The new website for everything connected with the biennial Meatup exhibition has gone live and can be accessed at www.meatup.co.uk.
The dedicated show, organised exclusively for the UK meat industry, will take place over two days on 24th and 25th May 2017 at the modern new venue of ArenaMK, located in Milton Keynes.
The show will feature a wide range of exhibitors and top craft competitions, along with seminars from leading speakers covering important subjects of key interest to the trade.
Organiser Emma Cash said: “Moving the exhibition to a new location, which offers great logistics, together with a successful and well-resourced commercial environment, at an earlier time of year, is another key step in the growth of the Meatup show.
“We have carried out extensive research and there is definitely an on-going appetite for a quality industry show that focuses specifically on the meat industry. We firmly believe that an industry the size of the meat and poultry one merits recognition in this way, and there should be an effective networking opportunity available to bring the industry together face to face every two years.”
Show director Graham Yandell was equally positive: “I am very excited by the move to a May date in such a convenient location. Resources at ArenaMK are first class with free parking and good train and road links.
“Naturally we all recognise that the IFFA show which takes place every three years in Frankfurt sets the benchmark, but of course, in reality, very few visitors from the UK attend and many in the UK want their own show here.
“Of course many who attend IFFA will be important buyers, but surely there should be a modern and convenient forum on UK soil to service the full UK meat industry? We believe so, as do many of our customers and YPL Exhibitions & Events are proud to play its part in bringing the industry together in this way.”
For more information about exhibiting at Meatup in 2017 email: sales@meatup.co.uk or telephone 01908 613323.
To visit the new Meatup website click here.
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.
