The Caterer’s 2025 Chef Summit launches today

While culinary skill remains central to the craft, rising costs, shifting consumer habits, risk-averse lenders and fierce competition mean chefs must increasingly combine creativity with sharp business acumen.

The Caterer’s free, expert-led Chef Summit, taking place on Thursday 23 October, will support chefs in balancing increasing commercial demands with operational pressures.

The webinar will bring together industry leaders to share practical insights on profitability, resilience and competitiveness, giving delegates the tools to stay ahead in 2026 and beyond.

Who will be speaking at the Chef Summit?

Confirmed speakers include Karl Chessell, director of hospitality operators and food at CGA by NIQ, alongside well-known industry figures Liz Cottam, Dean Banks and Ruth Hansom, with more names to be announced.

What will I learn at the Chef Summit?

The Summit will explore a range of key challenges including strategies for resilience, the realities of crowdfunding, alongside an exciting debate between the pros and cons of tasting menus versus à la carte.

Speaking to The Caterer ahead of his appearance on the panel debate, Banks said: “We’ve made the decision at our venues to shift from purely tasting menus to include a la carte options, first with our flagship Haar in St Andrews and now with our new concept of 1925 at Pompadour in Edinburgh.

“We always want to take the needs of our guests into account, and we heard the desire for more accessible options and choice when it comes to menus, and we listened. It’s our belief that a great night out and an incredible meal shouldn’t be cost prohibitive, and with à la carte menus we’re able to cater to any guests who’d like to visit, regardless of their budget.”

Hansom, who opened Hansom in Bedale, North Yorkshire, almost two years ago and was a 2022 Acorn winner, told The Caterer: “For me operating a tasting menu is the only way I’ve been able to sustain our business. It allows me to operate with almost no waste, as well as an extremely small team, as we prepare only what we need - not an unknown à la carte menu.”