Central themes for 2018 will be around forthcoming trends, challenges, opportunities and CSR. The event will shine a light on best practice, from restaurants that seek to eliminate food waste through to those that put staff wellbeing at the very heart of their business.
Interactive panel discussions will be an important part of the day, with some of the biggest names in the industry discussing key issues including staffing, ingredient sourcing and the ongoing casualisation of the restaurant experience.
10.00 – Registration
10.35 – Waste not, want not. How to tackle food waste
Skye Gyngell, chef, Spring Restaurant
The Spring chef on why she introduced her cooking with scraps ‘scratch menu’ and why banishing plastic straws is just the start of her campaign against the material.
10.55 – Can my high-end French restaurant go vegan?
Alexis Gauthier, chef-patron, Gauthier Soho
The Gauthier Soho chef-patron on whether veganism and classic French food could ever go hand in hand in the future.
11.15 – Building a modern bistro business
Gary Usher, owner, Burnt Truffle, Hispi, Sticky Walnut & Wreckfish
The owner of neighbourhood bistros Sticky Walnut, Hispi, Wreckfish and Burnt Truffle on how he has built a growing business with help from crowdfunding and social media and what’s next.
11.35 – Why front of house need stages too
Emma Underwood, restaurant manager, Stem
How The Switch project is giving waiters, managers, bartenders and sommeliers a chance to learn from their peers.
11.55 – Growing the exotic in the UK
Ben Chapman, founder, The Smoking Goat
The Smoking Goat founder and his Cornwall-based supplier discuss the lengths they have gone to grow exotic ingredients for the restaurant.
12.15 – Lunch
13.00 – Going solo – running a kitchen single handedly
- Duncan Ray, chef, The Little Fish Market
- Shaun Hill, chef, Michelin-starred The Walnut Tree
- Simon Bonwick, chef & owner, Michelin-starred The Crown at Burchetts Green
The highs and lows, opportunities and challenges that running a kitchen on your own can bring, as told by three seasoned soloists.
13.30 – Exploring West African cuisine
Jeremy Chan, founder, Ikoyi
The founder of Ikoyi on bringing his take on modern West African cuisine to the capital.
13.50 – A light in the darkness: dealing with addiction and depression
Andrew Clarke, chef, Brunswick House
The Brunswick House chef on The Pilot Light Campaign, which he has launched to get people talking about mental health.
14.10 – The successful autodidacts: The life of a self-taught chef
- James Close, chef, two-Michelin-starred The Raby Hunt
- Stephen Harris, chef, The Sportsman – National Restaurant of the Year 2017
- Mikael Jonsson, chef, Michelin-starred Hedone
Three of the UK’s top chefs on how they have come to run some of the most acclaimed kitchens in the country despite having no classical training.
14.40 – Close
*Agenda subject to change
This event is FREE to attend for those working within a Restaurant, Pub, Hotel or Catering business.
Limited supplier spaces available at £195 + VAT.