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!
