The biennial trade show allowing restaurateurs and hoteliers to see what is the latest buzz in the world of hospitality has opened, and for the first time in its 14-year history has a guest host — former Michelin starred celebrity chef Philip Britten.

And at the same time as put on its food service trade show, Butterfield and Vallis has also shown plans of its soon to be expanded food service warehouse in Pembroke.

The trade show has grown over the years and encompasses not only the latest produce that can be served up to diners, but also such items as plates, linens and other service items and equipment including glassware and outdoor furniture.

Exhibitors this year have come from across the US, and also Canada, France, Holland and Bermuda.

And as part of the exhibition Butterfield and Vallis also put on display plans for its new expanded warehouse in Woodlands Road, Pembroke, expected to begin this summer and take 12 months to complete.

The expansion will provide additional freezer space for ice cream and also chill, ambient and dry space and a relocating of the meat fabrication department. It will add 16,750 square feet of storage space and include two new loading bays.

As for the two-day trade show high-end garnishes from Holland were amongst the star attractions. The show was officially opened by Butterfield and Vallis chief Jim Butterfield and US Consul General Gregory Slayton yesterday at the Fairmont Hamilton Princess Hotel.

“We host the show every two years. Because of its physical size we couldn’t do it every year,” said Alun Hughes, president and general manager of Butterfield and Vallis’ food division.

“The intention is to showcase the latest trends and show what the latest buzz is in the industry; it could be organics or a new supplier.

“We want to bring that back to Bermuda so the local restaurateurs and hoteliers can see and sample.”

Elsewhere there were Bermuda jams, Pillsbury breads, desserts from France, mouth-watering cakes and finest salmon.

The show will also feature the art of vegetable carving, ice sculpting plus numerous cooking demonstrations, and will showcase over 50 local and overseas suppliers.

At the opening Mr. Butterfield paid tribute to the suppliers who serve Bermuda, using sea containers that are only half-the-size of the norm because of the Island’s narrower roads and small population.

And in turn Mr. Slayton referred to Mr. Butterfield as a “rock” in the community and commended Butterfield and Vallis for its drug and alcohol-free workplace policy.

The US Consul General went on to praise the predominantly US-based food producers for continuing to serve the Island, highlighting the mutual benefit of Bermuda’s insurance and reinsurance industry to the US and the reciprocal benefit of US food suppliers to Bermuda.

“Because if people can’t get good, clean food for themselves and their guests they would not come,” he said.

Celebrity chef Philip Britten from London will be amongst the special guests. He was awarded the Outstanding London Chef award in 1999 and has since moved into food distribution.

As he toured the exhibitor booths he explained that he had moved into food distribution out of his own frustration at not always being able to buy quality produce for his menus.

“Over the years things have developed and I think it is essential for hoteliers and chefs to attend these shows,” said Mr. Britten.

He was particularly impressed with Bermuda’s show, compared to some he had seen in the UK.

“Butterfield and Vallis has brought the best of Europe and the US. In Bermuda the guys have access to better produce than many other places globally. Any chef would get inspired by what they see here. The variety is phenomenal.”