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    Always worth Reading
    With nine sections, The Sunday Telegraph offers comprehensive coverage from the world of business and finance, travel, sport, property, fashion, food, wine, books and art as well as news. The Sunday Telegraph has built a reputation as the most entertaining and consistently surprising Sunday broadsheet. It enjoys a huge loyalty from its readership of more than two million.
    With its own team of writers, specialists and columnists, Travel combines finw writing with hard-hitting consumer journalism to inform and entertain.
    The Sunday Telegraph Magazine continues to be the publication that is closely scrutinised, and envied, by its rivals. It addresses intelligent discerning readers, who are none the less, interedted in popular themes. The quality of the Magazine's coverage of fashion, food, wine, gardening, design and motoring is unparalleled on a Sunday. The writers are not only experts in their subjects but also witty and entertaining. It is everything an intelligent Sunday newspaper supplement should be.
    The Sunday Telegraph is delighted to be supporting The American Food Revolution taking place at Le Manoir aux Quat' Saisons. It is a great fit with the Magazine and its readers' commitment to good food.

    Mouthwatering TV
    On November 6th 2001, UK Food, the UK's only dedicated food channel was launched with one clear vision - to celebrate fantastic food. UK Food satisfies Britain's big appetite for food and attracts on average 3.4 million viewers a month.

    UK Food prides itself on making mouth-watering, inspirational television that champions new talent, new formats and new dishes. At the heart of the schedule is Good Food Live. Hosted by Jeni Barnett this critically acclaimed gourmet chat show combines regular celebrity chefs such as Ainsley Harriott, Sophie Grigson and James Martin with five star recipes, informative tips and celebrity interviews. Food heaven, this show sums up what UK Food is about - passion for food, love of entertaining and bringing good food home.
    UK Food is home to all the big faces in cookery - Jamie Oliver, Nigella Lawson, Keith Floyd, Gary Rhodes, Rick Stein, Nigel Slater, Antony Worral Thompson and many, many more. But the channel also prides itself on discovering new talent and was the first to give Giorgio Locatelli his own series.
    UK Food challenges the boundaries of food programming and looks to create inspiring shows. In Safari Chef, Mike Robinson cooked his way across Africa and next year, Reza Mahammad will be exploring Kerala in Cocnut Coast while Danny Boome takes on the wilds of Canada in 'Wild and Fresh'.
    The final part of UK Food's success story is its dedicated website, which boasts almost 3,000 recipes, plus regular live chats with famous TV chefs, food features and competitions.
    UK Food brings the best of food programming from around the world under one roof. For a nation of good taste...for a nation of UK Foodies...
    UK Food and The American Food Revolution
    UK Food is the exclusive TV media partner for The American Food Revolution. Jeni Barnett, the face of UK Food and Good Food Live will fly out to the US to interview 5 of the top participating chefs in each of their restaurants as they cook up their signature dish. These 5 to 7 minute VTs will run the week prior to the American Food Revolution on Good Food Live.
    When the American Food Revolution starts, Good Food Live will invite a selection of the top chefs onto the show to talk about their involvement in the Festival and again to cook up a signature dish.
    In addition, Good Food Live will send a camera crew down to the festival on 3 key days to film behind the scenes and capture the excitement of the revolution.

    Airline of Choice to The US
    As a key sponsor to The American Food Revolution, United Airlines is proud to bring together seven of the top US chefs to celebrate their creativity and influence.

    Customer service is key to United's success and in addition to its commitment to good food, United has developed products to make travel easier and more comfortable. United's customer commitment begins with its fleet. With over 550 modern aircraft, United has set industry-wide standards for comfort and safety. With an average age of just eight years, it flies one of the yougest fleets in the sky. At the airport, United has developed Easy Check-In to help ease congestion on the ground. In the air, United has developed award winning seating with lie flat First Class Suite, United Business seat and Economy Plus, an extra five inches of leg room at the front of the Economy cabin.

    United began to fly out of London in 1991. Since then, the airline has grown to operate daily non-stop services from Heathrow to Chicago, Los Angeles, New York JFK, San Francisci and Washington D.C. with connections to over 150 cities in the USA.

    Anolon is the only brand of cookware that Raymond Blanc is happy to be associated with. We in turn are very proud to be sponsors of The American Food Revolution at Le Manoir during April 2004.

    Anolon is 'The Gourmet Authority' in cookware and two ranges will be featured throughout this exciting global gourmet event, Anolon Commercial Clad and Anolon Advanced.

    Anolon Commercial Clad
    Crafted to meet the needs of the professional chef Anolon Commercial Clad epitomizes gourmet cookware, Anolon Commercial Clad combines the beauty and durability of stainless steel with the technology of a 3-ply clad construction, employing a sandwich of metals consisting of stainless steel on the interior and exterior with an aluminium core in the heart of every pain, ensuring fast, even geat distribution.

