As the main sales period for confirming stands gets underway for next year’s Meatup show, machinery and equipment supplier Handtmann Ltd., has confirmed exhibiting space at the 2017 event. This is the first time Handtmann has exhibited at Meatup.

Meatup 2017 will be held at ArenaMK for the first time.

Meatup 2017 will be held at ArenaMK for the first time.

Sales manager Julie Bircher said: “It’s really good news that we have Handtmann on-board for the 2017 show and like many other companies and organisations, it seems our new modern venue at ArenaMK in Milton Keynes, coupled with a new time of year for the show, is a big attraction. I am very positive about the new look Meatup and, as expected, the early autumn period will be a time when many exhibitors will confirm and book 2017 requirements. Interest is very strong.”

Treif UK is another major player which has booked for the next Meatup. A previous exhibitor, MD Arthur Pynenburg commented: "We are really looking forward to Meatup 2017 and meeting many existing and potential customers. We have many innovations and great products that we wish to offer the market and I am sure Meatup will offer us a good opportunity to do just that. We are really excited by the new venue and location.”

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Show organiser Emma Cash added: “We are always happy to invite past and future exhibitors to tour the venue and ask questions. ArenaMK is a fantastic location including free parking for visitors, great logistics and good access points for exhibitor pre-show build up. We are also finalising our seminar and competition content and will be announcing details soon.”

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Meatup 2017 will take place on 24th and 25th May at ArenaMK, Milton Keynes.

For more information about how to make the most of the new look Meatup show call sales manager Julie Bircher on 01928 240334 or e-mail julie.b@yandellmedia.com. To contact organiser Emma Cash telephone 01908 613323 or e-mail emma.c@yandellmedia.com.

The new Meatup website giving a wide range of information can be accessed at www.meatup.co.uk.

This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.