Why HRC 2026 is unmissable for chefs

After several challenging years for hospitality, chefs are looking for more than just another trade show.

They want inspiration from the top; practical ideas they can take back to the kitchen; honest conversations about the future of the profession, and a sense of community. HRC 2026, taking place from March 30 to April 1 at Excel London, sets out to deliver exactly that.

Part of Food, Drink & Hospitality Week, HRC 2026 brings together chefs, operators, suppliers and industry leaders for three days of collaboration, learning and connection. With over 1,500 exhibitors, a packed programme of live demonstrations and talks, and a number of new chef-focused features, the show reflects how the industry - and the role of the chef - continues to evolve. 

Within the foodservice equipment section, leading suppliers will showcase an outstanding breadth of professional solutions, with exhibitors including UNOX, Rational, Meiko UK, Retigo, Multivac and Lamber.

Jo Farish, Event Manager for HRC, explains: “After a challenging 2025 for hospitality, it’s never been more important for the industry to come together, share ideas and support one another. HRC 2026 is built around the belief that we are stronger together. This is about reconnecting the sector and shaping a more resilient future for hospitality.”

Pastry Steps into the Spotlight

Desserts and patisserie take centre stage at HRC 2026 with the launch of Pastry HQ, in partnership with Chef Publishing, alongside a new dedicated Pastry area. The demo-led feature will host live sessions from leading pastry chefs, bakers and chocolatiers, celebrating technical skill, creativity and innovation.

For chefs working in kitchens where pastry excellence is increasingly expected, the new area signals a welcome recognition of the discipline’s importance, both creatively and commercially, while also showcasing specialist pastry and kitchen equipment.

The Vision Stage: Conversations That Matter

The Vision Stage delivers strategic insight into the future of hospitality. HRC Chef Ambassador Adam Handling MBE appears in conversation with Food Writer and Author Clare Finney, discussing his career, sustainability-first philosophy and leadership approach across the Adam Handling Collection.

Sally Abé leads a powerful session focused on gender equality and workplace culture, following an open letter signed by 70 female hospitality professionals last year. The discussion introduces a new 10-point pledge aimed at driving meaningful, practical change across the industry.

Kate Nicholls OBE, Chair of UKHospitality, shares her perspective on the power of a united sector, and delivered in partnership with NCASS (Nationwide Caterers Association), the ‘road to restaurant, and restaurant to road’ session breaks down the realities of moving between street food and bricks-and-mortar hospitality, and what operators need to get right at each stage, moderated by Henry Poultney of Grace + James.

Looking ahead, Charles Banks of thefoodpeople presents Future Food Trends for 2026/27, offering data-led insight into which trends consumers are truly ready for, while dealing with current issues, there’s a discussion on ‘are weight loss jabs the knockout punch for hospitality?’. In this timely panel, industry experts will cut through the hype to explore the real impact of “the jab” on consumer behaviour and spending, with Austen Bushrod of Splendid Hospitality Group.

Competition and Craft at the Highest Level

A long-standing highlight for chefs, International Salon Culinaire sponsored by Compass Group UK and Ireland returns in 2026 with a full programme of live competitions featuring some of the UK’s leading and most promising culinary talent. Alongside the Salon Display and Sugarcraft competitions, the programme showcases technical excellence, creativity and craftsmanship at the highest level.

Street Food Salon

New at HRC for 2026 is the Street Food section, a lively, festival-style space dedicated to live cooking, sampling, chef competitions and informal networking, responding to continued growth in casual dining, pop-ups and mobile food concepts.

Chef HQ: Ideas That Shape Menus

Chef HQ, curated by Chef Publishing, will host a busy schedule of live demonstrations, trend-led talks and practical sessions. From technique and flavour to leadership and sustainability, the programme is designed to reflect the realities of modern kitchens.

Sessions include appearances from outstanding chefs including Kim Ratcharoen of Restaurant Gordon Ramsay and Bocuse d’Or candidate Oliver McGeorge.

Four-hand sessions with chef Mike Reid and master butcher Richard Sanders highlight the value of close collaboration between chefs and suppliers, while additional talks from chefs including Lara Norman reinforce the diversity of voices and career paths represented across the show.

With contributions from other remarkable chefs including Ruth Hansom, Luke French, Tony Parkin, Ollie Bridgwater, Ash Palmer-Watts and Tom Shepherd, the line-up on Chef HQ reflects the breadth of modern hospitality, from fine dining and sustainability-led cooking to neighbourhood restaurants and emerging concepts.

A New Energy on the Show Floor

One of the most anticipated additions for 2026 is the new Street Food section, a lively, festival-style space designed to reflect the continued growth of casual dining, pop-ups and mobile food businesses. With live cooking, sampling, chef competitions and informal networking, it brings a fresh energy to the show floor and mirrors the pace and creativity of how many chefs are working today.

A related practical panel on the Vision Stage delivered in partnership with NCASS, ‘Cooking Up Street Food Success’, brings together Emma Moran of Emerald Eats and Vimal Arumugam of Baked Bird, moderated by Henry Poultney of Grace + James. The session focuses on the realities of launching and scaling a street food business, from compliance and costs to branding and standing out, offering valuable insight for chefs exploring alternative career paths or additional revenue streams.

Beyond the stages, the Food section offers chefs the chance to taste new products, explore global flavours and discover innovative ingredients and food packaging solutions. For menu development teams and independent chefs alike, it’s a rare opportunity to compare ideas and products side by side.

A Show Built with Chefs in Mind

HRC 2026 is not just about products or trends; it’s about people. For chefs navigating rising costs, staffing pressures and changing guest expectations, the show offers perspective, practical support and renewed confidence, alongside the chance to network and reconnect with peers who understand the realities of the job.

Alongside the activity already announced, further programme highlights and additional high-profile names will be revealed over the next few weeks.

Free for industry members to attend, HRC 2026 takes place from March 30 to April 1 at Excel London and is set to be one of the most comprehensive, chef-focused events on the calendar. Chefs can explore new ideas, sharpen skills, join industry-wide conversations and leave better equipped for the year ahead.

Registration is now open at hrc.co.uk, and early sign-up is recommended to secure access to live sessions and networking opportunities across the three days.