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Commercial Kitchen reveals full keynote speaker line-up

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Commercial Kitchen’s onsite Keynote Theatre will be the scene for many industry panel sessions across the two days of the show.

With just over a couple of weeks until Commercial Kitchen 2021, organiser Diversified Communications has revealed its full keynote seminar programme, which includes new additions.

There is another panellist for the Market Talk Live session, bringing Catering Insight and Foodservice Equipment Journal’s video chat series in-person for the first time. Joining existing panellists Peter Kitchin, MD of C&C Catering Equipment; and Kirstin Hatherley-Bramwell, MD of Hatherley Commercial Services, is now Paul Neville, MD of CHR Foodservice Equipment.

Clare Nicholls, editor, Catering Insight; and Andrew Seymour, editorial director, Foodservice Equipment Journal will be chairing the discussion on ‘Designing Britain’s Best Kitchens’. Catch the session in the onsite Keynote Theatre at London’s ExCeL on Thursday 23 September at 1.15pm.

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On the operators side of things, among the 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 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 show has also added to its sustainability panel, Food Made Good: Reducing Kitchen Carbon Footprint, chaired by The Sustainable Restaurant Association and featuring Mel Marriott, MD, Darwin & Wallace; Mark Selby, co-founder and 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 Chefs 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 interview with Cyrus Todiwala, chef patron, Café Spice Namasté and Mr Todiwala’s Kitchen.

The programme also includes:

Adam Simmonds, chef patron, Ambassador, The Burnt Chef Project

Adam Thomason, culinary director, Absolute Taste

Alex Hall, executive chef, Unilever

Andrew Aston, head of wellness and 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 and 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 and executive chef, Dynasty Restaurants

Judith Gregory, LACA Wales regional chair, LACA/Cardiff Council

Julian Edwards, chair, FCSI UK & Ireland

Juliane Caillouette-Noble, MD, 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

Stephen Merritt-Harrison, FCSI consultant, Merritt-Harrison Catering Consultancy

Steven Mangleshot, global executive chef and 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

Thomas Rhodes, executive chef, Twickenham

Commercial Kitchen 2021 takes place on 23-24 September at ExCeL London and is co-located with lunch! and Casual Dining. Registration is free and for members of the trade only.

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Clare Nicholls

The author Clare Nicholls

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