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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
Caroline GregoryThe Lovat Hotel
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 > Coronavirus > Whitbread donates 140 tonnes of food to charity
Whitbread donates 140 tonnes of food to charity

Whitbread donates 140 tonnes of food to charity

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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Whitbread revealed it has donated over 140 tonnes of food to charity amid the ongoing coronavirus crisis.

The food has been diverted in light of the hotel group’s restaurant closures, with the majority of donations going towards the redistribution charity FareShare. 

As part of the hotel group’s Force For Good programme, enough food to provide 335,000 meals has been donated, and donations will now be redistributed to thousands of charities who are working to support the vulnerable during the crisis.

Whitbread said it has recently seen a large increase in surplus good quality, in date food needing to be donated, and has therefore forged an additional partnership with the Real Junk Food Project, as well as its FareShare collaboration.  

Donations will continue to support FareShare’s network of charities and community groups, and through the Real Junk Food Project, food supplies will be able to reach more local communities and frontline workers.  

The majority of the food will be distributed through Whitbread’s two main logistics centres, and then through both organisation’s network of frontline charities and community groups.

Since the nationwide lockdown began, FareShare has seen a 90% increase in food donations reaching charities, whilst the number of charities applying to receive food has tripled.

In the last month alone, the Real Junk Food Project has delivered over 800 isolation packs to those in isolation and 3030 food parcels to NHS staff. 

Phil Birbeck, managing director at Whitbread Restaurants said: “We are extremely proud that we are able to act as a Force for Good through our partnerships with FareShare and The Real Junk Food Project, which enable us to donate food that would potentially have gone to waste.  

“This is an extremely difficult time for everyone, but we are so pleased that something positive is able to come from this as we continue to find ways to support our teams, our guests and our suppliers in unprecedented times.”

Lindsay Boswell, FareShare CEO, said: “FareShare already provides enough food to charities to help them provide almost a million meals a week – but as the coronavirus outbreak develops, demand for our service is only going to continue rising. 

“The past month alone has seen a record number of charities requesting to sign up, which only makes Whitbread’s support even more vital. The nutritious, fresh food supplied by Whitbread will be distributed to thousands of charities working tirelessly through this crisis to ensure those most vulnerable are not left at increased risk of hunger.”

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