NRB ANNOUNCES FULL KEYNOTE & DEMO LINE-UP FOR 2026
Hawksmoor, UKHospitality and Michelin-starred talent lead two days of keynotes and chef demos
Northern Restaurant & Bar (NRB), sponsored by Uber Eats, the leading hospitality trade show in the North, has unveiled an exceptional keynote and demo lineup for its 2026 edition.
Taking place on Tuesday 10th and Wednesday 11th March at Manchester Central, this year’s programme promises thought-provoking discussions, exclusive interviews, and invaluable insights from some of the most influential leaders in the industry.
Day One: Tuesday 10th March
The event opens on Tuesday 10th March in the Keynote Theatre with The State of the North. Karl Chessell, Director of Hospitality Operators and Food Service at NIQ, will reveal how the region is defying headwinds and driving hospitality growth nationwide. This is followed by an exclusive interview with Allen Simpson, CEO of UKHospitality, discussing the state of the industry and how they are lobbying the government to create a fairer system for hospitality operators.
Will Beckett, CEO of Hawksmoor, who operates 13 restaurants across the UK, US and Ireland, returns to NRB to discuss growing restaurants and bars nationally and internationally, drawing on experience from the brand’s successful expansion to Dublin, New York and Chicago.
The Heading North Panel features Laura Harper-Hinton, CEO of Caravan, alongside other leading operators who have moved North, revealing key learnings and what comes next. Later, Newcastle’s finest Kenny Atkinson – who holds two Michelin stars across House of Tides and Solstice and recently made his London debut with rooftop restaurant Solaya – will sit down for an exclusive interview about that journey and the challenges and opportunities that came with it.
Tuesday’s Chef Live sessions will showcase live cooking demonstrations from some of the North’s top chefs, including Livia Alacaron (Chin-Zano, Liverpool), Ahmed Abdalla (The Grand, York), Minal Patel (Prashad, Drighlington), Jack Bond (Cottage in the Woods, Lake District), Luke Payne (Almanac, Glossop), and Daniel Heffy (Nord, Liverpool).
In the Pub & Bar Theatre, the BII’s Steve Alton will reveal how the best operators are fighting considerable industry challenges, while Club Soda’s Laura Willoughby MBE will present sessions on boosting sales with alcohol-free drinks and the growing mid-strength opportunity. The Multisite Pub & Bar Leaders Panel will feature Simon Potts (The Alchemist) and Joycelyn Neve (The Seafood Pub Co), and the Cocktail Bar Leaders panel brings together Fran Cruse (Stray), Joe Schofield (Schofield’s) and Alan Sherwood (Little Mercies).
The day closes with the Kuits NRB Top 50, the prestigious power list recognising the most influential operators within the Northern hospitality industry, celebrating those who have gone from strength to strength over the past year.
Day Two: Wednesday 11th March
Day two opens with one of the show’s most anticipated sessions: Feeding the Mounjaro Generation, presented by KAM founder Katy Moses. With over 1.5 million Brits now using weight-loss drugs, the keynote explores how this is reshaping how guests eat, drink and socialise - and what this means for menus, portions and pricing.
The Restaurant Marketing Leaders Panel will bring together Lucy Milne (Dishoom), James Newman (Mission Mars), and Lucy Simmonds (Blacklock), sharing the strategies and essential tools they use to stay ahead of the competition.
The Restaurant Operations Leaders panel will feature Chris Botham (Bundobust), GianMarco Carla (Big Mamma Group), and Ioan Eyton-Jones (Brunning & Price), discussing the diversity of their roles and the key skills they’ve developed to keep their businesses running smoothly. The Hospitality Leaders Panel, will bring together Jon Knight (TRGC), Eadaoin McDonagh (Lina Stores), and Mayur Patel (Bundobust) for a lively debate on ingenuity, inclusivity, sustainability and more.
The day closes with the New Openings Panel hosts James Bates (QVO Hospitality), Jonny Heyes (Nell’s), Georgina Pellant (Cut & Craft), and Owain Williams (Madre), diving into the challenges, successes and strategies behind launching new hospitality ventures.
Wednesday’s Chef Live sessions will continue to impress with Paul Durand (Manifest, Liverpool), Shaun Moffat (Winsome, Manchester), Nina Matsunaga (Black Bull, Sedbergh), Mary Ellen McTague (Pip, Treehouse Hotel, Manchester), and Jamie Pickles (Stow / Trof, Manchester).
