Top Culinary venues

TOP CULINARY VENUES

NH The Lord Charles Hotel

NH The Lord Charles Hotel has a spectacular setting in between the world-famous Cape Winelands, the Helderberg Mountains and the Atlantic Ocean. The scenery is out of this world, and it’s perfectly placed for exploring.

NH The Lord Charles offers modern, fully-equipped conferencing facilities with 12 meeting rooms to suit a variety of needs. The venues have small meeting rooms for intimate gatherings, as well as larger venues for up to 450 delegates.

Henrico Grobbelaar (40), Executive Chef of NH The Lord Charles Hotel, has been in the industry for over 18 years. He has become a leading chef with a long list of accolades, most notably winning Sunday Times Chef of the Year 2009 and San Pellegrino International Young Chef of the World 2009.

His enviable resumé lists positions including Executive Chef to the World Economic Forum in Switzerland 2010 and 2010 FIFA World Cup.

What are the popular conference foods of 2019? People tend to go for simpler, recognisable and healthier options.

Conference food & beverage trends in 2019? Clients want to be involved in their dining experience. Conferences: Individual food station, popcorn stations, interactive food tables. Sharing menus. Beverages: Craft Bars – Gin, Rum, Beer. Barista coffee stations.

Global trends? Fermentation, smoking and open fire cooking.

Hilton Sandton

Hilton Sandton offers distinctive spaces in a prime location for conferences and events. Each of our nine meeting rooms is completely customisable and features state-of-the-art technology. For added convenience, our meeting facilities are located on the same floor as full-service business centre, restaurant and bar. The Hilton Sandton team looks at current culinary trends.

Whether a board meeting for ten people or a conference for 1000 delegates, the hotel can accommodate all their guests’ meeting needs under one roof.

The hotel boasts nine customised meeting rooms and a grand ballroom accommodating up to 1,000 guests. The ballroom and banquet facilities are connected to an outdoor terrace and are close to the pool – perfect for enjoying the sunshine as you celebrate your special occasion.

What are the current trends?

• Sustainability stories: An emphasis on sustainability and healthfulness in food processing will continue to grow.

• Plant-based: This is growing in popularity in grocery stores and restaurants as consumers view these products as healthy and environmentally-friendly.

• Grow your own/ organic roof top gardens: More consumers will get a taste of produce grown with or without soil or sunlight, as the scope of high-tech indoor agriculture, both hydroponic and aerologic growing, expands in the marketplace.

• Beverages: Botanical flavours have been increasing in popularity for a while thanks to popular craft and golden lattes flavoured with turmeric. Local flavored liquors will make an appearance, e.g. Karoo Rooibos Witblitz / Rum.

• The rise of alternative ingredients are becoming mainstream.

• Intelligent packaging will get even smarter. Intelligent packaging accessible by smartphones will emerge as a necessary systems solution to increase food safety and the value of package waste and to meet the variable information needs of consumers.

• Psychology behind food and nostalgic eating: Take people on a journey to a special enjoyable sensory space within their minds.

Trends to look out for in 2020?

The South African culinary market sets its own trends as far as conference, food and beverage is concerned. However, the global conference food does play a part in setting up these trends.

Meeting and event highlights

• 6 460 square foot ballroom, capable of hosting up to 1,000 guests, or divisible into three venues.

• Nine spacious and functional meeting rooms; several with natural light.

• Meeting additions available, including breaks, lunch, parking, Wi-Fi, and select equipment.

• Parking space for up to 300 vehicles.

• Multipurpose business center located on the same floor as meeting space.

GREYVILLE CONVENTION CENTRE

Greyville Convention Centre is a uniquely stunning centre, situated in the iconic Durban landmark of Hollywood bets Greyville Racecourse.

The venue offers a large variety of venues to accommodate large or small events.

The venue can cater for over 1 000 people in one pillar-free venue overlooking the Royal Durban Golf course and skyline, and it also has an outside area that caterers up to 10 000.

There are also spaces for more intimate functions, and there is a specialised exhibition venue.

It is a versatile, professional conference and function facility where the incredible team will tailor make any event to suit your budget and ensure everything is a huge success. The perfect choice for your next event!

Most popular conference food of 2019?

There is definitely a movement towards healthier options. However, the typical comfort foods are still requested. This all depends on the client, and we work to balance the client’s desires.

Conference food & beverage trends in 2019

We have definitely seen a trend in that contributes to optimal health, eliminating fried foods and processed products. There was also an increase of requests for special dietary needs, such as low carb, gluten avoidance and dairy free options.

Most of the changes in lunch and dinner trends are around, offering more gluten-free and plant-based options.

Global conference food trends we need to look out for in 2020

We feel an increased demand for organic and locally-sourced foods, as well as a focus on non-GMO foods and free range meat and poultry will continue.

Gluten and vegan options are no longer just trends, and have joined vegetarianism as a standard menu choice. Nutritional labelling is also a trend that I see being the norm in the near future.

Chef Eric Edwards joined Eat Greek Caterers as Executive Chef and business partner in 1991. Trained at one of South Africa’s greatest hospitality institutions, The Carlton Hotel, and having worked as Executive Sous Chef under the legendary Chef Werner Koch at the Royal Hotel in Durban, he has been instrumental in the growth, development and success of the brand.

