Taking place from 17-19th March at Excel London, this three-day programme will bring together Michelin-starred talent, insightful discussions and hands-on demonstrations.
Claire Bosi, editor of Chef Magazine, said: "Chef Publishing are super excited to be curating Chef HQ at HRC again for 2025. Bringing a three-day lineup of some culinary superstars, vibrant discussions and special guest visitors, Chef HQ is the place for all chefs to visit, to feel part of this incredible community and to meet and mingle with a stellar lineup of guests.”
Day one: A Scottish welcome
The programme begins with a networking breakfast, celebrating Scottish gastronomy. The day continues with a live demonstration by Marco Zampese, head chef at the three Michelin-starred Hélène Darroze at The Connaught.
A discussion led by Adam Wing and the Connaught team follows, reflecting on their culinary journey with Scottish producers. Tom Kitchin will then take to the stage, demonstrating his ‘Nature to Plate’ ethos using the finest Scottish seasonal produce.
Quality Meat Scotland chief executive Sarah Miller will join Craft Guild of Chefs National Chef of the Year winner Orry Shand for a conversation on Scottish red meat production, leading into a live demonstration by Shand himself showcasing Scottish lamb.
Scotland Food & Drink’s Jamie Durkin will explore the richness of Scottish larders and coastlines, followed by a demonstration by Calum Montgomery, chef-proprietor of the acclaimed Edinbane Lodge on the Isle of Skye.
A discussion on sustainability in Scottish seafood, featuring Tom Kitchin, Galton Blackiston and Calum Montgomery, will set the stage for a final demonstration of the day by Michelin-starred Galton Blackiston of Morston Hall.
The day concludes with a Scottish-themed networking session, complete with product tastings and VIP guests.
Day two: Showcasing Norwegian seafood and emerging culinary talent
The second day begins with a breakfast hosted by Seafood from Norway, offering attendees the chance to experience the quality of Norwegian seafood. Later Jonny Smith, the 2025 Craft Guild of Chefs Young National Chef of the Year, will showcase his skills in a demonstration hosted by former NCOTY winner Ben Murphy.
Sustainability remains a key focus as the Norwegian Seafood Council hosts a discussion featuring special guests, including chef Simon Hulstone. Hulstone will then take to the stage for a demonstration using Norway’s cold-water prawns.
The day’s demos continue with culinary icon Freddy Forster, a past Roux Scholar and National Chef of the Year winner, followed by an engaging discussion with Simon Attridge, culinary director at Claridge’s, on his transition from Gleneagles to one of London’s most iconic hotels.
Tom Booton, chef at The Grill by Tom Booton at The Dorchester, will deliver an entertaining live demonstration before the day culminates in a conversation with legendary three Michelin-starred chef Alain Roux and Michael Nizzero of The Waterside Inn. The day wraps up with the highly anticipated TRUEfoods party.
Day three: industry insights and culinary inspiration
The final day kicks off with a ‘Qooking Up Conversation’ breakfast, highlighting cutting-edge kitchen innovation. Chef Tom Brown will present a demo in collaboration with Unox, fresh from his return to The Capital Hotel in Knightsbridge. Next, MasterChef: The Professionals finalist Louisa Ellis will showcase her skills and share insights into her thriving private chef business.
The afternoon features a discussion led by Mike Warner of the Shellfish Association of Great Britain, who will delve into the ‘Net to Plate’ story and the state of UK fisheries. The programme concludes with further interactive sessions, ensuring all attendees leave ‘inspired and informed’.