    Anolon Advanced
    Forged from the highest quality materials Anolon Advanced is ideal for cooks that want the convenience of a non-stick finish with superior cooking performance. Featuring Dupont's Autograph 2 nonstick coating inside and out for enduring performance, superior durability and easy cleaning. The cookware is heavy gauge hard anodized aluminium for fast, even heat distribution. Incorporating Anolon SureGrip stainless steel and silicone rubber handles for a comfortable and secure grip. Anolon Advanced is designed to exceed the most demanding of cook's expectations.

    A Family A Flair
    Following the repeal of prohibition in 1933, brothers Ernest and Julio founded their winery in California's Central Valley - renting a warehouse and buying crushing and fermentation equipment on credit. Their first ever vineyard was developed on the principles of careful craftmanship, respect for the environment and innovation, and seventy years on this vision continues to be championed by a third generation of Gallo family wine makers and grape growers.

    The Ernest & Julio Gallo fine wine range is internationally acclaimed and now driven by Gina Gallo (granddaughter of Julio), senior winemaker for the Sonoma Single Vineyard and Estate Bottled selection. As testament to their quality, the wines have been awarded an impressive eight gold medals at European competitions this year with the flagship, 'Northern Sonoma Estate Bottled Chardonnay 1998' winning the coveted 'Mission Hill Trophy gor Best Chardonnay Worldwide' at the 2003 International Wine & Spirit Competition.

    Involvement in the Event
    The American Food Revolution presents a unique opportunity to showcase American cuisine, farming and of course wine. E&J Gallo is proud to sponsor such a high profile event and be associated with the talent and innovation that will be celebrated throughout the week.

    Food Development Association
    The Food Development Association is fully supportive of Raymond Blanc's American Food Revolution Festival and thrilled to be associated with such a prestigious event.

    The festival will feature strongly in the Association's magazine, 'FD', as well as in 'Aspire' and 'Restauraunt Business' - also published by Dewberry Boyes - leading publishers and event organisers to the foodservice industry. It will also be flagged up on our websites.

    The Food Development Association was launched on 10th September 2003 at the Mall Galleries, London. It was originally formed by a committee of 12 senior development executives from all walks of food service, and is managed and administered by Dewberry Boyes.

    The FDA's objective is to bring together a host of food development experts and, by providing a base for professional and educational advancement, help foodservice businesses, manufacturers and retailers to enhance their products, menus and services.

    Free access to the FDA's website enables members to see a mass of information including the latest news, a members notice-board, an ingredients database and much more.

    Our membership already numbers almost 400, and the American Food Revolution Festival offers a unique opportunity for them to attend an event that will be both stimulating and educational.

    Florette, the UK salad specialist, is delighted to be associated with the prestigious American Food Revolution Festival at Le Manoir aux Quat' Saisons, further cementing as association with Raymond Blanc which began four years ago.

    When Florette invited the Michelin-starred owner of Le Manoir to devise the "Quat' Saison" recipe, Raymond Blanc became the first-ever Chef to design a salad to be offered to retail.

    Two further successful Florette salad products followed, Raymond Blanc's Summer Salad and Winter Salad, both forming part of Florette's ground-breaking "Gourmet Collection" and achieving an acclaimed "first" for Florette and for the Prepared salad category.

    Raymond Blancs' participation achiebed an immediate rapport with Florette consumers, helping salads to achieve a new gourmet status for UK food enthusiasts.

    Says Mark Newton, Commercial Director of Florette; "We are delighted to be taking part in Raymond's important American Food Revoultion Festival, a further milestone in our very successful working partnership with Raymond and Le Manoir.

    "This will be a fascinating and important forum, bringing togather Chefs and others in the food industry for an important exchange of views and information about new trends in the ever-changing world of food. As with everything achieved by Raymond Blanc , the event is certain to be top quality and originality."

    Lexus is delighted to be involved in The American Food Revolution as a sponsor. The whole event will be used as an opportunity to build relationships with new customers and provide opportunities for guests and VIPs to drive (or be driven in) the vehicles. Lexus will be chauffering chefs, journalists and honoured guests to and from the events. There will also be a showcase range with experts on site to demonstrate the vehicles and arrange test drives. And for a complete 4x4 experience, Lexus will provide an off-road area for test drives with a skilled instructor in Lexus' luxury 4x4, the RX300.

    For more details on Lexus, please call 0845 278 8888 or visit

    The Wedgwood name has symbolised beauty, fine craftsmanship and quality for almost 250 years. Yet, it remains relevant to today's consumers.

    Modern living has encouraged us to become a little more relaxed in our choices. We feel more confident about expressing our own personalities, whether it be in the clothes we wear or the homes we live in. This has been reflected in the way we enterain and the now almost infinite variety in the food we eat, resulting in the need for contemporary solutions to match these new requirements.

    At Wedgwood we believe we reflect this fresh, new mood perfectly offering inspirational lifestyle ideas for the home.

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