Alasdair Murdoch, CEO of Burger King UK, has been confirmed for an exclusive headline Keynote interview on the opening day of Commercial Kitchen 2018, which returns to the NEC Birmingham on 5-6 June.
Mr Murdoch says he loves Commercial Kitchen for its focus on ‘trends and ideas’, and is looking forward to sharing his opinions and experiences at the show – including insights from his time leading other great high street brands, including Pizza Hut, PizzaExpress and Gourmet Burger Kitchen. Having only recently joined the newly-formed Burger King brand in the UK, his Keynote presents a timely-opportunity to hear more about his plans for Burger King and the future of their kitchens.
More big name speakers include Paul Dickinson, director of food at Fuller, Smith & Turner, who will head up a panel discussion on Pub kitchens alongside Chris Webb, catering operations manager at Punch Taverns and Paul Merrett, Chef Director at The Jolly Fine Pub Group. Paul is also appearing in the Solid Fuel Panel session – examining the benefits and considerations of cooking with solid fuel. He’ll be joined in the latter by Nick Howe, MD of Court Catering Equipment, Neil Rankin, owner of BBQ-meat restaurant temper, James Douglas, co-founder and director at Red’s True Barbecue and Paul Merrett, Chef Director at The Jolly Fine Pub Group.
“Commercial kitchens are a minefield at the best of times, so it’s great to be able to get in front of those in the know, all in one place at the same time,” says Mr Douglas. “Sense checking all that’s new in the market and being able to compare product innovations directly with the companies that are producing the stuff saves time, headache and removes so much risk. It’s a great event that we wouldn’t consider missing!”
Kate Nicholls, chief executive at the newly formed UKHospitality, Jane Treasure, F&B director at PizzaExpress, and Martyn Clover, head of food at Tortilla will also be joining the impressive speaker line-up. Panels will cover subjects as diverse as Pizza Kitchens, Compact Kitchens, Sustainable Kitchens and Hospital Kitchens.
More leading chefs on the menu
Other new names for 2018, include executive chefs Tom Mullin (Pizza Pilgrims), David Siddall (Arena Birmingham, Amadeus), Ben Ternent (Opus), Peter Woods (The Hurlingham Club), and Dean Wilson-Hartles (TRG Concessions).
They’ll be appearing together for the first time in the show’s Executive Chef Panel (4.15pm, 5 June) alongside Glenn Evans (Las Iguanas, La Tasca & La Vina), to reveal exclusive insights into the inner workings of their kitchens. Visitors can expect lively debate as they discuss everything from essential equipment to kitchen kit wish-lists and future trends.
For Mr Wilson-Hartles Commercial Kitchen is “all about innovation and what’s coming up to make the chefs’ life a better place – especially in how we can save time/energy on cooking”.
“Keeping ahead of the game is key,” he says, “don’t just wait for the next trend to come around, get out there and sniff it out.”
For them, and the 2,000+ attendees preparing to visit (including AB Hotels, All England Lawn Tennis Club, Aramark, Bourne Leisure, Chilango, Costco Wholesale, Elior UK, Esquires Coffee, Gourmet Burger Kitchen, Greene King, Hilton, Marston’s, Mitchells & Butlers, Nando’s, Punch Taverns, Sainsbury’s, Sodexo, Star Pubs & Bars, Tesco Stores, TGI Fridays, The City Pub Group, YO!, Zizzi and many more) – it’s where the industry meets to do business.
Free trade registration
Commercial Kitchen returns to the NEC Birmingham on 5-6 June 2018. Show features include a free two-day seminar programme, the Innovation Challenge Awards, and ceda Awards Gallery.
The show’s Keynote Theatre seminar schedule, including further details and timings, is available to view here
For further information, and to register for a free trade pass click here