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’Good year’ for Horeca
April 2006 166

“BEING at Horeca has opened up opportunities and has given me exposure I would never have dreamed of receiving,” says Chef Hasan Saleh of the Metropolitan Hotel, Beirut, who went home with the gold medal for his cold platter of fish, poultry and meat.

Horeca, the Levant’s largest hospitality and food event, was held from March 21 to 24 in Beirut. A place for key leaders in the industry to meet, share and discuss ideas, highlights included an awards ceremony for food and hospitality, a natural and organic pavilion and live cooking demonstrations. Some 200 companies from Europe and the Middle East turned out.
Andreas Christou, a representative of the Cyprus Ministry of Commerce, Industry and Tourism says this year was a good one for Horeca. “Our participation has been the biggest ever. We have more than 400sqm of exhibition space, with 25 Cypriot companies.” Live cooking, food tasting and competitions for chefs and coffee Baristas were highlights.




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