GET STUCK IN
Food, Drink & Hospitality Week returns to Excel London from 30 March to 1 April 2026, bringing together IFE, IFE Manufacturing, HRC, The Pub Show, Hospitality Tech360 and International Salon Culinaire for three days of product discovery, industry insight and business connection.
For professionals working across pizza, pasta and Italian-inspired foodservice, the event offers an exceptional opportunity to explore suppliers, refine menus and engage with brands shaping the future of the UK market.
Visitors will meet with hundreds of exhibiting brands and hear from industry leaders across 10 stages, covering everything from trends and innovations in food manufacturing to hospitality case studies and tech innovations. Plus, in Chef HQ and Pastry HQ, both curated by Chef Publishing, leading chefs and pâtissiers will be cooking live and sharing culinary insights.
A range of Italian and Italy-focused exhibitors will make this edition of Food, Drink & Hospitality Week unmissable for operators seeking high-quality ingredients, semi-finished products and authentic, scalable solutions.
EXTENSIVE SELECTION
La Tua Pasta returns with its range of fresh, hand-crafted pasta, produced traditionally and designed to consistently deliver restaurant-quality dishes. The brand has long been a favourite of chefs looking for authentic textures and fillings, and its presence at the show gives visitors the chance to explore both core and seasonal formats first-hand.
Pizza operators will also find significant value in meeting PizzaSi, whose hand-made, award-winning bases are crafted in Italy by master pizzaiolos. Their offer is far more than product alone: alongside premium bases, the company supports operators with menu development, staff training, marketing resources and ongoing operational guidance. For businesses looking to elevate or expand their offer without compromising authenticity, PizzaSi provides a compelling blend of craftsmanship and commercial expertise.
Italian innovation continues across the show floor with exhibitors supported by the Italian Trade Agency, as well as long-established private producers. Antico Eremo brings its high-quality powdered and liquid semi-finished products for hot and cold drinks, widely used across HoReCa and foodservice for their reliability, taste and ease of preparation.
Also on show are oils from ATI Olio di Roma IGP e Sabina DOP, premium cold cuts from Veroni, specialist fruit and citrus products from Canditfrucht / Orange Moon, and an impressive array of ingredients and semi-processed goods from Igino Mazzola Spa, PIU BUONO, Molino Braga, PJ Srl, UOP srl SB and Webb James Srl. For restaurateurs, pizzeria operators and Italian-style delis, this breadth of exhibitors provides a valuable opportunity to strengthen supply chains, discover new menu components and discuss bespoke or private-label possibilities directly with producers.
DRIVING FORCES
HRC Ambassador Matt Ford, director of business development at Krowd, commented: “I’m truly passionate about serving as an HRC Ambassador for the first time because hospitality lives and breathes loyalty. From the Vision Stage I’ll be championing the ideas and smart quantifiable data that help to build build lasting loyalty. HRC is where the industry moves forward, and I’m proud to help drive that.”
A key highlight is International Salon Culinaire, the UK’s largest and most prestigious programme of live culinary competitions. The 2026 edition will once again bring together chefs at every stage of their career, from rising apprentices to seasoned professionals, to showcase technique and creativity. For visitors, it offers a unique window into the skills, flavours and trends shaping professional kitchens today, as well as an opportunity to see new products and ingredients brought to life in a competitive environment.
The competitions serve as both inspiration and education, demonstrating how emerging talent and established chefs are responding to evolving consumer tastes, sustainability considerations and operational pressures. Whether exploring plant-forward cooking, modern pastry, refined classics or high-volume kitchen innovation, International Salon Culinaire adds a dynamic, experiential layer to Food, Drink & Hospitality Week and reinforces the event’s role as a platform for celebrating and advancing the craft of hospitality.
Whether refreshing an existing menu or developing a concept, Food, Drink & Hospitality Week provides the inspiration, expertise and supplier relationships needed to shape commercially successful, future-focused offerings for the year ahead.
Food, Drink & Hospitality Week comprises IFE Manufacturing, IFE, HRC, The Pub Show, International Salon Culinaire and Hospitality Tech360, from 30 Mar to 1 Apr 2026 at Excel London. Find out more at hrc.co.uk.