In the Pub & Bar Theatre, NIQ’s Reuben Pullan will explore the blurring boundaries of what defines a pub, while a dedicated panel will examine how music is driving hospitality in 2026, featuring Kate Lister (New World Trading Company) and Lucie Meiselle (Mission Mars). The Wine Bar Panel and Pub & Bar Marketing Leaders Panel will round off a packed programme.
With over 400 exhibitors showcasing the latest in food, drink and technology, the show promises a unique blend of networking, inspiration and innovation for hospitality professionals. Taking place alongside lunch! NORTH at Manchester Central on March 10th–11th, free tickets for trade professionals are available at the event website.
Alcohol-Free Is No Longer Optional for Pubs - It’s a Growth Category
Alcohol free drinking is no longer a choice reserved for January resets or designated drivers. Across the UK, no and low alcohol options are becoming a permanent fixture on pub menus and supermarket shelves.
In 2025 alone, UK consumers purchased more than 200 million non-alcohol pints*, while Greene King reported a 36% year-on-year rise in alcohol-free drink sales* These aren’t short-term trends, they signal a lasting behavioural shift. Venues that fail to keep pace risk alienating a growing audience who still want great taste, quality and occasion without the alcohol.
For operators, suppliers and brands, this presents one of the most exciting growth opportunities in hospitality today. Alcohol-free drinks are a category being redefined by innovation and consumer demand. Here’s why alcohol-free drinks are winning over consumers and how forward thinking suppliers are leading the charge.
1 - Why more UK consumers are actively choosing alcohol free options
Alcohol free drinking has firmly entered the mainstream, with over a third of UK adults now choosing no and low alcohol drinks as part of their regular routine*. For many, this shift isn’t about giving up alcohol altogether, but about moderation and balance, with 44% of adults saying they choose alcohol-free options specifically to manage how much they drink*.
Younger consumers are accelerating this change. More than 26% of 16-25 year olds are now teetotal, reflecting a broader move towards healthier, more mindful lifestyles*. Increased health consciousness, greater awareness of mental wellbeing, social media influence and financial pressures are all shaping how Gen Z approaches drinking, setting new expectations for the wider market.
Health remains a powerful motivator, but today’s consumers are thinking beyond calories and hangovers. Better sleep, improved mental clarity and productivity are increasingly deciding factors. Athletic Brewing Co has tapped into this mindset, offering beers that are as low as 25 calories and still full of flavour, proving you shouldn’t have to sacrifice your ability to feel at your best to enjoy great beer.
Beyond Alcohol/ Three Spirit Drinks focus on replicating the mouthfeel, taste and moodmaking of alcohol by using active plants, adaptogens and nootropics such as Lion’s Mane mushroom and Schisandra berry. These drinks allow people to stay socially engaged without compromising how they feel the next day
2 - Drinkers want flavour, craft and credibility - not compromise
The days of alcohol-free meaning sugary soft drinks are over. Today’s consumers expect alcohol-free drinks to deliver the same sense of craft, flavour and quality as their alcoholic counterparts.
This has fuelled a wave of innovation from producers who understand taste first. Breweries like Nirvana Brewery, the UK’s first and only no and low alcohol brewery with a dedicated brewhouse, have built their entire ethos around proving alcohol-free beer can be just as satisfying.
Similarly, suppliers curated by The Alcohol Free Drinks Company are challenging outdated perceptions of the category with a simple mission, supplying alcohol free products without compromising on taste, variety or experience. By championing high quality alcohol free wines, beers, spirits and Ciders, they’re helping venues to offer a range of choices rather than a token alternative.
For consumers, this means alcohol free drinks no longer feel like a downgrade but a deliberate, premium choice.
3 - Alcohol-free drinks are a commercial opportunity for venues
For bars, pubs and restaurants, investing in alcohol isn’t just about meeting expectations, it’s smart business.
Venues offering high quality alcohol-free options benefit from wider appeal, welcoming non-drinkers, designated drivers, pregnant guests and the growing sober-curious audience. When everyone has something exciting to drink, guests are more likely to stay longer and return more often.
