As a chef and restauranteur my priority is to ensure our diners are delighted with their experience of visiting one of my restaurants. Good food is the bare minimum. Every diner in every restaurant should expect and receive good food. My challenge is to go beyond that. I try to look for ways to make a difference, from the moment diners enter to when they leave.
The list is endless, and in striving to ensure we deliver the optimum dining experience. Pervin and I constantly search for ways to do things better. The other day, I decided to take things right back to basics…
Where does our food come from and what is in it?
For many years, we have been meticulous about how and where we source the best ingredients, but the supply chain is always evolving. The same can be said for food safety and legislation.
Are the food ingredients and the drinks we serve produced sustainably?
Are we catering for people with food allergies and intolerances correctly?
Are any of the food ingredients linked to GMO?
This is of course a complex task, with many more important considerations beyond the ones I’ve mentioned above. I know I am not qualified to find, much less provide, all the answers nor do I expect to.
I am sure many are asking similar questions and some will have found some solutions so I am bringing together a group of likeminded chefs and other professionals from across the foodservice industry to address the subject.
I am also not entirely qualified in organising such events so I asked our Marketing Director, Gina McAdam to do some research. Luckily, Gina didn’t have to as she had attended a social media event held by Hospitality & Catering News and thought the event ingredients were perfect for our event recipe requirements.
We met with H&C News Publisher Denis Sheehan to discuss our thoughts and are now delighted to be working with the H&C News team to hold the event.
The event will take place at Café Spice Namaste in April, date to be announced. The roundtable format that we now all agree is most appropriate will be adopted and guest attendees will be invited by myself and Denis.
The agenda on the day will be shaped by people who are passionate about our industry’s food supply chain. If you have views on this subject and/or experience you would like to share, please contact Denis Sheehan by phone on 01344 637912 or by email email@example.com
We will also conduct a survey starting in February and everyone who completes the survey will receive a report on the survey results and the roundtable discussions before they are published to our industry post event. If you would like to attend and take part, please indicate this in the survey. We cannot guarantee any places due to only twenty being available, but we can guarantee all requests will be considered carefully.
The Hospitality and Catering Supply Chain Roundtable 2017
is sponsored by and created in association with