Back of House

Great Taste, the world’s most trusted food and drink awards, announces the Great Taste Supreme Champion on 5th September and we are privileged to be able to showcase the Supreme Champion hot off the press.

Chairperson:

• Steve Walpole, Director & Chef Consultant - Steve Walpole Ltd

Healthy eating is quickly rising to be the nations top priority — and consumers are cutting back on what, how much and when they eat. Conversations around foods high in fat, salt and sugar (HFSS) are everywhere. While some consumers look to cut out these products altogether, others seek out 'better for you' alternatives which can employ grain-free flours or natural sweeteners. The health and wellness phenomenon spans almost every category whether it be Lo/no alcohol, products boosted with collagen and vitamins or CBD. We highlight just some of what's out there today.

Chairperson:

• Steve Walpole, Director & Chef Consultant - Steve Walpole Ltd

A look at the best of Charcuterie from around the world. The word Charcuterie literally means "Cooked Meats from the French Chair”. These may be Continental in style (such as salami's, chorizo or pancetta), or British (such as chaps, chine, bacon or black pudding). Charcutiers have been producing Charcuterie since as far back as the 15th Century, However, the history of charcuterie shows that what has become a hot trend actually began as a necessity instead of a luxury. We speak to some of the producers and experts in the world of Charcuterie today.

Chairperson:

• Steve Walpole, Director & Chef Consultant - Steve Walpole Ltd

Speakers:

• Henrietta Green, Founder - British Charcuterie Live

Be inspired by the Consorzio Tutela Grana Padano chef with suggestions of how to use Consorzio Tutela Grana Padano in delicious recipes. Consorzio Tutela Grana Padano is the best-selling PDO cheese in the world. The culture of wellness is an intrinsic part of the production chain of this unique, inimitable cheese. Thanks to its versatility, Consorzio Tutela Grana Padano cheese enables everyone to become more creative in the kitchen.

Speakers:

• Danilo Cortellini, Head Chef - The Italian Embassy
• Grana Padano

Consumers are increasingly concerned about the morality and the consequences of their food choices. Common worries are damage to the environment, exploitive labour practices, product shortages, inhumane treatment of animals and the unintended effects of food policy. The influx of ethical products on the market means that we can have good food and still be good people!

Chairperson:

• Steve Walpole, Director & Chef Consultant - Steve Walpole Ltd

Speakers:

• Dan Moon, Private Chef and Founder of Yuzu by Dan Moon - Ambassador Chef of Foie Royale

With vegan and high protein diets both surging, there's huge demand for plant based, protein-rich foods — Cue, plant based products fortified with added protein. But now the holy grail is 'clean label' plant based protein; products that don't seem over 'processed' or artificial. Consumers generally look for naturally occurring, whole plants which are rich in vitamins and enzymes such as tofu, chickpeas and hemp. We uncover what can be done with the multitude of products available in this realm.

Chairperson:

• Steve Walpole, Director & Chef Consultant - Steve Walpole Ltd

Korean and Japanese influence grows larger across the social and cultural spectrum, increasing consumer appetite for their well loved cuisines. When it comes to cultural influence and trends, there has been a marked shift towards the Far East — and consumers can't get enough of all things Japanese and Korean in particular. This session explores Japanese and Korean ingredients re-imagined in exciting new ways resulting in creative East vs West mash ups.

Chairperson:

• Steve Walpole, Director & Chef Consultant - Steve Walpole Ltd

Speakers:

• Dan Moon, Private Chef and Founder of Yuzu by Dan Moon - Ambassador Chef of Foie Royale

Chefs and General Managers face a daily battle with their menus: reduced and overpriced stock, calorie-counting consumers, and delivery delays are just the tip of the iceberg. But recipe creativity shouldn't have to suffer as a result. Talented chefs from across the industry discuss how they face up to these challenges and manage to present sustainable, creative, delicious dishes to their patrons.

Chairperson:

• Steve Walpole - Steve Walpole Ltd

Speakers:

• Andy Britton, Head Chef - Howards House Hotel
• Rob Jones, Executive Chef - Upham Pub Group
• Veryan Palmer, Director - The Headland, Cornwall

HRC Chef Ambassador Michel Roux Jr is joined by an all-star panel of chefs to discuss shifting kitchen cultures and the future of hospitality in this keynote session.

