Welcome to our Ambassador Series, where we shine a light on the hospitality leaders backing our community, representing the industry, and helping steer what’s next for HRC. We’re proud to have them involved, bringing their perspective, experience and sector know-how to the conversation. 

This week, we’re sitting down with Julian George, Founder and Director of The Future Plate, as he let's us in on his favourite meal to cook, and a fellow industry professional he'll be catching up with at HRC 2026. 

1. Where is your favourite place to dine? And what is your go-to dish there?
Chishuru, go-to dish has to be the Asun, ‘Pressed lamb belly, red pepper & anchovy sauce’.

2. What do you cook when no one is looking?
A mean lasagne, everything is made fresh. Always goes down a treat!

3. What’s one thing you think every great hospitality venue should have?
Dining experiences that tells a story.

4. What trend or innovation in the hospitality industry are you most excited about right now?
Beautifully curated culinary experiences.

5. Which fellow industry professional would you like to share a drink with at HRC?
Sally Abé, incredible chef, humble, welcoming and doing great things for the industry. I would love to get a sneak peek on what she is working on next.

6. Why should people make HRC part of their 2026 plans?
Exciting new aspects to the show that people are going to love!