Finding innovative ways to help businesses of all shapes and sizes become more sustainable will be at the forefront of the Lakes Hospitality Trade Show 2024. 

Now just over two months away, the much-anticipated free-to-attend event will take place at the J36 Rural Auction Centre at Crooklands on February 28 and 29. With more than 150 exhibitors alongside live cooking demos, expert advice and industry networking, the county’s longest running trade show will have a firm focus on embracing sustainability in an increasingly competitive marketplace. 
Nigel Byrom the Family Furnisher is a fourth generation, family-run furniture retailer based in Kendal for the past 90 years and will be back at February’s event. For the first time, Nigel will be showcasing a range of beds made from recycled platinum polyester fillings and sleep surfaces made from sustainable fabrics.
He said: “We continue to diversify and are a local firm who genuinely wants to help other local firms to grow and prosper by bringing them innovative new products. Many mattresses use foam, polyester or wool, so the Landmark Collection of eco-beds made in North Lancashire are a great way for hospitality operators to boost their eco-credentials. The bases are also made from recycled materials - using significantly less water, energy and Co2 - and the headboards also feature wood from trusted, sustainable sources. We’ve been exhibiting at the Lakes Hospitality Trade Show for a number of years and it’s a really friendly event which I believe brings positive business benefits for everyone involved.”
Chef patron and co-owner of the Black Bull in Sedbergh, Nina Matsunaga, will be showcasing her cooking with a live demonstration at the show. Her aim is to demonstrate that seasonal sourcing is the way forward and in reality, is the only real way of serving sustainable food in the region’s kitchens.
Born in Dusseldorf, Germany, to Japanese parents, Nina serves food characterised by these two very distinct cultures – the ethos of regional German cooking centred around wholesome hearty dishes made with vegetables, while taking the Japanese food philosophy of ‘kaiseki’, focusing on seasonality and locality, to new heights.
Nina said: "It makes total sense to play to the strengths of the area you operate in and let the seasons guide your cooking. That way you can plan ahead and preserve ingredients when you have a glut for the leaner periods during the winter months and it also means that you reduce your food miles significantly by not using ingredients that have been flown round the world. As chefs we have a responsibility to our guests to source the ingredients we use sustainably. By using what’s to hand we’re also supporting our local farmers and producers, and in doing so play our part in helping to ensure that our rural economy has the opportunity to thrive."
Visitor registration for the Lakes Hospitality Trade Show is now open, with free entry and free parking: