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2026 Programme
09:40 – 10:25 Market Insights

Beyond the Horizon

A sharp, data-driven deep dive into the financial and economic currents shaping the UK hotel industry. The panel will unpack raw macroeconomic data, tying CPI changes and debt finance realities directly to RevPAR, ADR, and disposable guest spend.

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10:25 – 11:10 Operations

Frontline Fortitude

Hotel operators are caught in a pincer movement: skyrocketing supply chain and labour costs on one side, guests demanding flawless value on the other. This panel digs into asset management, smart cost-control, and building operational agility across diverse portfolios.

Julie White
Julie WhiteAccor
David Anderson
David AndersonAimbridge EMEA
David Hart
David HartRBH Hospitality
11:30 – 12:15 Leadership

The Modern Anchor

Managing a modern hospitality workforce demands a shift from old-school hierarchy to empathetic, visionary leadership. These industry standard-bearers explore how to inspire loyalty across multi-generational teams, foster open communication, and maintain personal mental resilience.

Christian Masters
Christian Mastersart'otel Hoxton
Caroline Gregory
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Simon Numphud
Simon NumphudAA Media Services
12:15 – 13:00 Events Market

The New Roar of MICE

The MICE sector looks radically different than it did a few years ago. From hyper-personalised retreats to tech-heavy hybrid conventions, this session uncovers what today's corporate planners actually want from a venue — and how to maximise yield per square foot.

Shonali Devereaux
Shonali DevereauxMIA
Varun Shetty
Varun ShettyThe Belfry Resort
14:00 – 14:45 Development

Blueprint for Growth

Despite tight credit markets, the appetite for strategic hotel development remains fierce. Brands and asset managers discuss the shift toward conversions, brand repositioning, and adaptive reuse over ground-up builds.

Tim Davis
Tim DavisPACE Dimensions
Gavin Taylor
Gavin TaylorClermont Hotels
Paul Blackmore
Paul BlackmoreHilton
David JM Orr
David JM OrrResident Hotels
14:45 – 15:30 Technology

Beyond the Buzzwords

AI is already driving revenue and plugging labour gaps. This panel cuts through the jargon to showcase how automated guest messaging, contactless check-ins, and predictive analytics can save thousands of labour hours.

DB
David BeersChoice Hotels
RBH
AI SpecialistRBH Management
CT
Canary PanelistCanary Tech
15:55 – 16:40 People & Culture

People First

Recruitment is tough, but retention is where the real battle is won or lost. Industry leaders share actionable advice on mental health initiatives, flexible working models, and defined career progression pathways.

Mark Lewis
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16:40 – 17:05 Crisis Management

When the Custard Hits the Fan

In a 24/7 digital world, a single bad incident can escalate into a viral PR nightmare within minutes. A compressed, highly practical session delivering an actionable blueprint for emergency communication and brand protection.

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Home > Latest News > The Swan Inn reopens following refurb
The Swan Inn reopens following refurb

The Swan Inn reopens following refurb

In this episode we speak to Nico Tréguer, co-founder of Roberts and Treguer and The Culpeper Family. Nico spoke about founding the group alongside his longtime friend Gareth, having had a vision for bringing more nature spaces to cities, the planned extension of The Buxton in Spitalfields, and how the site’s storytelling engages guests and the local community, how the Culpeper Family’s core sustainability ethos helped it secure its B-Corp status and why hospitality has a responsibility to educate and innovate when it comes to sustainability.

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The historic 14th Century coaching inn, The Swan Inn Fittleworth, has officially reopened following a transformation of the bedrooms, pub and dining.

The local pub, originally established in 1536, has undergone a transformation under Angus Davies, previously of Chez Bruce, Lorne, Sorrel, and his solo venture, the Bib Gourmand-awarded The Hollist Arms. 

The Swan Inn is now home to a pub bar, a 46-cover dining room, a barn that’s been restored for breakfast and private dining, and 12 ensuite bedrooms. Ten rooms are in the main building and two in the converted pre-Victorian stable block, home to the family and dog friendly bedrooms, each with enclosed private gardens.

The building has a cultured history, having previously served as a favoured temporary residence for royal courtiers on their way to London and some of Britain’s best artists and writers such as J.M.W Turner, John Constable and Rudyard Kipling, all taking inspiration from the village’s rural beauty. 

The menu will showcase country cooking at its best with seasonal dishes and classics executed with a focus on flavour and substance. 

Menu items include lighter bites of Spenwood gougères, devilled kidneys on toast, artichokes with aioli and sage as well as a cheeseburger. Larger dishes include Suet crust South Downs venison and bacon pie, and wild mushroom, celeriac and ricotta cannelloni. There will also be sharing plates such as a whole shoulder of South Downs lamb, Huntsman 

Pond pudding with Jersey cream for two to share, choux bun with honeycombe parfait, Bramley apple sorbet and profiteroles. A feasting menu for parties of 12-24 will also be available in The Barn.

Local beers from Burning Sky Brewery and Harvey’s will be on tap, tipples of artisan cider from Two Orchards and the house pour will be English Sparkling Wine and Kinsbrook. The wine cellar has been filled with over 150 bottles of wine and there will be a selection of eaux de vie, including Capreolus Distillery. The pub will also be well stocked with no/low drinks, with Lucky Saint on draught and a selection of non-alc spirits.

Davies said of the opening: “We’re so excited the doors to The Swan Inn are open once again. The restoration has been an incredible project for us, and it’s been the most wonderful first week, seeing the pub full once more with locals. We wanted to bring back the feeling of this pub being a proper hub for the village; reliable, familiar and unfussy. 

“We are not a gastropub by any means; our intentions are to offer consistently good food, great drinks and well-appointed rooms, in hopefully, a very well-loved setting.”

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