Every industry imaginable has their own little bundle of annual trade shows, but of course many of them are rather niche to their market of interest.; food and drink however will always be center stage for all human interest.
The Hotel & Catering Show at the Bournemouth International Centre has been going for many years now, where suppliers and businesses of food, drink, equipment and the culinary arts have showcased their capabilities to attract more custom.
This year Mr Captains Club and UKBG, Salvatore Damiano, along with Tommo Quy and myself, were lucky enough to showcase our ‘Gospel of Good Drinking’ at the Oval Bar of the show, provided kindly by Allens Catering.
A couple of months planning was definitely required for us to develop drinks designed around the show’s lunch service, which was being served opposite us in the Solent Hall.
Besides the slots of pre and post dinner master classes, we were open all day serving bespoke, exhibition class drinks at a shockingly good price of just £4; of which all of our £700 worth of takings is soon going to Linwood School in Bournemouth.
This would not have been possible if it weren’t for our amazing sponsors who donated a lot of stock to us; so thank you once again Langley’s No.8 Gin, Black Cow Vodka, Somerset Cider Brandy, Jimmy’s Iced Coffee, Eagar Juices, Asahi, Fever-Tree, The General Wine Company, Naked Jams and Chocolate by Miss Witt.
And of course our ever-formidable photographer, Matt Pollard, was there with the snapper ready for every pour; please check out his pictures at the link below.
For those of you who couldn’t make it, I’m sure if you get yourselves down to the Captains Club Hotel we could maybe whip you up one of the 13 drinks we had to offer, though you might be a bit late to catch them for £4 (as much as I would like to keep those prices).
For now though I will leave you with our customers’ Top 3 drinks from the show.
50ml Black Cow Vodka
20ml Tio Pepe Fino Sherry
15ml Homemade Earl Grey Syrup
15ml Lemon Juice
1 teaspoon of Naked Orange Marmalade
¼ slice of Wholegrain Toast
Shake and fine strain into a chilled Coupe glass and garnish with a twist of Lemon
One for the Cheese and ‘BICuits’
80ml Langley’s No.8 Gin
20ml Maury Aurelie Sweet Wine
20ml Noval Ruby Port
2 dashes of Fee Brothers Rhubarb Bitters
1 dash of Fee Brothers Old Fashioned Bitters
Stir and strain into a chilled Coupe glass and garnish with a Maraschino Cherry
Anise Day in the Country
50ml Somerset 5yr Cider Brandy
20ml Xante Pear Liqueur
15ml Green Chartreuse
1 teaspoon of Naked Plum Jam
Shake and fine strain into a chilled Coupe glass, then layer on top a cream charged star anise foam, then lightly toast with a blowtorch. Served with a Miss Witt Shooting Star chocolate, flavoured with tarragon and star anise.
Cheers everybody, enjoy the photos.
See you at the Captains Club Hotel and of course, at next year’s Hotel & Catering Show.