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TRS Timetable 2014 850X1150 Layout 1 CENTRE STAGE MONDAY 6TH OCTOBER 10.30 The art of pastry featuring Hideko Kawa The multi-award winning former head pastry chef at The Fat Duck as well as The Fat Duck Experimental Kitchen has launched a new consultancy bringing her expertise to bear on the nation’s dessert menus. See her creations and hear her unique insights at this exclusive session. 11:20 Business Insight - Creating authenticity with digital innovation How do you create a voice and story that is uniquely you via your virtual store front? What should it say, what should it reflect? What kind of digital elements can you use to share your story? Join us and learn how to be at your most authentic. Panellists include Sam Lynas, marketing and digital director, Sauce Communications, Pollyanna Vincent, senior partnerships manager, UK and Nordics, TripAdvisor for Business & Simon Huesser, director of consumer marketing, Europe, OpenTable. 12:10 A taste of Italy with Theo Randall Find out how the former head chef of the River Café and now Chef Patron at Theo Randall at the InterContinental, conjures rustic Italian fare with authentic, seasonal ingredients at what’s been described as ‘London’s best Italian restaurant’. 13:00 Game On with Allan Pickett The executive head chef, Allan Pickett at D&D London takes us through a ‘pluck to plate’ grouse dish designed to highlight the versatility of Great British game. Hear about his career as a chef and how his passion for seasonal produce shapes his cooking. 13:40 Parma perfection with Valentina Harris Get a taste of Italian food heritage as top chef and author Valentina Harris, who teaches cookery at La Cucina Caldesi in Marylebone and Divertimenti in Knightsbridge, showcases how to get the best from Parma Ham. 14:20 Welcome to James Knappett’s Kitchen Table At Kitchen Table, the intimate chef’s dining table restaurant, head chef James Knappett and his team prepare, serve and talk diners through a daily changing 12-18 course menu of unique, contemporary European dishes. Meet James, who’s worked at the world-renowned Noma in Copenhagen and sommelier and business partner Sandia Chang to discover their forward-thinking food philosophy. 15:10 Celebrating coastal Scotland with Clare Smyth MBE Join the chef-patron of Restaurant Gordon Ramsay, London’s longest-running three Michelin-starred restaurant, as she presents a signature seafood dish sourced from waters around the Scottish coast. Come along and see it evolve from prepping to the final plate. 16:00 Pep up your wine list with Gymkhana Sunaina Sethi, head sommelier at the 2014 National Restaurant Award winning restaurant,Gymkhana . Come and join her with Restaurant’s Wine Editor at Large Jane Parkinson to taste a range of wines from Gymkhana’s list. Jane and Sunaina will chat about styles of wine that are expected and/or required in a Mayfair restaurant, about wines that pair well with spice in general and more specifically with Indian food, and discover why Sunaina has a passion for esoteric wines. TUESDAY 7TH OCTOBER 10.30 Bread comes first with Richard Bertinet Every good meal starts with breaking bread – so it’s important to make it the best it can be. Richard Bertinet, baker and owner of the Bertinet Bakery and The Bertinet Kitchen, shows you how to build bread making into your kitchen repertoire. 11:20 Tom Kerridge’s Pub Perfection Join Proper Pub Food presenter, restaurateur and award-winning chef Tom Kerridge as he showcases some contemporary British dishes and reveals the secrets of his two-Michelin starred pub, The Hand and Flowers . 12:10 Game guys Philip Howard, chef-patron of the multi-award-winning two Michelin-starred The Square in Mayfair and Brett Graham, head chef at similarly double-starred The Ledbury in Notting Hill, join forces for a master-class on getting the most out of wild game, from deer to grouse, in your kitchen. 13:00 Business Insights - Balancing the art of service and technology With so many tools out there, it’s easy to feel overwhelmed. Where do you start and how do you make it feel natural and human? Join us for a conversation on how top operators put theory and tools into practice. Panellists include Martin Williams, ceo and founder, M Restaurants & Paulo De Tarso, senior maître d' at Bar Boulud - London. 13:40 Ales and awards with James Durrant Within a year of taking over The Plough Inn in Longparish top chef James Durrant transformed it into the Good Food Guide’s Pub of the Year. Discover how he brought his wide experience as senior sous chef at Gordon Ramsay at Claridge’s, and head chef at Maze, to bear on this BIB Gourmand-rated eating experience. 