Chef HQ returns to HRC 2026, part of Food, Drink & Hospitality Week, with three days of high-impact sessions; a live demo kitchen, lively discussion and an industry networking area, presenting some of the UK’s most respected chefs and hospitality leaders on one stage, taking deep dives into a range of cuisines, trends and ingredients.
Organised in partnership with HRC by Chef Publishing’s Claire Bosi and Martyn Keen, across the programme, hospitality luminaries including Luke French, Tony Parkin, Tom Shepherd, Kim Ratchareon, Ashley Palmer-Watts, John Williams MBE, Adam Byatt, Ruth Hansom, Kirk Haworth, Mike Reid, Lara Norman, Team UK’s Bocuse d’Or competitors and others will share insight drawn from the very top of the profession alongside SQUAREtalk, Prept Foundation and key industry partners including Seafood Scotland, Australian Beef and Lamb and the Royal Academy of Culinary Arts.
Chef Luke French explores what it really means to create a signature menu, unpacking how flavour, seasonality and storytelling combine to shape a restaurant’s identity. Tony Parkin reflects on launching and growing Daise, offering an honest perspective on menu development, supplier relationships and leading an independent, chef-driven business in today’s climate. Tom Shepherd discusses the art and strategy behind building a memorable fine dining experience, while Ashley Palmer-Watts takes visitors behind the scenes of The Devonshire to examine modern British dining, ingredient sourcing and kitchen leadership at scale.
Kim Ratchareon, Chef de Cuisine at Restaurant Gordon Ramsay, delivers rare insight into maintaining excellence inside a three-Michelin-star kitchen, focusing on precision, standards and responsibility at the highest level. Meanwhile, Lara Norman founder of immersive dining concept Euphoria and finalist on Netflix’s Five Star Chef brings culinary storytelling to the fore, blending fine dining with theatrical performance and purpose-driven creativity.
Michelin-starred Chef Kirk Haworth, Chef Patron of Plates and known for redefining what modern plant-based cuisine can be, will demonstrate his brand of innovation without compromise, sustainability without sermon, and dishes that prove vegetables can steal the spotlight.
Competitive excellence also takes centre stage as Oliver McGeorge and Stella Harris share their journey representing Team UK at Bocuse d’Or, revealing the discipline, trust and resilience required to compete at one of the world’s most demanding culinary contests.
Seafood and sustainability are firmly on the agenda. The RACA Seafood Brunch brings together John Williams, Adam Byatt, Lisa Jenkins and Ruth Hansom for an insightful panel discussion accompanied by a Scottish seafood brunch, while Adam Wing of Seafood Scotland provides an update on the future direction of Scottish seafood within a changing hospitality landscape.
Collaboration and supply chain understanding are explored in a session uniting chef Mike Reid and butcher Richard Sanders, highlighting how deeper partnership between kitchen and craft butchery can elevate flavour, efficiency and sustainability. A dedicated panel also examines the strategic role Australian beef and lamb play in supporting the UK market, addressing quality, consistency and alignment with sustainability standards.
Stuart Turner of Sushi Sushi has become an icon among leading chefs due to his constant discovery of authentic, game-changing products. Joining Stuart for a session is Chef Kirk Haworth, who will chat about the impact of Sushi Sushi products on his creativity.
Looking ahead, SQUAREtalk tackles the future of AI in hospitality, exploring how technology, data and creativity are reshaping restaurants, hotels and guest experiences. Dan Wade, founder of Prept Foundation, focuses on creating meaningful pathways into hospitality careers, championing skills development, employability and industry collaboration to build a stronger, more inclusive workforce.
From breakfast briefings through to early evening drinks – including the standout seafood brunch – Chef HQ will once again serve as a central meeting point for chefs, operators and suppliers across HRC’s three-day run.
Full details of Chef HQ and the complete sessions programme are available here: Seminar Programme | HRC