Event preview: HRC 2026
Join the cream of the contract catering community at HRC 20265.
Hotel, Restaurant and Catering (HRC) will return to Excel London from 30th March to 1st April 2026. It will once again be at the very centre of Food, Drink and Hospitality Week, the UK’s largest gathering of suppliers, buyers and professionals working across hospitality, foodservice, and food and drink.
Bringing together HRC, The Pub Show, Hospitality Tech360, International Salon Culinaire, International Food and Drink Event (IFE) and IFE Manufacturing, the event offers contract caterers an unparalleled opportunity to explore new products, benchmark operational solutions and meet industry peers at scale.
For caterers navigating cost pressures, labour shortages and shifting client expectations, HRC is a vital date in the annual calendar. More than 25,000 operators, chefs, buyers and decision-makers come together each year to source everything from kitchen equipment and foodservice solutions to interiors, tableware, drinks, technology and workforce development tools.
Comprehensive sourcing
With more than 1,500 suppliers under one roof, HRC’s show floor spans four key sections: foodservice, equipment, furniture, interiors and tableware, and bar. For contract caterers, this breadth provides opportunities to refresh menus, evaluate equipment investments and identify partners capable of supporting complex, multi-site operations.
The foodservice section will present ingredients, finished products and menu components suited to volume catering and diverse dietary needs. The equipment section allows visitors to compare solutions and equipment that drive energy efficiency, consistency and labour savings.
The furniture, interiors and tableware section is especially valuable for caterers that are operating within education, healthcare, workplace and leisure environments where practical design and durability are central considerations. The bar section provides a route into enhanced beverage offers across workplace cafés, visitor attractions and hospitality-led spaces.
A new street food section will reflect the continued popularity of global flavours, portable formats and flexible service models. This inspiration can be adapted for contract environments that are seeking to refresh their offer and increase appeal.
Learning, leadership and insight
HRC’s programme of free-to-attend content remains a cornerstone of the event. The Vision Stage will host panels and keynotes on workforce development, leadership, cost management, sustainability strategies and the wider foodservice outlook. For caterers that are planning long-term investment or adapting to new client priorities, this content is designed to offer strategic clarity and practical takeaways.
The Future of Drinks Stage will explore changing consumption behaviours across hot, cold and low/no beverages. This will support caterers that aim to maximise dwell time, increase retail revenue streams or improve the consistency of drinks service across varied sites.
Chef HQ and new addition Pastry HQ, both of which are curated by Chef Publishing, will see live demonstrations and masterclasses led by leading chefs. For culinary teams that are focused on menu evolution, skills development and operational best practice, these theatres offer fresh ideas that can be applied directly to contract catering menus and service styles.
This year’s event will see the return of Aramark’s Producer and New Supplier Showcase, giving exhibiting brands the opportunity to apply to pitch live to a group of senior buyers from the leading caterer.
Feedback from last year’s event underscores HRC’s value for operators across the sector. Alex North, executive chef at The Lowry, comments: “HRC was absolutely fantastic. The breadth of food and beverage suppliers gave us a real opportunity to sample, compare and have meaningful conversations.
“The seminar programme was a particular highlight. Hearing industry leaders share practical insights on sustainability and reducing carbon emissions is invaluable for anyone focused on improving operational impact across catering and hospitality.”
Jo Fitzgerald, deputy manager of hotel services at Berrywood Hospital, adds: “Attending Food, Drink and Hospitality Week with our new management team was truly inspiring. Connecting with suppliers and exploring fresh ideas to support innovation in our services was hugely beneficial. Watching the catering teams compete in the live competitions really showcased the passion and creativity within our industry.”
International Salon Culinaire
Running alongside HRC, International Salon Culinaire remains one of the most respected chef competitions globally and a major highlight for contract catering organisations that regularly field competitors. Many of the UK’s leading caterers, including headline sponsor Compass Group UK and Ireland, value the event as a platform for benchmarking skills, celebrating talent and encouraging the next generation of culinary professionals.
The 2026 programme features more than 90 live and static competitions. Since its inception in 1902, the event has helped shape the careers of chefs by providing a platform to demonstrate creativity, technical ability and discipline in front of panels of distinguished judges.
Salon director Steve Munkley emphasises the competition’s continued importance, saying: “The demand for skilled chefs has never been higher, and it’s vital that we continue to attract and nurture new talent. HRC and International Salon Culinaire give our industry the chance to come together, showcase what we do best and inspire others to be part of this incredible profession.”
The judging panel for 2026 includes chairs of judges Mulcahy, Lesley Herbert, Mark Hill MBE and Stephen Scuffell. New faces such as Simon Barton, Szilard Szentesi, Emmanuel Bonneau, Franciane Tartari and Jasbeer Dawar will each bringing significant expertise and personal experience to the competition.
Key competitions and new challenges
The 2026 line-up includes several returning favourites alongside new challenges designed to reflect current trends and skill requirements. The Tilda Chef Team of the Year competition will take on the theme Food as Fuel, focusing on nutrient-rich dishes created for elite athletes. Pub Chef of the Year, meanwhile, which is themed Small Plates for Families, incorporates a pre-show mentor day supported by Essential Cuisine and the BII.
The Craft Guild of Chefs National Chef Team of the Year will once again see entrants from across the UK competing for one of the industry’s most prestigious titles. A strengthened pastry programme will feature the APC’s Dessert of the Year, the new Valrhona Live Tea Pastry Challenge and a Contemporary Plated Dessert Competition. Two further additions – in the form of the Oriental Duck Competition in partnership with Lee Kum Kee and the Global Eggcellence Challenge supported by British Lion Eggs – will broaden the range of cuisines and formats represented.
Beyond HRC and International Salon Culinaire, the wider Food, Drink and Hospitality Week ecosystem offers further value for contract caterers. Visitors can explore The Pub Show, Hospitality Tech360, IFE and IFE Manufacturing, which provide a 360° view of food, drink, technology, equipment, insight and operational solutions relevant to the contract catering supply chain.
HRC and International Salon Culinaire together create an environment where contract caterers can source, learn, network and inspire their teams. Whether the focus is menu development, equipment upgrades, chef training, sustainability or operational efficiency, the 2026 edition offers the ideas and partnerships needed to prepare for the year ahead.
Essential info
What? HRC 2026
Where? Excel London
When? 30th March to 1st April 2026
More info: hrc.co.uk
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