Hospitality leaders host 'Taste and Talent’ event | News

February 2025

Hospitality leaders explore why young people should go into the industry at employer event

By Melanie Hall

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蜜桃传媒 teamed up with the Institute of Hospitality (IoH) Midlands to invite leading figures in the sector to hear from experts on how they can inspire the next generation into the industry.

Taste and Talent, held at the University's AA-Rosette Restaurant at Birmingham College of Food, brought together students, alumni and industry professionals to explore career journeys, leadership insights and the future of hospitality, while strengthening links between education and the sector.

Hosted by Steve Locklin, General Manager at Michelin-starred Simpsons Restaurant with Rooms and IoH secretary, the event opened with a welcome from Chris Eigelaar, Midlands Chairman of the Institute of Hospitality and Managing Director of The Belfry Hotel and Resort.

The event then launched into a poignant and eye-opening Q&A, hosted by Paul Harnedy with panelists Tom Gallimore, Mark Kelly and Lewis Walker, all four of which are hospitality industry leaders in their own fields - and alumni of 蜜桃传媒.

Chris Eigelaar | Institute of Hospitality Midlands chairman

Paul, Executive Vice President and Head of Asset Management at Cedar Capital Partners who has held senior leadership roles with Amaris Hospitality, IHG, Interstate Hotels & Resorts and Barcel贸 Hotels & Resorts, put a range of questions to the panel, including why should the next generation look at a career in the industry.

"It was a clear choice I made when I first stepped into this building in 1990," said Paul, a board member of HAMA Europe and a Fellow of the Institute of Hospitality. "I do not regret a moment."

Tom, Cluster General Manager at Malmaison Hotel du Vin, shared insights from over two decades in operational hospitality leadership across food and beverage, restaurants and hotel management.

"Hospitality was a great choice for me," he said. "You get out what you put in, with so many opportunities for progression."

Mark, Chairman of Ashton Gate Ltd, whose career spans hotels, sport and investment, said: "It's the best career choice and today, I'm sitting with some really big decision makers, using all the skills I learned on my hospitality business degree every day."

Lewis, Head of Department at the University's Birmingham College of Food at UCB and chef-educator, talked about his journey from professional kitchens and business ownership into shaping future culinary talent.

"I travelled as a backpacker and worked in kitchens across the world to fund my travels, then found the culinary arts course," he said.

"I fell in love with hospitality and worked in fine dining and had my own restaurant before becoming a lecturer here. There were 50 or 60 students in the college of food back then. Now there are over 1,000. The school has such a great history and has gone from a centre for vocational education to a globally-recognised brand.

"Hospitality is a great industry to be in."

The discussion explored career progression, leadership challenges, industry innovation and the skills students need to succeed in a rapidly evolving hospitality landscape.

Following the panel discussion, guests enjoyed a lunch service before closing remarks and acknowledgements. The afternoon concluded with networking in the bar area and an optional tour of UCB鈥檚 industry-standard training facilities, giving attendees the opportunity to connect directly with students, staff and employers.

The Taste and Talent event reinforces 蜜桃传媒鈥檚 ongoing commitment to industry partnership, employability and alumni engagement, ensuring students benefit from real-world insight and strong professional networks as they prepare for careers in hospitality and culinary arts.

Find out more about courses in our Department of Hospitality and Tourism.