Author: angela

At Ginger Hospitality, we are proud to celebrate the achievements of our General Manager, Hannah Taylor. Her dedication, industry knowledge and care for both clients and candidates are evident in everything she does, but one recent success story truly stands out.

 

When two experienced Hospitality Professionals began their job search, they registered with multiple agencies and uploaded CVs to various platforms, only to receive offers that didn’t align with their experience. That changed when Hannah came across their CVs.

 

“Hannah kept in contact with us throughout the entire process… Her support has been invaluable!”

 

True to her word, Hannah guided them through every stage of the process, providing updates, setting expectations clearly, and ensuring they felt supported from start to finish.

 

“Hannah was brilliant at taking the time to speak to us both and get to know us in order to find the perfect placement for us.”

 

Both candidates are now working in a venue that they describe as a place that “truly values our input and expertise,” and they credit Hannah and Ginger Hospitality with setting them “on such a wonderful path to the rest of our lives.”

 

While this feedback speaks volumes, it’s just one example of the thoughtful, personal approach Hannah brings to her role. With more than a decade of experience in high-end hospitality, she combines operational expertise with a deep understanding of people and their potential.

 

We’d like to say a huge well done to Hannah for her outstanding work on these hires and congratulations to the two candidates on their new roles. We’re wishing them all the best as they begin this exciting new chapter.

By Angela Byrne, CEO & Founder

As summer approaches, we all know what that means for Hospitality. Longer days, packed terraces, rising footfall and, for many venues, the most important trading period of the year. But with the seasonal boom comes increased pressure on teams, stretched rotas, and for some the scramble to secure the right talent in time.

 

At Ginger Hospitality, we’re already seeing the signs of what’s ahead. Relief staff requests have started coming in thick and fast, and many members of the Ginger Brigade are being booked out early. And it’s no wonder. The latest data from the Caterer.com Hospitality Hiring Insider report confirms what many of us are already feeling: competition for talent this summer is going to be fierce.

 

A Market on the Move

According to the report, more than a third of Hospitality employers plan to increase hiring this quarter, and application volumes are the highest they’ve been in over a year. In Q1 alone, the average number of applications per vacancy jumped from 52 to 75. That’s a clear indicator that candidate activity is up and the window to secure the best talent is open. But, as with all seasons in hospitality, it won’t stay open for long.

 

Seasonal Demand Means Planning Ahead

For venues, that means preparation is absolutely key. As demand for both Permanent and Temporary hires grows, those who wait too long may find themselves limited by availability, particularly when it comes to correctly skilled Relief professionals.

In fact, the report shows that 21% of businesses have already increased their use of Temporary staff to meet rising demand. The need for flexibility is only going to continue growing as we move deeper into the season.

 

How We’re Supporting Venues This Summer

At Ginger Hospitality, we’re committed to supporting venues through this busy season and beyond. That’s why we offer round-the-clock access to a trusted, pre-vetted talent pool, alongside tailored recruitment support from people who know this industry inside out.

 

Most importantly, we’re here to be your partner through the season. Our goal is simple: to help you maximise this summer. We’re here to support you in doing what you do best.

In just 12 months, Millie Ashworth has gone from apprentice to a key part of the Ginger Hospitality team.

 

Now a core link between the marketing team and the Talent Managers, Millie builds strong relationships with candidates, clients and venues alike. “My journey at Ginger so far has been a wild ride,” she says. “I have loved every minute of it. From starting as the Marketing Apprentice to now recruiting and getting to be involved in both elements is so exciting for me.”

 

That energy and commitment recently led to three standout hires, each one demonstrating her ability to understand both talent and opportunity.

 

Chris Murphy – The White Hart, Lydgate

Chris was Millie’s first hire, a milestone moment. “This was my first hire, which was a really exciting feeling for me,” she says. “Chris is an amazing chef who wanted to boost his career, and I am really proud to have helped him with this step.”

 

Lee Unthank – The Hapton Inn

Next came Lee, a former colleague of Millie’s. “We worked together at the Assheton Arms,” she shares. “It was great to help him find his next step because I know first-hand how fabulous his talents are and what an asset he is in any kitchen. This made this hire extra special for me.”

