HRC 2026: Where hospitality does business

From 30 March to 1 April 2026, HRC returns to Excel London as part of Food, Drink & Hospitality Week, bringing together thousands of buyers and hundreds of quality suppliers for three days of sourcing, insight and commercial focus.

 

For chefs, operators and senior decision makers across hotels, restaurants and contract catering, HRC is built as a working show. The floor spans food, bar, hot drinks, furniture, interiors, tableware and equipment, with a new street food section launching for 2026.

 

Whether reviewing suppliers, refining menus or investing in back-of-house infrastructure, visitors can benchmark solutions side by side and have the conversations that move businesses forward.

 

Chef HQ: Insights from the pass

Chef HQ, curated by Chef Publishing, once again anchors the culinary programme at HRC, blending technical skill with leadership insight.

 

Highlights include sessions on developing a distinctive signature menu with Luke French, chef patron of Joro; translating culinary vision into dishes on the plate with Tony Parkin, chef patron of Daise; and refining the overall guest experience with Tom Shepherd, chef patron of Upstairs by Tom Shepherd. Kim Ratcharoen, head chef at Restaurant Gordon Ramsay, offers insight into the realities of working in a three-Michelin-starred kitchen, while Ashley Palmer-Watts reflects on the evolution of modern British dining.

 

Dan Wade, founder of the Prept Foundation, will address building stronger pathways into hospitality for the next generation. Ambitious competitors can gain insight into the demands of Bocuse d’Or-level competition, while the RACA seafood brunch, featuring Adam Byatt of Trinity, John Williams MBE of the Ritz London, Lisa Jenkins of the Royal Academy of Culinary Arts and Ruth Hansom of Hansom Restaurant and Wine Bar, brings together some of the industry’s most-respected figures for a live celebration of craft, collaboration and culinary standards at the highest level.

 

Global voices in pastry

Curated by Chef Publishing, Pastry HQ returns to HRC with a focused programme of demonstrations and discussions celebrating technical excellence and global pastry talent.

 

Paula Stakelum, executive pastry chef at Ashford Castle, presents ‘A Taste of Ireland’s Elegance’, showcasing her creation ‘Legend’ using Valrhona chocolate, blending terroir, storytelling and refined technique. Karim Bourgi demonstrates ‘Elevating Middle Eastern Flavours with French Precision – Entremet Fairuz’, highlighting the fusion of regional inspiration with classical discipline.

 

Chocolate craftsmanship is a central theme, with Circle Wong, chef at l’École Valrhona, leading ‘The Art of Tasting Chocolate by Valrhona’, an immersive tasting experience exploring flavour, texture and technique. Nicolas Rouzard spotlights Valrhona Guanaja 70% as it marks its 40th anniversary, while Denis Drame, Michael Kwan and Felix Vogel deliver live demonstrations showcasing contemporary pastry skills.

 

 

 

Discussions featuring Cherish Finden, Nicolas Houchet and the UK Pastry Team add further depth, offering insight into competition standards, creative development and the precision required at the highest level of the craft.

 

Together, Pastry HQ provides a dedicated space for pastry chefs and senior culinary professionals to refine their skills, discover premium ingredients and gain inspiration from internationally respected names.

 

The business of street food

New for 2026, HRC introduces a dedicated Street Food section, recognising the continued evolution of food-to-go, market halls and hybrid dining concepts.

 

The launch is complemented by the Street Food Stage, brought to you by NCASS, delivering practical sessions for operators looking to diversify, scale or collaborate.

 

Alan Fox, chief executive of NCASS, says: “NCASS is delighted to support the launch of the new street food competition at Salon Culinaire this year, shining a spotlight on the creativity, hard work and innovation that define our sector. Street food, event and mobile catering is home to some of the most agile and entrepreneurial independent businesses in hospitality, and this competition is a fantastic platform to showcase that talent on a national stage.”

 

 

Programme highlights include sessions on succeeding on the festival circuit, led by Josh Ebsworth of Togather; partnering with pubs to unlock new revenue streams; and building a street food brand that moves from food truck to loyal fan base, with Simon Anderson and Vimal Arumugam of Baked Bird sharing insight.

 

Further discussions examine the realities behind the market hall boom, with Olivia Reid of blackbirdBox Consultancy and Nick Gregory of Society offering perspective, alongside a spotlight on the Street Food Incubator Programme led by Henry Poultney of NCASS.

 

Together, the Street Food section, Stage and new Salon category underline how informal formats are reshaping menus, partnerships and growth strategies across the wider hospitality sector.

 

Hospitality Tech360: Technology with purpose

Launching alongside HRC, Hospitality Tech360 convenes the leaders shaping hospitality’s digital future.

 

Alasdair Murdoch, chief executive of Burger King UK, will share lessons from scaling global brands in ‘Leading at Scale’. Gemma Glasson, managing director of Wahaca, will appear in sessions on rebuilding Wahaca for profitable, sustainable growth and on women leading the future of hospitality tech. Debbie Thomas, head of IT at the Ottolenghi Group, will explore the balance between digital efficiency and human service in ‘Tech or Touch?’.

 

Clementine Haxby, product director at the Salad Project, will host ‘Build, Test, Grow’, while in the Tech Talks Theatre Andrew Brook, technology director at Tortilla, will examine how Tortilla and Pho use their existing tech stack to drive site-level insight. Chris Scarth, IT director at Wasabi Sushi & Bento, will lead a roundtable on building connected operations that make loyalty pay.

 

 

Chris Fletcher, founder of Tech on Toast, will also take to the stage, moderating discussions ranging from AI forecasting to generative agentic AI and scaling hospitality businesses with the right technology.

 

He says: “Hospitality Tech360 brings together the people who are actually shaping the future of the industry, not just selling into it. I’m looking forward to being part of a conversation that cuts through hype and focuses on what really matters to operators right now: saving time, protecting margins, and using technology in a way that genuinely supports teams and guests. It’s a rare opportunity to step back from day-to-day firefighting and look at how hospitality can work smarter, not harder.”

 

One badge, six events

HRC sits alongside the Pub Show, Hospitality Tech360, IFE and IFE Manufacturing, creating a single annual meeting point for hospitality and food and drink.

 

Learn more, and register for your free trade ticket, at hrc.co.uk.