Hotel, Restaurant & Catering (HRC), the business event for hospitality and foodservice professionals, has announced a major new collaboration with Chef Publishing, publishers of Chef & Restaurant Magazine, for the show’s next edition on 20-22 March 2023.
The new partnership, Chef HQ, will see Chef Publishing manage a demo kitchen stage adjacent to a discussion platform, in an area created specially to celebrate chefs. The space will feature a stage for informative sessions and the demo kitchen stage will be none other than Niall Keating’s Paradise Carriage. Across the three days of the show, Chef HQ will welcome some of the UK’s top chefs to talk through their favourite dishes and share their insights and kitchen best practice. Surrounded by some of the most innovative, exciting and relevant foodservice brands, the team behind Chef HQ are on track to deliver a packed programme of activity.
Networking and friendships will also be celebrated, with the area turned over to become a social space from 3pm each day of the event. Expect some entertainment, canapés and refreshments while you get together with peers and friends to wind down after a busy day at the show.
HRC, which also plays host to competition International Salon Culinaire, has a long history of catering to the chef community and offering a wide range of demos, thought leadership sessions and networking opportunities for visitors, and partnering with Chef Publishing will see this expand even further for 2023.
The line-up of chefs demonstrating at Chefs HQ will be announced over Chef Publishing Instagram Live in the Autumn.
Ronda Annesley, Event Manager for HRC, commented: “Chef Publishing is a hugely respected brand and the team have deep connections within the UK chef community. Visitors to Chef HQ can expect to find a bustling hive of activity and will have the opportunity to meet with and learn from chefs at the very top of their game. We’re thrilled to be partnering with Chef Publishing and can’t wait to see this new area of the show come to life.”
Claire Bosi, Editor of Chef & Restaurant Magazine, added: “We have always approached our business with the chef in mind. What do they want to experience, how can we inspire them, how can we introduce new brands and how can we entertain them? Chefs have such small amounts of free time and we understand how valuable that time is to them, so whatever we do, we make certain that it is worthwhile. We are super excited to be bringing this to fruition with the team at HRC and cannot wait to welcome everyone to Chef HQ!”