Dorset, Christchurch
(Head Office)
01202 481591
Kent, Tonbridge
0845 2419914
Isle of Wight, Cowes
01983 284710
The Albert Cottage Hotel and Restaurant hosted Coastline’s first island hospitality day with most of its customers and many of its suppliers supporting the event. Coastline has been delivering fresh food to over a thousand customers across the South of England for years and has a reputation for being fast and reliable and it operates six days a week. But in order to meet demand, its range includes fresh, ambient, chilled and frozen foods. It also delivers non-food and hygienic products in a bid to provide an efficient service. So staging a live event for the Island’s food and drink sector was an ideal opportunity to continue this development policy.
The Event
Flavoured with seminars addressing key industry issues, the event included food and drink tasting with guest chefs from the Island and beyond preparing innovative recipes. A kitchen was erected on the lawns and guests enjoyed varied recipes, smoothies, salads and cocktails throughout the day. Suppliers from the Island attended too, with some providing essential local ingredients for the evening Gala Dinner.
Generous to a fault
The order of the day was generous hospitality and the food and drink tasting continued throughout with guests enjoying the fruits of the chef’s endeavours and suppliers providing samples of jams and chutneys, biscuits and cheeses, chocolates and garlic to name but a few. If you would like to sample Coastline’s range of products and services, please get in touch.
Coastline Produce Limited is on the Island to stay and meeting existing and potential customers and suppliers is regarded as a high priority, but the event also provided owner-managers, chefs and catering managers from the education, care and hospitality sectors the opportunity to meet and network. The event was multi-disciplined and included live cooking, a salad, smoothie and cocktail bar, a programme of best practice seminars and a Gala Dinner in the evening where charitable objectives were presented. As a result, over £1000 was raised for the Coastline Coach Appeal and we would like to thank all who contributed, including The New Inn who matched the final fund.
Supporting Suppliers
“Wherever possible we like to use produce sourced locally, both in order to support the regional economy and remain efficient. But it is essential that growers and producers co-operate to make supplying a cost effective and reliable proposition. This has been our position for quite some time and not just on the Island,” explained Chris Lewis, managing director (pictured here with Ashley Minshull, head chef).
Coastline Produce Limited is on the Island to stay and meeting existing and potential customers and suppliers is regarded as a high priority, but the event also provided owner-managers, chefs and catering managers from the education, care and hospitality sectors the opportunity to meet and network. The event was multi-disciplined and included live cooking, a salad, smoothie and cocktail bar, a programme of best practice seminars and a Gala Dinner in the evening where charitable objectives were presented. As a result, over £1000 was raised for the Coastline Coach Appeal and we would like to thank all who contributed, including The New Inn who matched the final fund.
Gala Dinner
The day ended with a Gala Dinner where many from the Island’s food and drink sector joined Coastline directors and staff to sample a menu regarded as ‘a Signature Dish for the Island.’ Significantly, all courses were designed with Island produce in mind with the Isle of Wight Cheese Company, Minghella Ice Cream, Hamilton’s Fine Foods, the Garlic Farm, Chocs Away and Rew Valley Dairies for providing ingredients. Coastline would like to pass their sincere thanks to these suppliers and guests.
Our thanks too!
We would like to thank our speakers, Rachael Fidler of HTP Training, Kevin Phillips of Pabulum, Ray Harrington-Vail of the Footprint Trust and Paulette Thompson of SCIO Healthcare Limited for their expertise and participation. Thanks also to our chefs, Ian Nottage, executive chef director at Leathams plc, Sal Henley of Tilda Rice, Huw Griffiths of Pabulum and Jose Graziosi from The George; all were truly entertaining and engaging.ry, preparation and unique sense of fashion; he took a standing ovation during the Gala Dinner for his efforts.
News!
Both the Fresh Produce Journal and County Press covered the event by sending journalists and photographers and whilst FPJ is the leading trade magazine for the fresh food industry, County Press is unparalleled as the Island’s leading newspaper.