The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

The first wave of speakers for the Vision Stage at HRC 2025 has been announced, promising a thought-provoking programme of keynote discussions, panel debates and live recordings from industry experts in the hospitality and foodservice sector.  

Vision Stage, in partnership Future Menus by Unilever Food Solutions, designed by Harp Design, will serve as a hub for hospitality innovation, sustainability and inspiration on 17-19 March at Excel London.  

Among the highlights of the programme is a live recording of the Kitchen Curiosity podcast, hosted by Radford Chancellor, principal consultant at Macintosh Foodservice Consultants.  

Across two sessions, Chancellor will engage industry leaders in conversations about mastering kitchen design and implementing bold, sustainable changes in foodservice.  

"I am delighted to be recording two sessions of the podcast Kitchen Curiosity Live, sponsored by Ali Group on stage at HRC this year,” said Chancellor. “Expert panels will be diving into these critical topics, making these must-attend sessions for anyone looking to elevate their business." 

The opening day features the session ‘Breaking Boundaries: Adejoké Bakare in Conversation with Julian George’, where Chishuru’s Founder will explore the evolution of West African cuisine. “This is a chance to celebrate the diverse and innovative food stories emerging in our industry,” highlighted Bakare.  

Sustainability takes centre stage in ‘Tackling Food Waste in Hospitality: Strategies for a Sustainable Future’, with insights from Julianne Caillouette-Noble, managing director of the Sustainable Restaurant Association, Hugh Jones, specialist - food waste prevention at WRAP and Sarah Calcutt, CEO of City Harvest.  

“Not only do F&B businesses need to get on top of these from an environmental perspective, but both areas offer the potential for real cost savings, which we know is top of mind for restaurants right now. My goal is for both panels to provide helpful insights and actionable advice for operators,” commented Caillouette-Noble.  

Wine afficionados can look forward to ‘The Power of Wine in Hospitality: Insights from Top Female Sommeliers’, which will bring together leading female sommeliers including Clara Rubin, head of wine at Hawksmoor), Queena Wong, founder of Curious Vines and Rudina Arapi, director of wine at London Hilton on Park Lane, with Institute of Hospitality CEO Robert Richardson moderating the discussion.  

Arapi stated: “I’m thrilled to be part of this insightful panel, where we can discuss the evolving trends, innovation, and sustainability within the food and beverage industry. It’s an exciting time to share ideas, collaborate and highlights about how our industry is evolving and it has been great to work with the Institute of Hospitality this past year.” 

Day two begins with ‘Raise Your Glass: Key Drink Trends for 2025’, moderated by Louise Jooste, account director at KAM and featuring Emma Sharpe, drinks category manager for spirits and mixed drinks at Mitchells & Butlers, Karl Chessell, MD of CGA and Paddy Gardiner, brand drinks manager at Côte Restaurants. 

Jooste said: “I’m delighted to be joining a fantastic line up of speakers and panellists at HRC 2025, to share insights and future trends around the continually evolving cultural shift in the UK adult population’s attitude towards drinking differently, and how hospitality venues can stay one step ahead of customer demand.” 

Practical sessions such as ‘Back for Good: Creating Unquestionable Loyalty to Your Brand’ and ‘We Are Family: Building High Performing Teams in a Shifting Landscape’ will offer operators actionable insights and top tips to elevate their offering.  

Katy Moses, founder and managing director of KAM, who is moderating both panels, noted: “I’m delighted to be speaking at HRC again this year. The team at KAM have curated a number of insightful sessions on the show’s Vision Stage covering everything from building high-performance teams to driving strong brand loyalty with your customers, and we can’t wait to connect with the hospitality community at this year’s event.” 

On 19 March, the Vision Stage delves into future trends with ‘Authenticity Beyond the Plate: Immersive Experiences in Hospitality’, featuring Luke Vandore-Mackay, chef co-founder of High Grange, Jason Howard, executive chef and owner of Flava Pepper Restaurant, Sameer Taneja, executive chef at Benares and Petty Elliott, author, chef and food consultant at Rasaku.  

“Serving good food on a plate in a nice environment is fine of course but as an industry we must be more dynamic, creative and exciting. Experiential dining and authenticity are for me the areas in hospitality that offer the greatest opportunities for growth, and I look forward to discussing these in depth at this year's HRC,” said Vandore-Mackay.  

‘Future Food Trends 2025’ will provide a glimpse into what’s next for consumers, with Charles Banks of TheFoodPeople and Kelly Dowson of Good Sense Research leading the discussion. 

The final day also includes a fireside chat with Great British Bake Off star Candice Brown, energy-efficient kitchen strategies in ‘Powering Smart Sustainability in Foodservice’, and a skills-focused panel on professional development and retention, featuring Institute of Hospitality’s Robert Richardson, James McComas, general manager at Eastwell Manor, and Kirsty Adams, people director talent, leadership, learning and inclusion at Compass Group UK & Ireland.  

Adams commented: “I am looking forward to attending the HRC event and taking part in a panel discussion on the talent agenda – focussing on how we can best attract, retain and nurture the people who make our industry what it is". 

“This event is a fantastic opportunity to celebrate the innovation and diversity of our sector, while showcasing the incredible talent driving it forward. HRC will be providing a great platform to connect, learn and exchange ideas.” 

The Vision Stage at HRC 2025 is set to be a must-attend feature of the show, offering hospitality professionals unparalleled opportunities to gain insights, network and spark new ideas.  

View the full seminar programme for HRC’s Vision Stage here.

HRC takes place alongside IFE, The Pub Show and International Salon Culinaire on 17-19 March at Excel London. Find out more about everything happening as part of this year’s event and register for your complimentary trade ticket, at hrc.co.uk.