Speakers: 

• Kieron Bailey, Co-founder - EXP101
• Ruth Hansom, Head Chef - The Princess of Shoreditch
• Adam Bateman, Culinary Director /Executive chef- The Grand Hotel
• Michel Roux Jr, Chef Patron - of the 2 Michelin Starred Le Gavroche

It's harder than ever to attract and retain talented people in hospitality, so how can smarter scheduling improve the employee experience and benefit your business? Unpack insights into the factors that drive people out of the hospitality industry and the practical changes you can make to keep your most important asset for longer and the business benefits of doing so. 

Speakers: 

• Rob Foulkes, VP, Global Marketing - Planday
• Ellie Hickling, Head of People - White Rabbit Projects

Join some of the best and brightest names from within the next generation of hospitality leaders for a discussion on the importance of building communities within hospitality. Listen as our panellists explore how established paradigms need challenging and the importance of engaging aspiring hospitality leaders in the process.

Host: Luce Watson, Marketing Lead - Otolo

Speakers: 

• David O’Connor, Head of Sales, Marketing and Community - The Alan
• Naomi Hollas, Project Executive - Oddity Events & Marketing
• Cat Pengelley, Leisure Sales Manager - Mandarin Oriental Hotel Group

A combination of factors in recent years has led to some severe staff shortages in the industry, with some businesses forced to reduce their opening hours and adapt their offering to tackle the issue. Join a panel of industry experts as they discuss how to combat this vital issue.

Host: Kieron Bailey, Co-Founder - EXP101

Speakers:

• Chris Gamm, CEO - Springboard
• Mark McCulloch, Founder - Hospitality Rising & Supersonic Marketing
• Abi Dunn, Founder - Sixty Eight People
• Kate Nicholls OBE, CEO - UKHospitality

Ask the Experts about Getting to Zero Carbon in the Kitchen will discuss the equipment and techniques that will help operators save water, gas and electricity. We will also discuss connectivity and the energy modulation it brings. We encourage you to take a lifecycle approach to product selection and consider end of life reuse of equipment – environmentally effective solutions that add value for the operator.

Speakers: 

• Keith Warren, Chief Executive - FEA - Foodservice Equipment Association
• Paul Fieldhouse, Business Development - Ramco UK
• Richard Fordham, Managing Director - Ki-Tech Solutions
• Graham Kille, Technical Sales Director - Rational
• Chris Stevens, Project Design Manager - Quintex
• Lugano Kapembwa, Co-Founder & CEO - Loopcycle

International Salon Culinaire has continued to be regarded as one of the world’s top competitions for chefs for over a century. The competitions have been a platform for chefs of all levels from the talented young chefs training at college, to those who are well established and firmly on their culinary career journey. Here are the highlights from our 2022 event.

FEA Chief Executive, Keith Warren asks Refrigeration expert, Malcolm Harling, Sales and Marketing Director of Williams Refrigeration, to elaborate on a few key topics related to refrigeration in a commercial kitchen.

Speaker: 

Malcom Harling, Sales and Marketing Director - Williams Refrigeration

Keith Warren is joined by four HRC exhibitors, who give their expert advice on ventilation.

• Keith Warren is joined by four HRC exhibitors, who give their expert advice on ventilation.
• Emma Brooks, Managing Director of Quintex 
• David Collins, Managing Director of Purified Air
• David Glover, Founder and Technical Director of Plasma Clean 
• Daniel Clark, UK Sales Manager of Extechnology

FEA Chief Executive, Keith Warren asks Martin Dagnall, Head of Training Division at First Choice Group all about the Commercial Catering Equipment Electrical Competency Course (CCEECC).

Speaker: 

• Martin Dagnall, Head of Training Division - First Choice Group
• Keith Warren, Chief Executive - FEA - Foodservice Equipment Association

Join Keith Warren, Chief Executive of the Foodservice Equipment Association (FEA), and his panel of industry experts as they discuss the rise of technology in the professional kitchen and provide the answers to the industry's FAQ's surrounding this trending topic.

Thank you to the sponsors of this webinar; Winterhalter, Ki-Tech Solutions and Falcon Foodservice Equipment.

Speakers: 

• Keith Warren, Chief Executive - FEA - Foodservice Equipment Association
• Steve Miller, CEO - Koolzone
• Richard Fordham, Managing Director - Ki-Tech Solutions
• Glenn Roberts, National Head of Sales - Winterhalter UK

FEA Chief Executive, Keith Warren asks experts Steve Witt, Director of Ecofast UK and Julian Edwards, Chair of FCSI UK to elaborate on a few key topics related to Food Waste and Fats, Oils and Grease in a commercial kitchen.