Having a thoughtful, alcohol-free range positions venues as modern, inclusive and forward thinking. Working closely with leading suppliers allows operators to curate menus where alcohol-free drinks feel intentional rather than an afterthought.
Shaping the Future of Social Drinking
Alcohol-free drinks have evolved from a nice to have into a core part of modern drinking culture. Consumers now expect choice, quality and creativity, regardless of alcohol content.
Venues and retailers that embrace alcohol-free drinks aren’t just responding to demand -they’re shaping the future of social drinking. By championing innovative suppliers and giving alcohol-free services the same care and attention as alcoholic ones, operators can create more inclusive, exciting and profitable experiences for everyone.
Want to explore the best suppliers in the industry? Meet the brands leading the movement at NRB26 this year:
- Athletic Brewing Co
- Beyond Alcohol / Three Spirit Drinks
- The Alcohol Free Drinks Company
- Nirvana Brewery
NRB26 will run 10-11th March, visitors can register now for free trade tickets here.
NORTHERN CITIES SWEEP TOP FIVE FOR UK HOSPITALITY GROWTH
Exclusive new data reveals Newcastle, Chester, York, Glasgow and Leeds lead growth rankings
Hospitality growth in the UK is being supported by strong performance in the North, with new research from Northern Restaurant & Bar (NRB), in partnership with NIQ powered by CGA, revealing that all five of the country’s fastest-growing hospitality cities are located in the North and Scotland.
Newcastle emerges as the strongest-performing city overall, recording a +2.2% increase in licensed venues over the past year, followed by Chester (+2.0%), York (+0.9%), Glasgow (+0.2%) and Leeds (+0.2%). In contrast, major southern cities including London (-0.8%) and Birmingham (-2.9%) declined over the same period, underlining just how firmly the North is leading the UK's hospitality recovery.
Traditional pubs continue to underpin this resilience. Northern pubs recorded +0.5% growth in like-for-like sales. Consumer loyalty is also stronger in the North, with 39% of consumers regularly visiting traditional drinking pubs compared to 35% in the South, helping to support sustained venue growth, despite challenging trading conditions.
The data also highlights regional differences in how consumers are responding to ongoing cost-of-living pressures. While concerns are more acute in the North, with 72% citing cost as a factor when deciding whether to go out compared to 61% in the South, Northern consumers are prioritising quality over quantity when they do spend. Celebrating special occasions and investing in higher-quality food and drink are key drivers of spend, reinforcing the importance of experience-led venues.
Customer satisfaction levels further reflect this focus on quality. Overall satisfaction with experience quality stands at 87% in the North, compared with 82% in the South, with Northern venues outperforming on cleanliness, menu range and speed of service.
For northern operators, the data offers genuine grounds for confidence. With the region's cities consistently leading UK growth and consumers demonstrating stronger loyalty and higher satisfaction, the North appears best placed to capitalise.
Chris Brazier, Group Event Director for NRB26, said: “The North’s hospitality sector has always been built on strong community roots, genuine value and standout experiences, and this data proves just how powerful that combination remains. Despite continued economic pressures, Northern operators are finding ways to grow by focusing on quality, loyalty and creating places people genuinely want to return to. It’s a positive signal for the future of hospitality in the region.”
Northern Restaurant & Bar (NRB), sponsored by UberEats, continues to play a vital role in championing this success, bringing the industry together to share insight, spark collaboration and drive innovation. The next edition of NRB will take place on 10–11 March at Manchester Central, alongside lunch! NORTH, welcoming over 12,000 visitors and more than 400 exhibitors from across the hospitality sector.
WHY SEASONAL MENUS ARE THE SECRET WEAPON DINERS CAN’T RESIST
Seasonal eating is no longer reserved for fine dining, it's becoming a key influence in how most diners decide where to eat and what to order. Across the UK and beyond, consumers are increasingly drawn to dishes that reflect the time of year, showcase fresh local produce and support sustainable practices.
This shift is reinforced by a wider cultural movement, with 73% of British consumers believing the food industry could (and should) do more to promote sustainable dining.*
For restaurants, this behaviour represents a golden opportunity of lower costs, higher margins, more compelling menus and a stronger brand identity.
Here’s why diners are gravitating toward seasonal menus, and how food suppliers play a crucial role in making them shine.