 

Matthew Ball – The White Hart, Lydgate

Millie also matched Pastry Chef Matthew Ball. “This was a great hire as Matthew is an extremely talented Pastry Chef,” she says. “It was exciting for me to find him the perfect place to show off his talents and become an amazing asset to a thriving establishment.”

 

“Each of these candidates absolutely love being a Chef,” Millie says. “That enthusiasm and drive is what made them perfect for each role. From Lee’s love for hearty pub food to Matt’s astounding pastry dishes—they were the perfect fit.”

 

She adds, “My favourite part of finding candidates their dream roles is helping them find places where they can thrive and grow. Keeping in touch along the way and hearing all about what they’re getting up to in their role is the best feeling.”

 

Millie’s first year is a great example of how lived hospitality experience and a people-first approach can lead to success in recruitment. As she steps into her second year, her drive to support others and build meaningful connections shows no sign of slowing down.

This May, the team at Ginger will be heading to Whitebottom Farm in Manchester to attend Fields to Fork Festival 2025. Taking place on 3^rd and 4^th May, this unique celebration of British produce, rural life and culinary talent brings together everything we love about the industry under one scenic setting.

As a team passionate about hospitality, food and the communities behind them, Fields to Fork gives us the chance to connect with the heart of our sector. From watching the live cooking demos to exploring regional produce and soaking up the countryside atmosphere, we are excited to be part of a weekend that reflects the very best of Britain’s rural and culinary heritage.

 

A Festival Rooted in British Culture and Sustainability

Held at the picturesque Whitebottom Farm, Fields to Fork is more than just a food festival. It is a gathering of like-minded people who share a love of great ingredients, open-air cooking, and a commitment to sustainability. The event champions locally sourced food, traditional techniques and a forward-thinking approach to the future of rural living and hospitality.

Visitors can expect a packed two-day programme with live music, outdoor entertainment, expert talks, and over 80 Hawkstone taps – the most found anywhere in the UK. Whether you are enjoying British ales, relaxing with countryside views, or learning from top chefs, the atmosphere is built for discovery, inspiration and celebration.

 

Celebrating Culinary Excellence on the Blok Live Fire Cooking Stage

One of the highlights of Fields to Fork Festival is the Blok Live Fire Cooking Stage, where some of the UK’s most respected chefs will demonstrate their skills and share their stories. Our team is especially looking forward to supporting those we know and admire as they bring their flavour and fire to the festival.

Lisa Goodwin-Allen will be showcasing her Michelin-starred creativity in a series of demonstrations and Q&A sessions. Her approach to local and seasonal produce is something we’ve always respected and can’t wait to see live.

We’re also excited to watch Stu Deeley, winner of MasterChef: The Professionals 2019, whose smoke-kissed dishes from Smoke and Laghi’s perfectly represent the spirit of the festival. Stu’s style is bold and honest, with a real focus on enhancing ingredients through live fire cooking.

Also on the stage is Dan Merriman, the newly crowned 2024 MasterChef: The Professionals champion. Dan’s journey from kitchen porter to award-winning chef is one of dedication, and his technical approach and deep knowledge of British ingredients are sure to inspire.

 

The line-up also includes:

• Nikita Pathakji, MasterChef: The Professionals 2022 winner, known for her Indian-inspired modern dishes
• James Peck, founder of Ember and The Four Pears, celebrated for his flame-driven cooking style
• Aktar Islam, bringing British produce to life with Indian spice and flair
• Holly Louise, one of the UK’s leading female barbecue influencers
• Marcus Bawdon, live-fire cooking expert and author
• Dan Lee, winner of MasterChef: The Professionals 2021, with a style influenced by global flavours

 

More Than Food: Music, Drinks and Rural Charm

While food is at the heart of Fields to Fork, the festival offers so much more. Visitors can enjoy live music and DJs, browse trade stalls, attend talks, and take part in interactive activities. It is a full countryside experience, designed for food professionals, families, producers and anyone with a passion for British culture.

Over the course of the weekend, guests can camp on site or stay in live-in vehicles to fully embrace the festival atmosphere. With space for up to 4,000 attendees, it is recommended to pre-book your tickets and accommodation early.

 

Why Our Team is Attending Fields to Fork Festival

At Ginger, we are always looking to stay connected to the people and produce that drive the hospitality industry. Attending Fields to Fork is our way of celebrating the chefs we support, the growers we admire, and the community we serve. From the live demos and expert talks to the chance to meet others in the sector, we are excited to take part in what promises to be a truly meaningful weekend.

