Cooks from around the world will be setting out a feast of international dishes to keep the ever more adventurous consumer satisfied
The World Kitchen is likely to be one of the liveliest places at Food and Drink Expo, as chefs from across the world show off innovative products and new ingredients.
Sponsored by Scottish Development International, the stand will invite visitors to see, taste and smell delights from all corners of the globe, as well as learning how new ingredients can be used in a variety of dishes.
Highlights will include a visit by Austrian chef Petra Schadt to demonstrate a range of specialist fruit vinegars and salad dressings from Erwin Gegenbauer.
Meanwhile, Louis Bailey from Flavours of Jamaica will be cooking up traditional Jamaican flavours with a twist.
Kikapu chef Juleigh Robins will be getting creative by using products from around the world in a series of cookery demonstrations. These will include a session based on Kikapu’s Australian Outback Spirit range, using products such as bush tomatoes and rainforest plums.
The World Kitchen has also been opened up to the regional food groups attending the show and participants include its sponsor, Scottish Development International.
The organisation will be presenting Tony Jackson, president of the Federation of Chefs Scotland, who will create a range of dishes using produce from Scottish companies exhibiting at the show. From Scotland to the north-west of England and Brian Mellor, ambassador for North West Fine Foods who will be using local produce to create some exciting dishes with an international flavour.
Not to be outdone, Yorkshire will also be represented in the World Kitchen by Womersley Fine Foods. Womersley produces handmade speciality dressings, vinegars and jellies with Yorkshire ingredients. The range includes unusual combinations such as Apple and Lavender jelly, Mulberry with Apache Chilli dressing and Strawberry and Mint Walnut oil. Sheffield-based chef Andy Gabbitas will create a range of quick and easy dishes with a selection of Womersley’s products and other Yorkshire ingredients.
His menu will include dishes inspired by France, Thailand, Italy, China and Japan and his demonstrations will give visitors an opportunity to taste the variety.
The World Kitchen is likely to be one of the liveliest places at Food and Drink Expo, as chefs from across the world show off innovative products and new ingredients.
Sponsored by Scottish Development International, the stand will invite visitors to see, taste and smell delights from all corners of the globe, as well as learning how new ingredients can be used in a variety of dishes.
Highlights will include a visit by Austrian chef Petra Schadt to demonstrate a range of specialist fruit vinegars and salad dressings from Erwin Gegenbauer.
Meanwhile, Louis Bailey from Flavours of Jamaica will be cooking up traditional Jamaican flavours with a twist.
Kikapu chef Juleigh Robins will be getting creative by using products from around the world in a series of cookery demonstrations. These will include a session based on Kikapu’s Australian Outback Spirit range, using products such as bush tomatoes and rainforest plums.
The World Kitchen has also been opened up to the regional food groups attending the show and participants include its sponsor, Scottish Development International.
The organisation will be presenting Tony Jackson, president of the Federation of Chefs Scotland, who will create a range of dishes using produce from Scottish companies exhibiting at the show. From Scotland to the north-west of England and Brian Mellor, ambassador for North West Fine Foods who will be using local produce to create some exciting dishes with an international flavour.
Not to be outdone, Yorkshire will also be represented in the World Kitchen by Womersley Fine Foods. Womersley produces handmade speciality dressings, vinegars and jellies with Yorkshire ingredients. The range includes unusual combinations such as Apple and Lavender jelly, Mulberry with Apache Chilli dressing and Strawberry and Mint Walnut oil. Sheffield-based chef Andy Gabbitas will create a range of quick and easy dishes with a selection of Womersley’s products and other Yorkshire ingredients.
His menu will include dishes inspired by France, Thailand, Italy, China and Japan and his demonstrations will give visitors an opportunity to taste the variety.
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