1 - Diners are actively seeking seasonal and local ingredients
Research shows that 64% of diners are likely to order a dish featuring local ingredients or seasonal twists*, proving that this preference is no longer niche but mainstream.
Seasonal dishes feel special because they tap into a sense of novelty and anticipation: the first tender herbs of spring, vibrant summer berries or slow roasted root vegetables in winter. Consumers love the excitement of flavours they can only experience for a limited time.
The National Restaurant Association reports that 68% of diners are more likely to visit a restaurant offering seasonal dishes*, reinforcing that seasonality is now a major driver of footfall.
2 - Seasonal menus reduce environmental impact
Sustainability is at the heart of this shift, with 77% of consumers now reporting that sustainability is important to them when buying food.*
Seasonal ingredients require fewer food miles, reduce reliance on energy-intensive growing methods and support local ecosystems. By highlighting natural cycles, restaurants can position their brand as environmentally responsible, a powerful move among eco-conscious diners.
In fact, the 2025 Food Trends Report states that consumers increasingly gravitate toward brands that embrace local and seasonal ingredients.* Suppliers like Dunsters Farms are leading the way who were awarded Green Wholesaler of the year in 2019 and have reduced their plastic consumption by 60% since 2023.
3 - Seasonal sourcing cuts costs and increases profit margins
Beyond sustainability, restaurants who buy produce at the peak of its season benefit from lower ingredient costs, better quality, higher yield and better flavour.
Seasonal produce is naturally more abundant and less expensive, this allows chefs to create standout dishes while keeping food costs in check. When ingredient costs drop, profit margins rise.
By working closely with suppliers who specialise in seasonal and sustainable sourcing, restaurants can access fresher, higher-quality produce at competitive prices that makes seasonal menus a win-win for diners and operators.
At the heart of the movement? Top food suppliers like R Noone & Son, whose produce inspires chefs and delights diners. By aligning menus with the natural rhythm of the seasons and showcasing the suppliers who make it possible restaurants can meet consumer expectations, build a stronger brand and create unforgettable dining experiences.
4 - Seasonal menus create built in marketing opportunities
Seasonal dishes and limited-time specials generate buzz and encourage customers to return throughout the year to experience flavours they can’t get any other time. They also create natural urgency- when something is only available for a few weeks, diners act fast, boosting traffic and repeat visits.
Seasonality gives restaurants fresh stories to tell every quarter. New menu launches, behind-the-scenes supplier visits, harvest update and chef features all become easy, engaging marketing moments.
These dishes don’t just taste great, they tell a story. And guests love sharing that story online, helping restaurants strengthen brand visibility, fuel press and influencer interest and keep customers excited all year long.
Seasonality is good for business, good for diners and good for the planet
According to industry reports, seasonality continues to be one of the biggest trends shaping menus. Diners aren’t just satisfied with delicious food, they want dishes that reflect the world around them, minimise environmental impact and support local growers. *
Restaurants that embrace seasonality can stand out in a crowded market and deliver exciting flavours year round.
Want to explore the best suppliers in the industry? Register now and sure to check out those leading the movement at NRB26 this year, including:
*https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/
*https://www.bidfood.co.uk/food-and-drink-trends-2025/
NRB26 RETURNS TO MANCHESTER TO CHAMPION NORTHERN HOSPITALITY EXCELLENCE
The North’s leading hospitality trade show returns to Manchester Central on 10-11th March 2026, alongside lunch! NORTH
The North of England’s vibrant hospitality industry will once again take the spotlight next March as Northern Restaurant & Bar (NRB) (sponsored by Uber Eats) returns to Manchester Central, taking place on 10-11th March 2026. The 2026 event promises two insight-packed days celebrating the people, products and creativity that make the North one of the UK’s most exciting hospitality hubs.
Running alongside NRB for its second year, lunch! NORTH will shine a dedicated light on the café, coffee shop and food-to-go markets. Together, the two shows form the North’s biggest meeting point for hospitality professionals looking to connect, learn and source what’s next.
Exhibitors
NRB26 will host over 400 exhibitors, offering visitors the chance to explore the latest innovations in food, drink, equipment, furniture, interior design, technology, and services. Confirmed exhibitors for 2026 include Uber Eats, Budweiser, Lightspeed HQ, Nisbets, Steelite International, La Tua Pasta, Frobishers Juices, Monin, Martins Craft Bakery, Coca-Cola EuroPacific Partners, Worldpay, Cambrook Foods Ltd, Catering Equipment, and Stephensons.
