Hospitality: The Hot Topic at LPTS
Hampshire Fare have lined up a panel of top chefs for this year’s Local Produce Trade Show. The panel discussion is expected to be a major talking point at the Show, to be held this September (postponed from March) at the Ageas Bowl.
With lockdown restrictions highlighting food supply chains and the value of the hospitality industry to the economy, Hampshire Fare have lined up some of the county’s top chefs to encourage suppliers and talk about supply chains and the current positioning for hospitality.
Tracy Nash, Commercial Manager, Hampshire Fare, will be directing questions for the panel with John Davey, Director, Cavendish Ship Stores. The panel includes (in alphabetical order): Paolo Belloni, Executive Chef, Four Seasons Hotel Hampshire; Damian Brown, Executive Chef, The Chesil Rectory; Adriano Elam, Chef/Proprietor, The Crown at Arford; Chris Heather, Executive Chef, Ideal Collection; Luke Holder, Chef Director, Lime Wood Hotel; Luke Matthews, Executive Chef, Chewton Glen Hotel; Gordon Stott, Chef/Proprietor, The Purefoy Arms; Dave Watts, Chef/Proprietor, The Crown Inn, Upton; Matthew Whitfield, Head Chef, The Terrace, Montagu Arms; and Phil Yeomans, Head Chef, Lainston House Hotel.
The Local Produce Trade Show will be held on 30th September at the Ageas Bowl. It is organised by Business South working in partnership with Hampshire Fare as well as Hampshire County Council, Cavendish Ship Stores, Southampton & Region Hoteliers Association, Enterprise First, Hampshire Farmers Markets and New Forest Marque.
Luke Holder, Chef Director, Lime Wood Hotel
