Some of Manchester’s most innovative and creative food and drink businesses will share insights, advice and their ‘tips of the trade’ at a free seminar being hosted at Central Library.
Called Recipe for Success, the free event (on Tuesday 3 October, 6pm, Central Library performance space) will feature Jason Bailey from celebrated street food promoters GRUB; Jim Morgan from the world-famous Rudy's Pizza in Ancoats; Dave Rigby from the award-winning gin distillery Manchester Three Rivers; and Andy Young and Oliver Lloyd-Taylor from the rapidly expanding cereal and milk bar business, Black Milk.
A collaboration between Central Library’s Business and Intellectual Property Centre (BIPC), and Manchester Food & Drink Festival, Recipe for Success is designed to help, inspire and support food and drink enthusiasts who are interested in turning their passion into a business. The event will see the panel discussing the lessons they have learned in setting up their own businesses, some of the specific the challenges and pitfalls you can face in the food and drink sector, and what opportunities they see ahead for both themselves and for Manchester’s evolving food and beverage industry.
They will also be quizzed about dealing with critics, the role of social media and PR to help establish a brand, and what benefits or barriers being based in Manchester brings to a fledgling food and drink business.
This year’s Recipe for Success follows on from a similar event first held at Central Library two years ago. Hosted by Richard Bond, a director at SKV Communications and a trustee of the Central Library Development Trust charity, the evening featured top Manchester chef Mary-Ellen McTague, Tampopo founder Dave Fox, Jim Morgan of Rudy's Neapolitan Pizza, and Tomas Maunier, director of the Fazenda restaurant group.
Richard, who is himself a keen home cook and a former wine merchant, will be hosting again this year. He said: “It promises to be a fascinating night for anyone with an interest in starting or growing their own food or beverage company, and for people who are simply curious about what goes on behind the scenes in the world of restaurants, cafes, distilleries and street food.”
Tickets are free but limited.