. Judges: James Strawbridge, Posh Pasty Company (Chair), Marc Warde, gluten-free restaurateur and Roger Williams, Chairman of the International Rail Catering Group (IRCG)

11.30 – 12.15 THE NORDIC KITCHEN

Master Chef: Sturla Birgisson, past-competitor and current judge of Bocuse d’Or, demonstrates how to design a culinary experience that reflects an entire nation, Iceland.

Introduced by Iris Anna Groeneweg, Onboard Service Development, Icelandair

Sturla recently designed an ambitious new menu for Icelandair’s Saga Class. “We want our customers to experience the taste of Iceland using Icelandic ingredients and organic products wherever possible. The new Nordic kitchen should be pure, fresh, simple and ethical. This is how we see our part of the world and this is what we want to communicate in our cooking,”,says Sturla.

Menu:
Smoked Arctic char and dill puree with buttermilk vinaigrette, cucumber, char caviar and rye bread biscuits.

Fried Icelandic small scallops with organic barley and herb oil
Icelandic rack of lamb with celeriac puree and arctic thyme glaze

12:30 – 13:00: Food sampling & networking

13.30 – 14.15 GASTRONOMY ON RAIL

Chef: Miroslav Kubec is President of the Association of Chefs of the Czech Republic and creator of the modern catering concept and seasonal menus for Czech Railways. Together with Jan Vales and Martin Janura of JLV, one of Europe’s oldest catering companies, Miroslav will present the award-winning gastronomy offered to train passengers across Central Europe using the Retigo combi oven specifically modified for railway catering.

14.30 – 15.00 TOP TEN ONBOARD INNOVATIONS FROM AROUND THE WORLD

Trends specialist, Raymond Kollau, gives a fascinating overview of today’s most interesting innovations in onboard hospitality – economy catering, rethinking galley spaces, innovative inflight ancillaries, connected crew and the latest brand collaborations.

15.15 – 16.15 DEBATE: SHOULD PASSENGERS EXPECT HEALTHY MEALS?

Moderator: Lance Hayward of The Hayward Partnership
Expert panel: To include Dr Rupy Aujla, the National Health Service GP who started ‘The Doctor’s Kitchen’ with big aspirations to bring the concept of ‘Culinary Medicine’ to the profession globally. He has a cookbook published with Harper Collins called, The Doctor’s Kitchen.

Adele Wolstenhulme, MD and Founder of Inside Out Nutrition (UK) Ltd, Profit from your Health (practicing clinical psycho-neuro-immunologist (PNI), nutrition consultant and metabolic balance coach and super passionate foodie); Simon Hurley md of Olives et al, Alaska Airlines and one other TBC

The Debate: To what extent should airlines/rail and cruise operators be responsible for providing healthy meals and to what extent do passengers really want healthy eating on board?

Session generously supported by Gastro Culinary Innovation and Heinemann-Scorpio.

Wednesday April 11

10.30 – 11.15 JAMES MARTIN’S ALL DAY MENU
Chef: Jenny Greenhalgh reveals the secrets of James Martin’s All Day Menu as served on Virgin East Coast Rail. Introduced by Beat Ehlers, CEO of RG (Rail Gourmet).

11.30 CATERING FOR PASSENGERS’ CHANGING LIFESTYLES – SPECIAL DIETS, ALLERGIES AND NUT-FREE MEALS
Chef: Steve Walpole, consultant chef working with Royal Smilde and head of food at Ugo Foods (formerly of Gate Gourmet) gets creative in the kitchen using ‘on trend’ ingredients and techniques.

Introduced by Marc Warde: A consultant on ‘free-from’ meals for the airline and hospitality industry as well as a chef, coeliac and owner of London’s first gluten-free restaurant.
Session generously supported by Royal Smilde in the Netherlands Stand 1A10.

12.30 – 13.00 ITALIAN Food sampling and networking

13.30 – 14.15 THE POWERS OF THE MEDITERRANEAN DIET
Chef: – Valentina Harris, celebrity chef and award-winning author of over 40 books on Italian food. The benefits of the Mediterranean diet are well-established and in this session Valentina creates visually appealing, healthy food that feeds the body and soul even when flying at 39,000 feet using simple, good quality ingredients such as extra virgin olive oil, tomatoes, lemons, olives, fresh herbs, ancient grains and a modicum of garlic. Says Valentina: “For me, eating onboard a flight is all about being served food that is visually appealing, can be reheated easily without being ruined, is easily digestible, is easy to eat and offers a certain degree of “comfort”.

Session generously supported by Lorenzo Fasola Bologna and the team at Castello Monte Vibiano.

14.30 – 15.05 HOW DO MILLENNIALS EAT?
Ariane van Mancius of Now/New/Next presents:
“Seven years from now, today’s millennials – Generation Y – will be the critical group of consumers. They’re interested in food; very interested.” Generation Y is interested in local produce, health and sustainability. Their food also needs to be Instagrammable, look appealing and attractive, as social media plays a key role in their world. The reason the neo-food movement has grown so rapidly is down to sharing on Facebook, Instagram and Pinterest.. It’s a movement that belongs to all, high and low, rich or poor.”

Ariane works closely together with Kult&Ace; a bureau specialising in millennial consultancy.

15.15 – 16.00 SWEET LUXURY ON BOARD
Chef: Will Torrent, one of the UK’s leading pastry and chocolate experts with an award-wining patisserie background, as well as author of Afternoon Tea at Home, creates a range of luxury desserts to add a ‘taste of occasion’ on board the world’s most prestigious air, cruise and rail lines.

16.15 FABULOUS PACKAGING DESIGN DEVELOPMENTS THAT SELL YOUR PRODUCT
We invite 5 new companies/exhibitors to tell us (in 2 minutes) why they think their packaging will get their products on board.
Judged by three industry experts including Ariane van Mancius of Now/New/Next.

Thursday April 12

10.30 – 11.15 EMBRACING SUPERFOODS

James Strawbridge of award-winning Posh Pasty company demonstrates how superfoods can be used in the development of new products in the hot savoury sector.
Session generously supported by the Bake Factory in Cornwall.

11.30 – WAYS TO REDUCE WASTE IN THE KITCHEN
Gerard Bertholon, Chief Strategy Office of Cuisine Solutions and CREA CEO talks about waste and our environment

12.30 – 13.00 AUSTRIAN Food sampling and networking

13.30 – HOW TO BUILD A BRAND AND GET YOUR PRODUCT ONBOARD
Alan Hayes of Alpha LSG chats with Robin Padgett, CEO DNATA Catering and Sheelagh Mahoney of Portfolio Partners about brands/trends, ensuring a good buyer/supplier relationship and getting a product on board.

14.30 CHAT WITH AN EXPERT
An opportunity to chat with an expert: We invite our highly experienced Onboard Hospitality Mentors to give their personal insight into the industry. Come along and learn and take FREE EXPERT ADVICE FROM THE EXPERTS!

For more information or to register to attend the event: worldtravelcateringexpo.com

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