As a team, we are looking forward to learning, reconnecting and taking away fresh inspiration that we can bring back to our clients, candidates and colleagues. Fields to Fork is a reminder of what makes British food culture so rich – and we are proud to be part of that story.

 

Join the Celebration at Fields to Fork 2025

Whether you are in the hospitality industry, a passionate foodie, or simply someone who appreciates the beauty of the countryside, Fields to Fork Festival offers an unforgettable experience. With a line-up of outstanding chefs, British produce at its best, and a true celebration of rural life, it is an event that captures the spirit of our sector.

We’ll be there, and we hope to see many of you too.

A new report by UKHospitality introduces the Social Productivity Index, a comprehensive approach to measuring the contribution of UK industries. Unlike traditional economic indicators such as GDP, this index combines economic, geographic, and social measures to assess how well sectors contribute to inclusive national growth. The findings place hospitality at the top of the ranking, highlighting its central role in economic resilience, regional development, and social inclusion.

 

Understanding the Social Productivity Index

The Social Productivity Index evaluates five core outcomes, each supported by publicly available data:

• Economic Impact: This includes pre- and post-pandemic growth and Gross Value Added (GVA).
• Geographic Impact: Measures the spread of employment across the UK.
• Social Accessibility: Assesses how open sectors are to underrepresented groups.
• Social Mobility: Evaluates how well sectors provide opportunities to those without traditional qualifications.

 

Economic Impact: Resilience and Contribution

Hospitality ranks sixth for pre-pandemic growth and fifth for post-pandemic growth. This demonstrates the sector’s ability to rebound from major economic disruptions, such as COVID-19. Despite being significantly impacted during the pandemic, hospitality has maintained strong growth momentum.

In terms of GVA, hospitality ranks thirteenth among UK sectors. It outpaces industries often seen as high value, such as automotive, pharmaceuticals, and aerospace combined. This places hospitality firmly among the UK’s key economic contributors, proving its economic relevance and sustained output.

 

Geographic Impact: A Nationwide Employer

Hospitality ranks fourth for the geographic spread of employment. This means that hospitality jobs are not confined to specific economic centres but are distributed widely across all UK regions. This decentralised presence ensures that communities in all parts of the country benefit from employment and economic activity within the sector.

This widespread footprint contrasts with high-productivity sectors that are often geographically concentrated, reinforcing the importance of hospitality in balanced regional growth.

 

Social Accessibility: Opening Doors for All

Hospitality scores highly across several indicators of accessibility:

 

Gender Balance: Ranked fourth, the sector demonstrates near-equal employment of men and women. This reflects a more inclusive workplace compared to traditionally gender-skewed industries.

 

Disability Access: Hospitality ranks twelfth in this area. While not leading, this middle-tier placement indicates a degree of accessibility for workers with disabilities, though with room for further improvement.

 

Part-Time Work: With the highest proportion of part-time roles, hospitality offers vital flexibility. This accommodates individuals with caregiving duties, students, and others requiring non-standard hours.

 

Ethnic Diversity: Ranking fifth, hospitality employs a significant number of workers from ethnically diverse backgrounds, contributing to a more inclusive workforce.

 

Youth Employment: Hospitality ranks first for employing people under the age of 25. This shows its role as a key entry point into the workforce for young people, offering early opportunities to build careers and skills.

 

Social Mobility: Creating Career Pathways

Hospitality supports upward mobility through accessible career routes:

 

Access for Non-Graduates: Hospitality ranks first in providing roles that do not require a university degree. This makes the sector especially welcoming to those who have not followed a traditional academic path.

 

Non-Graduate Managers: It also ranks second for the proportion of managers without degrees, showing clear pathways for advancement regardless of educational background.

 

Socioeconomic Access: Ranked tenth, hospitality provides opportunities to individuals from families without professional or managerial backgrounds. While not leading, it still performs strongly in reaching underrepresented social groups.

 

These figures underline hospitality’s capacity to promote genuine social mobility by offering advancement based on experience and skill rather than formal education alone.

 

Implications for Policymakers

The report argues that policymakers should move beyond traditional productivity measures when designing economic strategies. It encourages a broader framework that includes social productivity and regional inclusiveness.

