IFE 2017 Teams up with two of the Biggest Industry Associations to Challenge Attitudes Towards Frozen Food
With so much to see and do at IFE 2017 (The International Food & Drink Event), visiting buyers will really welcome the chance to “chill out” at the Ice Café…
British Frozen Food Federation (BFFF), Craft Guild of Chefs (CGC) and the organisers of IFE, Fresh Montgomery, have collaborated to create a pop-up Ice Café at the event aimed to showcase how fantastic frozen food can be.
Sponsored by Bidvest, the pop-up café will challenge perceptions of frozen food across both the foodservice and retail markets. The interactive Ice Café will serve great tasting meals daily between 11:30am and 3:00pm at stand 2750, located opposite BFFF’s Lounge in the Grocery section.
Between the 19 to 22 March, some of the CGC’s top chefs will cook-up a range of authentic bowl food recipes including stroganoff, honey and lime prawn stir fry and cod loin served on a bed of ratatouille.
Chefs Lee Maycock, National Chairman of CGC, Jason Gordon and Steve Walpole will create inspired dishes using quality frozen ingredients. The audience can sample the freshly prepared meals while the chefs encourage discussion about how caterers, chefs and retailers can create tasty, nutrient rich and sustainable cuisine from frozen.
Event Director, Soraya Gadelrab commented: “We are proud to be collaborating with these two well respected associations in the food and drink industry to bring the Ice Café to IFE. The Ice Café is very topical as the increasing pace of consumer lifestyles means convenience is more important than ever. Frozen as a category can play a key role in many areas, but above all we want to demonstrate that it tastes great!
Overall, the purpose of IFE’s first pop-up is to help raise awareness of the advantages of cooking with frozen produce including budget, flavour and ease of use without compromising on menu quality. Frozen ingredients also play an important role in effective management of food waste, which is a critical issue to the whole industry. Visitors can find out more on reducing food waste at Waste Works, the UK’s only waste and sustainability event for the food industry which will be co-located with IFE 2017. We’re looking forward to opening the doors to the Ice Café at 11:30am on the 19 March at ExCeL London and hope to see you there.”
Register now by clicking here for your free entrance badge and avoid paying the £25 on-the-door charge.
Don’t forget to follow the action on Twitter @IFEexhibition using #IFE17 and #IFEintro, @BFFF_Tweets and @Craft_Guild to make sure you don’t miss anything.
Timetable for cooking demonstrations:
11:30 – 12:00
12:30 – 13:00
13:30 – 14:00
14:30 – 15:00
1. Teriyaki of salmon fillet on a bed of egg noddles and stir-fry vegetables
2. Traditional beef stroganoff with julienne of gherkin, mushrooms flamed with brandy and finished with cream
1. Cumberland sausages on a bed of mustard mash served with a red onion marmalade
2. Homemade beef bitok served in red onion and tomato sauce, served on braised rice
1. Honey and lime stir fried prawns served on soy infused pak choy
2. Strips of chicken, red & green peppers, finished with sherry and cooked in a veloute sauce served on buttered noodles and wilted baby leaf spinach
1. Chicken strips and sliced oyster mushrooms, with torn basil in a rich tomato sauce served on buttered gnocchi
2. Pan sautéed cod loin wrapped in pancetta, served on a bed of fine ratatouille
Co-located with Pro2Pac and Waste-Works, IFE will take place at London ExCeL between 19 – 22 March 2017 and is organised by Fresh Montgomery. All editorial enquiries should be directed to IFE’s appointed PR and Communications industry specialist agency, The Hub.
For Editorial Enquiries Please Contact:
Senior Account Executive
The Hub PR & Marketing Limited
t: 01732 617070