Keynote Theatre, Panels and Live Demonstrations
NRB26 will once again deliver a packed programme of expert talks and live sessions to give operators strategic insights and creative inspiration. Last year’s speakers included Simon Potts, CEO of The Alchemist and Roy Ellis, CEO of Mission Mars, who both discussed their growing brands and expansion.
In the Keynote Theatre, the 2026 show promises another two days packed with expert talks, panels and live demonstrations, designed to give operators actionable insights to navigate today’s changing industry landscape.
The Chef Live Theatre will showcase the region’s most talented chefs for cooking demonstrations, showcasing techniques, ingredients and unique skills. Meanwhile, the Pub & Bar theatre will feature unmissable talks and panels from some of the biggest regional and national operators of pubs, cocktail bars, wine bars and more.
Kuits NRB Top Fifty
Day one of NRB26 will see the unveiling of the 13th Kuits NRB Top Fifty, the list celebrating the North’s most influential hospitality operators. Judged by leading industry experts, the list recognises those making an outstanding contribution to the sector.
Last year’s winners were Archies, known for its unique experiential leisure concept, The Inn Collection Groups recognised for its several awards and commitment to people and Joe & Daniel Schofield and James Brandon for their lasting impact on Manchester’s Bar Scene.
NRB26 remains the cornerstone gathering for the North’s hospitality community, bringing together thousands of industry professionals, suppliers, and innovators to share ideas, discover new products, and build valuable connections. Last year's show saw a 13.4% increase in attendance, reflecting its growing influence across the industry. The show offers unmatched value for networking, showcasing cutting-edge trends, and driving business growth.
Northern Restaurant & Bar 26, co-located with lunch! NORTH, takes place on 10-11th March 2026 at Manchester Central. Don’t miss your chance to be part of the North’s largest and most dynamic hospitality event of the year. From award-winning chefs and leading suppliers to trailblazing operators, NRB26 has something for everyone in the industry.
Register now for your free trade tickets here and join the celebration of the North’s hospitality excellence.
NRB25 & DEBUT LUNCH! NORTH REPORT RECORD ATTENDANCE
The co-located trade show reports a 13.4% increase in visitor numbers, with industry-leading exhibitors and speakers drawing in the crowds
Northern Restaurant & Bar (NRB), and the newly launched lunch! NORTH, both sponsored by Uber Eats, have set new attendance records, marking a 13.4% increase compared to last year and cementing its credentials for being the biggest trade show in the North.
12,187 visitors attended the two day trade event in Manchester, which took place on 11th and 12th March at Manchester Central, with over 400 food, drink, tech and equipment suppliers showcasing the very best innovation across the sector.
Northern Restaurant & Bar 2025 saw a jam-packed line up of interviews with some of the industry’s most influential leaders, sharing insight and discussion on the sector’s key trends and challenges.
In a keynote interview, Kate Nicholls OBE, Chief Executive of UK Hospitality, addressed the mounting cost pressures faced by operators, the severe impact of the recent budget—particularly the halving of the NIC threshold and regressive tax measures—and UK Hospitality’s efforts to professionalise more roles within the sector.
Other standout moments included Simon Potts, CEO of The Alchemist, sharing his perspective on leadership in hospitality, managing nationwide sites, and the brand’s potential international expansion. Meanwhile, Roy Ellis, CEO and co-founder of Mission Mars, discussed the growth of Albert’s Schloss and Rudy’s, the evolving staff mindset, and hinted at an exciting new concept in the works from the Mission Mars team.
Chef Live witnessed the culinary delights from the likes of Michelin star recipient Tom Barnes (Skof), Ruth Hansom (Hansom Restaurant & Wine Bar), and Danielle Heron (OSMA), each showcasing their signature techniques and innovations. The Pub & Bar Theatre hosted an exclusive interview with award-winning mixologist Joe Schofield (SCHOFIELD'S BAR), who shared insights into the challenges of launching a bartender-owned bar during COVID and offered invaluable advice to aspiring bar owners. The theatre also featured engaging panels on brewing innovations and the ever-evolving art of mixology.
