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SPEAKERS

Danny Bent, Happiness Guru at Little Red Shorts Limited

“Happiness Of Being You”

Listen to Danny’s unique and sometimes unconventional ways to fill your life full of positivity. Packed with emotion, this is a wellbeing talk without the fluff and gloss. It’s gritty and stirs something in you can’t ignore.

  • Positivity is a choice you make
  • Your smile is more powerful than you know
  • Together we can create the incredible
  • Step past your fears

Sudi Pigott, Freelance Journalist

“The Ever-Evolving World Of Food Trends”

The food and restaurant world is changing: it is both more global and inclusive than ever and also more mindful of health, well-being, sustainability, biodiversity, zero-waste and utilising forgotten and heritage ingredients creatively to reassess and reposition values of dining out.

  • The new ingredients we will be tasting; from yuzu kosho and ube to huitlacoche
  • The food cultures we will be exploring in depth: from Mexico and The Philippines to West Africa and the souring of our taste buds
  • Rediscovery of forgotten foods, especially grains and tubers: from einkorn to
  • Making restaurant dining more experiential
  • Why women of food matters: the need for gender equity and the female chefs breaking through the caramel ceiling

Rosie Millen, Nutritionist at Miss Nutritionist

“Burnouts a B*tch”

In today’s fast-paced, overworked world we are all walking time bombs for burnout. Having no energy is simply not an option and let’s face it without energy you have nothing right? Rosie Millen brings us this where she will share her remarkable journey of recovery.

  • What are you’re the most important wines on your list? Where are they from?
  • Combat wastage and improve your profit margin.
  • Steer customers toward profitable wines will improving their experience.
  • Use modern technology to help create a better customer offer and buzz.

Joe Wadsack, Food and Drink Expert at the BBC and ITV

“How to improve the wine offer and profitability in small restaurants and pubs”

By learning more about the new wines on the block and taking advantage of new wine storage technologies, a country pub can compete with city wine bars and restaurants.

  • What are you’re the most important wines on your list? Where are they from?
  • Combat wastage and improve your profit margin.
  • Steer customers toward profitable wines will improving their experience.
  • Use modern technology to help create a better customer offer and buzz.