ScotHot – which was held at Glasgow’s SECC between 4-6 March – showcased over 200 exhibitors and attracted more than 8,000 attendees to the pivotal bi-annual event. In addition to its popular features such as the Scottish Culinary Championships, it boasted a range of new elements to mark the landmark anniversary including the Spotlight Stage, New Product Awards, HotScot Power 40 and the ScotHot Classic.
The show kicked off the beginning of Scottish Tourism Week and was opened with an address by Fergus Ewing MSP, discussing the opportunities for Scottish hospitality and tourism in the coming months and years.
The Spotlight Stage showcased live presentations, demonstrations and talks including an interview with world-renowned chef Albert Roux, Chris Galvin from Galvin Restaurants, as well as Conor McLean, winner of ITV’s Britain’s Best Dish.
The HotScots Power 40 wall of fame paid homage to the most influential figures in the Scottish hospitality industry and many of the faces were seen in the aisles throughout the 3 days.
As one of the most popular competitions during the three-day event, the 29th Scottish Culinary Championships saw the Scottish Chef of the Year Gold award presented to David Littlewood of Raemoir House Hotel, with Raymond Thomson of Stirling Management Centre the runner-up. David also won Best Intermediate Course and Raymond was also presented with the award for Best Dessert.
Team Scotland was named the overall winner of the World Culinary Grand Prix, and was also named Hot Kitchen Winner and presented with Silver awards for its performance in the Restaurant of Nations and Cold Display. The World Culinary Grand Prix saw top international culinary teams battle it out in both a live restaurant service in the Restaurant of Nations and a spectacular cold display.
The ScotHot Classic, a new addition to the championships this year to celebrate ScotHot’s 40-year anniversary, was won by Malcolm Wareham from Simon Howie who received a Gold award, and runner up was George Kinghorn from ESS who received a Silver award.
One of most hotly anticipated competitions was the New Product Awards, which saw 11 of Scotland’s most innovative companies battling it out for Gold, Silver or Bronze certificates. Gold awards were given to Findlater's Pop Out Pate Quenelles from Findlater's Fine Foods; Freshburst ® Gastropaint® created by Imaginative Cuisine Ltd; Nairn's Gluten Free Easy Porridge by Nairn’s Oatcakes; and Tri-Star Packaging’s Deli Pot Topper.
Silver awards were given to Bleep UK PLC for its Bleep Pay POS; Imprint Plus’ Mighty Badge 10-Unit Kit; and Meiko UK Limited’s Disperator GTS-Series Food Waste Disposal System. And Bronze awards were presented to Eden Delicious for its Jane's Posh Fruit Porridge; Burgess Furniture’s Orvia range; ResDiary Managers Mobile App by ResDiary; and Thistly Cross Cider’s Elderflower 4% cider.
Soraya Gadelrab, Event Manager at ScotHot, said: “As this is a landmark year for ScotHot we’re delighted with the feedback from everyone who attended which has been extremely positive and our new attractions have proven very popular so we couldn’t have asked for anything more.
“We know that the hospitality sector is constantly developing, adapting and striving to achieve even more, so it’s been fantastic to see so many people at the event. It sets us up on good steading for planning the next ScotHot in 2015.”
ScotHot brings together visitors from across the hospitality, tourism and food service industry. Previewing innovative new products from hundreds of exhibitors, the three-day event included dynamic competitions, including the Scottish Culinary Championships, practical workshops and crucial networking business opportunities.
Exhibitors included a range of food and drink suppliers, catering equipment specialists and innovative technology and interiors suppliers. Tony Kelly, Operations Director for Kingdom Hotels, said of the show: “ScotHot delivers a very good understanding of recent developments about what’s happening in the hospitality industry.”