The prestigious Kuits NRB Top Fifty returned for its twelfth year, celebrating fifty outstanding Northern hospitality operators recognised for their commercial and critical success over the past year. Special achievement awards were presented to Archie’s, The Inn Collection Group, and Daniel Schofield, Joe Schofield & James Brandwood.
At the same time, lunch! NORTH made its debut at Manchester Central, catering to the North’s thriving café, coffee shop, and food-to-go sector. As a northern counterpart to the award-winning lunch! trade show, it was a resounding success in its inaugural year.
Key highlights included an exclusive interview with Marta Pogroszewska, Managing Director of GAIL’s, who provided valuable insights into the brand’s rapid expansion, the long-term retention of team members, and GAIL’s vision for building a lasting legacy. Additionally, industry leaders such as Christian Binney (Burger King UK), Dimeji Sadiq (Vegan Shack), and William Gordon-Harris (Knoops) took the stage to share their perspectives on brand growth, operational strategies, and business ethos.
Reflecting on the event’s success, Siobhan Thompson, Event Manager for NRB25, stated: “We’ve had an absolutely brilliant show, with over 12,000 visitors through the doors. The quality of exhibitors and speakers this year was exceptional, and Northern Restaurant & Bar continues to be a must-attend event for industry professionals. It’s inspiring to see so many operators come together, demonstrating their dedication and passion for northern hospitality. We’re already looking forward to next year’s event.”
Katie Tyler, Event Director for lunch! NORTH, also commented: “We are so proud of the incredible success of the first-ever lunch! NORTH show, with outstanding feedback from exhibitors and buyers alike. It was two days filled with inspiration, insights, and networking, bringing together the very best from the café, coffee shop, and food-to-go sector in the North. We are already excited to make next year’s event even bigger and better!”
Christian Townsley, Founder of North Bar and speaker at the event, remarked, “NRB is a must-attend event, a unique annual occasion that showcases the strength and diversity of the northern hospitality industry. It brings together industry friends from across the north under one roof, where we share insights, challenges, and successes, all while inspiring each other.”
Sam Grainger, Co-founder of COS Hospo / OG Hospo and panellist at the show, also shared his thoughts: “NRB is one of the most important dates in the year, not only to see new products, equipment, and services on offer but for all the fantastic minds of restaurants in the North to come together, socialise, and put their heads together to keep pushing the amazing hospitality businesses we have here.”
Andy Howitt, On Trade Controller at Ellers Farm Distillery / Dutch Barn Vodka and NRB25 exhibitor, added: “We’ll never miss NRB – it’s simply the best trade show, hands down.”
Matt Crocker, founder of Re-Water and exhibitor at the inaugural lunch! NORTH, shared his enthusiasm: “lunch! NORTH is our new favourite trade show - the attendees were really high-quality and we’ve already booked for 2026.”
The date for next year’s even bigger Northern Restaurant & Bar has already been set and will take place on 10th-11th March 2026, at the same time as lunch! NORTH. To register your interest in attending or to book a stand, head to: www.northernrestaurantbar.co.uk.
‘PUB PARADISE’: BRITISH BOOZERS SEE 4% GROWTH UP NORTH AMID DOWNTURN DOWN SOUTH
New data hints at ‘North-South drinking divide’ as northern hospitality scene continues to flourish – and pubs come out on top
New data from Northern Restaurant & Bar (NRB) and CGA by NielsenIQ has reaffirmed northern England’s reputation as the UK’s 'pub paradise', with pub and bar visits in the North increasing by 4% in 2024.
By contrast, the South has experienced a 1% decline during the same period, highlighting the North’s unwavering love for a pint – even as the rest of the country shifts its habits.
Reinforcing the North’s strong pub culture, northerners have also been shown to be ‘6% more likely to enjoy additional drinks’ during a night out, with fewer people cutting back on their drinking compared to the South. The percentage of people reducing their alcohol consumption on a night out is 20% higher in the South, pointing to the age-old trope that southerners can’t handle their booze at the same rate as northerners.
The data shows that the success of pubs in the North isn’t just down to locals loving a booze, though: across all key customer experience metrics, pubs in the North outperformed their southern counterparts, ranking higher on food and drink quality, service standards, wait times, and overall visit satisfaction.
The signature northern warmth that is central to the region’s hospitality style has played a part in the growth of venues outside of watering holes too, with the North’s broader food and drink scene described as ‘thriving’ by NRB.
