From an unlikely confectionery origin, Harrogate’s industry story has blossomed down the ages

Perhaps one of the most unusual discoveries regarding our venue for this year’s World Confectionery Conference is the fact that in the 1840s, one of its earliest known forms of confectionery, a toffee from Farrah’s that was designed to mask the taste of the areas’s famed sulphur waters – which by all historical accounts were not considered all that refreshing, though went on to become especially renowned for their purity.

From such a relatively unpromising footnote, the town’s fortunes began to prosper during the Victoria period and gradually, its reputation as a centre for leisure, the arts, as well as food and drink began to gather pace – with its most famed export, Betty’s tea room becoming one of its strongest economic assets gaining an international following for its afternoon teas, cakes and confectionery.

There have also been a number of other confectionery links that have been forged over the decades, with the most recent one being the emergence of Harrogate Chocolate Factory, supporting young people with learning difficulties and autism, which will be represented among our attendees at this year’s conference, which takes place on 5 October at the Harrogate Convention Centre.

So, if you have yet to register for this year’s show, please make sure to do so, to play your part in what is set to be a truly eclectic show, featuring the best of equipment, systems, ingredients and new products from across the sector. For full details of the show and profiles of this year’s speakers, take a look at our dedicated event website, which is at https://www.confectioneryconference.com/.

Neill Barston, editor, Confectionery Production

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