Speakers: 

• Steve Witt, Director - Ecofast UK
• Julian Edwards, Chair - FCSI UK

FEA Chief Executive, Keith Warren asks experts Stephen Goodliff, Managing Director of Contacto Ltd and Adam Walker, Sales Manager of Elia International Ltd all about Light Equipment and Tableware.

Speakers: 

• Stephen Goodliff, Managing Director - Contacto Ltd
• Adam Walker, Sales Manager - Elia International Ltd

Mental health continues to be a major issue across the hospitality industry. Long hours and high-pressure working environments, along with an increasingly over-stimulated and over-exposed workforce can equate to a burn-out, or worse. This session explores the initiatives hospitality businesses can champion and provides pointers to operators for dealing with mental health issues.

Speakers: 

• Viona Terleth, Co-Owner - Happy Millennials
• Martijn van Eijk, Owner - Martijn van Eijk Coaching

Our expert panel discuss solving the staffing crisis. Reviewing new ways of recruiting, the use of flexible and non-permanent contracts, and ultimately, how to market your hotel as a great career move!

Host: Thom Roelofs, Project Leader & Freelance Interviewer - Bookboon Publishers

Speakers:

• Joachim De Looij, MD - Bunk Hotels
• Esther Visser, HR Director - Apollo/ Leonardo Hotel
• Gabriella Esselbrugge, Owner - Dames van de Jonge

 FEA Chief Executive, Keith Warren asks expert Paul Anderson, Managing Director, Meiko, to elaborate on a few key topics related to warewashing in a commercial kitchen.

Speaker: 

Paul Anderson, Managing Director - Meiko UK

 The speed at which technology has entered the hospitality arena is breath-taking but what does this mean for the customer experience. Are we at risk of losing the 'human touch'? Or does technology help us reach a whole new level of customer experience? KAM will reveal their latest research, carried out in partnership with Pointone, showing what both customers and hospitality staff think about the influx of tech within pubs hospitality venues. Operators will join Blake on the webinar to give their thoughts.

Speakers: 

• Blake Gladman, Strategy & Insight Director - KAM Media
• James Gilbert, Head of Insights, Projects and Strategy - Punch Pubs
• Chris Fletcher, Co-Founder of Exp101.com - Editor of Tech on Toast

 The UK’s exit from the European Union has had an immediate and drastic impact on the world of hospitality. As of 1 January 2021, EU Nationals can no longer travel to the UK under freedom of movement, which might make recruiting a chef from a European country seem like an intimidating challenge. However, with staff shortages and recruitment concerns making headlines in recent months, can you afford to write off an entire continent of talented professionals? 

Speaker: 

Chris Harber, Head of Immigration - Boyes Turner LLP

 Chris Fletcher and Kieron Bailey are excited to be joined in the Green Room by David and Jacqueline to talk about Mental Wellbeing, this is a subject close to our hearts so after I spoke with David and heard how he puts his strategies to work and how passionate he is about enabling people, it made perfect sense to open up our room for this discussion.

David Robinson and Jacqueline Hollows have an outstanding partnership in Beyond Business Ltd based on a mutual desire for everyone to be the best version of themselves. Their methodology has been put to work in tech, hospitality, and even the prison service, to great effect.

We are eager to hear how their strategies can impact the mental well-being of all but most certainly hospitality. We have been through tough times and now is the time to really focus our energies on giving our teams the tools to understand their feelings. So rather than just managing them, they can learn to embrace them and move forward.

How can we cater for our employees' unique human needs, bringing out their best work and cultivating a happy, productive business? Our expert panel discuss everything from finding the top talent to retaining them. Let's come together to fix the staffing crisis!

Host: Charles van Goch, Chief Empowering Officer - Hospitality Synergy Group

Speakers: 

• Jolanda Sadni, GM - Ink Amsterdam
• Melle Pegman, Owner - Hotelprofessionals
• Floris Kemper, GM - Château St Gerlach

In today's world, consumers are seeking more than just 'experience'. They crave something authentic. Providing your guests with a meaningful stay, presents you with an unmissable opportunity to stand out from the crowd. But how can you connect with them on the most personal level?

