This year’s Vision Stage seminars promise to deliver a thought-provoking programme of keynote discussions, panel debates, and live recordings from industry experts across the hospitality and food service sectors.
Day one
The opening day features the session ‘Breaking Boundaries: Adejoké Bakare Fonder of Chishuru goes in Conversation with Julian George’, to explore the evolution of West African cuisine.
IoH CEO will host the panel discussion on ‘The Power of Wine in Hospitality: Insights from Top Female Sommeliers’ which brings 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.
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.
Day two highlights
The day begins with ‘Raise Your Glass: Key Drink Trends for 2025’, moderated by Louise Jooste, Account Director at KAM and will feature Emma Sharpe, Drinks Category Manager – Spirits & 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 top tips to elevate their offering.
Final day highlights
The Vision Stage will focus on 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 & Owner of Flava Pepper Restaurant, Sameer Taneja, Executive Chef at Benares, and Petty Elliott, Author, Chef and Food Consultant at Rasaku.
‘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.
Plus there will be a fireside chat with Great British Bake Off star Candice Brown, to talk about 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 FIH MI, James McComas FIH MI, General Manager at Eastwell Manor, and Kirsty Adams, People Director Talent, Leadership, Learning & Inclusion at Compass Group UK & Ireland.
The Vision Stage at HRC 2025 is set to be a must-attend feature of the show, offering hospitality professionals unparalleled opportunities to gain insights, network, and spark new ideas. To obtain your free tickets and find out more about the full programme on the Vision stage follow the buttons below.
And don’t forget to visit the IoH team on stand H634 and say hello!
HRC takes place alongside IFE, The Pub Show, and International Salon Culinaire on 17–19 March at Excel London.
Vision Stage Seminar Programe 2025Get your HRC tickets & Visit the IoH Stand
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