Walking into HRC 2025 at ExCeL London this morning, I knew I was in for an incredible day. With thousands of industry professionals, top brands, and live demonstrations, the energy was infectious. This event is a goldmine for anyone in hotels, restaurants, and catering, bringing together the latest innovations, cutting-edge technology, and the best minds in the business. My first day was packed with insightful talks, impressive chef demonstrations, and meeting some truly inspiring people. Here is what stood out for me.
By Charlie Cooper, Business Development Manager
The Power of Wine in Hospitality: Insights from Top Female Sommeliers
One of the most engaging sessions of the day was The Power of Wine in Hospitality panel. As someone who appreciates the role of wine in creating a great guest experience, this talk really resonated with me. The panel featured Clara Rubin (Hawksmoor), Queena Wong (Curious Vines), Rudina Arapi (London Hilton Park Lane), and Zoé Donadio (Apricity Restaurant), moderated by Robert Richardson (CEO, Institute of Hospitality).
One insight that stuck with me was how sommeliers are not just wine experts, they are storytellers. Their role is to take customers on a journey, making them feel confident and excited about their choices. This really got me thinking, especially as we are currently looking for talented sommeliers ourselves. Understanding the depth of their role beyond just wine selection is something we will be keeping in mind when finding the right fit.
The Chef HQ: Orry Shand’s Live Cooking Demo
As someone who loves seeing world-class chefs in action, Orry Shand’s live demonstration was a real highlight. Fresh off his win as National Chef of the Year 2025, Orry took to the Qook demo stage to showcase his award-winning skills. He prepared Scottish lamb on a bed of wild garlic, with a side of swede. Watching his precision and technique up close, it was clear why the judges, led by three Michelin-starred chef Matt Abe, called his winning performance a game changer.
It was fascinating to hear about his experience competing in the National Chef of the Year competition and how he approaches sourcing ingredients, flavour pairings, and presentation. Seeing a chef of his calibre work in a live setting was a real masterclass in high-level cooking.
International Salon Culinaire’s Live Theatre and Skills Theatre
No hospitality event is complete without a bit of healthy competition, and International Salon Culinaire’s Live Theatre and Skills Theatre was the perfect showcase of emerging culinary talent. Walking through the space, I saw young chefs taking on high-pressure challenges, from the Lamb Challenge 2025 to the Oatly Plant-Based Live Challenge.
These competitions are an incredible platform for apprentice chefs and students to gain experience in a real-time, high-energy environment. Seeing them push themselves in front of an audience, using top-quality ingredients and state-of-the-art equipment, was seriously impressive. Competitions like these do not just test skill, they build confidence, resilience, and a mindset for success in the industry. The level of talent on display made it clear that the future of hospitality is in great hands.
Final Thoughts on Day One
HRC 2025 is delivering exactly what I hoped for. Insightful discussions, a chance to connect with industry leaders, and an up-close look at some of the best culinary talent in the UK. The passion and innovation in the industry are stronger than ever, and I cannot wait to see what day two has in store.
If you are at HRC 2025, let us connect. Whether you are here to explore new trends, meet suppliers, or just soak up the atmosphere, there is so much to take in. Bring on another great day.
Stay tuned for more updates from HRC 2025.
