Brands: Charvet │ OxGrill │ de Buyer

A live demonstration exploring how fire, cookware and the cooking suite work together to build flavour, texture and consistency in the professional kitchen.

Using premium ingredients as the common thread, chefs will see how OxGrill harnesses different heat zones, flame and smoke to create bold flavours; how de Buyer cookware captures and develops that flavour through searing, caramelisation and precise heat control; and how Charvet brings each element together through sauce work, reductions, preparation, holding and final assembly.

A collaborative session demonstrating how different cooking methods and equipment can complement one another to create a complete, considered dish — from the first contact with fire through to the final plate.

Fire creates the flavour. The pan captures it. The suite brings everything together

Brands: Charvet │ Adande │ Unox

A live demonstration exploring how intelligent refrigeration, controlled cooking and the professional cooking suite can work together to deliver greater precision, consistency and efficiency in a busy kitchen.

Using a familiar dish to highlight how small variables can make a significant difference, chefs will see how Adande supports an efficient workflow through precise storage and easy access to ingredients; how UNOX uses controlled temperature, humidity and browning to achieve repeatable results across multiple portions; and how Charvet brings the final elements together through finishing, sauce work and service.

The session will demonstrate how better control throughout the cooking process — from storage and preparation through to cooking and finishing — can improve repeatability, streamline workflow and help maintain quality during even the busiest services.

Adande protects it. UNOX cooks it. Charvet finishes it.

Brands: Charvet │ Adande │ Ceramics & Steel │ de Buyer

A live demonstration exploring how temperature, cooking technique, composition and tableware combine to elevate the final dish and influence the overall dining experience.

Chefs will see how Adande provides precise temperature control for delicate ingredients and mise en place; how de Buyer demonstrates the relationship between pan material, heat and contact to achieve the perfect sear, crust and release; and how Charvet brings the individual components together through precise cooking, sauce work and final finishing.

Ceramics & Steel will then take the session beyond the kitchen, demonstrating how the choice of plate or serving vessel can transform the presentation of the same food — changing its visual impact, character and even its perceived value.

A session focused on those crucial final details that can turn a beautifully cooked dish into a memorable dining experience.

Temperature → technique → composition → perception.

Brands: Charvet│Unox

An interactive, live-service session exploring how intelligent equipment, efficient kitchen workflow and smart preparation can help smaller teams deliver more without compromising quality or consistency.

Working within a simulated service environment, chefs will see how UNOX can take responsibility for repetitive, batch-cooking processes with accuracy and consistency, while the Charvet suite becomes the centre of the live service — allowing chefs to focus on the cooking, finishing and decision-making that requires their skill and experience.

Rather than technology replacing the chef, this session demonstrates how it can support the chef — reducing repetitive tasks, improving workflow and creating more time to concentrate on flavour, creativity, quality and service.

Let technology handle repetition. Let chefs handle decisions.

Brands: PacoJet

A fast-paced, practical introduction to Pacojet, exploring how its unique pacotising technology can help chefs unlock greater creativity, consistency and value from their ingredients.

Through a live demonstration, chefs will discover how Pacojet can be used far beyond traditional ice creams and sorbets, exploring savoury applications, purées, emulsions and creative ways to transform surplus ingredients and trim into high-value menu components.

The session will demonstrate how smarter use of ingredients and specialist technology can help reduce waste, improve yield, increase consistency and save valuable preparation time — particularly relevant as kitchens continue to balance sustainability, labour pressures and tighter margins.

A practical look at how chefs can get more from every ingredient while creating more with less.

We’re absolutely thrilled to announce that Chef Luke Selby of Palé Hall will be joining us as our guest chef for The Depot Kitchen Sessions.

A Roux Scholar with numerous accolades and television appearances including Great British Menu, Luke will take centre stage in The Depot kitchen, demonstrating a selection of his dishes and sharing his techniques, ideas and experience with attending chefs.

Alongside Luke, our Kitchen Sessions partner brands will deliver a full day of live demonstrations, collaboration and learning, bringing together some of the most innovative equipment, products and produce in the industry.

This is not a trade show. It’s a day created for chefs to learn, experiment, exchange ideas and leave inspired.