Autumn 2011 Timetable
Stage sponsored by:
Autumn 2011 Live Stage Timetable
10.00am - How to make Cake Pops
John Robertshaw, Bako North Western
As the bite size market becomes increasingly competitive, Bako North Western will be demonstrating how to create ‘Cake Pops', which are proving to be more and more popular on the high street as retailers like Starbucks begin to stock them. Essentially a cake on a stick, Bako North Western will show that the cake pop can become a commercial success, by producing it in a cost effective and timely manner.
10.40am - Demystifying Organic
Lee Holdstock, Soil Association
The process of organic certification is frequently anticipated to be complex and expensive, with many bakers uncertain of their responsibilities in this area. The Soil Associations Trade Relations Manager will give an overview of regulations and standards relevant to organic baking, whilst also considering who they apply to, what the requirements are in practice and what opportunities there are for certified businesses.
11.10am - Kumar's Curries & Bumbu's - Authentic South Asian Curries for your Fresh Counters
Mike Winrow (of Dalziel), Verstegen Spices & Sauces
With the emphasis on using purely fresh key ingredients sourced from origin, Kumar's gives you the opportunity to produce the most delicious and authentic curry dishes in three simple steps. Developed by the renowned Malaysian chef Suresh Kumar, and produced by Verstegen Spices & Sauces, Kumar's Curries & Bumbu's range of 13 pastes and sauces take you on a culinary journey through the kitchens of Thailand, Indonesia and southern India.
11.50am - How they supply to Food Service - How it works
Russell Allen, Aubrey Allen
Russell will cover key topics such as how quality and provenance are no longer enough, what chefs really look for in a supplier and how to become the extra member of their brigade.
12.20pm - How to present added value Glazes, Coaters and Sauce products
Simon Nicholson, MRC The Flava People.
Simon Nicholson MRC's in house Q Guild Butcher will be demonstrating how to present added value Glazes, Coaters and Sauce products. Specifically highlighting to the Butcher creative ways to present products and increase profitability.
1.00pm - TBC
1.30pm - Generation Game
We are bringing back are butchers vs bakers competition, this time, taking the generation game style scene, with two butchers trying their hand at cake-making, while two bakers get to grips with sausage-making.
3.00pm - Awards Presentation (Presented by Vicky Michelle)
Champion of Champions 2011
Meat Trades Journal National Pie Competition
Richemont Club Competition
