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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 > Current Affairs > Staffordshire restaurant convicted for blocking sewers in ‘landmark case’
Staffordshire restaurant convicted for blocking sewers in ‘landmark case’

Staffordshire restaurant convicted for blocking sewers in ‘landmark case’

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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A restaurant in Codsall, Staffordshire, has been convicted in a “landmark case” for blocking the sewers with fat, oil and grease, leading to nearby businesses unable to flush their toilets.

Café Saffron in Church Road was ordered to pay a total of £5,495, including costs, at Wolverhampton Magistrates’ Court. This is only the second example of such a case being brought in the UK, and it is a first for water company Severn Trent.

Under section 111 of the Water Industry Act it is an offence to discharge anything into the sewer that may interfere with the free flow. In this case, blockages had been reported on several occasions, with complaints from neighbouring businesses that they couldn’t flush their toilets.

The restaurant was found to be the cause of the blockage, with fat used in cooking being put down the drain and into the sewer where it coagulated and caused the blockages.

Severn Trent visited the premises on several occasions, sent various letters and had many conversations with the restaurant owners, asking for grease traps to be installed and warning of the consequences, but the owners refused.

Emma FitzGerald, managing director of wholesale operations for Severn Trent Water, said: “The verdict in this case is an important milestone for us, and we really want this to make other companies think about what they are doing with regards to disposing of fats, oils and grease and how it impacts our customers.

“We clear around 45,000 blockages a year and fat contributes to the majority of those, as it binds together all the other things that end up in the sewer rather than the bin and creates huge lumps which block the sewers.

“This is totally avoidable and in this case, simply installing a small grease trap could have prevented the situation. Legal action is a last resort for us, but our customers shouldn’t have to suffer because of the actions of one business not following the rules, and ignoring our advice.”

The restaurant has, following the conviction yesterday, committed to install a grease trap.

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