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Worldchefs Congress & Expo

UK and Irish hospitality, food and tourism businesses urged to support global event in Wales

Business owners and people working in the hospitality, food and drink and tourism industries across the UK and Ireland are being encouraged to attend the biggest global event for chefs, which is being held in Wales in May.

Day and social event passes are now available for Worldchefs Congress & Expo 2026 at ICC Wales, Newport from May 16-19 – the only global event being held in Wales this year.

It’s a once in a generation opportunity to attend the event which is coming to the UK for the first time in its 98-year history.

The 41st Worldchefs Congress & Expo 2026, themed ‘Pasture, Passion, Plate’, is expected to attracted around 800 chefs worldwide to Wales and provides a huge opportunity to showcase hospitality and food and drink business in the UK and Ireland.

Whilst the Culinary Association of Wales (CAW) is hosting the event in partnership with Worldchefs, all the Home Nations – The British Culinary Federation, Federation of Chefs Scotland, The Panel of Chefs Ireland – are contributing.

Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers, including world-renowned chef Marco Pierre White, watch talented chefs in global competition finals and visit a wide range of exhibits in the Expo village.

People wishing to attend the Worldchefs Congress & Expo 2026, have a wide range of packages open to them – visit https://www.worldchefscongress.org/register/ .

A Limited Access Delegate ticket offers flexible access to selected days or key networking events for professionals unable to attend the full congress.

Costing £220, the Day Pass includes access to Plenary Sessions, Expo and Global Chefs Challenge Finals together with lunch and coffee breaks on the selected day

The Ice Breaker Pass reception pass on May 16 costs £120, the Welcome Reception Pass on May 17 costs £140 and the Gala Dinner Pass on May 19 costs £180, There is a 10% discounts for groups of 10 or more.

In partnership with the Celtic Manor Resort, CAW is holding the first ever Worldchefs Golf Tournament on Thursday, May 14. Chefs from all the Home Nations will each cook a course for a charity dinner on May 17 at ICC Wales, with money raised going to The Burnt Chef Project and Hospitality Action.

CAW president, Arwyn Watkins, OBE, is urging businesses and people working in the hospitality, food and drink and tourism industries across the UK and Ireland to ensure that the Worldchefs Congress & Expo 2026 is a big success.

“This is golden opportunity to engage face to face with some of the most influential chefs from around the globe,” he said. “If a business is interested in exporting and finding new markets within Great Britian in the food service sector, then this is the event to attend in 2026

“More than 800 delegates from around the globe will be in attendance with 60% of the delegates identified as buyers and influencers within their own country. Original ideas start with interesting conversations.

“Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career and expand their network at official events with the largest culinary body worldwide.”

Team Wales – the CAW, ICC Wales, Celt Manor Resort and Welsh Government – has worked tirelessly since 1999 to secure the Worldchefs Congress & Expo. Even King Charles supported the bid whilst he was HRH The Prince of Wales.

– END –

Notes for Editors:

Culinary Association of Wales:

The Culinary Association of Wales promotes excellence in the art of professional cookery within Wales. A partnership of professional chefs and caterers, the CAW’s mission is to develop and raise the culinary profile of Wales, its establishments and those working within them.

Worldchefs Congress & Expo

Worldchefs Congress & Expo brings together chef delegates and professionals from across the five continents to network and expand their professional bonds. 

The event programme delivers presentations and workshops from leading experts in the industry, the Worldchefs Educators’ Forum, the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competitions, an international trade exhibition and diverse networking activities.

Over the course of 96 years of history, Worldchefs Congress & Expo has been organized in 39 cities around the globe.

Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide.

A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. 

Representing an international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas: education, networking, competition and humanitarian and sustainability programmes.

For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Categories
Competition

Culinary World Cup – Draw Results EXPOGAST 2026

On March 19, the official team draw for Expogast & RAK Porcelain Culinary World Cup 2026 revealed the competition lineup.

Participating teams have now discovered their assigned competition days.

Download the Results
Categories
Cultural & Heritage Recipes

Kükü – Traditional Herb Omelette

See below for recipe

Kükü is a traditional Azerbaijani herb omelette that reflects the deep connection between local cuisine and seasonal agriculture. The dish is prepared with a large amount of fresh herbs such as dill, coriander, spinach, sorrel and green onions, combined with eggs and lightly cooked to preserve natural flavours.

