High-profile additions include Atul Kochhar, Ben Tish and Mel Marriott
With Commercial Kitchen 2021 just around the corner, the organisers have revealed their full Keynote Seminar programme, which includes a host of exciting new additions.
Among the high-profile names added to the programme is Atul Kochhar, Chef Patron, Atul Kochhar Restaurants, who joins the Kitchen Design for Mental Health panel chaired by Commercial Kitchen’s charity partner, The Burnt Chef Project. This pioneering twice-Michelin-starred chef prioritises mental health in his kitchens while being at the forefront of the Indian culinary industry for over 25 years.
The show also revealed the headline show-opener, an exclusive interview with Ben Tish, Culinary Director, Norma and The Stafford London, who will discuss his experience from working with Michelin starred chefs to heading up his own operations, channelling his love for Mediterranean flavours and plans to grow the group.
The organisers have revealed panellists for the Market Talk Live Panel: Designing Britain’s Best Kitchens, chaired by Clare Nicholls, Editor, Catering Insight; and Andrew Seymour, Editorial Director, Foodservice Equipment Journal. This lively discussion will feature some of UK’s top kitchen design houses: Peter Kitchin, Managing Director, C&C Catering Equipment; Paul Neville, Managing Director, CHR Foodservice Equipment; and Kirstin Hatherley-Bramwell, Managing Director, Hatherley Commercial Services.
The show has also added to its very prescient sustainability panel, Food Made Good: Reducing Kitchen Carbon Footprint, chaired by The Sustainable Restaurant Association and featuring Mel Marriott, Managing Director, Darwin & Wallace; Mark Selby, Co-Founder & CEO Wahaca; and Peter Weeden, Head Chef, The Duke of Cambridge.
Other new panellists include Josephine Hawkins, Chef Patron of vegan restaurant Botanique by Food for Friends, joining The Plant Based Kitchens Panel; Dan Wilson, Head of Culinary, BaxterStorey, joining The Craft Guild of Chef Panel; Franky Fernandes, Executive Chef, Marriott Park Lane, joining the panel on Britain’s Best Hotel Kitchens; Martyn Clover, Head of Food, Tortilla, joining The Rise of Takeaways Panel; and Phil Shelley, Senior Operations and Policy Manager, NHS England, who will be chairing The Public Sector Catering Panel.
Other prominent names joining the line-up are Michael Jones, Editorial Director, FCSI’s Foodservice Consultant Magazine who will chair The Consultant Panel; and Lisa Jenkins, Managing Editor, The Caterer, who will be conducting an exclusive interview with Cyrus Todiwala, OBE, DL, Chef Patron, Café Spice Namasté and Mr Todiwala’s Kitchen.
Full details of the Keynote Speaker programme, can be found here, and the programme includes:
Adam Simmonds, Chef Patron, Ambassador, The Burnt Chef Project
Adam Thomason, Culinary Director, Absolute Taste
Alex Hall, Executive Chef, Unilever
Amir Ali, Culinary Innovation & Strategy Manager, Mitchells & Butlers
Andrew Aston, Head of Wellness & Nutrition, BaxterStorey
Andy Jones, Chair, PS100
Anthony Fletcher, Executive Chef, The Ned
Ashley Clarke, Head Chef, Smokestak
Benjamin Bartlett, Chef, Treasurer The Master Chefs of Great Britain
Candice Webber, Head of Food & Drink Development, Vacherin
Craig Smith, Immediate Past Chair, HCA
Darren Poulton, Executive Chef, Gate Group
David Stanley, Executive Chef BP International, Aramark
George Mcivor, Chairman, The Master Chefs of Great Britain
Graeme Watson, Vice Chairman, The Master Chefs of Great Britain
Jay Morjaria, CEO & Executive Chef, Dynasty Restaurants
Judith Gregory, LACA Wales Regional Chair, LACA/Cardiff Council
Julian Edwards, Chair, FCSI UK & Ireland
Juliane Caillouette-Noble, Manging Director, The Sustainable Restaurant Assocation
Julie Barker, Owner, Julie Barker ltd and FCSI Associate
Kris Hall, Founder, The Burnt Chef Project
Liz Forte, Health and Wellness Director, Eurest Compass Group UK & Ireland
Mark Reynolds, Executive Chef, Tottenham Hotspur, Levy Restaurants UK
Matt Owens, National Chairman, Craft Guild of Chefs
Mike Faers, Founder, The FIS Group
Mikey Pearce, Founder, Clean Kitchen Club
Neil Rankin, Chef Patron, Temper/Simplicity Burgers
Nick Vadis, Culinary Director, Compass Group UK & Ireland
Pete Redman, Chef Director, Bartlett Mitchell
Robert Grist, Head Chef, D&D London
Sat Bains, Chef Patron, Restaurant Sat Bains
Shaun Rankin, Chef Patron, Grantley Hall
Spencer Westcott, Culinary and Hospitality Consultant, The Artisan Food Company
Stephen Merritt-Harrison, FCSI Consultant, Merritt-Harrison Catering Consultancy
Steven Mangleshot, Global executive chef & brand ambassador, wagamama
Steven Snowdon, Executive Chef, Tom Kerridge
Stuart Duff, Corporate Executive Chef, Hilton UK & Ireland
Stuart Ralston, Chef Patron, Aizle and Noto
Sue Cawthray, NACC chair, NACC
Commercial Kitchen 2021 takes place on 23-24 September at ExCeL London and is co-located with lunch! and Casual Dining. It’s not too late to book your free trade ticket and save the £20 door fee.
For more information visit www.commercialkitchenshow.co.uk
