HRC 2026, running from 30 March – 01 April at Excel London, has opened registration, unveiling a programme of engaging new features designed to reflect the changing priorities of the hospitality and foodservice sector.

Jo Farish, HRC Event Manager says: “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, bringing operators, suppliers and industry leaders into one space to collaborate, learn and find practical solutions that will help businesses move forward with confidence. This is about reconnecting the sector and shaping a more resilient future for hospitality.”

Part of Food, Drink & Hospitality Week, 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.

A new feature, Pastry HQ in partnership with Chef Publishing, and new Pastry area will also launch, placing desserts, chocolate and patisserie innovation centre-stage, in addition to relevant kitchen equipment. The demo-led feature will host live sessions from some of the most dynamic pastry chefs, bakers and chocolatiers from the UK and around the world.

Drinks will play a bigger role at HRC 2026, with an expanded Bar section  bringing together spirits, mixers and cocktail ingredients.

Taking place over three days, HRC 2026 will offer operators and decision-makers direct access to over 1,500 suppliers, showcasing products and solutions designed to improve margins, increase efficiency and enhance guest experience.

International Salon Culinaire returns with live culinary competitions featuring some of the UK’s leading and up-and-coming chefs, alongside the Salon Display and Sugarcraft competitions, highlighting technical skill and creativity at the highest level.

The Food section will span global flavours, innovative ingredients and food packaging, enabling visitors to taste new products and explore menu development opportunities.

At the Chef HQ area, curated by Chef Publishing, leading chefs will deliver live demonstrations, trend-led sessions and practical insights, with a focus on cuisines, techniques and ingredients shaping today’s menus.

Beyond food and drink, HRC 2026 will feature dedicated sections covering the full operational landscape of hospitality.

The Business Services section will host experts offering advice on marketing, exporting, ESG, logistics and supply chain services, while the Furniture, Interiors & Tableware section will spotlight front-of-house suppliers across tableware, furniture, linen and glassware.

The Equipment section will showcase one of the UK’s largest live demonstrations of professional kitchen and light equipment, with a focus on productivity, sustainability and operational performance. The Cedabond pavilions are a new feature of this busy area, showcasing a wider range of manufacturers and distributors than ever before, ensuring both international brands and bespoke suppliers can connect with buyers.

Strategic insight will be delivered via The Vision Stage, featuring hospitality leaders, chefs and operators sharing practical guidance on navigating future challenges and opportunities.

HRC 2026 is free to attend for trade professionals and takes place over three days. Registration is now open on the HRC website https://www.hrc.co.uk