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
Free visitor registration
Commercial Kitchen – the UK’s leading kitchen equipment, services and design show, returns to the NEC Birmingham on 4-5 June. In addition to 60+ speakers, there will be over 100 exhibiting companies showcasing the complete range of innovative equipment, devices, tech and services required to run, refurbish or build a commercial kitchen.
The show is expecting to welcome buyers from Aramark, Barburrito, Best Western, Booker Group, Bourne Leisure, Brasserie Bar Co, Casual Dining Group, The City Pub Group, Deliveroo, Drake and Morgan, EI Group, Esquires Coffee, Five Guys Europe, Glendola Leisure, Gourmet Burger Kitchen, Greene King, Hand Picked Hotels, John Lewis Partnership, Kew Green Hotels, La Tasca, Las Iguanas, Marston’s, Merlin Entertainments, Mitchells & Butlers, New World Trading Company, Nottingham City Council, Picturehouse Cinemas, Rail Gourmet,Rick Stein Group, Signature Pub Group, Sodexo, SSP, Star Pubs & Bars, Tesco, TGI Fridays, Tortilla, Whitbread, Wm Morrison Supermarkets, YO! Sushi, and more.
Register for your FREE ticket today
Commercial Kitchen returns to the NEC Birmingham on 4-5 June 2019. Show features include a free two-day seminar programme, the Innovation Challenge Awards, and ceda Awards Gallery.
For more information and to register for your free trade ticket in advance (saving the £20 door fee), please click here
Essential Information:
Dates and Opening times:
Tuesday 4 June: 10am to 5pm
Wednesday 5 June: 10am to 4.30pm
Last entry is 1 hour before show close
Venue – NEC Birmingham
Website – www.commercialkitchenshow.co.uk