Flavours of the future

This year’s WTCE was the biggest yet, expanded to four halls with both exhibitor and visitor numbers up. More than 125 first-time exhibitors starred in revamped New Exhibitor Villages.

Onboard Hospitality

Onboard Hospitality fielded its biggest team to date, showcasing the 2018 Onboard Hospitality Awards winners on the stand and supporting the Taste of Travel theatre, moderated by former editor Jo Austin. Topics included catering for changing lifestyles; millennials; packaging and how to build a brand. Highlights included:

Local flavours

Master chef Sturla Birgisson was joined by Iris Anna Groeneweg, onboard service development at Icelandair, in a session that revealed how airlines can represent their country and culture in the inflight experience. Attendees sampled Icelandic smoked arctic char with caviar and dill puree, local lamb, scallops and sea truffles.

Rail innovations

Chef and new product development manager for RG, Jenny Greenhalgh revealed the stories and secrets behind the celebrity chef James Martin's All-Day Menu. And Czech chef Miroslav Kubec demonstrated how Czech Railways are setting new standards in rail catering.

The show is great for

bringing everyone together in one place, as well as showcasing

new products”

Tackling trends

Trend-spotters, Ariane van Mancius, of Now/New/Next, guided attendees through the habits and hang-ups of today's millennials while AirlineTrends founder Raymond Kollau gave a fastpaced presentation on innovations in

onboard hospitality. Chef Steve