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Conference to focus on challenges and success of GC catering

Published: 15 March 2017 - Fiona Garcia
Chef Dominic Teague from the restaurant at the five-star One Aldwych in London will speak at the HTA Catering Conference
Chef Dominic Teague from the restaurant at the five-star One Aldwych in London will speak at the HTA Catering Conference

As catering continues to play a huge role in the make-up of garden centres - accounting for in excess of 25% of sales in many cases – the HTA will again host its Catering Conference this year, bringing together speakers from inside and outside the industry to offer garden centre managers, business owners, catering managers and chefs information on the very latest developments, issues and topics impacting on garden centre catering. 

The HTA Catering Conference and Dinner – A Piece of Cake? takes place on Tuesday, June 13 and Wednesday  June 14 at The Belfry in Sutton Coldfield. It will again be supported by an exhibition on site.

Day one of the conference focuses on strategy and operations and will be chaired by Neville Stein. HTA’s David Denny will set the scene for the day with the latest market information about the sector.  Throughout the programme there will be sessions from David Yardley and Keren Feeney from Klondyke and Strikes Garden Centres , Salim Sajid from Rosebourne Garden Centre and James Debbage from Green Pastures. Representing businesses of different sizes they will each talk about their catering operations and their challenges and successes.

Day two, chaired by McKean Consulting director Pippa McKean, will focus on food. The day will begin with an insightful session from Professor Charles Spence from Oxford University who will look at food psychology – touching on topics, such as our evolving palate and flavour perceptions. In a joint session, Caroline Benjamin from Food Allergy Aware will provide an insight to the freefrom customer, and chef Dominic Teague from One Indigo, the restaurant at five-star hotel One Aldwych in London, will explain why they decided to go gluten and dairy free, with impressive results in terms of bookings and revenue. Also joining the programme is Matt Drew, head of food and beverage from the National Trust who will talk about how their catering offering is business critical to their success and profitability and is key to delivering special days out for visitors.

Back by popular demand, Mark Farnsworth and Sharon McNair from Tong Garden Centre will update delegates on their story one year on. There will also be panel sessions and workshops over the two days.

The Conference dinner takes place on the evening of Tuesday June 13, where the Greatest Catering Awards will be presented. This year Masterchef 2016 winner Jane Devonshire will join the HTA.

More speakers and details to be announced.

For more information and to book your place visit www.hta.org.uk/cateringconference

 

 

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