Unlike other years where Coastline Produce Limited have occupied a very large stand at the core of the exhibition, this year Chris Lewis (Managing Director) and his team decided to have four stands; one for each of their core competences. With the support of their suppliers, this approach has given staff the opportunity to meet more of the hundreds of visitors than the year before, many of whom are existing and long-term customers.

Beyond the commercial aspects of Coastline’s participation are human values, one being empathy. Like many of his colleagues, Chris Lewis trained as a chef and knows exactly what it’s like to venture into the industry and lends his support to those who want to build the foundations chefs require now and in the future. Consequently, Coastline has taken a pivotal role in the competition aspects of the exhibition that sees young chefs competing under high pressure for coveted prizes and recognition.

Under the watchful eye of the Guild of Chefs and a panel of experts, these talented chefs demonstrate their culinary art under the spotlight and glare of publicity. One of the judges is Dennis Mwakulua, London’s Chef of the Year, visited the Coastline stand. “The popularity of good food in today’s demanding a restaurant was universally accepted” he said. “Without fresh produce and an equally efficient service, most chefs would be washed-up, so as an industry, we need to work together to keep quality and attainability”. Dennis is an advocate of the Guild of Chefs and takes his role as judge and coach very seriously.