Commercial Kitchen’s biggest ever speaker list has reached 48 and is still rising, with new names from Greene King, Costa Coffee, TRG, BrewDog, EAT., Las Iguanas, Dishoom, Hilton Hotels, CH&Co, GAIL’s, and Jamie’s Italian all set to share exclusive insights at their industry show, when it returns to the NEC Birmingham on 4-5 June.
Thanks to the addition of a second theatre, there’s even more great content for its visitors to enjoy this year – from a diverse raft of industry leaders and influencers - including CEOs, MDs, executive chefs, ops directors, food chiefs, public sector caterers, design gurus, kitchen project experts, and editors.
Together, over two days, they’ll discuss everything from the smallest to the biggest kitchens – including equipment innovations, technology, procurement, design, efficiency, sustainability, and best practices.
As in previous years, many of the show’s association partners and supporters will host dedicated Keynote panel sessions, including ceda (lead partner), Foodservice Consultants Society International (partner), UKHospitality, The Pizza, Pasta and Italian Food Association (PAPA), The British Sandwich & Food to Go Association/Café Life Association, National Association of Care Catering (NACC), Hospital Catering Association (HCA), and Soil Association Green Kitchen Standard.
Speaker highlights (Keynotes & panellists) include:
Jon Knight, chief executive of Jamie Oliver Restaurant Group
Mos Shamel, CEO of Las Iguanas
Kate Nicholls, CEO of UKHospitality
Simon Stenning, founder of FutureFoodservice.com
Craig Brookfield, kitchen design equipment manager at Greene King
Tommy Knight, head of food at BrewDog
Paul Lewis, head of food at Prezzo
Antony Bennett, head of food at Loungers
Glenn Evans, head of food development at Las Iguanas, La Tasca & La Viña
James Taylor, head of overheads purchasing at The Restaurant Group
Oliver Rosevear, head of environment at Costa Coffee
Arnaud Kaziewicz, director of food & beverage at EAT.
Brett Parker, head of property at GAIL’s Bakery
Frank Boltman, director of Trade
Martyn Clover, head of food at Tortilla
Marc Frankl, food and beverage director at Amadeus
Jim Wealands, group food development director at CH&CO Group
Steven Mangleshot, executive chef at wagamama
Naved Nasir, executive chef at Dishoom
Simon Xavier, executive chef at The Restaurant Group (Chiquito)
Seamus O’Donnell, executive chef at The Alchemist
Ben Ternent, chef director at OPUS
Mark Reynolds, executive head chef at Tottenham Hotspur, Levy Restaurants
Dean Wilson-Hartes, executive chef at The Restaurant Group
Dean Crews, group executive chef at Kew Green Hotels
Paul Taylor, executive chef at Hilton Birmingham Metropole
Alun Sperring, chef / owner of The Chilli Pickle
Jay Morjaria, chef & consultant
Gavin Smith, operations director at Pizza Pilgrims
Lucy Worth, operations director at Jamie Oliver Restaurant Group
Craig Smith, chair of the HCA and head of corporate affairs at ISS facility services
Nick Dutton, northern deputy chair of NACC
Andy Jones, chair of PS100
Nicola Strawther, chief dietetic technician at Nottingham University Hospitals
Phil Shelley, immediate past chair of the HCA
Matthew Merritt-Harrison, chair at FCSI UK & Ireland
Ian Bidmead, MD of Space Group UK
Mark Drazen, MD of Caterware
Anna McNamara CFSP, MD of Catering Equipment Solutions (Peterborough)
Jack Sharkey, MD of Vision Commercial Kitchens
Kirstin Hatherley, director at Hatherley Commercial Services
Derek Maher, MD of Crystaltech Services UK
Peter Baulch, service director at C&C Catering Engineers
Clare Clark, development manager at Soil Association
Clare Nicholls, editor of Catering Insight
Andrew Seymour, editorial director of Foodservice Equipment Journal
Clare Benfield, editor of Pizza, Pasta and Italian Food magazine
Michael Jones, editorial director of FCSI’s Foodservice Consultant Magazine
Chris Brazier, group event director of Commercial Kitchen