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INNOVATIONS IN FOOD AND FOOD SERVICE AT CCE ANNUAL CONFERENCE

Thursday 26th July 2012

Recognising the vital role which good food can play in driving venue sales, this year’s annual CCE conference (Conference Centres of Excellence) held at Wyboston Lake in Bedford on 19th July included a demonstration by Wilson Vale.

The lively presentation attracted many delegates who crowded around to see and taste some stunning food concepts from five different tables covering a full day’s hospitality service, from breakfast and mid-morning break through to lunch, afternoon tea and dinner.

Led by Anthony Russell, the Wilson Vale team treated delegates to savoury muffins, home-smoked salmon with scrambled eggs, home-made fruit compote with granola plus many other creative nibbles such as meats, cheeses and the Wilson Vale ‘Olympian GB Team Pack’ – a range of afternoon tea treats including a Welsh cake, traditional Scottish shortbread, Northern Irish oatmeal cake and a Devonshire clotted cream and chocolate chip cookie.

Andrew Wilson, co-founder and managing director of Wilson Vale, one of the CCE’s preferred suppliers, said:”Our goal was to show what can be achieved within a hospitality environment with a little more creativity and craft skills. The focus of the demonstration was not about cost but more about being innovative and working within budget while using fresh, seasonal ingredients cooked by motivated and passionate catering staff."

Anthony Lishman, executive director of Conference Centres of Excellence, said: “In the short time we have worked with Wilson Vale we have come to admire their passion for delivering quality in all they do. The effort and thought behind the food demonstration at our conference was exceptional and all who took part could not fail to be impressed by what was on display. We look forward to working with Andrew and the team in the future”.

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