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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.

Jeavon Lolay
Jeavon LolayLloyds Banking
Dave North
Dave NorthLloyds Banking
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
Mark LewisHospitality Action
Suzanne Speak
Suzanne SpeakRadisson Group
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.

CC
PR Leadership TeamCustard Comm.
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Home > Latest News > Hotels > Hilton London Heathrow Hotel undergoes £3m refurb
Hilton London Heathrow Hotel undergoes £3m refurb

Hilton London Heathrow Hotel undergoes £3m 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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Hilton London Heathrow Airport is set to unveil an “exciting new look” once it reopens its doors to guests, following a £3m refurbishment currently underway at the site. 

The transformation will enhance the hotel’s large open lobby and natural light, to create a “nature-inspired” experience, according to Hilton.

The design, based around the concept of “view from above”, will feature an oversized chandelier and a number of living plant installations, while designers have used a muted colour palette and “unfussy” furnishings to give the public spaces a “comfortable, urban and modern feel”. 

At the time of the unveiling this spring, visitors will also be able to experience the new restaurant concept, OXBO, which will have three different outlets at the hotel. 

The new food and beverage concept has been created with a sustainability ethos, with “respect for the land and for agricultural heritage” noted as the inspirations behind the menu.  

The hotel is one of the first Hilton hotels to roll out OXBO, where guests will be offered a variety of options at an OXBO Café, OXBO Bar and OXBO kitchen, each with different food and drink menus available day and night.

The new food outlets will offer food on the go, informal sharing plates, and hearty, traditional favourites, with the emphasis on responsibly sourced ingredients.

The hotel is also extending its options for conference and events organisers, once gatherings are allowed to be held again.

In addition to its existing 15 meeting rooms, which can cater for up to 300 people, the hotel has also created the new Concorde Exhibition space, which has floor to ceiling windows and can accommodate up to 170 people.

The hotel is now also offering Hilton’s new EventReady Hybrid Solutions, which gives event planners an additional tool to organise events for up to 20 people going forward and the ability to connect more event participants remotely. 

Oliver Stockland, general manager at the hotel, said he was looking forward to unveiling the completed refurbishment, adding: “The hotel is well known for its first class customer service and the new look will certainly enhance the customer experience.

“We’ve made the most of the fantastic space we have here and created a contemporary, stylish look which we are confident will be well received by all of our guests. We can’t wait for them to experience it for themselves.”

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