Six reasons to visit… …Lunch!

Exhibitors a-plenty

Speci cally aimed at buyers in the café, co ee shop and food-to-go sectors, Lunch! returns to ExCeL London on 27th-28th September. Whether visitors are looking for new drinks, cakes, confectionery lines, packaging or equipment, the show’s 300 exhibitors should have all sourcing needs covered.

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Innovation Challenge returns

The Innovation Challenge is the place to see the best launches from the last 12 months – and freshly released products at the show. Visitors can vote for their favourite products at Innovation Viewing Gallery. The shortlisted brands will then pitch their products live on stage and a panel of industry experts will decide if the product deserves a Bronze, Silver or Gold.

One-stop shop

Lunch! is co-located with two other related food trade shows: Commercial Kitchen (aimed at chefs and professional kitchens) and Casual Dining (restaurants and bars). This e ectively creates a “one-stop shop” for hospitality buyers looking for larger equipment and catering brands.

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Co ee is king

There are a host of co ee options brewing at lunch! Grind will be showcasing its full range of beans, pods and RTD lines, while B-Corp brand Jimmy’s Iced Co ee will also be exhibiting. Other attending brands include Girls Who Grind, Magrini, Bridge Co ee Roasters and Lavazza.

Theatres full of content

The three shows will o er carefully curated content across the two days, with speakers including the bosses of successful foodservice operators and top chefs. The wide range of talks and panels – found across seven di erent theatre areas – will explore both new ideas and industry insights.

Plant-based buzz

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The food-to-go market is at the cutting edge of plant-based options. This is re ected in the exhibitors at lunch! The line-up includes milk alternatives from Glebe Farm Foods, Cali a Farm, MOMA Foods and Sproud. Plus, vegan cheeses on show from Flagship Foods and Norseland, and meat alternatives from Nova Meat and Miami Foods.

What were you doing before starting Small Things ine

I grew up on the south west of Western Australia. I spent my childhood on beaches, shing and sur ng so always aware of untouched beautiful environments.

I spent 30 years in the lm business as a travelling cinematographer, then I decided I was going to transition out of lm, so I went back to university and studied winemaking at the campus in Margaret River.

As I studied, I recognised that there were no alternatives to wine in glass that involved really good wine. Being able to enjoy wine in an environment where you can’t take glass with you - hiking in a bush, going to the beach for sunset drinks, it was always glass. That’s not very practical, not very safe, and as it turns out, not very recyclable. So that motivated me to think about the options.

How did you go about starting the business?

There was quite a bit of R&D, a lot of reaching out to manufacturers to nd out what we could and couldn’t do. We started with one tonne of Riesling in 2018 and that’s progressed to about 122 tonnes for the 2022 vintage.

With successive vintages, we went from one to six wines: as well as Riesling, we now have Sauvignon Blanc, Pinot Gris, Chardonnay. Our rosé is made out of 100% Tempranillo. We have a Pinot Noir which is from Pemberton in the south, and a Shiraz from Frankland River.