Host: Ajay Kapur, Bachelor Program Manager - Hotelschool The Hague

Speakers:

• Michelle Zandbergen, Owner - Hotel Craftsmen
• Bruno Bont, Owner - Hotel Not Hotel
• Niels De Jong, Head of Operations - CityHub

With more than half of UK food coming from overseas and supply and prices unpredictable post-Brexit, there’s never been a better time to go local. Add in the population’s pandemic awakening to the pleasures of produce from their doorstep and the opportunities are boundless. Hear from restaurants and hospitality businesses enjoying a bounty of benefits from sourcing British, including fresher, tastier food; deeper, more productive supplier relationships and the chance to build flourishing, reliable food networks.  

Speaker: 

• Juliane Caillouette-Noble, Managing Director - Sustainable Restaurant Association
• Bledi Jahjaga, Head of Food - Pizza Pilgrims
• Chris Knights, Director of Food - Young & Co Brewery, PLC
• Domini Hogg, Founder - Tried and Supplied

 Chris Fletcher and Kieron Bailey are excited to be joined in the Green Room by David and Jacqueline to talk about Mental Wellbeing, this is a subject close to our hearts so after I spoke with David and heard how he puts his strategies to work and how passionate he is about enabling people, it made perfect sense to open up our room for this discussion.

David Robinson and Jacqueline Hollows have an outstanding partnership in Beyond Business Ltd based on a mutual desire for everyone to be the best version of themselves. Their methodology has been put to work in tech, hospitality, and even the prison service, to great effect.

We are eager to hear how their strategies can impact the mental well-being of all but most certainly hospitality. We have been through tough times and now is the time to really focus our energies on giving our teams the tools to understand their feelings. So rather than just managing them, they can learn to embrace them and move forward.

Whether building new teams from scratch or looking to re-engage staff who’ve been furloughed for months, hospitality employers must take care of their most valuable asset – their people. Staff turnover costs the industry more than £300m a year and consumers repeatedly rank fair treatment of staff among their top concerns when eating out. This session will provide operators with a blueprint for ensuring they attract and retain an engaged, diverse, and loyal workforce.

Speakers: 

• Juliane Caillouette-Noble, Managing Director - Sustainable Restaurant Association
• Lorraine Copes, Founder - Be Inclusive Hospitality
• Steve Rockey, People Director - Home Grown Hotels and Limewood Group
• Josie Adams, Head of People - Incipio Group

Chris and Kieron will be joined in the Green Room this week by Abi Dunn, Founder of Sixty Eight People out of Manchester, Conrad Brunton, Founder of Tonic Talent out of Birmingham and Phil Street, Co-founder of Momentum Recruitment out of London to talk through the challenges facing recruiters in the coming 12 months. These three recruiters have demonstrated passion and care for the industry in many different ways and are integral to their respective cities hospitality scenes.

People are on every board room agenda and rightly so, but what do we really need to do to set up an effective people strategy for a new generation of hospitality workers? We believe that social learning, or "Peer to Peer" learning should be an integral part of any hospitality businesses learning and development strategy. Our teams have stopped looking up for answers & inspiration and are looking sideways to learn from the people around them who are going through, or have been through the challenges they are facing.

Host: John Mason, CEO and Co-Founder - Sideways

Speakers:

• Leanne Tester, Learning & Development Manager - Pizza Pilgrims
• Preeya Parker, Head of People - Grind
• Avi Collins, Head of People - Tapas Revolution

Join some of the UK’s most experienced chef judges and multiple gold-medal-winning competitors for this FREE unmissable online seminar. Learn what works and what doesn’t in competition cooking, and how some of our most successful chef competitors have maintained their winning streak. 

Hear first-hand what competition judges look for in both the food and chefs they are asked to assess, and which small changes can make a huge difference to your final score. Plus, take advantage of our live Q&A to ask all your burning questions and set yourself up for success.

FEA Chief Executive, Keith Warren asks Refrigeration expert, Nigel Bell of Adande, to elaborate on a few key topics related to refrigeration in a commercial kitchen. They chat about energy use and its relation to domestic labelling and commercial labelling with their different standards bases, and key trends that effect the foodservice equipment sector.

Speakers: 

• Keith Warren, Chief Executive - FEA - Foodservice Equipment Association
• Nigel Bell, Chairman - Adande Refrigeration