Sustainable & Zero Waste
  • The dish utilizes whole herbs including stems and leaves, reducing kitchen waste.
  • It is based on seasonal, locally sourced greens, minimizing food transportation and environmental impact.
  • Eggs provide a natural, low-processed protein source with minimal packaging and processing.
  • The recipe allows chefs to use leftover herbs or imperfect vegetables, giving them a second life in the kitchen.

This dish demonstrates how traditional Azerbaijani cooking practices naturally align with modern sustainable gastronomy principles.

Traditional Herb Omelette – Recipe

RECIPE Adapted by ORXAN MUXTAROV

Yields 4 servings

Ingredients
  • Eggs 6 pcs
  • Spinach leaves 100 g
  • Fresh dill 80 g
  • Fresh coriander 80 g
  • Green onions 100 g
  • Sorrel (optional) 50 g
  • Garlic greens 20 g
  • Sea salt 6 g
  • Freshly ground black pepper 2 g
  • Clarified butter 40 g
Instructions
  1. Thoroughly wash all herbs under cold running water and drain well.
  2. Finely chop the spinach, dill, coriander, green onions and garlic greens, including the tender stems to maximize flavour and reduce waste.
  3. In a mixing bowl lightly whisk the eggs with salt, black pepper until evenly combined.
  4. Add the chopped herbs to the egg mixture and mix gently to obtain a uniform herb-rich batter.
  5. Heat clarified butter or oil in a non-stick frying pan over medium heat.
  6. Pour the mixture into the pan and cook slowly until the base is set and lightly golden.
  7. Transfer the pan to a preheated oven at 180°C and cook for 8–10 minutes, or carefully turn the kükü to cook the second side.
  8. Allow to rest for several minutes before slicing.

Serving Suggestion

Serve warm or at room temperature, cut into wedges and accompanied by natural yogurt.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Crisp Vegetable Peeling Chips

See below for recipe

Crisp Vegetable Peeling Chips – Recipe

RECIPE Adapted by JOHN COLETTA

Yields 6-8 servings

Ingredients
  • 50g. Sweet Potatoes; Fresh; Peelings 
  • 50g. Carrots; Fresh; Peelings  
  • 50g. Beets; Fresh; Peelings
  • 50g. Potatoes; Fresh; Peelings
  • 10ml. Spray Oil; Olive; Extra Virgin
  • Sea Salt – Brings out the natural flavors. Keep it simple, or experiment with flavored salts.
  • 5g. Garlic powder
  • 5g. Paprika; Smoked
  • 5g. Chili Powder
Instructions
  1. Dry your vegetables thoroughly, pat them down with a clean kitchen towel or paper towel.
  2. Place the vegetable peelings into a mixing bowl, Spray lightly with olive oil and sprinkle with sea salt. Add garlic powder, smoked paprika, and chili powder. Toss gently so every slice gets just a whisper of flavor.
  3. Lay the peelings in a single layer in your air fryer basket. Avoid overlapping too much—crowding is the fastest way to end up with soggy chips.
  4. Set your air fryer to 175°C and cook for about 8–12 minutes, depending on the vegetable. Keep an eye on them during the last few minutes
  5. Halfway through, gently shake the basket to move the chips around. This helps them crisp more evenly and prevents sticking.
  6. Once golden and crispy, carefully transfer the chips to a cooling rack. They’ll crisp up even more as they cool (yes, that’s when the magic happens). Serve warm or at room temperature for snacking bliss. 

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Himalayan Banana Kebabs

See below for recipe

A Recipe with Zero Waste for World Earth Day

An ode to the nutritious and hearty fresh ingredients of the great Himalayan cuisine, finished with a touch of international influence. 

A zero-waste celebration of raw banana where the fruit is roasted whole in its skin to intensify flavour. The pulp becomes a delicately spiced kebab, while the skin transforms into a crisp floral tuille infused with bell pepper essence. Finished with bright curls of pickled yellow baby beetroot for acidity and colour contrast. 

Our Worldchefs campaign calls out in support of our clean air, clean water, clean energy, protected natural resources and a stable climate – all of which are vital to our health and economic welfare, so here there is no water is used , there is no air pollution or carbon giving back and usage of clean energy. 

