As part of Food, Drink & Hospitality Week, the show provided an ‘unparalleled platform’ for discovering cutting-edge products and services across key sectors, including Hospitality Tech, Professional Kitchen, Furniture, Interiors & Tableware and Foodservice.

Paul Taylor, executive chef at Hilton Birmingham Metropole, said: "HRC is a perfect opportunity for me to meet multiple suppliers for both equipment and food & drink, look at new products and developments in the marketplace, and take the chance to catch up with current suppliers, potential new suppliers, and colleagues across the industry."

Culinary excellence at Chef HQ

Curated by Chef Publishing, Chef HQ once again delivered an ‘unmissable’ programme of live demonstrations and expert-led sessions. Visitors enjoyed showcases of quality Scottish cuisine, Norwegian seafood, and an appearance from Young National Chef of the Year 2025 Jonny Smith of Row on 5.

The stage also welcomed some of the industry’s most respected names, including Simon Attridge of Claridge’s, Tom Booton of The Grill by Tom Booton at The Dorchester, and Alain Roux of the three Michelin-starred The Waterside Inn.

Chef Tom Kitchin, who took part in the Scottish showcase day, reflected on his experience, commenting: "It was brilliant taking part in Food, Drink & Hospitality Week in London. I really enjoyed walking around the show and seeing passionate people showcasing some outstanding produce and products. Seeing so much emphasis on Scotland made me very proud. Great work.

Industry Insights on the Vision Stage

Designed by Harp Design and hosted in partnership with Future Menus by Unilever Food Solutions, the Vision Stage brought together leading industry figures to discuss hospitality’s most pressing topics.

Sessions explored innovations in kitchen design, tackling food waste, and building resilient teams. Unilever Food Solutions also took the opportunity to exclusively unveil the findings of the Future Menus Report Vol. 3, offering valuable insights into the evolving landscape of foodservice. Additionally, Paul Foster of Salt Restaurant joined the discussion to reveal key insights into the spending habits of Gen Z diners.

Technology and Innovation on the TechX Stage

The TechX stage, sponsored by Foodsteps, provided a platform for industry leaders to delve into the evolving role of technology in hospitality. From the future of food delivery to allergen management solutions and the power of CRM systems, the discussions offered actionable insights into how businesses can leverage technology for greater efficiency and customer satisfaction.

Content on the TechX stage was curated in partnership with Peach 20/20 and Tech on Toast, ensuring high-quality discussions relevant to the industry's most pressing challenges.

HRC partnered with Tech on Toast to create Tech Xchange, a dedicated area for hospitality tech professionals to exchange ideas and network, fostering collaboration and knowledge-sharing in the fast-evolving hospitality tech landscape.

HRC Celebrates 90 Years

This year’s edition of HRC was an ‘unforgettable’ celebration of hospitality, marking the show’s 90th anniversary with a special event in HRC Futures. Industry professionals gathered to honour this milestone with acake created by Smart Group executive pastry chef and Callebaut ambassador Sarah Hartnett.

Prosecco DOC also had a strong presence alongside HRC’s 90th birthday celebrations, offering an exclusive series of condensed and informative tastings. Featuring a selection of the region’s finest wines from top wineries, this was a must-visit destination for hospitality professionals looking to explore the diversity and quality of Prosecco DOC.

Tom Holloway, head chef at The Pig at Harlyn Bay, concluded: "The event was exceptional, an amazing celebration of hospitality, food, and drink, showcasing creativity and passion in our industry."

As HRC wraps up another fantastic edition, the show continues to be a cornerstone of Food, Drink & Hospitality Week, uniting the industry to drive innovation, collaboration, and excellence.