Agenda
08:00 – 09:30
Registration, Breakfast and Networking
09:30 – 09:45
Chairs Opening Comments
Philip Shelley – Senior Operational & Policy Manager – Soft FM / National Lead for Food – NHS (Confirmed)
09:45 – 10:15
Live Cooking Demonstration: Retail Hospital Food & Drink
Presenters to be announced
Cooking Equipment provided by Hobart
10:15 – 10:45
Panel Discussion: Retail Hospital Food & Drink
Raouf Mansour – Head of Catering and Housekeeping – Ashford and St.Peter’s Hospitals NHS Foundation Trust (Confirmed)
Gail Cowin – Head of Catering, Retail and Accommodation Services – NHS University Hospitals of Liverpool Group (Confirmed)
Lauren Davidge-Stringer – Head of Marketing – Healthcare: Compass Group UK & Ireland (Confirmed)
10:45 – 11:00
Mid-Morning Refreshments & Networking
11:00 – 11:30
Live Cooking Demonstration: ‘Soup for the soul – nourishing patients with every spoonful’
Presenters to be announced
Cooking Equipment provided by Hobart
11:30 – 12:00
Panel Discussion: Children & Young People’s Hospital Food & Drink
Charlotte Fairall – CEO – Sophie’s Legacy (Confirmed)
Katie Wright – Kitchen Superintendent – Northumbria Healthcare NHS Foundation Trust (Confirmed)
David Stock – Business Director – Sodexo at Queens Hospital Romford – run by Barking, Havering and Redbridge University Hospitals NHS Trust (Confirmed)
Saachi Avis – Specialist Food Service Dietitian – Compass Group UK & Ireland (Confirmed)
12:00 – 13:30
Networking, Lunch & Refreshments
13:30 – 14:10
Live Cooking Demonstration: Food Platform Recipe
Nick Vadis – Culinary Director: Foodbuy / Culinary Solutions & Chef Ambassador: NHS Supply Chain (Confirmed)
Cooking Equipment provided by Hobart
14:10 – 14:40
Special Case-Study Presentation: Leadership Matters
Sarah Foulds – Head of Facilities – Greater Manchester Mental Health NHS Foundation Trust (Confirmed)
14:40 – 15:00
Mid-Afternoon Refreshments & Networking
15:00 – 15:20
Wrap Up: What Did We Like & Learn at HCL 2025?
Tim Radcliffe – Net Zero Food Programme Manager – NHS (Confirmed)
15:20 – 16:00
Launch of ‘The Healthcare Chefs’ Knowledge 2: Eating The Rainbow’
The ‘Healthcare Chefs’ Knowledge 2: Eating The Rainbow’ publication will provide critical insight into hospital food practices, focusing on sustainability and waste reduction. This edition will spotlight 100 carbon-conscious recipes designed to enhance sustainability and patient well-being. Additionally, it will explore practical waste management techniques that hospitals can implement to optimise resources and reduce their environmental footprint.
Catherine Farinha – CEO – The Chefs’ Forum (Confirmed)
Tim Radcliffe – Net Zero Food Programme Manager – NHS (Confirmed)
Philip Shelley – Senior Operational & Policy Manager – Soft FM / National Lead for Food – NHS (Confirmed)