Food Packaging Event » » Ian Nottage – Chef Director, Reynolds

Warning: Declaration of menu::start_lvl(&$output, $depth) should be compatible with Walker::start_lvl(&$output, $depth = 0, $args = Array) in /home/foodpackagingeve/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 61

Warning: Declaration of menu::end_lvl(&$output, $depth) should be compatible with Walker::end_lvl(&$output, $depth = 0, $args = Array) in /home/foodpackagingeve/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 66

Warning: Declaration of menu::start_el(&$output, $item, $depth, $args) should be compatible with Walker::start_el(&$output, $object, $depth = 0, $args = Array, $current_object_id = 0) in /home/foodpackagingeve/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 71

Warning: Declaration of menu::end_el(&$output, $item, $depth) should be compatible with Walker::end_el(&$output, $object, $depth = 0, $args = Array) in /home/foodpackagingeve/public_html/wp-content/themes/evento/lib/php/menu.class.php on line 174

Ian Nottage – Chef Director, Reynolds

- Ian Nottage – Chef Director, Reynolds's presentations
  - 2016 Presentation
Speaker Bio:

Ian is the Chef Director for leading Foodservice fresh produce supplier Reynolds.
Working with Reynolds’ extensive customer base, Ian helps to deliver profitable, relevant and innovative menu solutions. He spends much of his time helping to forge close links with growers and chefs, to help develop the understanding and appreciation in the trade about how fresh produce arrives from field to fork, as well as providing information regarding provenance for that all important menu appeal.

Prior to joining Reynolds Ian was Chef Director for speciality food supplier Leathams and has also worked at prestigious venues such as Hampton Court Palace, Stoll Moss theatres and The London Coliseum.
Ian is also actively involved in the wider industry and is the National Vice Chairman of The Craft Guild of Chefs. He is married with two daughters and lives in Kent.

Presentation Title:

A Flexible Approach – broadening the appeal of meat free dishes

Presentation Synopsis:

Aim of the session is to take a look at the rise in popularity of the plant based diet (and not just amongst vegetarians) and make some observations on what food producers and chefs can do to continue and grow the trend.