Scotland’s Speciality Food Show Returns To The SECC, January 2016
A popular speciality food event is set to return to Glasgow’s SECC this January. Scotland’s Speciality Food Show – the only fine food trade exhibition north of the Border – is aimed at quality food retailers including delis, farm and tourist shops, department stores and independent retailers.
And with an increasing emphasis on food and drink for the hospitality sector, some of the 150+ exhibitors will be launching their products for the first time.
Complemented by a blend of established food companies and distributors, the show offers an excellent mix of Scottish, British and worldwide foods.
Launch Gallery
Featuring 20 innovative companies under two years old and selected for their originality and quality, this year’s Launch Gallery includes The Luss Smokehouse; The Very Lovely Sauce Company; The Auchtermuchty Cake Company; Angus and Oink’s rubs and marinades (pictured below); Red Squirrel drinks; Ogilvy Spirits and Yorkshire Dama Cheese.
What’s New?
New exhibitors for 2016 include Clash Farm Pedigree Saddlebacks (pictured left); Wild Fig; Koppert Cress; Yushoi Snacks; and Yum Yum Bros.
The Orkney Aisle
With a dedicated section at the show, the Orkney Aisle’s exhibitors include Barony Mills; Orkney Wine; Jolly’s of Orkney; Argo’s Bakery and The Orkney Creamery.
Seminar Programme
This year’s show features an impressive line-up of educational seminars on subjects such as social media, e-commerce, pop-up shops, successful brands, food tastings and more.
Awarding the Best
Aimed at recognising the products in four categories – condiments and preserves; chilled and frozen; drinks and confectionery; and biscuits and snacks – the Best Product Awards are judged by industry experts at the start of the show.
Scotland’s Speciality Food Show will be held from 24-26th January 2016 at the SECC, Glasgow. Visit scotlandsspecialityfoodshow.com to register and for more information on exhibiting and attending. Keep an eye out on CateringScotland.com and @CateringScot for more information over the coming weeks.
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