Naturally Good Food

Simple, fresh and delicious food - isn't that what your consumers are demanding? So let's get back to basics and find out what natural ingredients are making an appearance in the restaurant trade, because essentially these will be filtering their way through onto the supermarket shelves as consumers become more familiar with them.

According to DEFRA fruit and vegetable consumption will increase in 2008, and it's the locally sourced products and neglected varieties that spark most interest amongst creative restaurant chefs - kohlrabi, komato, marrows and Acorn squash to name a few. Mintel predicts that ancient and sacred grains will be making a comeback - including quinoa and millet - and the interest in gourmet ingredients such as speciality oils is increasing.

Designed as two identical half-day seminars, condensed information and tasting sessions to inspire your New Product Developments.

Choose from the morning or afternoon seminar, and spend the rest of your day exploring the wealth of food halls, markets, cafes and restaurants close to Piccadilly or further afield in Central London (or head into work for the remainder of the day if you choose!).

Spend the day finding out about:

• Neglected varieties and "allotment" fruit and vegetables - what is making a comeback?
• Ancient grains - what they are, how to cook them, and how they taste
• Deli ingredients and gourmet oils
• The nutritional benefits of these natural ingredients

Who is it for?

Naturally Good Food is for food industry foodies - the creative brains behind the big ideas.

The conference is a must attend for food industry personnel involved in:

	New Product Development Managers and their Teams
	Home Economists
	Development Chefs
	Marketing and public relations staff

Don’t miss this opportunity to catch up with the latest information and to question the experts.

For further information, please contact Alison Cousins - tel: 01372 825191 or e-mail acousins@leatherheadfood.com