Once again the BBC Good Food Show and the Festive BBC Good Food Show tempted food lovers from all over the UK to experience a feast of inspiration. With a combined visitor attendance of 164,000, the shows were more popular than ever. Consumers who came to the shows for a day out, to gather ideas and inspiration and watch celebrity demonstrations were not disappointed – with hundreds of exhibitors both new and established, numerous live demonstration theatres, an area dedicated entirely to British food and endless tasting, they were spoilt for choice.
With over 300 live cooking demonstrations, tastings and debates throughout the duration of the shows hosted by Celebrity chefs such as Jamie Oliver, Gordon Ramsay, Rick Stein and Oz Clarke, there was never a dull moment. The Chefs demonstrated recipes from all corners of the UK and the world, providing the public with exciting recipes and both traditional and alternative festive entertaining, and education in wine, beer and spirits tastings and advice on new and exciting tipples. The Great British Food Festival boasted Rick Stein’s Food Heroes and Henrietta Green’s Food Lovers Fair proved as popular as ever and now represent a large proportion of the shows. Its popularity displays the public’s interest in British food and the growing trend to support small, local producers.
Commenting on his most recent success – The BBC Good Food Show Award for Favourite Speciality Producer as voted by visitors to the show. Graham Roberts from the Connemara Smokehouse said “Coming from Ireland, and having worked hard filleting every single fish myself, to win this award proves small is beautiful. The customer response has been enormous, converting fish haters into fish lovers, which for me is what a Good Food Show is all about. The show also gives a great chance to interact with the customers.” This is the latest in an array of awards including 3 Medals at the 2004 Great Taste Awards in London, numerous Bridgestone Guide Awards, promotion to Super Hero by Rick Stein in his republished book “Rick Stein’s Guide to the Food Heroes” as well as the BIM Product Innovation Award for the Best New Seafood Product in Ireland.
The Connemara Smokehouse perched on the water’s edge at Bunowen Pier, in the village of Aillebrack, 10 miles from Clifden the Capital of Connemara. The company was first founded in 1979 using a smoking plant that was first commissioned in 1946, which is still in use today. Traditional production methods have been the company’s priorities. The company’s policy has always been to deliver products of superior quality to customers, combining old-fashioned craftsmanship with modern scientific technology. The Connemara Smokehouse specialise in “Wild” Smoked Salmon and Gravadlax, including exclusive speciality “Irish smoked Tuna” and Award winning “Honey Roast Smoked Salmon”.