Ice Cafe

British Frozen Food Federation, Craft Guild of Chefs and Fresh Montgomery will be collaborating at IFE 2017 to celebrate frozen food.

Each day of IFE 2017, the Ice Café (sponsored by Bidfood) will host skilled chefs cooking with frozen produce illustrating the diversity as well as showcasing the financial and environmental benefits of frozen produce. 

Menus will consist of delicious bowl food options prepared live on the café area and buyers from across the food and drink industry will be asked to sample the delicious dishes, participate in an industry survey and be in with the chance of winning a fantastic frozen food prize!

Below you can see the full timetable and menu...

three stars

Please select your favourite IFE 2017 Sessions and Speakers by clicking on the star shapes below.
This information will be collated to create your own Personal Itinerary for IFE 2017.

The Ice Cafe

  Sunday 19thMarchMonday 20thMarchTuesday 21stMarchWednesday 22ndMarch
 Click here to see the menu for each day
11:30 – 12:00 Jason Gordon

Steve Walpole

Jason Gordon

Steve Walpole

Jason Gordon Lee Maycock

Jason Gordon

Lee Maycock

12:30 – 13:00 Jason Gordon Steve Walpole

Jason Gordon

Steve Walpole Jason Gordon Lee Maycock Jason Gordon Lee Maycock
13:30 – 14:00 Jason Gordon Steve Walpole Jason Gordon Steve Walpole Jason Gordon Lee Maycock Jason Gordon Lee Maycock
14:30 – 15:00 Jason Gordon Steve Walpole Jason Gordon Steve Walpole Jason Gordon Lee Maycock Jason Gordon Lee Maycock

The Big Picture Theatre

 Sunday 19th MarchMonday 20th MarchTuesday 21st MarchWednesday 22nd March
11.45 - 12.25   IFE 2017 Inauguration Ceremony
Mark Garnier, Minister for International Trade

 

People’s Choice Quality Food Awards Presentation

The Millennial Appetite: What They Really Crave
Karen Fewell, Founder, Digital Blonde Marketing 

12.45 - 13.25

 

The Fight Against Obesity
Anton Alldrick, Special Project Manager, Campden BRI

 

The Future of International Bar and Restaurant Licensing and Franchising
Simon Taylor, Head of Business Development, Conde Nast International Restaurants

The Sugar Debate
Jane Milton, Food Industry Expert
Richard Hall, Chairman, Zenith Global Ltd 
Tim Rycroft, Director of Corporate Affairs, Food & Drink Federation

Picture of the UK Food & Drink Industry
Philip Street, Managing Director, Momentum Recruitment 

Jason L Myers, CEO, Busaba Eathai 

13.45 - 14.25

Consumer Brand Loyalty: Changing shopping habits

Helen Lyons, Publisher, Metropolis Business Publishing

The Changing Face of Out of Home
Ben Carter, Uk Marketing Director, Just Eat
The Diversification of Frozen Food
John Hyman, Chief Executive, British Frozen Food Federation
How to Make Crowdfunding Work for You 
Ben O'Brien, CEO & Founder, Sourced Market
14.45 - 15.25 Plates over Pills
Dr Rupy Aujla, Medical Doctor, The Doctor’s Kitchen
IFE World Food Innovation Awards Impact of Brexit on UK Food & Drink Exports
Sandra Sullivan MBE, Director, The Food & Drink Exporters Association
Simon Waring, Managing Director, Green Seed 
Lucia Zitti, Economist, National Farmers’ Union
Rob Furse, Food & Drink Specialist, Department for International Trade

The Changing Channels of Food Retail

Fraser McKevitt, Head of Retail and Consumer Insight, Kantar


15.45 - 16.25

Living Wage & Skills Shortage 
Speakers TBC 

IFE World Food Innovation Awards Business Transformation and the Healthy Eating Opportunity
Roger Whiteside, Chief Executive, Greggs
 

The Talking Trends Stage

 Sunday 19th MarchMonday 20th MarchTuesday 21st MarchWednesday 22nd March
11:30 – 12:10

