Organisers expect the third instalment of the event to attract 12,000 “high-profile” professionals, along with 300 confirmed exhibitors from across all areas of the hospitality trade.
The only exhibition in Turkey to bring together all the full breadth of the restaurant and hotel industry – including food and beverages, equipment, services and technology – Sirha Istanbul will present companies that are entirely new to Turkey – including Solia – a French premium brand of high-end disposable tableware.
But, despite this, organisers promise to make sure traditional Turkish products are not forgotten, and has created dedicated space for small producers from across the country to come and showcase their products.
The show’s extensive events calendar will include:
- The Turkish selection for Bocuse d’Or and for the first time, the national selection for the Coupe du Monde de la Pâtisserie, prestigious worldwide competitions will reveal the best Turkish talents to represent Turkey at the European semi-finals, which will take place at Sirha Genève from 24 to 26 January
- The Sirha World Cuisine Summit combined with the Leaders Club International Exchange will present conferences about food trends and focus on innovation in the restaurant industry. Many experts, presidents and directors of restaurant chains will take part as keynote speakers and debate about practical consequences of these trends on the management of a restaurant business today in Turkey.
- Omnivore Istanbul: masterclasses by local and international avant-garde chefs.
- Sixieme Sens, a twofold concept restaurants serving innovative cuisine from abroad.
