IFE, IFE Manufacturing, The Pub Show and HRC are back for a successful show in 2025

IFE, the ultimate sourcing and networking event for retailers, wholesalers, and hospitality professionals, has marked a successful 2025 edition with thousands of food & drink products on show and countless business connections made.  

Taking place as part of Food, Drink & Hospitality Week at Excel London, the event brought together thousands of industry professionals to explore the latest food & drink innovations across categories such as Chilled & Frozen, Bakery, Snacks & Confectionery, Fresh Produce, Grocery & Wholesale, Health, Organic & Natural, and Speciality Food.

Visitors had the opportunity to sample new products, connect with suppliers, and gain valuable insights into industry trends through a dynamic schedule of discussions and tastings.

IFE also partnered with Tesco in 2025 to run an exclusive Meet the Buyer event for food & drink brands, and worked with TickEat for a special lunch with travel buyers.

New product launches and startup innovation

IFE’s Startup Market showcased innovative new and emerging UK brands such as All the Aunties paneer, Wriggle cricket protein burgers, Krocus & Co.’s premium saffron tea range, and CHIMMY's array of chimichurri sauces.

In the New Products Tasting Theatre, startups pitched their product ranges live over the three days, and special showcase sessions were held by organisations like FICT - Les Entreprises Françaises de Charcuterie Traiteur and Isle of Man and Free From Food Awards.

The show was abuzz with exciting international products making their UK debut, including Di Marco Pinsa Romana, social media sensation Hot Chip, French tacos from Frima and CANS’ refreshing new take on soft drinks. Plus, The Fynoderee Distillery launched a signature Isle of Man gin exclusively at IFE and Action Foods showcased a new premium quality range – The Smiling Cook – at this year’s event.

Harneet Arora, Director at A&A Distribution Ltd, commented: “Attending IFE in London was a great experience as usual, allowing us to explore emerging trends, connect with key industry players, and discover exciting innovations in the market.”

Insights into the future of food

On IFE's Future Food stage, thought leaders explored trends that are shaping the industry.

Public health expert Dolly van Tulleken was an early highlight, delivering a keynote on how meaningful change in food policy can create lasting health benefits, improve nutrition and reduce the strain on the UK’s healthcare system.

Meanwhile, panel discussions covered topics such as online shopping as a predictor of food & drink trends, the role of accelerators and incubators in shaping the industry's future, and the ongoing debate over the classification of ultra-processed foods and changing consumer perceptions.

Jonas Garcia, Managing Director of La Colombia, commented: “I had a great time at IFE, looking for new suppliers for international buyers and importers. The show hosted a mix of brands across different sectors, all in one place, making it easy to discover new products. Always a solid event to expand your network and stay ahead of the curve, especially as the UK remains a key gateway to the rest of Europe in terms of trends.”

Jean Rossignol, Senior Buyer Dairy & Beverage at Classic Fine Foods, added: "Once again, such a diverse range of brands at IFE this year. So much variety and choice and beautiful products and new tech. The speakers and panel discussions were really insightful too. I would like to thank the team for consistently exceeding expectations for IFE. This fair has now turned into a necessary visit for all traders based within the UK. Keep up the amazing work IFE."

Alongside IFE, HRC once again proved itself as the must-attend event for hospitality professionals, bringing together thousands of operators, chefs, and industry leaders, as it celebrates 90 Years.

The show provided an unparalleled platform for discovering cutting-edge products and services across key sectors, including Hospitality Tech, Professional Kitchen, Furniture, Interiors & Tableware, and Foodservice.

Paul Taylor, Executive Chef at Hilton Birmingham Metropole, shared: "HRC is a perfect opportunity for me to meet multiple suppliers for both equipment and food & drink, look at new products and developments in the marketplace, and take the chance to catch up with current suppliers, potential new suppliers, and colleagues across the industry."

Alex North, Executive Chef at The Lowry, commented: "The event was absolutely fantastic. A great, wide variety of food and beverage suppliers to sample and chat to. The highlight for me was the seminars from industry-leading figures sharing their expertise in improving sustainability and reducing carbon emissions across the catering and hospitality sectors."

Culinary Excellence at Chef HQ

Curated by Chef Publishing, Chef HQ once again delivered an unmissable programme of live demonstrations and expert-led sessions. Visitors enjoyed showcases of quality Scottish cuisine, Norwegian seafood, and an appearance from Young National Chef of the Year 2025, Jonny Smith of Row on 5.

The stage also welcomed some of the industry’s most respected names, including Simon Attridge of Claridge’s, Tom Booton of The Grill by Tom Booton at The Dorchester, and Alain Roux of the three Michelin-starred The Waterside Inn.

Chef Tom Kitchin, who took part in the Scottish showcase day, reflected on his experience, commenting: "It was brilliant taking part in Food, Drink & Hospitality Week in London. I really enjoyed walking around the show and seeing passionate people showcasing some outstanding produce and products. Seeing so much emphasis on Scotland made me very proud. Great work."

Industry Insights on the Vision Stage

Designed by Harp Design and hosted in partnership with Future Menus by Unilever Food Solutions, the Vision Stage brought together leading industry figures to discuss hospitality’s most pressing topics.

Sessions explored innovations in kitchen design, tackling food waste, and building resilient teams. Unilever Food Solutions also took the opportunity to exclusively unveil the findings of the Future Menus Report Vol. 3, offering valuable insights into the evolving landscape of foodservice. Additionally, Paul Foster of Salt Restaurant joined the discussion to reveal key insights into the spending habits of Gen Z diners.

Nuno Rebisco, Director of Food & Beverage at Alfred's London, described HRC as: "Organised, dynamic, active, looking into the future, and very positive hospitality, loved it."

Technology and Innovation on the TechX Stage

The TechX stage, sponsored by Foodsteps, provided a platform for industry leaders to delve into the evolving role of technology in hospitality. From the future of food delivery to allergen management solutions and the power of CRM systems, the discussions offered actionable insights into how businesses can leverage technology for greater efficiency and customer satisfaction.

Content on the TechX stage was curated in partnership with Peach 20/20 and Tech on Toast, ensuring high-quality discussions relevant to the industry's most pressing challenges.

In addition, HRC partnered with Tech on Toast to create Tech Xchange, a dedicated area for hospitality tech professionals to exchange ideas and network, fostering collaboration and knowledge-sharing in the fast-evolving hospitality tech landscape.

HRC Celebrates 90 Years

This year’s edition of HRC was an unforgettable celebration of hospitality, marking the show’s 90th anniversary with a special event in HRC Futures. Industry professionals gathered to honour this milestone with a spectacular cake created by Smart Group Executive Pastry Chef and Callebaut Ambassador Sarah Hartnett.

Prosecco DOC also had a strong presence alongside HRC’s 90^th birthday celebrations, offering an exclusive series of condensed and informative tastings. Featuring a selection of the region’s finest wines from top wineries, this was a must-visit destination for hospitality professionals looking to explore the diversity and quality of Prosecco DOC.

Tom Holloway, Head Chef at The Pig at Harlyn Bay, concluded: "The event was exceptional, an amazing celebration of hospitality, food, and drink, showcasing creativity and passion in our industry."

As HRC wraps up another fantastic edition, the show continues to be a cornerstone of Food, Drink & Hospitality Week, uniting the industry to drive innovation, collaboration, and excellence.

The 2026 dates are 30 March - 1 April at Excel London. 

When: 17 - 19 March 2025

Where: Excel London