As a team we’ll be sharing with you various elements of our 2021-2022 annual trends predictions.
Charles Banks, Co Founder, thefoodpeople
Charles will bring to life the 2022-2023 trends framework and explore the defining areas of change on the foresight horizon in this era of momentous change in food and drink.
Amelia Boothman, Director of Strategy, IHQ
Amelia will be discussing the ‘Social & Cultural’ forces and drivers in Food and Beverage, both in and out of home.
Chetan Sharma, Chef Patron, BiBi Restaurant
Chetan joins to talk about how he and his team are re-imagining what we think of as Indian food. We’ll discuss his inspiration, cooking techniques, spicing, regionality, sustainability and the evolutionary journey of Indian food in the UK.
Matthew Glover, MD at Veg Capital and Co-Founder of Veganuary & VFC®
Matthew joins us to talk about the momentum behind vegan eating, why it's more relevant than ever, the impact of veganuary, veganism in the context of a flexitarian diet and other exciting 'Veg Capital' projects.
Shokofeh Hejazi, Senior Trends Editor, thefoodpeople
Shokofeh brings her considerable expertise in trends together with her experience in retail and hospitality in the UK and overseas, to share with us the culinary and gastronomic trends for 22/23, from food philosophies & cooking techniques to cuisines & ingredients.
Danny Tapper - Founder, Beak Brewery
Danny joins us to share the inspiring story of Beak Brewery with a focus on unfiltered and seasonal beers, unique beer styles as well as mixed fermentation methods.
Dr Giles Yeo, MBE
Giles joins us to share the thinking and research from his latest book on 'why calories don't count' in this era of health and wellness and how in his view, as an industry, we can use this knowledge to create 'better for you' ultra processed foods.
Scott Fraser, Senior Trend Analyst, thefoodpeople
Leaning on his culinary heritage working in some of the worlds best restaurants, Scott brings us the cook-along summit lunch.
Sam Ashton-Booth, Development Chef at Tom Aikens, Muse
We're seeing a 2nd wave in pickling and fermentation, a new era of sour. Sam discusses his philosophy to pickling and fermentation, the basic formula, his pairing inspiration, how its applied on plate and how it fits within the broader picture of flavour.
Cliona Howie, CEO of Foundation Earth
Cliona Howie from Foundation Earth joins us to talk about how front of pack environmental scoring is enabling consumers to make positive food and drink choices in an era when the world faces the unprecedented challenge of reversing climate change and feeding a growing population.
Farshad Kazemian, Founder & CEO, The Ethical Butcher
Farshad joins us to discuss how The Ethical Butcher is re-thinking meat, farming and our connection with nature by working with farmers that apply regenerative agricultural practices to fulfil a growing consumer demand for ethical meats.
Brian Spears, CEO & Founder of New Age Meats
One of the biggest disruptive forces in food and drink is the dawn cellular agriculture. Brain joins us to discuss the science & process, the need, where development is at, consumer acceptance, the future and much more.
Ross Lusted, Owner & Chef, Woodcut Restaurant, Sydney
Ross joins us to explore his approach to the elemental cooking of food over open fire with wood and charcoal.
Lucy White, Commercial Director, Luminary Bakery
Lucy joins us to talk about the Luminary Bakery story and the trends in the world of bread, cakes and bakery.
Christopher Bothwell & Tom Streitberg, Ovant
Christopher & Tom join us to talk about how a new era in craft and artisanal botanical distillations are transforming the experience in premium non-alcoholic beverages.
Stratis Morfogen - Co-Founder & Book Author, Brooklyn Dumpling Shop
Stratis joins us to talk about the role of automation and contactless in hospitality and its relevance in a post pandemic world. In addition we discuss the balance between people and technology, the culture of self-service and flavour fusion.
More speakers announced soon!
We'll be adding more exciting speakers to summit line up very soon!
- The Grand Reveal of thefoodpeople's Annual Trend Predictions for 2020/21
- Advance copy, hot off the press, of thefoodpeople's 2020/21 Food and Drink Trend Book and Infographic Poster – two months before general release
- 11 inspirational and thought-provoking presentations, relevant for all aspects of the food and drink industry, to truly bring trends to life
- Copies of those presentations available on trendhub
- Trend inspired lunch from Tom Kerridge and the brilliant team at Lush Hospitality, inclusive of all food, drink and refreshment during the day
- Time to reflect and be inspired by the speakers and the content
- Opportunity to talk to our team about getting the best out of trendhub, for you and your team, in the dedicated Trend Corner
The team at Lush Hospitality has grown from Tom Kerridge's The Hand and Flowers two Michelin Star Pub, with Executive Chef Kieran Reilly taking over the kitchens at Lindley Halls for us, the team will be cooking up a menu curated by Tom Kerridge, Kieran and ourselves to bring you a trend-led lunch inspired by our 2020+ cuisine era prediction of 'Conscience Cuisine'.
Another great event, really inspiring content!
The speakers were inspirational from first to end.
The whole plant base, vegan element coming through today has given me lots to take away and inspiration for the future.
Thefoodpeople events are always very inspiring and thought provoking and shows us what we have to look at for development and innovation strategies for the future. Thefoodpeople has gone from UK to global, taking the trends in Australia and USA and how we can use them in the UK is very key.
Really good, very informative, nice top line into what might be, quite inspiring.
Really interested in the flavour trends we can translate to retail. Enjoyed those!
The day was brilliantly run, very smooth, the speakers were all very different but all inspiring. We use the trend book all of the time, all my team use the book all the time.
As always, you manage to gather relevant speakers with diverse content.
What I love about the food people is that you get to sit down all day and it is really well organised. Many other conferences you have to rush from a to b and worry you might miss something, but here you just relax, listen and enjoy.
Great job in tough times inspirational speakers loved listening to their stories and chat style was very relaxed and made it real.
Ability to dip in and out, and most of all the quality of the information and speakers. The ability to access the recording of the presentation moments after the presentation was finished was great as I had to dip in and out during the day.
All prices are exclusive of VAT and include all of what is listed above. Tickets are transferable but non-refundable.
Whilst every effort will be made to ensure the full, advertised agenda goes ahead on each day, this ticket is for an event and not a specific presenter / demonstrator. Please note that the line-up is subject to change, without prior notice, if circumstances beyond our control dictate this.
Tickets are available to purchase online, with the price being held from 2017.
Discounts for multiple tickets can only qualify when all the tickets are purchased in one transaction.
Tuesday 12th November 2019
The Lindley Hall, Elverton Street, Westminster, London SW1P 2PB
Nearest Tube – Victoria or St. James Park
Entry from 8:15, Agenda runs from 9:00 – 17:30
Tickets will be issued digitally using Whova, the event ticketing and networking app
Please email us on firstname.lastname@example.org