For more than 86 years Hotel, Restaurant & Catering (HRC) has stood at the forefront of hospitality innovation, as a restauranteur be prepared to discover new products and services that have been specifically chosen to meet yours and your restaurant's needs and attend talks and workshops specifically curated to provide you with valuable insights and ideas about the restaurant sector.
Show areas to explore…
This section will showcase the latest taste bud tingling products in the industry, meeting all the needs of the modern kitchen.
You will taste and source exciting new flavours and products that will inspire and enhance your restaurant offering and keep your customers coming back for more.
In this area you will find the latest innovative professional kitchen equipment in the market that are a must-have for your restaurant's kitchen.
You can expect to demo cutting-edge products that will improve the efficiency of your kitchen, increase quality and make your restaurant stand out.
This area will highlight world-class tech solutions. You will discover the latest tech products in the market that will improve efficiency within your business.
Our Tech X Stage will hear from experts about the latest tech trends and new product innovations to help your business grow.
Design and Décor
This section showcases innovative design & décor brands that we have curated to inspire and delight you.
You will discover design led products that will enhance the look and feel of your restaurant and source the latest interior and exterior design trends and products in the market.
The Staff Canteen Live
Wherever The Staff Canteen Live goes, so do the UK's most talented chefs! For three days expect to see the UK's most influential chefs join us to cook and discuss their latest culinary creations live on The Staff Canteen Live stage.
The first 4 chefs joining us at HRC are; head chef of The Grill at The Dorchester, Tom Booton; head chef of Michelin-starred Tony Parkin at the Tudor Room; chef owner of Michelin-starred Salt in Stratford-Upon-Avon, Paul Foster; and Jean Delport, head chef at the one Michelin-starred Restaurant Interlude of Leonardslee Lakes and Gardens.