Himalayan Banana Kebabs – Recipe

Adapted by Nimish Bhatia

Yields 2 servings

COMPONENT 1 : WHOLE OVEN–ROASTED RAW BANANA
Ingredients
  •  4 Raw Bananas (With Skin, Washed & Dried) 
  • 100 Grams Green peas (Fresh With skin)
  • 15 Ml First press Mustard Oil (Optionally Sunflower Oil)
  • 2 Grams Turmeric powder
  • 5 Grams Coriander Powder
  • 3 Grams Cumin Powder
  • 5 Grams Ginger-Garlic Paste
  • Salt To Taste
  • 5 Ml Lemon Juice 
Instructions
  1. Preheat oven to 190°C.
  2. Score bananas lightly (do not peel).
  3. Mix all spices with mustard oil to form a paste.
  4. Rub generously over the entire banana (skin included).
  5. Wrap loosely and roast 25–30 minutes until tender. Cool slightly.
  6. Slit and carefully remove pulp from skin. Reserve skins separately.
COMPONENT 2: ROASTED BANANA PULP KEBAB
Additional Ingredients
  • 20 Grams Roasted Gram Flour
  • 5 Grams Chopped mountain ginger
  • 5 Grams Fresh Coriander with roots
  • 3 Grams Dry Mango Powder
  • 2 Grams Smoked Paprika
  • 25 Grams Finely Chopped green Onion (Optional)
  • Salt a pinch
  • 15 Grams Dairy Ghee 
Instructions
  1. Mash roasted banana pulp until smooth but slightly textured.
  2. Mix in roasted gram flour powder and spices. Shape into small disc shaped kebabs.
  3. Chill 15 minutes to firm.
  4. Sear in ghee on medium heat until golden crust forms on both sides. Also peel the green peas. Seer the peas and season it with salt. Finish in oven for 5 minutes for firmness if needed. 
  5. Texture: Crisp outside, soft and smoky inside.
COMPONENT 3: BANANA SKIN & BELL PEPPER FLORAL TUILLE
Ingredients
  • Reserved Roasted Banana & Green pea Skins
  • 50 Grams Red Bell Pepper (Roasted & Pureed Smooth With Seeds)
  • 6 Grams Rice Flour
  • 8 Grams Cornflour
  • 15 Ml Olive Oil
  • Salt To Taste
  • Pinch Sugar 
Instructions
  1. Blend banana and pea skin with bell pepper puree and use the baby beet skin (which is used in garnish) until very smooth.
  2. Mix in rice flour, cornflour, oil, salt, and sugar to form thin batter.
  3. Spread thinly in floral stencil pattern on silicone mat.
  4. Bake at 160°C for 6-8 minutes until crisp and lacy.
  5. Cool completely — it will harden into delicate edible “floral crips.” Texture: Light, crisp, lace-like with gentle sweetness and smokiness. 
COMPONENT 4: PICKLED YELLOW BABY BEET CURLS
Ingredients
  • 80 Grams Yellow Baby Beets With Skin (Thinly Shaved Into Continuous Ribbons)
  • 10 Ml Lemon Juice
  • 30 Ml Water
  • 2 Grams Sugar
  • A pinch of Salt
  • 1 Gram Mustard Seeds 
Instructions
  1. On dry heat, crackle the mustard seeds and add to it warm water, sugar and lemon juice until dissolved. Pour over beet curls. The skin of beet will be used in the floral tuille. 
  2. Result: Bright acidity to cut richness of kebab.
  3. Plating: Serve in layered elevated plates, garnished with green peas on top , floral tuille and a side of pickled beet. 

Allergens: Mustard Oil

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Banbukeyo Baipen – Breadfruit Savoury Porridge

See below for recipe

Breadfruit, Tuna & Coconut – An Earth Day Island Recipe

Breadfruit, tuna, and coconut are ingredients that are naturally abundant in the Maldives and have been part of island cooking for generations. This simple dish brings a warm and comforting feeling, especially during the rainy season when families stay home and the sea is too rough for sailing.

In the past, recipes like this were a way for families to gather around the table and share food made from what the island provides. Breadfruit gives a hearty base, tuna adds rich flavor and protein, and fresh coconut brings a creamy taste that ties everything together.

