Co-located with International Salon Culinaire, The Pub Show, Hospitality Tech360, IFE and IFE Manufacturing, the three-day event offers public sector caterers a concentrated opportunity to source, benchmark and learn at a time when operational pressures remain high.

A sourcing platform for public sector operations

HRC’s show floor is organised into five core sections: Foodservice, Equipment, Furniture, Interiors & Tableware, Hot Drinks, and Bar. For public sector caterers overseeing multi-site estates and diverse service formats, the ability to compare suppliers side by side and network with industry peers is central to the show’s appeal.

The Equipment section will again be a strong draw, with the Cedabond Village bringing together a focused group of approved suppliers. Brands featured include Serious Waste Management, Oxford Hardware, Sammic, Liebherr, Unox, Marlowe Fire & Security, Zip Water, Crema Machines and Epas, creating a central hub for public sector caterers looking to discuss equipment, compliance, waste management and payment solutions within a consortium framework.

The wider Equipment line-up features some of the sector’s biggest names. Major manufacturers confirmed for 2026 include Rational UK, Meiko UK, Electrolux Professional and Retigo, alongside Nelson Catering Equipment, White’s Foodservice Equipment and Purified Air.

Together, they represent core categories such as combi ovens, warewashing, ventilation and heavy-duty kitchen infrastructure, offering public sector buyers the opportunity to benchmark high-investment equipment and discuss long-term performance, servicing and energy efficiency.

Alongside this, the Foodservice Equipment Association (FEA) Member Spotlight Zone will highlight a further cross-section of manufacturers and specialists, including Metcalfe Catering Equipment Ltd, Precision Refrigeration, Valentine & Cuisinequip, FEM, Krupps, Aqua Mundus, European Watercare Ltd, Smeg UK Professional, Mechline Developments and Fristeel S.r.l., offering buyers the opportunity to compare commercial-grade equipment and support services in one dedicated area of the show floor.

Insight to support strategic decision-making

Alongside sourcing, HRC’s content programme provides a forum for addressing the structural issues facing contract catering.

The Vision Stage will host discussions on leadership, workforce development, sustainability, cost management and the broader foodservice outlook. For public sector leaders balancing service quality with budget accountability, these sessions offer context and peer insight.

‘Agility in action: Designing commercial kitchens for change’, moderated by John Cunningham of the FEA, brings together John Benson-Smith (F&B Business Ltd), Mark Reynolds (Levy UK) and Radford Chancellor (Macintosh Foodservice Consultants & Kitchen Curiosity) to examine how kitchen design can future-proof estates against shifting volumes, labour constraints and evolving service models.

‘The alternative future: Are chefs prepped for sustainable substitutes?’ sees Alex Hyde (Flourish Food Science) joined by Andrea Zick (UK Food Systems Centre for Doctoral Training) and Ximena Schmidt (Emission Insights Ltd UK and ClearPrint) to explore ingredient innovation and the practicalities of lower-impact menu development.

Complementing this, ‘Turning consumer insight into sustainable change, with The SRA’ features Rosie Rayner-Law (Sustainable Restaurant Association) in discussion with Cameron Holder (Wahaca) and Luxey Dayanandan (Restaurant Associates), focusing on how insight can be translated into measurable action across multi-site operations.

The Future of Drinks Stage will explore evolving beverage trends across hot drinks, hydration, low- and no-alcohol options and premium soft drinks.

As many public sector environments look to increase secondary spend through cafés and hospitality-led spaces, understanding changing consumption habits can support revenue generation without compromising health commitments.

Chef HQ and Pastry HQ, curated by Chef Publishing, will feature live demonstrations and masterclasses from leading chefs. While inspirational in tone, the focus remains practical, with techniques and menu ideas that can be scaled or adapted for volume production.

For teams investing in skills development and retention, exposure to live learning environments can be particularly valuable.

International Salon Culinaire

Running alongside HRC on the show floor, International Salon Culinaire, which highlights skills, standards and team development, remains one of the most respected culinary competition programmes in the world. First established in 1902, the Salon continues to attract entries from across the catering, hospitality and education sectors.

The 2026 edition will feature more than 90 live and static competitions, with Headline Sponsor Compass Group UK & Ireland returning to support the event and invest in future public sector catering talent.

As part of Food, Drink & Hospitality Week, HRC and International Salon Culinaire sit within a wider ecosystem that includes The Pub Show, Hospitality Tech360, IFE and IFE Manufacturing.

For public sector caterers, this co-location creates a comprehensive view of food, drink, equipment, technology and product development trends shaping the year ahead.

HRC and International Salon Culinaire take place from March 30th to April 1 at ExCeL in London. Further details are available at: https://www.hrc.co.uk.