The Aging Population and the Role of Nutrition and Lifestyle

Sophie Murray, Deputy Chair,  National Association of Care Catering

Discover the Benefits of Kimchi and Other East Asian Feremented Foods
Jay Morjaria, Chef Consultant and Restauranteur

How to Turn a Good Restaurant into a Great Business
Tony Kitous, Founder & Creative Director, Comptoir Group PLC

Good Fats vs Bad Fats

Bee Wilson, Food Writer and Historian

12:30 – 13:10

International Food Trends 
Hulya Erdal, Made By The Chef

Why Craft Beer Is Good For Business 
Jane Peyton, Founder and Principal, The School of Booze
Diversification of Food On the Go
Emma Heal, Retail Director, Graze 

The Rise of Craft Gin & Spirits
Jon Hulme & John Burke, Founders, Craft Gin Club (as seen on Dragons Den)

13:30 – 14:10 Food as a Cure  
Simon Clark, Head of Catering, Hospital Caterers Association

Emerging Food Trends
Dr Morgaine Gaye, Food Futurologist, Living Source Ltd 

The Growing Breakfast Divide
Tammy Butterworth, Global R&D Manager, PepsiCo

Journey through the Middle East, North Africa and across the Ottoman
Joshua Katz, Founder, Berber and Q

14:30 – 15:10 Three Steps to Successful New Product Development 
Maria Antidormi, Customer Insight Consultant

Burrito Kitchen: From a Catering Trailer, via ‘The Apprentice’, to Getting into Bed with Tesco
Tim Stillwell, Director, Burrito Kitchen


Why would a Top Restaurant want to go Gluten and Dairy Free?
Dominic Teague,  Executive Chef, One Aldwych

 

Grocery Accelerator Discovery Zone Taste, Meet and Discover: 20 New food & Drink Brands
15:30 – 16:10 Grocery Accelerator Discovery Zone - Taste, Meet and Discover: 20 New food & Drink Brands (15.30 - 16.20) Fad or Future
Tony Askins, Founder, Yumpa
James Strawbridge, Food Designer & Development Chef, Posh Pastry
Maria Antidormi, Customer Insight Consultant
Focus On The Future
Amelia Boothman, Director of Brand Strategy Insight, 1hq

 

 
16:10 – 17:00   Grocery Accelerator Discovery Zone - Taste, Meet and Discover: 20 New food & Drink Brands
Grocery Accelerator Discovery Zone - Taste, Meet and Discover: 20 New food & Drink Brands
 

The Staff Canteen Live

 Sunday 19thMarchMonday 20thMarchTuesday 21stMarchWednesday 22ndMarch
11:00 - 11.30

Galton Blackiston, Chef Owner, Morston Hall 

TBC

Matt Worswick, Head Chef, The Latimer, Pennyhill Park

James Golding, Group Chef Director, The Pig Hotel

12:00 - 12.30

Robert Ortiz, Head Chef, LIMA 

Paul Ainsworth, Owner and Chef Patron, Paul Ainsworth at Number 6  Mark Poynton, Chef Patron, Alimentum Tom Brown, Head Chef, Outlaw’s at the Capital Restaurant
13:00 -13.30 Alex Craciun, Executive Chef, Sosharu Anna Haugh, Executive Chef, Bob Bob Ricard Nathan Eades, Head Chef, Simpsons  Russell Bateman, Head Chef, Colette’s at The Grove
14:00 - 14.30 TBC Andrew Wong, Head Chef and Owner, A Wong Luke Holder, Head Chef, Hartnett Holder & Co Lee Westcott, Executive Chef, Typing Room

Food ingredients kindly provided by Bidvest, Iceland and Greenyard:



Partners

2017 Partners Slideshow

  • Food is Great

  • Speciality Food

  • Quickbite

  • FoodBev

  • The Grocery Trader

  • Wholesale Manager

  • The Caterer

Sponsors

2017 Sponsors Slideshow

  • Empire Bespoke Foods

  • Lloyd's

  • Smithfield Foods

  • SOS Wholesale

  • Unisnacks

  • Innovative Bites

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