Chefs prepare for Speciality & Fine Food Fair

Tim Payne of Hell's Kitchen and Paradise by Way of Kensal Green, Michael Moore from Michael Moore Restaurant, Geetie Singh from the Duke of Cambridge, Gilles Company from the French Horn, Frank Raymond from Mon Plaisir Restaurant, Stein Smart from the Red Cow in Cheshunt and Peter Weeden from Pater Noster Chophouse – to name a few – will be taking part in the colourful and dynamic cooking demonstrations, all the while offering visitors advice on how to convert creativity into commercial viability. British produce will be the focus of Tim Payne's presentation, with Geetie Singh and her head chef Sara Berg discussing the joys of seasonal and sustainable eating. Michael Moore will look at exciting global tastes whilst Stein Smart will explain how to go about cooking for large numbers at low prices. Peter Weeden will then go on to uncover the mystery surrounding sustainable cooking with red mullet. Fine Food Forum sponsors Sud de France will also be presenting its pick of the top French chefs including Gilles Company and Claude Bosi, both of whom will explain their own takes on how to achieve the perfect food and wine match from the South of France. Paul MacDonald, event director at Speciality & Fine Food Fair said: "Importantly this year – more than ever – the feature will be more business focussed, offering practical advice and ideas that can be implemented to increase margins and profits as well as providing informative and tangible insights into key industry drivers and proven methods to increase footfall." For full event details, the Fine Food Forum programme and to register for a FREE visitor badge, visit www.specialityandfinefoodfairs.co.uk