It’s a dish that reminds us of our roots and the importance of living closely with nature—something that Earth Day celebrates. Whether prepared for a large family gathering or a small meal at home, this recipe is filling, cozy, and meant to be shared.

Breadfruit Savoury Porridge – Recipe

Adapted by Mariyam SHAZY

Yields 4 servings

~25 minutes

Ingredients
  • 1 small onion
  • 1/4 Scotch bonnet pepper
  • 2 Bilimbi (or sour mango)
  • 1/2 tsp turmeric
  • 1/4 tsp cumin (pan-toasted)
  • 4 black peppercorns (pan-toasted)
  • 2-4 dried red chilies (pan-toasted)
  • 1 clove garlic
  • 1 tsp ginger
  • 1 tbsp grated coconut
  • 2 curry leaves
For baipen (cooking)
  • 3/4 cup uncooked rice
  • 1/2 breadfruit, cut into cubes
  • 4 cups water
  • 6-8 curry leaves
  • 4 pandan leaves (rambaa)
  • 1/2 cup sliced smoked tune (valhomas)
  • 2 tbsp Rihaakuru (to taste)
  • lime wedges to serve
Instructions
  1. In a pot combine rice, breadfruit, water, curry leaves, and pandan leaves.
  2. Bring to a boil.
  3. Stir in the ground paste and cook over medium heat. Cook for about 20 minutes.
  4. Add the sliced smoked tuna and simmer for 3–4 minutes, stirring occasionally, until rice is soft and breadfruit is tender.
  5. Stir in rihaakuru and adjust flavor.
  6. Serve. Remove pandan leaves and serve hot with lime wedges.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Siraegi Doenjang Soup – Korean Zero Waste Radish Leaf Soup

See below for recipe

Traditional Korean soup made with sun-dried radish greens (siraegi) simmered in soybean paste broth. This dish reflects Korea’s long tradition of root-to-leaf cooking and seasonal food preservation, where the entire vegetable is utilized to minimize food waste.

Why This Dish Supports Planet Protection

• Root-to-Leaf Cooking: Siraegi uses radish leaves that are often discarded, demonstrating whole-ingredient utilization and reducing food waste.

• Low-Energy Preservation: The greens are preserved by natural sun-drying, requiring no refrigeration or industrial processing.

• Seasonal Sustainability: Radish greens are dried after harvest and used throughout the year, reducing reliance on imported or offnseason produce.

• Plant-Forward Cuisine: The dish is primarily vegetable-based, which is associated with lower environmental impact compared to meat-heavy dishes.

Korean Zero Waste Radish Leaf Soup – Recipe

Adapted by JAKE KIM

Yields 4 servings

Ingredients
  • Dried radish greens (Siraegi), 120 g
  • Water, 1.5 L
  • Korean soybean paste (Doenjang), 80 g
  • Anchovy kelp stock, 1 L
  • Garlic, minced, 15 g
  • Korean chili flakes (optional), 3 g
  • Sesame oil, 10 g
  • Tofu (medium firm), 150 g
  • Spring onion, 20 g
  • Soy sauce, 10 g
Instructions

1. Rehydrate the greens: Soak dried siraegi in warm water for about 30 minutes until softened.

Rinse thoroughly, squeeze out excess water, and cut into 4–5 cm pieces.

2. Prenseason the greens: Mix the rehydrated siraegi with minced garlic, sesame oil, and a small amount of doenjang so the seasoning penetrates the greens.

3. Prepare the broth: Bring anchovy kelp stock to a simmer and dissolve the remaining doenjang into the broth.

4. Simmer the soup: Add the seasoned siraegi and cook gently for about 20 minutes.

5. Finish: Add diced tofu and cook for 5 minutes. Adjust seasoning with soy sauce and finish with chopped spring onion.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Mushroom Soup

See below for recipe

This is a typical recipe from mountain villages in Italy, it is prepared with care using every ingredient with the utmost respect for nature.

