More foods, more chefs for Gulfood 2006

If you are a chef or work in food and beverage, and you are in Dubai, then chances are that the past week has been tied up with attending the Gulfood hotel and equipment exhibition at the Dubai International Convention and Exhibition Centre. This year’s show has proved to be the biggest, and most international, in the event’s eleven-year history, proving just how buoyant the Middle East’s food sector is at present.

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By  Sarah Campbell Published  February 20, 2006

If you are a chef or work in food and beverage, and you are in Dubai, then chances are that the past week has been tied up with attending the Gulfood hotel and equipment exhibition at the Dubai International Convention and Exhibition Centre.

This year’s show has proved to be the biggest, and most international, in the event’s eleven-year history, proving just how buoyant the Middle East’s food sector is at present. It is also an indication of the growth expected from this sector in the near future.

Dubai alone has up to 40 hotels scheduled to open in the next couple of years. And at a conservative estimate of three outlets per hotel, that’s an additional 120 restaurants set to enter the market.

Gulfood’s international participation is also indicative of food trends across the region. Australia, Argentina, Germany and France all had strong national delegations at the show.

Mirroring this, international cuisines are also making it big on menus in the Middle East. Yalumba, the new Australian restaurant at Le Meridien Dubai, opened its doors at the end of last year, while German outlets, such as Hofbrauhaus at the JW Marriott, continue to hold favour with a large German expatriate population.

The Gulfood event, which was sold out by early 2006, grew by 15% over last year, and welcomed over 1800 exhibiting companies representing over 65 countries.

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