Policy suggestions include:

• Incorporating social productivity into public policy assessments
• Developing targeted regional strategies for sectors with high geographic spread
• Recognising how sectors like hospitality underpin the success of more traditionally favoured industries

 

Conclusion

The UKHospitality Social Productivity Index paints a comprehensive picture of the hospitality sector’s value. By excelling in economic resilience, geographic reach, and social inclusivity, hospitality proves itself as a cornerstone of national growth. The report highlights the need for future economic planning to factor in these broader measures, ensuring that growth is not only strong but also inclusive and widespread.

After an incredible first day at HRC 2025, I was eager to jump back in and experience more of what the event had to offer. From inspiring panel discussions to live cooking competitions, day two did not disappoint. Here are some of my standout moments from another jam-packed day at ExCeL London.

By Charlie Cooper, Business Development Manager

 

The Pub Stage: Building Futures in the Pub Industry

One of the most insightful talks of the day took place on The Pub Show Stage, where industry leaders came together to discuss how investing in apprenticeships and career development can shape the future of the pub industry.

Moderated by Katie Deem (4C Associates), the panel featured Sandra Kelly (UKHospitality) and Victoria Mavin (The Bellringer), who shared their expertise on attracting and retaining young talent through structured training initiatives. It was great to hear how pubs that invest in their teams create better work environments and increase staff loyalty. Their insights on promoting career progression within the hospitality sector really reinforced the importance of supporting future industry professionals.

 

Bolle: A New Take on Alcohol-Free Wine

One of the most intriguing brands I came across was Bolle, a company that has redefined the world of alcohol-free wines. Hearing about founder Roberto Vanin’s journey and his mission to create a truly premium non-alcoholic wine was inspiring. The attention to detail and the innovation behind Bolle’s process show just how much the no-and-low alcohol trend is evolving. As the demand for alcohol-free options continues to rise, it was fascinating to learn how Bolle is making high-quality, sophisticated wines accessible to all.

 

Chef HQ: Insights from Industry Icons

At Chef HQ, I had the opportunity to listen to Simon Attridge, the Culinary Director at Claridge’s. His talk focused on the importance of fostering a great kitchen environment and celebrating the skills of front-of-house teams alongside kitchen staff. Simon’s approach to leadership and team development is something that really stood out to me, as it aligns with our philosophy of building strong, collaborative teams within hospitality.

I also watched Tom Booton, the talented chef behind The Grill by Tom Booton at The Dorchester, showcase his skills in a live demonstration. It’s no surprise that he’s considered one of the most exciting young chefs in the industry—his energy and creativity were amazing to witness firsthand.

 

Meeting James Martin

A real highlight of the day was meeting James Martin. As someone who has been a household name in hospitality for years, it was a pleasure to chat with him and even grab a quick photo. James’ impact on both TV and the restaurant world is immense, and seeing him at HRC reminded me just how important media and entertainment are in shaping food culture.

 

International Salon Culinaire: Live Theatre & Competitions

Once again, the International Salon Culinaire competitions were a major draw. Watching talented chefs push themselves in high-pressure challenges is always inspiring. Some of the key competitions from day two included:

Tilda Chef Team of the Year 2025 – where eight teams battled it out to showcase their creativity with rice-based dishes.

 

Craft Guild of Chefs National Chef Team of the Year 2025 – where teams produced stunning bowl food concepts fit for high-end hospitality.

 

Dell’Ugo Perfect Pasta – Junior – a fantastic showcase of young talent as junior chefs put their pasta-making skills to the test.

 

The level of precision and creativity on display was nothing short of world-class. Seeing competitors go head-to-head in these challenges really reinforced how competitions like these elevate the next generation of chefs.

 

International Salon Culinaire: A Small Decorative Exhibit

Another stunning display of talent came from the SC2 Small Decorative Exhibit category. This competition allowed chefs to create intricate, edible displays, proving that food can be just as much an art form as it is a craft. The judging panel, led by Lesley Herbert (Chair of Judges), Jane Hatten (Vice Chair of Judges), and Kelly Mackenzie (Lead Judge), had the tough job of evaluating these exquisite edible creations. The level of skill and detail was simply breathtaking.