Mushroom Soup – Recipe

RECIPE Adapted by Gianluca Tomasi

Yields 4 servings

Ingredients
  • 400 g fresh porcini mushrooms (or 40 g dried porcini, rehydrated)
  • 1 medium onion
  • 1 carrot
  • 1 stalk celery
  • 2 tbsp extra-virgin olive oil
  • 1 liter vegetable broth (ideally made from vegetable scraps)
  • 1 medium potato (for natural creaminess instead of cream)
  • 1 sprig thyme or parsley
  • Salt and black pepper to taste
  • Stale whole-grain bread for serving
Instructions
Preparing the saffron infusion
  1. Clean the mushrooms
    Gently remove dirt from the porcini with a damp cloth or brush. Avoid washing them under running water so they keep their flavor.
  2. Prepare the vegetable base
    Finely chop the onion, carrot, and celery. These form the aromatic base of the soup.
  3. Light sauté
    Heat the olive oil in a large pot. Add the chopped vegetables and cook for about 5–6 minutes over medium heat until softened.
  4. Add mushrooms and potato
    Cut the porcini into pieces and dice the potato. Add them to the pot and cook for 5 minutes.
  5. Simmer the soup
    Pour in the hot vegetable broth and add the thyme. Let the soup simmer for about 20 minutes.
  6. Blend partially
    Use an immersion blender to blend about half of the soup. This creates a creamy texture while keeping some mushroom pieces.
  7. Serve
    Adjust salt and pepper. Serve hot with toasted cubes of stale bread and a drizzle of olive oil.
Sustainable cooking tips ♻️
  • Make vegetable broth from scraps (carrot peels, onion skins, celery ends).
  • If using dried porcini, strain and use the soaking liquid in the soup for extra flavor.
  • Use stale bread for croutons to reduce food waste.
  • Leftovers freeze well, so you can store extra portions.

For more recipes, visit www.worldchefs.org/news.

Categories
Cultural & Heritage Recipes

Slow-Roasted Lamb in Tiranina Sauce

Croatia sustainable heritage recipe

See below for recipe

Slow-Roasted Lamb in Tiranina Sauce – Recipe

Adapted by ERICH GLAVICA
Ingredients

Yields 4 servings

Slow-Roasted Lamb
  • 1.2 kg lamb shoulder or leg (boneless)
  • 12 g salt
  • 4 g black pepper
  • 20 g garlic
  • 5 g fresh rosemary
  • 5 g thyme
  • 40 ml olive oil
  • 40 g butter
  • 500 ml lamb or beef stock
TIRANINA SAUCE
  • 150 g red onion
  • 10 g garlic
  • 40 g tomato concentrate
  • 200 ml red wine
  • 400 ml lamb stock
  • 1 bay leaf
  • 30 g butter
  • Salt and pepper to taste
Potato and Wild Onion Cream
  • 800 g floury potatoes
  • 80 g butter
  • 150 ml cream
  • 150 ml milk
  • 60 g wild onion
  • 8 g salt
  • 2 g white pepper
Smoked Pear in Butter
  • 2 firm pears (about 400 g)
  • 40 g butter
  • 20 g sugar
  • Pinch of salt
Beetroot Cracker
  • 200 g beetroot purée
  • 80 g flour
  • 30 ml oil
  • 3 g salt
Beetroot Powder
  • 300 g beetroot
Glazed Morels
  • 200 g fresh morels
  • 40 g butter
  • 100 ml stock
  • Salt to taste
Garnish
  • Green peas
Instructions
SLOW-ROASTED LAMB
  1. Trim excess fat from the lamb and season with salt 24 hours in advance (dry brining).
  2. Bring the meat to room temperature before cooking and season with black pepper, garlic, rosemary, and thyme.
  3. Sear the lamb in olive oil until browned on all sides. Add butter and baste the meat with the pan juices.
  4. Transfer to an oven at 140 °C and roast, covered, for 3–3½ hours, or until the internal temperature reaches 88–90 °C.
  5. Allow the lamb to rest for 20 minutes before slicing.
TIRANINA SAUCE
  1. Finely chop the onion and sauté it in butter until caramelized.
  2. Add the garlic and tomato concentrate and cook briefly. Deglaze with red wine and reduce by one third.
  3. Add the lamb stock and bay leaf and simmer for about 30 minutes.
  4. Strain the sauce, reduce to the desired consistency, and finish by whisking in cold butter. Season with salt and pepper.
Potato and Wild Onion Cream
  1. Cook the potatoes in salted water until tender. Drain and mash while still hot.
  2. Warm the milk and cream together, then gradually incorporate them into the potatoes.
  3. Add butter and season with salt and white pepper.
  4. Briefly blanch the wild onion for about 10 seconds, cool it quickly, and blend into a smooth paste. Fold the paste into the potato cream until smooth and silky.
SMOKED PEAR
  1. Peel the pears and cut them into large segments.
  2. Cold smoke them for about 10 minutes.
  3. Melt butter in a pan, add sugar and allow it to lightly caramelize. Add the pears and glaze them briefly. Finish with a pinch of salt.
Beetroot Cracker
  1. Combine beetroot purée, flour, oil, and salt.
  2. Spread the mixture thinly between two sheets of baking paper and bake at 150 °C for 20–25 minutes until crisp.
  3. Break into irregular pieces.
BEETROOT POWDER
  1. Slice beetroot thinly and dry at 70 °C for 6–8 hours (or in a dehydrator) until completely dry.
  2. Grind into a fine powder.
GLAZED MORELS
  1. Clean the morels carefully.
  2. Sauté them in butter for 2–3 minutes, then add stock and cook until the liquid reduces to a light glaze. Season lightly with salt.
Plating