14:20 Trend-watching with Allegra Foodservice What is the direction, and what are the trends set to shake up the restaurant industry? Simon Stenning, executive director of leading strategic research consultancy Allegra Foodservice, joined with Paul Goodale, former director of restaurants at Harrods and now owner of PizzaLuxe, both reveal how food pleasure-seekers are driving a theme of Premiuimised Informality for the market 15:10 Wine tips from the top with The Fat Duck The Fat Duck’sHead Sommelier, Isa Bal, will join Restaurant’s Wine Editor at LargeJane Parkinson to taste a few wines from his celebrated list and to discuss howto make the most of wines by the glass in a top-end restaurant. Also come to discover his secrets of success when it comes to matching wines with molecular gastronomy, which can present some challenging wine pairing opportunities. 16:30 The National Chef of the Yearcompetition, running since 1972, is one of the UK's most respected and sought after culinary titles, awarding the crème de la crème in the chef community. Watch as the winner of the 2014 title will be announced alongside the announcement of theYoung National Chef of the Yearwinner. -by invitation only- WEDNESDAY 8TH OCTOBER 10.30 Sourcing for success with Josh Eggleton Come and meet Great British Menu favourite Josh Eggleton, owner of Michelin-starred pub The Pony & Trap. Named third in the prestigious Publican’s Morning Advertiser Top 50 Gastropubs 2014, The Pony & Trapcooks up the very best British cuisine, using South West-sourced ingredients. The emphasis is on simplicity, and a relaxed experience, from one of the most exciting chef teams in the UK. 11:20 Business Insights - Mobile Payments, Gifts and Promotions Are you using these types of tools to increase business in a meaningful way? What works? What doesn’t work? Find out how these tools can drive your business to new heights. Panellists include Natalia Ribbe, marketing and reservations manager, Village London, Fabio Adler, marketing manager, Four to Eight, Matt Ford, Marketing Director, Gaucho Restaurants & Michael Xenakis, managing director, Europe, OpenTable 12:10 Cocktails and cooking with Mark Hix and Paul Archard As part of the team behind Dorset-distilled Black Cow Vodka Paul ‘Archie’ Archard has won a big fan in restaurateur and food writer Mark Hix – who stocks it across his food empire. Discover their plans for the future and how they’re putting locally-produced vodka firmly on the UK food map. 13:00 Ending the talent drain: A Big Hospitality debate With a record staff 20% turnover it can sometimes seem the hospitality sector is a revolving door for new talent. Put your views to our panel of industry experts and find out fresh ways to retain young people – from tackling work/life balance and clarifying career progression to discovering what drives Generation Y – and so secure a bright future for our industry. Panellists: Ufi Ibrahim, Chief Executive, British Hospitality Association Antonia Morosi, Private Chef to the Swedish Ambassador, UK Team Martine Pullen, Director of Operations – Consulting, People 1st Mark Hix, restaurateur, chef and food writer, owner ofHix Restaurants April Lily Partridge, chef de parti, The Club at The Ivy, London 13:40 Cooking up a better future for Africa Farm Africa is a different kind of charity, working shoulder-to-shoulder with African farmers to bring prosperity to rural Africa and end hunger, for good. Learn more about this charity and experience an authentic taste of Africa, as Paul Foster, head chef at The Dining Room at Mallory Court Hotel & Alan Murchison, executive chef at L’Ortolan compete for your votes with delicious dishes made from indigenous ingredients. NEW AT ID 14:20 Great New Idea 2014 live results E E R A G Throughout the show visitors vote for their favourite product innovations from exhibitors. Your choices, plus the opinions of an expert panel, will decide today who makes the grade. G R A E E A D I T N W Tweet your Great New Idea now using #TRSGNI. E 15:10 Making your wine mark with Lyle’s Recently voted ‘The One to Watch’ at the National Restaurant Awards, Shoreditch’s newest up-and-coming restaurantLyle’s has an eclectic wine list to match its exciting menu. Join the restaurant’s Head Sommelier Courtney Stebbings and Restaurant’s Wine Editor at LargeJane Parkinson to taste a few of Courtney’s favourite wines from her list, and to discover how to successfully make an impact with a new list in a new restaurant. IN ASSOCIATION WITH WITH THANKS TO OUR SPONSORS.
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