 

Final Thoughts on Day Two

HRC 2025 continues to deliver on every front—insightful talks, innovative brands, and world-class culinary talent. From discussions on career development in hospitality to witnessing top chefs in action, the event is a true celebration of everything that makes this industry great.

If you’re at HRC 2025, don’t miss the opportunity to engage with industry leaders, cutting-edge suppliers, and inspiring chefs. I’m looking forward to seeing what’s in store for the final day!

 

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.

We are excited to announce that our Business Development Manager, Charlie, will be attending Hotel, Restaurant & Catering (HRC) 2025 at ExCeL London from 17th to 19th March 2025.

 

What is HRC 2025?

Celebrating over 90 years, HRC is the UK’s largest and most prestigious trade event for hotels, restaurants, and catering businesses. It serves as a hub for industry professionals, suppliers, and thought leaders to come together and shape the future of hospitality. As part of Food, Drink & Hospitality Week, the event offers an unparalleled opportunity to explore new trends, cutting-edge innovations, and must-see exhibitors across the industry.

This year, HRC 2025 is expected to welcome thousands of visitors, showcasing leading brands, pioneering technology, and revolutionary products that will define the hospitality landscape in the coming years.

 

 

Key Sectors at HRC 2025

The event is divided into four dedicated sections, each highlighting a crucial part of the industry:

 

Foodservice – A showcase of the latest in food and drink innovations, from emerging brands to established market leaders. Attendees can discover new suppliers, sample fresh products, and learn about sustainability trends shaping the foodservice industry.

 

Hospitality Tech – With digitalisation at the forefront of hospitality, this section will highlight the latest AI-powered solutions, automation tools, and software innovations designed to streamline operations and enhance guest experiences.

 

Professional Kitchen – A must-visit for chefs and kitchen professionals, this sector presents cutting-edge catering equipment, kitchen technology, and sustainability-driven solutions that improve efficiency and reduce waste.

 

Furniture, Interiors & Tableware – Interior design plays a vital role in the customer experience. This section will showcase premium furniture, decor, and tableware that elevate restaurant and hotel spaces.

 

 

Speakers & Special Features

One of the highlights of HRC 2025 is its seminar programme, which features some of the industry’s most respected voices sharing insights on market trends, technology advancements, sustainability practices, and consumer behaviour.

 

This year’s speaker lineup includes:

• Industry experts, discussing regulatory changes, business growth, and hospitality workforce challenges.
• Renowned chefs and culinary innovators, hosting live cooking demonstrations and discussing the future of gastronomy.
• Tech pioneers in hospitality, unveiling AI, automation, and smart hotel solutions that are revolutionising operations.
• Sustainability champions, presenting strategies for reducing food waste, implementing ethical sourcing, and achieving energy efficiency.

 

Attendees can also experience the International Salon Culinaire, a prestigious live culinary competition where top chefs will battle it out in various categories, showcasing their skills and creativity.

 

Leading Exhibitors at HRC 2025

HRC is known for its vast range of exhibitors, from well-established global brands to innovative start-ups. Some of the key exhibitors this year include:

• High-end food and beverage suppliers, presenting the latest products for hospitality businesses.
• Technology leaders, demonstrating next-generation POS systems, contactless solutions, and AI-driven customer service tools.
• Furniture and design brands, unveiling modern, sustainable, and luxury interior solutions.
• Kitchen equipment manufacturers, featuring energy-efficient and high-performance catering solutions.

 

 

Why We are Attending

At Ginger Hospitality, staying ahead of industry trends and building strong partnerships is key to providing the best service to our clients. Charlie will be attending HRC 2025 to:

• Meet with exhibitors and suppliers to discover new products and solutions for the hospitality industry.
• Engage with key industry speakers, gaining insights from seminars and panel discussions.
• Network with industry professionals, exploring opportunities for collaboration and growth.
• Experience live product demonstrations, learning firsthand about the latest innovations shaping the industry.

 

With so much to explore at HRC 2025, this event is a must-attend for hoteliers, restaurateurs, and catering professionals looking to enhance their businesses and stay ahead of the competition.

 

We will be sharing live updates, insights, and highlights from the event on our social media channels, so be sure to follow along! If you are attending and would like to connect with Charlie, feel free to reach out.