Siobhan Thompson, event manager at NRB, commented: “The data confirms what we’ve always known – Northern pubs aren’t just places to drink, they’re part of the very fabric of life up here. Northern pubs remain deeply rooted in the region's culture, with cherished venues not just surviving but thriving.
“Exceptional service and high levels of customer satisfaction in the North are driving increased visits and spending, which is a promising indicator for the broader hospitality sector in the region. The year-on-year growth we’re seeing is fantastic news for everyone in the pub industry, from breweries and suppliers to pub landlords.
“Our report also shows the North as outstripping the rest of Great Britain in terms of new openings. Despite recent years being hugely challenging for the hospitality industry, there’s a real feeling that the sector is thriving up North.”
While northern pubs continue to thrive, nightclubs in the region have seen a significant 5% drop in engagement since 2023, likely reflecting the enduring difficulties that the nightlife sector is facing all over the UK.
Northern Restaurant and Bar will be opening in Manchester on 11-12 March to celebrate the achievements of operators of all types across the North. The two-day event aims to foster further growth across the region and provide a platform for trade operators, suppliers and industry leaders to connect and collaborate. It is anticipated that the event, hosted at Manchester Central, will welcome 400 exhibitors and over 10,000 visitors.
NORTHERN HOSPITALITY OUTPERFORMS SOUTH IN SITE GROWTH AND CUSTOMER EXPERIENCE
New research reveals Northern cities are driving hospitality excellence, with pubs and bars leading the way in growth and resilience amid industry stabilisation
The latest data from Northern Restaurant & Bar (NRB) and CGA by NielsenIQ reveals that the North of England has demonstrated stronger resilience and growth in Britain’s licensed hospitality sector compared to the South.
The study, which tracks a wide range of licensed venues including pubs, bars, restaurants and nightclubs, shows that while the industry as a whole has stabilised after previous declines, major Northern cities have outperformed their Southern counterparts in both site growth and feedback from customers.
The report shows a total of 99,120 outlets operating across Great Britain in December 2024, compared to 99,113 in December 2023. This represents a year of stability following industry declines in both 2022 (-4.5%) and 2023 (-2.9%).
While the market as a whole remains stable, significant regional differences have emerged, with the North demonstrating stronger performance than the South. The North recorded a modest site growth of 0.1% in 2024, while the South experienced a slight decrease of -0.2%.
Liverpool, Chester, and Sheffield emerged as the strongest performers in the North, each recording a 2.4% increase in site numbers - significantly outperforming both the national average (0.0%) and London (1.6%).
Leeds (1.5%) and Manchester (0.1%) also showed incremental growth, reinforcing the North’s steady expansion. In contrast, key Southern cities such as Birmingham (-0.7%) and Bristol (0.1%) experienced stagnation or decline. These figures suggest an edge in resilience for major Northern hospitality hubs.
Pubs and bars are among the strongest performers in the North, with visits increasing by 4% in 2024, while the South experienced a decline of -1%. The data also signals a shift in consumer habits, with nightclub visits down by 5% in the North and 2% in the South, reinforcing the move toward more community-focused venues and casual socialising.
The North’s growing reputation for hospitality excellence is attracting major investment, with an expanding mix of high-profile openings from both homegrown and national brands. Notable additions include Skof in Manchester by Tom Barnes, formerly Head Chef at Simon Rogan’s three-Michelin-starred L’Enclume, and Chartwell at Aldwark Manor Estate in North Yorkshire, which has already earned three AA Rosettes. Additionally, Fifty Two at Rudding Park Hotel in Harrogate has recently secured a place in the Michelin Guide.
Operators such as Roxy Leisure Group, Concept Taverns, and Mission Mars (the group behind Albert’s Schloss and Rudy’s Napoletana) are reinforcing the North’s position as a dynamic hospitality hub, with concepts that resonate strongly with both locals and visitors. While historically, brands have expanded from London outward, an increasing number of Northern-born hospitality brands are now moving successfully into the capital.
