HRC returns to Excel London from 30 March-1 April as part of Food, Drink & Hospitality Week, bringing together hospitality professionals for three days of product discovery, industry insight and practical inspiration.

For hotel F&B teams, the event offers a valuable opportunity to explore new ingredients, drinks, equipment and design ideas while gaining perspective on the trends shaping hospitality dining.

The show floor is organised across six core areas – food, bar, hot drinks, furniture, interiors and tableware, and equipment – enabling visitors to explore every element that shapes the modern hospitality offer. From sourcing premium ingredients for a signature restaurant to refining a breakfast proposition or upgrading banqueting equipment, the event provides a space to review suppliers and explore new ideas in one place.

For chefs and F&B directors, the food section presents an opportunity to discover emerging products, innovative ingredients and supplier partnerships that can help elevate menus. Meanwhile, the bar and hot drinks areas highlight evolving beverage trends, from speciality coffee programmes to premium spirits and alcohol-free alternatives that reflect shifting guest preferences.

Elsewhere on the show floor, furniture, interiors and tableware, and equipment exhibitors showcase the tools and design concepts that shape the guest experience. From serviceware and glassware to commercial kitchen equipment and dining room layouts, these areas provide insight into how operational efficiency and thoughtful design can support both creativity and consistency.

Alongside the exhibition, HRC delivers a programme of interviews, panel discussions and presentations across the Vision Stage and Chef HQ curated by Chef Publishing. The content is designed to connect culinary creativity with the practical realities of hospitality operations, covering topics from menu development and kitchen design to leadership and emerging consumer trends.

For chefs looking for inspiration from leading figures in the industry, a session with Kim Ratcharoen offers a rare glimpse into the discipline and standards required to operate at the highest level of fine dining. Meanwhile, Luke French will discuss menu development, as hotels increasingly seek to create distinctive food identities that attract both residents and local diners.

Another session will explore how flexible kitchen design can help hotel operators adapt to changing service demands while maintaining efficiency across multiple dining formats. It will also examine emerging food trends for 2026/27, from health and sustainability to new flavours.

Beyond the stages, the culinary energy of the event is reinforced by International Salon Culinaire which takes place throughout the show. The competitions bring together chefs at every stage of their careers, offering visitors the chance to watch skill and creativity in action while celebrating the talent that continues to drive the industry forward.

Under the theme The Power of Us, HRC highlights the collaboration, creativity and shared knowledge that define the hospitality sector. The theme reflects the collective spirit of an industry built on teamwork, mentorship and the exchange of ideas.

Find out more at hrc.co.uk and register for your free trade ticket. 

CREDITS

Photography: © MaximPhoto