Hotelympia 2010 - Back with a fresh look

15th January 2010, 9:24am

The biennial show Hotelympia is back with a fresh look towards the future in the hospitality industry.

More than 40,000 people attended the show in 2008 and the organisers have put together a five day spectacular to make that figure even higher for the event at ExCeL running from February 28 to March 4 2010.

Along with a new logo that underscores that it isn't just a 'hotel' show, there are three major themes dominating the show – Generation Y representing youth, sustainability and innovation – all aimed at reaching out to the buyers of tomorrow.

Under the sustainability banner, the show will be run under a new BS 8901 sustainability standard, and matters such as waste and energy efficiency will be monitored throughout the event. Kraft Foods is sponsoring both the show's sustainability innovation lounges and the Sustainable Hospitality Conference.

For the first time there is an 'inspiration team' to inspire and advise, and each member will share their knowledge via touch-screen 'innovation pods', situated at various points around the show.

The chef panel consists of Chris Galvin, chef owner of Galvin Restaurants; Shaun Rankin, head chef at Bohemia Bar & Restaurant; Michael Godfrey, executive head chef at Bekynton, Eton College; and Tim Payne, head chef at The Paradise By Way of Kensal Green.

Galvin says: "I believe it is very important for the younger generation to visit Hotelympia, I've been going to the show since I was a teenager and it's provided me with a great deal of inspiration over the years. There is so much to learn and with the exciting new features at the 2010 show, it is sure to be an invaluable, inspirational experience. I encourage my staff in the kitchen and front of house to visit Hotelympia to encounter industry innovation and come back to work and put it into practice."

Other team members include: Oxford Brookes University's Dr Rebecca Hawkins representing sustainability; Sandra Russell, head of catering at Warwickshire County Council, for public sector catering; world barista champion Gwilym Davies flying the flag for the coffee community; co-founder of Hotel du Vin and now owner of Hotel TerraVina, Gerard Basset, as ambassador for wine; Andrew McKenzie, managing director at The Vineyard for hotels; David Russell, Russell Partnership, for driving content around food and delivery for the 2012 Olympics; Billy Waters from Yo! Sushi with his IT expertise; Vincent McKevitt, head of food to go outlet Tossed, representing young entrepreneurs; Anne Pierce, Springboard CEO, for careers; and Stephanie Briggs, director of design for Malmaison and Hotel du Vin as the design guru.

Confirmed show highlights include Godfrey judging various competitions at Salon Culinaire International de Londres, Basset divulging secrets on stocking a successful range of wines, and Davies commentating at the UK Barista Championships.

Fresh RM group exhibition director Toby Wand comments: "The Hotelympia inspiration team brings a new dimension to the show, demonstrating to operators of all backgrounds and experience what can be achieved if you put your mind to it. Thanks to the team we now have an unparalleled pool of knowledge and experience at our disposal. Our aim is to use it to drive the show forward to be at the cutting edge of the industry's future trends as any world leading event should – and inspire visitors of all ages and sectors."

Stage 75, Hotelympia's new showcase celebrating its 75 year history, includes an interview with celebrity chef Gary Rhodes as part of its big name line up.

As always the Craft Guild of Chefs is planning to make a big impact at the show. It will be hosting its Skillery daily lunchtime culinary sessions on Stage 75 presented by prominent Guild members. Across four days visitors will see presentations by Steve Munkley, executive head chef at London's Royal Garden Hotel; award winning pub chef Tom Kerridge of the Hand & Flowers in Marlow; sizzling science presented by Cambridge Medical Research Unit and award winning chef Grant Hawthorne; and Peter Gordon, New Zealand chef owner of Providores in London.

The Guild is also taking part in a Ready Steady Cook style showdown with LACA chefs at Cost Sector Live.

Related Articles:

• 02 Feb 2010 - Hospitality workers urged to register for Hotelympia 10k race