The new FIRE&FOOD will be released on 26.07.2024
Dear readers,
Every year FIRE&FOOD goes to the spoga in Cologne to do research - it is the world's largest grill and BBQ trade fair. When looking for new products and possible trends, spoga offers the highest creative potential. Not only when it comes to new products, but also when it comes to getting to know people from all over the world who all have one thing in common: the BBQ business. After more than 20 spoga participations, FIRE&FOOD is well known and we therefore enjoy a high level of trust in the industry. This is reflected in the receipt of a lot of important information - some of it still top secret - about the products that the grill brands want to bring to market in the coming year. There were also a few newcomers there who are trying to find dealers for their products.
An undertaking that is not easy at the moment. Retailers still have to work through excess stock, so there is little room for new products. If it fits their product portfolio, they are happy to take up the current trends and play on the successful trend themes. So it is no wonder that the range of pizza ovens and gas griddles has increased significantly. Both areas promise great market potential. You can find out more on pages 40 and 44.
FIRE&FOOD gave an impressive demonstration of how extensive farming can work on the Keil farm in Reken in western Münsterland. From the meadow to the plate and everything in-house: that is exactly what sets the farm apart. Darrick Carter, Executive Chef at the Wasserturm Hotel Cologne, prepared the appropriate recipes for us. Darrick, who comes from the US state of Michigan, relies particularly on regional products in his kitchen (from page 28).
Can you bake on a grill? Yes, if it has a lid. Then it behaves in a similar way to an oven. Whether it's a ceramic, pellet or gas grill: they're all very suitable for baking. Even world champion patissier Bernd Siefert from the Odenwald wanted to find out and conjured up tasty breads and buns for FIRE&FOOD. Tips and tricks and the right recipes can be found on pages 52-60.
In addition to grilling and outdoor cooking, gardening is becoming more and more of a focus for me. Straight from the garden to the grill, whether herbs or tomatoes - your own harvest gives you something special. But in order to harvest, the plants first have to be raised, cared for and defended against slugs and other creatures. And watered, of course even during the holiday season. Tips for this can be found from page 68.
The BBQ event season is currently in full swing. The WBQA World Grill Championship is coming up in Stuttgart and the teams are looking forward to many visitors. You can find further event dates in our event preview from page 48 and on our homepage. Let's grill!
MR. POT's road trip is coming to an end these days. To finish off, Andreas Hanisch, the Bavarian Dutch Oven expert, used the pot for his recipes (from page 90). Have fun with the potting!
Burn on! Always a great heat under the grill wishes you
Elmar Fetscher, Editor
