Adejoké Bakare, Jason Howard and Sameer Taneja join HRC 2025 seminar programme

The HRC trade show has revealed the first wave of speakers for its Vision Stage on 17–19 March at ExCeL London. 

The stage will host programme of keynote discussions, panel debates and live recordings from industry experts in the hospitality and foodservice sector. 

The opening day features the session ‘Breaking Boundaries: Adejoké Bakare in Conversation with Julian George’, where Chishuru’s founder will explore the evolution of West African cuisine. “This is a chance to celebrate the diverse and innovative food stories emerging in our industry,” said Bakare. 

Sustainability takes centre stage in ‘Tackling Food Waste in Hospitality: Strategies for a Sustainable Future’, with insights from Julianne Caillouette-Noble, managing director of the Sustainable Restaurant Association; Hugh Jones, specialist – food waste prevention at WRAP; and Sarah Calcutt, CEO of City Harvest. 

Caillouette-Noble said: “Not only do F&B businesses need to get on top of these from an environmental perspective, but both areas offer the potential for real cost savings, which we know is top of mind for restaurants right now. My goal is for both panels to provide helpful insights and actionable advice for operators.”

The programme also contains a live recording of the Kitchen Curiosity podcast, hosted by Radford Chancellor, principal consultant at Macintosh Foodservice Consultants. Across two sessions, Chancellor will engage industry leaders in conversations about mastering kitchen design and implementing bold, sustainable changes in foodservice. 

Wine aficionados can head along to ‘The Power of Wine in Hospitality: Insights from Top Female Sommeliers’, which will bring together leading female sommeliers including Clara Rubin, head of wine at Hawksmoor; Queena Wong, founder of Curious Vines; and Rudina Arapi, director of wine at London Hilton on Park Lane, with Institute of Hospitality CEO Robert Richardson moderating the discussion.

Day two begins with ‘Raise Your Glass: Key Drink Trends for 2025’, moderated by Louise Jooste, account director at KAM, and featuring Emma Sharpe, drinks category manager – spirits and mixed drinks at Mitchells & Butlers; Karl Chessell, MD of CGA; and Paddy Gardiner, brand drinks manager at Côte Restaurants.

Practical sessions such as ‘Back for Good: Creating Unquestionable Loyalty to Your Brand’ and ‘We Are Family: Building High Performing Teams in a Shifting Landscape’ will offer operators actionable insights and tips to elevate their offering. 

On 19 March, the Vision Stage delves into future trends with ‘Authenticity Beyond the Plate: Immersive Experiences in Hospitality’, featuring Luke Vandore-Mackay, chef co-founder of High Grange; Jason Howard, executive chef and owner of Flava Pepper Restaurant; Sameer Taneja, executive chef at Benares; and Petty Elliott, author, chef and food consultant at Rasaku. 

Vandore-Mackay said: “Serving good food on a plate in a nice environment is fine of course but as an industry we must be more dynamic, creative and exciting. Experiential dining and authenticity are for me the areas in hospitality that offer the greatest opportunities for growth, and I look forward to discussing these in depth at this year’s HRC.”

‘Future Food Trends 2025’ will provide a glimpse into what’s next for consumers, with Charles Banks of thefoodpeople and Kelly Dowson of Good Sense Research leading the discussion.

The final day also includes a fireside chat with Great British Bake Off star Candice Brown, energy-efficient kitchen strategies in ‘Powering Smart Sustainability in Foodservice’, and a skills-focused panel on professional development and retention, featuring Institute of Hospitality’s Robert Richardson; James McComas, general manager at Eastwell Manor; and Kirsty Adams, people director talent, leadership, learning and inclusion at Compass Group UK and Ireland.