Monday 12th June
Welcome and Registration
Stefan Chomka, editor, Restaurant Magazine
Jason Atherton, chef and restaurateur
The chef and restaurateur will discuss the importance of investing in people and reveal how The Social Company empowers is workforce and forms powerful partnerships.
Andrew Wong, chef-patron, A.Wong
The chef owner of A Wong on turning his parent’s Anglo-Chinese restaurants into one of London’s most progressive Asian restaurants.
Claude Bosi, chef-patron, Claude Bosi at Bibendum
As well as participating in a cooking demonstration of one of his dishes, Bosi will talk about his changing relationship with French cuisine, the different approach to cooking he is taking at his new restaurant, and what he believe will be the future of fine dining in this country.
Charles Spence, experimental psychologist, University of Oxford
The professor of experimental psychology will reveal how a better understanding of the human mind will shape the eating out landscape of tomorrow.
Tom Adams, co-founder, Pitt Cue & Coombeshead Farm
The head chef at Pitt Cue and co-owner of Coombeshead Farm on his hands-on approach to animal husbandry and why animal welfare will be an increasingly important topic in the future.
Mark Andrew, co-founder, Noble Rot
The co-founder of Noble Rot will share his insight into the better serving of wine in restaurants.
José Pizarro, chef and owner, José Pizarro Group
Critically acclaimed Spanish chef and Estrella Damm brand ambassador, Jose Pizarro, will be discussing his signature cuisine and demonstrating why suppliers are so important to the future of eating out.
Mark Birchall, chef-patron, Moor Hall
As well as demonstrating one of the dishes from his newly opened restaurant Moor Hall in Lancashire, the Roux Scholar and former group executive chef for northern operations for Simon Rogan’s Umbel Group, will discuss his approach to cooking and reveal more details about the more casual part of his restaurant project that opens later this year.