Spread a layer of potato and wild onion cream across the plate.

Place slices of the slow-roasted lamb in the center and spoon over the Tiranina sauce.

Arrange the glazed morels, smoked pear segments, and green peas around the lamb.

Finish with pieces of beetroot cracker and a light sprinkle of beetroot powder for color and texture.

For more recipes, visit www.worldchefs.org/news.

Categories
Partnership

Worldchefs’ Partner F&B@Sea Reveals its 2026 Programme with Enhanced Networking Focus

F&B@Sea, in collaboration with Worldchefs, strengthens global collaboration across the maritime culinary community. From April 15-16, the F&B@Sea 2026 event, held in tandem with Seatrade Cruise Global (April 13-16), will emphasize the connection between cruise lines and suppliers.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.

The 2026 programme for F&B@Sea launched, highlighting new trends, innovations and industry leaders that will shape cruise dining experiences.

Seatrade Cruise’s specialised food and beverage experience will take place April 15-16 in Miami, Florida at the Mana Wynwood Convention Center. The event is held in tandem with Seatrade Cruise Global, hosted at the Miami Beach Convention Center from April 13-16.

Food and beverage as key differentiator

‘Food and beverage has become one of the most powerful differentiators in cruising, shaping how brands are perceived, remembered and chosen,’ said Chiara Giorgi, global brand director at Seatrade Cruise. 

‘F&B@Sea is where the industry comes together to explore what’s changing, what’s working and what comes next – with programming built to deliver practical insight, spark new ideas and create meaningful connections between cruise lines and the partners who help bring these experiences to life.’

Enhanced networking spaces introduced

The event, designed for cruise line buyers, culinary and beverage teams, suppliers and media, returns with strengthened emphasis on connection. Enhanced spaces have been designed to bring cruise line decision-makers and suppliers together more meaningfully throughout the show.

New additions include the Matchmaking Café, offering a café-style lounge for buyers and suppliers to meet. The Lido Deck, a reimagined version of last year’s Speakeasy, will provide a chic, beach club-inspired retreat on the show floor.

Experiential learning opportunities

The reimagined Taste & Learn Lounge will offer cruise F&B buyers opportunities to witness industry trends and innovations through a curated programme of live culinary masterclasses and mixology showcases.

The Bistro returns as F&B@Sea’s tasting destination, where exhibitor products are transformed into elevated menu items demonstrating how ingredients and beverages translate into cruise environments. This will be supported by curated moments throughout the programme and the Bistro Showcase, highlighting featured brands and ingredients.

Main stage programming announced

The schedule includes trend-driven panels and conversations on the Main Stage, beginning with opening remarks featuring exclusive insights from the 2026 F&B Trends Report by Seatrade Cruise. Sessions include ‘Port to Plate: Delivering Authentic Local Flavours at Sea’ and ‘The Next Pour: The Future Cruise Beverage’.

The programme spotlights the keynote panel ‘Beyond the Horizon: The New Era of Cruise F&B’ at lunchtime on April 15. 

F&B@Sea Awards

The event concludes with the F&B@Sea Awards, celebrating excellence across the cruise industry’s food and beverage sector. 

Award entries remain open until February 22.

Ticket options for F&B@Sea are available here.

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