SIAL is one of the biggest international food industry events, with over 5,200 exhibitors from 99 countries expected to attend from 22 to 26 October. Imaginative Cuisine will be one of just 20 companies picking up the judges' Coup de Coer award for its range of garnishing oils. It has also had all 14 of its products selected for the Trends and Innovation area at the show. This is an exceptional achievement as it is Imaginative Cuisine's first visit to SIAL.
UK Trade & Investment Team South East (UKTI) has been helping Imaginative Cuisine find an international market since 2005. In that time they have started exporting to seven countries, including Australia, Germany and the USA.
A UKTI Food & Drink Sector Adviser will be accompanying Imaginative Cuisine and other South East based companies to SIAL to offer support and advice. UKTI is also helping the company capitalise on its success at SIAL by organising a trip for them to a high profile trade show in Vienna in 2006.
Imaginative Cuisine was established by former head chef Rick Pott in 2003. With previous experience as a food supplier for clients such as The Ritz, Claridges and The Savoy, Rick spotted a gap in the market for a range of innovative new food products. Starting with one bottle of his flavoured balsamic vinegar and fermented grape reduction - Balsamico - Rick approached wholesalers, and was soon taking orders by the palate-load.
Since then Rick has developed a whole range of flavoured Balsamicos, including Fig, Cherry and Chilli, with a taste profile that can match everything from savoury salads to ice-cream. Along with Balsamico, garnishing oils, antipasti and other products, Imaginative Cuisine has been garnering praise, awards and contracts with everyone from gastropubs to Harvey Nichols.
UKTI has been working with the company since March 2005, before it first started to export.
Chris Hancox, UKTI Team South East Food & Drink Sector Adviser, said:
"This is an unprecedented achievement for a British company making its first visit to SIAL. It is possibly the most important food show in the world, so to be awarded the special prize for their category is a real triumph. With an anticipated 137,000 visitors and 1,400 journalists attending last year, this is a great opportunity to raise the company profile as well as network with important industry contacts.
"UKTI will be accompanying Imaginative Cuisine to the event to offer support and advice. We are also organising for them to appear at the prestigious Alles Fur Den Gast show in Vienna later this year. We hope to help them dominate the European market in this sector."
Rick Pott of Imaginative Cuisine said:
"A British company like Imaginative Cuisine being recognised for innovation at an international food exhibition in France is fantastic. UKTI bring a wealth of knowledge and assistance and we have regular meetings with them where they offer positive commitment and expertise, priceless advice, support and encouragement to develop our export strategy. They also give regular reviews to ensure we stay focused. UKTI have assisted with vital local knowledge drawn from British Embassies for the countries identified in our reviews. We have now joined the Passport to Export programme which is proving time well spent."
