HRC overhauls show with street food and pastry sections for 2026

Hospitality trade show HRC has unveiled what it terms as a “significant new direction” for its 2026 edition.

The event is promising a “completely transformed experience” when it returns on 30 March-1 April at ExCeL London.

Based on feedback from exhibitors, partners and visitors, and shaped by independent industry research, HRC will have a redesigned layout and new features aimed at fostering connection, showcasing innovation and supporting the business needs of the industry.

The show will be moving into ExCeL’s south hall for 2026 alongside the Pub Show and new hospitality tech event Hospitality Tech360.

New show sections next year include Bar, Pastry, Street Food and Pizza and Pasta, which will showcase immersive, trend-led experiences and a range of suppliers.

The introduction of Pastry HQ and the Future of Drinks Stage alongside the Vision Stage is aimed at adding further depth to HRC’s content programme, combining panel discussions with practical insight and live demos.

Another new addition, the Chef’s Table, will offer a curated space where top chefs will cook live using products from the show. Designed with senior buyers and multi-site operators in mind, it is intended to encourage dialogue, product discovery and brand exposure in an environment that feels more like a conversation than a pitch.

New digital tools and event features will bolster networking across the three days, with a new matchmaking app, a Meet the Buyer programme, and a full calendar of social and networking events.

“This is so much more than a refresh,” said Jo Farish, event manager for HRC. “We’ve taken a deep dive into what the industry really wants from its dedicated trade show. The result is a bold reinvention of HRC; one that celebrates creativity, drives innovation and creates opportunities to connect in ways that feel natural and impactful. The energy building for 2026 is electric, and I can’t wait to welcome everyone to this new era.”

Tom Holloway, head chef of the Pig at Harlyn Bay, praised the show as being “exceptional” and “an amazing celebration of hospitality, food, and drink, showcasing creativity and passion in our industry”.

Scott Duncan, managing director of exhibiting cooking equipment brand Unox, said: “The Unox team is greatly looking forward to taking part in HRC 2026. HRC is a key event in the UK’s hospitality and catering calendar, bringing together senior leaders from across the industry to exchange ideas and discover new professional kitchen solutions. We can’t wait to showcase the latest developments from Unox at the show and connect with chefs and operators from across the sector.”

Stuart Jeffrey, marketing director, Unilever Food Solutions UKI-ANZ, added: “HRC 2025 was the perfect platform to launch our Future Menus Volume 3 report on the Vision Stage. It allowed us to connect with forward-thinking hospitality leaders and share insights shaping the future of food. The added brand exposure and access to HRC’s audience also extended our reach beyond the event. We were proud to partner with HRC in driving innovation and helping operators stay ahead of evolving diner expectations.”