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Fórum Gastronómico Barcelona closes an edition marked by business, quality and innovation

Open opportunities for restoration, among its main achievements

The trade show, which has been held at Fira Barcelona since Monday, was attended by 331 exhibiting companies, both small local producers and medium and large companies. Fórum Gastronómico Barcelona has been characterised by the excellent call for catering professionals with purchasing power, who have been able to discover firsthand a wide range of products and services for their businesses and restaurants.

The edition of Fórum Gastronómico Barcelona, which ends today, has been a veritable hive of business, business meetings, activities, conferences and informative sessions not only on the most avant-garde cuisine or new gastronomic trends, but also on how to make the restaurant and catering businesses more profitable and sustainable in the global and digital environment.

In the opinion of the exhibitors themselves, the trade show was characterised by its ability to bring together visitors, mainly from the catering sector, of high professional quality, with the power to make decisions and buy in their respective businesses.

Fórum Gastronómico Barcelona has come close to full house during almost all of its three days of celebration. The event brought together professionals from the sector, mainly restaurateurs, as well as numerous purchasing managers, distributors and also chefs who are deciding today where gastronomy is heading.

We are very satisfied with the absolute success of this edition, in which Fórum Gastronómico Barcelona has shown one of its main differential facts, which is to present in the same place a mix of supply that includes 50% small producers of artisan character and medium and large companies already established in the commercial circuits,” says Josep Alcaraz, co-director of the trade show.

Another of the achievements of this year’s edition has been to “bring together the important segment of wine and pastry supply around the restaurant sector, with great power of attraction for sommeliers and pastry chefs who, thanks to the Forum, have gone on to complete a first-rate offer at the service of restaurants and catering establishments“, explains Jaume von Arend, co-director of the trade show.

It should be noted that this edition of Fórum Gastronómico Barcelona has stood out for its “relational, cooperative, close and for the activism of its participating companies, which have promoted countless presentations not only in the large spaces of the show’s activities, but also in their own stands“, stresses von Arend.

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The ice creams, in their many variations and interpretations, have been the great protagonists among the novelties of the show. Thus, the “Xuixo” ice cream from the company Elaborats del Territori won the Innofòrum Award for the ‘Most Innovative Product’, and the mountain ice creams from the company Gelabò made with local products such as chicken ice cream roasted with plums, virgin olive oil ice cream, goat cheese ice cream and salmon ice cream also stood out. On the other hand, Xesc Reina’s great sobrasadas won the Innofòrum prize as the ‘Most Creative Packaging’ and the secret of the 4th range Iberian pork from the company Can Bech won in the ‘Most Original Taste’ category. Salty infusions, edible leaves and flowers, sweets made with dried tomatoes, preserved mussels in albariño vermouth sauce, chocolate nougat aired with salty almonds or vegan alioli cheese have been other surprising proposals sustainable, healthy and gourmet character that have been presented.

As a counterpoint to the offer on display and its more business side, Fórum Gastronómico Barcelona has also offered an impressive programme of activities and culinary sessions that have featured the best chefs of the moment and have invited people to rethink gastronomy from the most authentic tradition -such as the sessions on tripery- to the most avant-garde innovations. Carme Ruscalleda, Jordi Cruz, Paco Pérez, Niko Romito, Sergio and Javier Torres, María José San Román and Kobe Desramaults, among many others, have paraded through its stages, taking advantage of their participation in the event to present the innovations that will be introduced in the menus of their restaurants in the near future.

For Pep Palau, co-director of Fórum Gastronómico Barcelona and ideologist of the programme of more than a hundred sessions that took place at the show, “this edition has shown that the gastronomy sectors see the show as their best platform to explain their latest creations and new trends, such as, for example, the presence of women in first class cuisine, a phenomenon that has come to stay, as well as the incorporation of Asian elements in our gastronomy”. In this sense, the winner of the Cuiner 2019 Fòrum Gastronòmic Barcelona award was announced today, with the collaboration of La Vanguardia: Zhou Mengxin, from the Somiatruites restaurant in Igualada (Barcelona). The other finalists were Isaac Monzó (Cal Trumfo, la Torre d’Oristà), Sergi Ortiz (L’Antic Forn, Cervera), David Rustarazo (Nairod, Barcelona) and Pere Venturós (Terra, Berga).

The trade show has consolidated itself as a container for other important events in the sector, such as the fifth edition of the TheBestDessert- Espaisucre awards – in which chef Víctor Gonzalo (Àbac) was voted best pastry chef in the restaurant – or the IV Concurso Mejor Panettone Artesano de España, organised by the Escuela de Pastelería de Gremio de Barcelona, in which 36 proposals were presented, among which Ton Cortés, from Cloudstreet Bakery, was the winner. In addition, within the framework of the Barcelona Gastronomic Forum and the Cuina magazine, ceviche was designated the new favourite dish of the Catalans; Audrey Doré, sommelier of El Celler de Can Roca (Girona) was awarded the title of Millor Sommelier de Catalunya 2019; chef Arnau Muñío (Direkte Boquería) won the 4th edition of the Asian Culinary Awards, organized by UDON, and the Barcelona Slow Food Guide 2020 was presented to the representatives of 150 restaurants, in addition to the presentation of the Slow Food Cargols badges.

The FòrumLab space, which premiered in this edition, has provided companies and professionals with useful tools for managing their businesses, from how to make them more profitable and sustainable, to how to position their brands more effectively in the new framework of digital communication, creating emotional relationships with customers. Fundació Alícia, Clúster Foodservice and ElTenedor collaborated in the organisation of these conferences.

A few hours before the closing, the number of 20,000 professionals who have visited Fórum Gastronómico Barcelona, which will be held again in the Catalan capital during the autumn of 2021, had been amply surpassed.

Fórum Gastronómico Barcelona 2019, organised by Fira de Barcelona through its company Alimentaria Exhibitions together with Fòrum Gastronòmic, has completely occupied pavilion 8 of Fira de Barcelona’s Montjuïc site, with a total of 6,000 m2 of exhibition area and 4,000 m2 of space dedicated to activities.

Alimentaria Exhibitions press contact

Susanna Santamaría
(+34) 93 452 11 04
ssantamaria@alimentaria.com

Fòrum Gastronòmic press contact

Nati Palomo
(+34) 93 883 30 45
npalomo@forumgastronomic.com