GALLAGHER CONVENTION CENTRE

Gallagher Convention Centre is a five-star multipurpose event facility, known for their excellence-driven service delivery. Established in 1993, Gallagher is a benchmark in the industry. They pride themselves on their experienced team, with more than 380+ years management industry experience, versatility and flexibility and their culinary offering. At Gallagher, they strive to offer “Your event, Your way”.

Most popular conference food of 2019?

In 2019, to date, popular conference dishes include a shift toward “bowl foods” or foodtruck-style items. Delegates are preferring a fun selection of items to the traditional buffet lunch options. It is definitely a popular trend enjoyed and embraced by event organisers and guests alike. Popular items include:

• Tacos / enchiladas – Mexican fast food.

• Deli rolls & diner-style hamburger & chips.

• Gourmet hotdogs. Beverage trends includes juice bars with a variety of fresh juice options. It is delicious, healthy, fresh and light.

Creative catering options add interest to an event.

What can we expect in 2020?

For the latter part of 2019 and 2020 there is a shift towards convenient and healthy food items with the focus still on creative food that enhances the guest’s event experience.

We are doing more harvest tables and fresh options. Our team of chefs are constantly developing new ideas with food combinations, different flavours & presentations.

Executive Chef Gordon Fraser has been involved at Gallagher Convention Centre since 1996. Gordon was trained in his native Ireland and is vastly adaptable to many types of cuisine due to his eclectic and Continental experience. Gordon worked in Scotland, Switzerland, Cyprus and even in the five-star Savoy Hotel in London, England.

DURBAN INTERNATIONAL CONVENTION CENTRE

The Durban ICC’s menu

offerings are suitable for both international and local palates and feature contemporary European, Indian and Pan-African cuisine.

This world-class facility, renowned for its high standards of service excellence, has successfully staged some of the world’s most prestigious and complex events.

Clinton Bonhomme, the multi-award winning Executive Sous Chef of the Durban ICC, boasts a wide range of professional experience at some of South Africa’s best hospitality establishments. His passion in the kitchen is rivaled only by his passion for skills development in the next generation of five-star chefs.

Most popular conference food of 2019?

Harvest Table (Meditaranean concept) has been a firm favourite this year, displaying a great selection of cold cuisine and antepasto offerings from around the globe, such as asian-style soya and sesame seed, ginger flavours, duck with caramelised-honey sauce, and pulled brisket with an oriental dressing.

Conference food & beverage trends in 2019

Vegan options are becoming very popluar and we have seen a great increase in demand for gluten-free and substantial vegetarian options, with fivestar presentation.

Global conference food trends we need to look out for in 2020

Guests are looking for simple, uncomplicated meals, while also seeking information about the origin and traceability of the ingredients. People want to know that their food is being sourced from ethical and local producers.

In the future, it is going to be increasingly important that we are reducing our carbon footprint whilst ensuring healthier meals for our guests and fair trade practices in the production of our culinary offering.

SANDTON CONVENTION CENTRE

Sandton Convention Centre

is located in the heart of Sandton’s hotel, business and entertainment district. Sandton Convention Centre offers unlimited potential with over 22 000 m² of stateof-the-art meeting, exhibition and special event space. Multiple events can be staged simultaneously on four main levels, and 10 000 visitors can be accommodated at any one time.

The Sandton location also offers easy access to the Gautrain Sandton Station, to OR Tambo International Airport and other key destinations in Gauteng and further afield.

The centre is renowned for its world-class food and beverage services, headed by executive chef James Khoza, who is also president of the SA Chefs Association. SCC offers a wide range of menu options to cater for any occasion, event, dietary requirement, and all palates.

Chef Khoza, who has overseen the renowned world-class food and beverage offering at Sandton Convention Centre for eight years, has devised this selection of menus to ensure that all palates are catered for, and that modern and healthier food options are also available.

Most popular conference food of 2019?

“We have made every effort to ensure that our catering is a winning differentiator for Sandton Convention Centre. We have developed this wide range of creative menu options to guide customers in their choices, while also offering flexibility. This is an international convention centre that attracts guests and clients from around the world who are highly discerning food consumers – that means our culinary offering must always impress them, it must reflect their ideas and preferences, and we must always deliver quality, fresh and flavourful dishes.”

Conference food & beverage trends in 2019

The new range of menus comprise various options, which can also be customised if preferred, catering for every possible F&B need in a 24-hour period as a delegate or visitor from breakfast and day snack menus, to VIP in-suite catering, pop-up cafés and on stand catering menus for exhibitions. This broad offering extends to crew meal menus and craft food bars with live cooking stations which are themed. Sandton Convention Centre’s global food offering styles have included Mexican Fiesta, Pacific Rim street food and sushi bars, Italian delis, New York steak bars, Indian curry stations, salmon and oyster bars, carnival sweet treats, artisanal cheese displays, and an ice-cream and waffle bar.

Global conference food trends we need to look out for in 2020

The focus is increasingly on sustainability, keeping the food fresh and on point with health considerations, which includes mindful eating – avoiding sugar, salt and preservatives.”