The Independent Hotel Show, in partnership with James Hallam Insurance Brokers, returns to Olympia London on 5-6 October 2026, bringing together the independent hotel community for two days of ideas, insight and product discovery.

This year’s theme, Shaping Tomorrow, will explore how hoteliers can respond to changing guest expectations, new technology and commercial pressures while preserving the individuality and personal service that define the independent sector. For hotel food and beverage professionals, the show will offer an opportunity to discover suppliers spanning breakfast, afternoon tea, in-room drinking and dining, confectionery and the hotel bar.

Among the F&B brands exhibiting is Fruit Pig Company, a producer of craft fresh-blood black puddings made with 97% British ingredients. Its products are already served at hotels and restaurants including The Hand & Flowers, The Cadogan Hotel, Brown’s Hotel and The Newt in Somerset. The company will showcase its fresh-blood black pudding alongside its Brunch Slice, which combines sausage, smoked bacon and black pudding.

Maynard House will present its range of orchard-pressed fruit juices for hospitality, including Cox and Bramley apple, apple and raspberry, apple and elderflower, and orange and clementine varieties, available in 750ml and 250ml glass bottles.

Hoteliers looking to refine their tea and coffee offer can meet Cru Kafe, which specialises in organic coffee, and Edinburgh-based Shibui Tea. Shibui works with hotels, cafés and restaurants across the UK, offering single-origin and blended teas alongside staff education, custom blends and branded service ware.

The drinks selection will also include Nio Cocktails, whose ready-to-serve range has been developed for settings including hotel rooms, welcome drinks and poolside service. Available in individual 100ml serves or 70cl glass bottles, the cocktails are designed to provide speed and consistency without requiring a fully equipped bar. Other F&B exhibitors include Bottleproof Cocktails, Rave Coffee, House of Sarunds and Quirky Chocolate.

The show’s 2026 seminar programme will address the commercial realities behind a successful hotel F&B operation. The Hotel Business Stage, in partnership with Eviivo and designed by Merav Bustan Design, will host a panel moderated by presenter and hospitality expert Peter Hancock, bringing together Anthony Cox, Head of Operational Support at Clermont Hotel Group, and Simon Elliott, Founder and Director of Profit Hound. The discussion will examine how rising costs, changing dining habits and evolving guest expectations are affecting hotel F&B. It will also share practical approaches to rethinking menus and operations, increasing guest spend and making more productive use of underused hotel spaces.

Elsewhere, The Innovation Stage, in partnership with Agilysys and designed by Obradov Studio, will welcome hospitality leaders for The Michelin effect: What’s shaping luxury travel today. Marie-France Perrel, Head of Business Development, Hotels at the Michelin Guide, will moderate a discussion with Christine Skaar of Kvist, Michael Jacobi of Scally Hotel Collection and Phillip Allsopp of Classic British Hotels & Resorts.

Hospitality professionals can register for a free trade ticket at independenthotelshow.co.uk.