CREATIVE SOLUTIONS FOR UNCERTAIN TIMES East and Southeast Asian Hospitality

Panellists:

Mandy Yin (chef, author and broadcaster); Andy Kwok (Director, Good Earth); Alix Pickard (Director of Marketing, Tao Group); James Stagg (Editor, Caterer)

Host organisation: Westmill Foods, supported by Oxford Cultural Collective and Golden Chopsticks Awards

The diversity of British culinary culture, largely defined by the cuisines of East and Southeast Asia, is one of its greatest strengths. A growing numbers of chefs, cookbook writers and broadcasters are championing cuisines that previously received little attention in the UK, from Malaysian and Thai, to Japanese and regional Chinese. Despite this movement, hospitality professionals who specialise in East and Southeast Asian cuisines are facing serious challenges. Difficulties sourcing staff with appropriate skills and potential, and rising costs of food, fuel and rent, are undermining the viability of restaurants and other food outlets.

This panel discussion will focus on creative solutions for chefs, restaurateurs and operating companies, across small, medium and corporate hospitality organisations. Contributors will consider alternative approaches to business that can deliver success in more unstable and unpredictable times.

Our panellists have a wealth of experience in East and Southeast Asian hospitality. Their expertise, covering food production, entrepreneurship, media engagement and public commentary, will ensure a rich discussion, designed to provoke new thinking for specialist hospitality operators.