Published: 16 October, 2017

The Golden Ticket Evening 2017

Some of the UK’s most intriguing suppliers were represented at i-Chef’s annual Golden Ticket Event on Thursday 12th October, in the majestic Stationers’ Hall in the shadow of St Paul’s Cathedral. A unique event fostering collaboration between suppliers, chefs and restaurateurs, GTE2017 attracted some of London’s top chefs and personalities from The Ivy, Elior, Hilton, Royal Lancaster, Lexington, Daylesford and many more.

Photo of Bill Knott who was guest speaker at the event

   Restaurant Critic Bill Knott was Guest Speaker at the event.

After a keynote address by Bill Knott, critic from the FT, guests enjoyed a glass of fizz which was expertly served by hospitality students from The Foxes Academy, then had a tasty time sampling suppliers’ produce from different quarters of the UK and across the food spectrum.

Claire Clark MBE, widely regarded as one of the finest pastry chefs in the world, was showcasing her cakes from Pretty Sweet and the Claire Clark Academy. Highly unusual fruit and vegetables were on display from DDP including their intriguing British grown “cucamelons”. Caviar tasting from Attilus and spice from Mr Todiwala’s. The Drinks Lover kept attendees refreshed with a range of tastings, and warned of shortages next year from poor harvests.

Food waste management was quite a theme with Winnow Solutions and UK Harvest. The former preventing food waste the latter channelling excess food to charitable causes (almost 100kg of produce from the featured suppliers was delivered to Centrepoint Hostel in Camden and other charities after the event)

An unusual addition was Apicbase, who showcased a food photography unit which integrates with recipe development. Additionally, Tactical Results illustrated how restaurants can get a guaranteed return from an advertising budget using Facebook Advertising and mobile marketing with their GoFetch service.

Guest speaker Bill Knott commented that “perhaps the biggest revolution over the last 20 years has been communication between chefs and their suppliers and their producers. The new fashion for local and seasonal produce has led many chefs to explore the wonderful produce on their doorsteps. Along with that, a new breed of British producers has emerged such as poulters, cattle farmers, charcuteries, chocolatiers coffee roasters, patisseries, fish farmers, all striving for excellence and all being championed by top restaurants.”

Bill added that this revolution was very evident at i-Chef’s Golden Ticket Evening and singled out i-Chef supplier Cheese Plus, from Cambridgeshire, for its “brilliant, wonderful” cheeses and Dorset-based Capreolus Fine Foods for it’s “terrific charcuterie”, especially it’s smoked mutton. “Why import?” he asked.
Mr Todiwala’s was also singled out by Bill for producing fantastic tastes in their kitchen in Tower Hill – “wonderful tastes, wonderful relishes”, and commended the restaurateur for supplying other restaurants too. “This is the type of collaboration that events like this foster,” said Bill.

There followed a Golden Ticket prize giving by founder David Dorricott. Among the prizes were an i-Pad, a wine tour of Italy and dinner for two at a top London restaurant.

A wonderful night of networking, tasting and learning in an informal gathering – definitely not a trade event – but an i-Chef event!


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