The hospitality and foodservice industry is gearing up for another unmissable edition of HRC and International Salon Culinaire, both of which will take place on 17-19 March at ExceL London as part of Food, Drink & Hospitality Week.
For chefs, this is the ultimate event to expand skills, explore the latest trends, and connect with industry leaders. The food and hospitality industry is constantly evolving, and staying ahead of the curve is key for chefs.
At HRC 2025, chefs will have the opportunity to explore the latest innovations, from new cooking techniques to exciting ingredient trends.
The show’s Vision Stage will feature talks and demonstrations on what’s next in the world of gastronomy. Whether chefs are focused on sustainability, the rise of plant-based cuisine, or exploring global flavours, there will be something to inspire at this year’s show.
International Salon Culinaire, the UK’s premier culinary competition, dating back to 1902, and has seen countless chefs taste their skill and creativity in a live competition setting. Salon Culinaire is an excellent opportunity to witness top-tier cooking skills in action and has categories ranging from pastry and chocolate artistry to live cooking challenges and team-based competitions, offering something for every culinary passion.
HRC 2025 is a hub for top chefs, suppliers, and innovators in the foodservice and hospitality sector. It’s the perfect opportunity to meet suppliers who can provide the latest equipment, tools, tech and ingredients for professional kitchens.
Plus, HRC and Salon Culinaire present the chance to network with chefs and industry professionals from around the world, forging new connections and sharing knowledge and insights.
On HRC’s Vision Stage, The Burnt Chef Project’s Founder Kris Hall will be hosting two must-attend fireside chats with leading figures in the culinary world. Chef Jon Watts will be discussing his journey from prison to cooking in Jamie Oliver’s kitchens, while Bake Off winner Candice Brown will be discussing her career and challenges with ADHD.
Plus, chefs visiting the show shouldn’t forget to check out Chef HQ, in curated by Chef Publishing, a space designed to offer a wealth of tips, tricks, and hands-on demonstrations from renowned chefs. It’s a must-visit for anyone looking to enhance their skills and gain a new perspective on the craft.
The Burnt Chef Brunch
The Burnt Chef Project, in partnership with HRC, Unox UK, and Cornish Sea Salt, invites you to an exclusive networking brunch and panel discussion centred around sustainability in the hospitality industry. This exclusive event will explore the sustainability of produce and people, tracing the journey from the ground to the fingertips of kitchen teams.
Join us as we delve into the impact of eco-friendly practices on ingredients and food sourcing, how sustainable approaches can enhance team well-being and foster a thriving workforce, and real-world insights from industry professionals transforming the way hospitality operates.
Each ticket purchased allows for a £15 donation to The Burnt Chef Project.
HRC and International Salon Culinaire take place on 17-19 March alongside IFE Manufacturing, IFE and The Pub Show as part of Food, Drink & Hospitality Week. Find out more, and register for your complimentary trade ticket, at hrc.co.uk.
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