After an action-packed first day at Northern Restaurant & Bar 2025, Charlie and I were ready to dive back into the heart of the industry for day two. With more inspiring brands, hospitality leaders, and cutting-edge products to explore, it was another day full of great conversations and fresh insights. Here’s what I got up to:

By Jamie Hargreave, Business Development Manager

 

Mixing Things Up with Double Dutch Premium Mixers

My first stop was the bold and vibrant world of Double Dutch Premium Mixers. Born from a passion for redefining mixers, their signature flavours, including Cucumber & Watermelon and Pomegranate & Basil, bring a whole new dynamic to drinks. Their approach to pairing unique ingredients using molecular gastronomy techniques has cemented their place as a standout brand in the drinks industry. Their story, from a university project to a leading brand, was truly inspiring.

 

Industry Insights with Roy Ellis, Mission Mars CEO & Co-founder

Hospitality is nothing without great venues, and few have made a bigger impact than Roy Ellis, the CEO and co-founder of Mission Mars. From Revolution Bars to Rudy’s Neapolitan Pizza and Albert’s Schloss, his work has shaped some of the UK’s most exciting and beloved hospitality brands. Hearing about his approach to innovation, sustainability, and creating world-class customer experiences was a major highlight.

Roy spoke candidly about the challenges of expansion, particularly when moving into the London market. He shared how Mission Mars attempted to open a venue in London, only to be hit with delays pushing their launch from March to July. With summer being a quieter period in London due to the shift in tourist demographics, they ended up taking £100,000 less than expected in those initial months. However, rather than letting this setback derail them, they used it as fuel to push themselves harder.

He contrasted London openings with their experiences in Manchester and other UK cities, where it typically takes just weeks to reach expected volume and revenue. In London, however, it can take anywhere from 8 to 10 months to hit those targets. His key takeaway? If a company already has successful establishments in Manchester or outside London, expanding to the capital is a huge financial risk unless they have deep enough pockets to sustain losses month after month while waiting for profitability.

Roy also spoke about the importance of staff retention and the need to actively listen to employees. His advice was simple but powerful: ask yourself, “What do you do to listen to your team?” Ensuring that staff feel valued and heard is key to building a strong, loyal workforce—something that has been integral to Mission Mars’ success.

 

Catering Excellence with Stephenson’s

Next, I stopped by Stephenson’s, a fifth-generation, family-run business that has been setting the standard in catering supplies since 1868. From glassware to tableware and innovative disposables, their commitment to quality and innovation is unmatched. It was fascinating to hear about their North-based operation and how they support restaurants, pubs, hotels, and public sector businesses with everything they need to deliver exceptional service.

 

Demo from Ollie Bridgewater – Exclusive Chef, SOURCE at Gilpin Hotel

One of the standout moments of the day was meeting Ollie Bridgewater, the executive chef at SOURCE at Gilpin Hotel. With experience from Heston Blumenthal’s legendary Fat Duck, Ollie has carved out a unique culinary identity in the Lake District. He spoke about his 11 years at The Fat Duck, where he travelled the world, opened restaurants, and cooked at world-class events. That experience shaped his approach to cooking, but when he moved to Gilpin and had the chance to do things his way, he took a different approach.

At SOURCE, he focuses on simplicity—instead of using as many ingredients as possible, he stripped things back and focused on using fewer ingredients but in greater quantities, ensuring that each flavour stands out. This refined approach allows the natural qualities of the ingredients to shine, creating dishes that are deeply flavourful and memorable. His passion for seasonality, sustainability, and storytelling through food makes SOURCE an essential destination for fine dining enthusiasts.

 

Sweet Treats with Cake Club

The hospitality industry isn’t just about drinks and dining—it’s about the entire experience, and Cake Club is bringing joy to coffee shop menus everywhere. With a focus on providing artisanal, high-quality bakes, they’re challenging the ‘average’ coffee shop experience. Their passion for creativity and quality ensures that independent cafés can offer something truly special to their customers. After tasting their bakes, I can confirm they’re definitely raising the bar!

 

Quality Tableware with Artis

When it comes to premium glassware, tableware, and barware, Artis is a name that consistently delivers. Their collection of high-quality products, crafted through partnerships with some of the most renowned manufacturers, ensures that hospitality businesses can elevate their service standards. Whether it’s durable cutlery or beautifully designed glassware, Artis showcased a range that any venue would be proud to use.

