FOOD, DRINK & HOSPITALITY WEEK 2026
On the show floor, HRC’ s section structure allows visitors to navigate the market efficiently. Core areas include Food, Bar, Hot Drinks, Furniture, Interiors & Tableware, and Equipment, with further focus areas within food covering Street Food, Pastry, and Pizza & Pasta. New for 2026 is a dedicated Street Food section, reflecting the continued influence of informal dining, food trucks and flexible formats on the wider hospitality landscape.
Chef HQ and Pastry HQ, curated by Chef Publishing, return as live skills and networking hubs, combining demonstrations, discussion and practical insight. These areas are designed to support chefs and operators at different stages of their careers, reinforcing HRC’ s role as a place for professional development as well as sourcing.
Running alongside HRC for the first time is Hospitality Tech360, a new launch that brings hospitality technology into clear focus. HT360 is positioned as a 360-degree marketplace for digital tools supporting hospitality growth, covering everything from guest experience and payments to data, workforce systems and back-of-house operations.
The show’ s Hospitality Leaders Forum will bring together senior figures to discuss how technology intersects with leadership, decision-making and commercial performance. Speakers including Gavin Smith, CEO of Pizza Pilgrims, Sarah Pope, CIO & IT Director at Big Table Group, Shereen Ritchie, CEO of Kuvi, Tim Doubleday, CFO at Burger King UK, Tom James, Managing Director at Bill’ s Restaurants, and many more will be discussing everything from leadership to innovative kitchen tech to the women driving the future of hospitality tech.
The Pub Show takes place alongside HRC and HT360, offering a dedicated platform for the UK pub sector. As the only trade event focused entirely on pubs, it brings together pub operators, licensees and suppliers addressing the specific pressures facing the licensed trade. Across the show floor, visitors can explore solutions spanning food and drink, equipment, services and operational support, with a strong emphasis on practicality and commercial relevance.
For 2026, The Pub Show reflects the realities of a sector navigating rising costs, labour challenges and changing consumer expectations. Content and exhibitors focus on how pubs are adapting through food-led offers, premium drinks, community engagement and more flexible operating models. The co-location with HRC and Hospitality Tech360 allows pub operators to access a wider range of suppliers and ideas, from kitchen equipment and interiors to digital tools that support staffing, payments and customer engagement.
Adding a competitive and skills-focused dimension to the week is International Salon Culinaire, one of the UK’ s most prestigious culinary competition programmes. Taking place live across all three days, the competitions showcase chefs at every level, from emerging talent to experienced professionals, highlighting the technical skill and creativity that underpin the hospitality industry.
Completing the Food, Drink & Hospitality Week portfolio are IFE and IFE Manufacturing, which focus on food and drink sourcing, product development and manufacturing innovation. While rooted in retail and supply chain, their presence adds valuable context for hospitality operators interested in emerging products, ingredients and formats shaping future menus and concepts.
To find out more about everything happening this year, and to register for your complimentary trade ticket, visit www. hrc. co. uk
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