Be Inclusive Hospitality (BIH), founded by Lorraine Copes to advance racial equity in Hospitality, Food and Drink, is proud to announce its inaugural BIH Spotlight Awards, taking place on 24 October 2022. The awards will celebrate businesses and individuals of exceptional talent and achievement from Black, Asian and ethnic minority backgrounds working within the hospitality industry today.
We hosted the final Club Thrive event on Monday August 1st, combining Thrive in Spirits x Thrive in Beer. We were joined by four incredible panellists to discuss career experiences and the importance of representation within the hospitality industry.
Nadine Brown is a recipe developer, writer and food stylist from London. She’s worked for many leading food publications, including Sainsbury’s magazine, Weight Watchers, Olive, BBC Good Food. We spoke to Nadine about her career to date.
On Tuesday 5th of July 22, BIH founder Lorraine Copes curated and hosted an important conversation at Imbibe Live. On the ‘Industry Matters’ stage, Lorraine and four drinks business founders discussed the emergence of black-owned drinks brands within the UK market and beyond.
Priya Narain is Event Sales Manager at KERB events. She is also Co-Founders of two separate industry initiatives- Event First Steps, and Diverse Speaker Bureau, which platforms industry experts from diverse backgrounds, helping panels be more representative of society. We spoke to Priya about working across the sector.
Aushi and Eroshan Meewella are co-owners of Sri Lankan restaurant Kolamba, delivering astonishing Sri Lankan food both at their Soho location and across the nation with their home kits. We spoke to Aushi about working in the industry, challenges and achievements.
This year we supported the Taste of London team to spotlight some phenomenal black-owned restaurants based in London. We travelled from West Africa to the Caribbean to bring some new flavours to the nation’s favourite food festival. Taste attracts 46,500 visitors over a five day period.
Cameron Bownes is Hotel Manager at The Zetter Hotel and Townhouse at The Zetter Group. He started his career with the intention of working in the kitchen. However, he soon found his love for interacting with people and embracing the excitement of a fast paced and unpredictable industry.
Sarit and Itamar opened their first restaurant in 2012, after working in kitchens in London and Israel. Honey & Co focuses on serving up the kind of delicious food found in the home, in an intimate and cosy space.
On Tuesday 26th of April, Be Inclusive Hospitality hosted the launch of our 2022 Inside Hospitality Report at the OXO Tower Bar and Brasserie. We shared the important findings with our community members, partners and industry leaders to help drive much needed change throughout the hospitality industry.
Kerran Kaur, or ‘Cook with Keke’ is a chef from London and has worked in restaurants for five years. Currently head chef at plant based cafe The Fields Beneath, Kerran also runs a private consultancy that helps restaurants and cafes reach their plant-based potential. With a focus on local, sustainable produce, Kerran creates recipes that taste great, nourish the body and respect historical context. Kerran works with companies to understand where food comes from, taking inspiration from the many cultures in and around London.
With the arrival of spring, we spoke to some of our chef community Roxii Knight, Adebola Adeshina, Rashida Spyriades and Chloe Bailey-Williams about the season’s produce that they are excited to be using, and dishes that they are planning to make with them.
lot of his skill and knowledge of cooking. Over the last 15 years, he’s taught cooking classes, cooked at pop-ups and food festivals, and travelled the world. More recently, Liam has taken his teachings online with his personal brand ‘Chef Liam’, where his alter-ego gives us the food education we didn’t know that we needed, but definitely did.
Following on from the informative insights from last year’s Inside Hospitality report, the 2022 Inside Hospitality Report will be launched on Tuesday 26th April. To mark the launch, we will be holding a breakfast briefing at OXO Tower Restaurant & Bar from 8:30am – 11am.
Victoria Idowu, or Chef Vickz, is a private chef working for 5 years in the industry. Victoria currently works for Stormzy, but in the past, she has worked for other celebrities and sports stars like Michael Dapaah, Dave, as well as with duo Krept and Konan for their Crepes and Cones restaurant.
Rishim Sachdeva is head chef at the vegan restaurant Tendril, currently in residency at Soho pub The Sun & 13 Cantons. He has held senior positions at some of the UK’s top restaurants, including The Fat Duck, Almeida, The Dairy, and Chiltern Firehouse.
Sebastian Pasinetti is the Head of Partnerships at Kelly’s Cause Foundation, who train Mental Health First Aiders in the hospitality industry across the UK. Having worked in the industry, Sebastian is dedicated to creating safe and mentally healthy environments everywhere he goes and is passionate about advocating for space for LGBTQIA+ individuals in hospitality.