 

Refreshing Break with Lipton Ice Tea

You can’t explore an event like Northern Restaurant & Bar 2025 without a quick refreshment stop, and Lipton Ice Tea provided the perfect pick-me-up. As the world’s leading tea brand, Lipton has been a staple in the drinks industry for over 125 years, and their commitment to sustainability makes them a brand to watch. Their range of ready-to-drink iced teas was a refreshing change of pace as I powered through the event.

 

Wrapping Up Northern Restaurant & Bar 2025

As the second and final day of Northern Restaurant & Bar 2025 came to an end, I couldn’t help but reflect on the incredible conversations, inspiring brands, and exciting innovations I’ve discovered. From cutting-edge catering solutions to world-class food and drink, NR&B 2025 has once again proven why it’s the North’s leading hospitality event.

 

Until next year, NR&B—it’s been a pleasure!

Stepping into Northern Restaurant & Bar 2025, the atmosphere was electric, filled with the buzz of industry professionals, innovative brands, and passionate hospitality experts. As the doors opened, I knew the day would be packed with insightful conversations, exciting products, and inspiring talks. Here’s a look at the people and businesses I had the pleasure of meeting throughout the day.

By Charlie Cooper, Business Development Manager

 

A Spirited Start with HAMA Rum

My first stop was HAMA Rum, where I met Ed Sharp, Sales Executive for the brand. HAMA was founded to challenge the status quo of the white rum market, bringing a new level of sophistication and smoothness to the spirit. Their approach to innovation and premium craftsmanship stood out immediately. Sampling their creation, it was clear that they had succeeded in their mission—bold yet smooth, with a depth that set it apart from the ordinary.

 

Industry Insights from Kate Nicholls OBE

One of the most anticipated moments of the day was attending the keynote theatre session featuring Kate Nicholls OBE, Chief Executive of UKHospitality. Kate’s work is integral to shaping the future of our industry, advocating for positive change and ensuring hospitality continues to thrive. Her talk was an eye-opener, addressing key challenges facing the sector, from policy changes to staffing concerns. It was both insightful and motivating to hear from someone at the forefront of championing our industry.

 

Exploring Craftsmanship with Brixworth Superior British Spirits

The next highlight was discovering Brixworth Superior British Spirits. Known for their exceptional range of gins and grain-based vodka, they have carefully crafted their spirits to be both distinctive and refined. I had the chance to learn more about their upcoming launches, including their spiced and dark rums, which are set to bring an exciting twist to classic cocktails. Their commitment to quality and flavour innovation was impressive.

 

The Freshest Produce with R. Noone & Son

Meeting the team from R. Noone & Son was a reminder of the vital role high-quality produce plays in hospitality. With a history rooted in family values and a passion for supplying the freshest ingredients, they continue to support a wide range of businesses across the North West. Their dedication to sourcing the best seasonal produce and maintaining excellent supplier relationships is evident, making them a standout in the fresh produce sector.

 

Sustainability and Innovation with Dutch Barn Vodka

Dutch Barn Vodka was another fascinating brand to explore. Their story began with a simple idea—creating vodka from surplus apples—and has since grown into a full-scale sustainable spirits business. With Ricky Gervais recently joining as co-owner, Dutch Barn has been making waves not only for its innovative approach but also for its smooth, crisp vodka. Their commitment to sustainability and quality is setting a new standard in the industry.

 

A Live Fire Experience with Chef Jamie Pickles

The day wouldn’t have been complete without a stop at the Chef Live stage, where Jamie Pickles, co-owner and chef at Stow, showcased his open-fire cooking techniques. Jamie’s experience and passion for seasonal ingredients and wood-fired cooking were evident in his demonstration. Stow, located in the heart of Manchester, has already built a strong reputation for its approach to fire-cooked cuisine, and watching Jamie at work was a fantastic way to end the day.

 

 

Reflecting on the Day

Northern Restaurant & Bar 2025 was a fantastic opportunity to connect with industry leaders, discover exciting new products, and gain fresh insights into the future of hospitality. From innovative spirits and sustainable practices to exceptional fresh produce and inspiring chefs, the event truly showcased the best of the industry. I left feeling energised, full of ideas, and looking forward to seeing how these connections develop in the months ahead.