Beyond site growth, the North is also outperforming the South in customer experience and feedback. Satisfaction levels across the region consistently outperform those in the South, with significant improvements in key areas. Consumers in the North report superior food quality (+1.0%) and drink quality (+4.0%), alongside more impressive service (+3.0%) and shorter wait times (+2.0%). Furthermore, the North provides better value for money (+2.0%) and a stronger overall sense of satisfaction with the visit (+2.0%), highlighting its commitment to delivering an outstanding experience.
These positive metrics underscore the commitment of Northern operators to delivering memorable, high-quality experiences, creating loyalty among customers and a vibrant, dynamic hospitality culture.
Hospitality spending in the North has seen a notable 6.2% increase compared to 2023, with the average monthly spend now surpassing £100 for the first time. While Southerners still lead in spending, with an average of £108 per month and a more modest increase of 4.8%, the gap is steadily closing year-on-year.
Notably, the region has proven less impacted by price increases, with Northerners reporting 10% fewer concerns about rising costs when eating or drinking out compared to the South. Additionally, consumers in the North cite having ‘sufficient disposable income’ as a reason for going out (11%).
Siobhan Thompson, event manager for NRB, commented: “The hospitality sector across Britain is stabilising, and we’re seeing some key regional differences in how operators are adapting to market conditions. The North continues to demonstrate strong resilience, innovation, and investment, which has helped drive growth in key cities. With a steady stream of new openings, evolving consumer trends, and continued enthusiasm from operators, Northern hospitality remains a vital and thriving part of the UK’s food and drink landscape.”
Northern Restaurant and Bar provides a vital platform to celebrate and support the sector’s ongoing success. With over 10,000 visitors and more than 400 exhibitors expected on 11th-12th March, the event offers an invaluable space for operators, suppliers, and industry leaders to connect, collaborate, and drive innovation.
CHEERS TO BRITISH BOOZE! HOW STOCKING SMALL-BATCH BRITISH SPIRITS CAN ELEVATE YOUR BUSINESS
The UK’s craft spirits industry is thriving like never before. Independent distilleries are popping up nationwide, shaking up the drinks market with innovative small-batch creations. In 2023 alone, over 50 new UK-based distilleries opened their doors, and the momentum shows no signs of slowing down.
For bars and restaurants, featuring these premium artisanal spirits isn’t just about expanding your menu - it’s about setting your business apart in a fiercely competitive market. Brands like DropWorks, Highball Brands, and Spirit Cartel are leading the charge with unique, high-quality drinks that bring something special to the table (or bar).
We’re exploring why the UK’s small-batch spirits are booming, how they can enhance your drinks offering, and which standout brands you can find at this year’s NRB Show.
- Local Ingredients, Big Stories
Small-batch distilleries are championing locally sourced ingredients, crafting spirits that reflect the essence of their regions. Take Ramsbury Distillery in Wiltshire, for example. From the winter-grown wheat in their gin, to the subtle sweetness of wildflower honey in their flavourings, their spirits capture the unique provenance of the British countryside in every sip.
For hospitality operators, stocking spirits with a compelling local origin story can appeal to consumers who value that sense of authenticity. Highlighting these local connections on your menu not only boosts your offering but also taps into the widely growing “support local” movement.
2. Flavour Innovation and Experimental Distilling
Small-batch distilleries have the freedom to experiment, and they’re taking bold leaps in flavour and technique. From Brockman’s Gin, infused with exotic botanicals, to DropWorks’ newly released Barrel Drop rum, aged in an unique combination of matured barrels, these spirits go beyond the ordinary.
Unique products like these allow operators to stand out and attract those adventurous consumers who are looking for something they haven’t tried before - creating memorable experiences that encourage repeat visits and drive word-of-mouth recommendations.
3. Innovation Among Small Distilleries Fueled by the Big Players
The craft movement continues to inspire innovation, and even large-scale operators overseas are taking note, raising the bar across the whole industry. The increased focus on quality and creativity has, in turn, fueled smaller distilleries to push their boundaries even further.
Take Tarsier Spirits’ Backpacker Series, for example. Drawing inspiration from Southeast Asia, their spirits feature bold ingredients like Yuzu, Kampot pepper, and Thai basil. These unique products not only stand out for their distinctive flavours but also tell stories that captivate consumers seeking adventure and originality. As larger brands elevate expectations, smaller distilleries are rising to the challenge, proving their ability to innovate and thrive in a competitive market.
4. Sustainability at the Core
Sustainability is no longer a nice-to-have. Many small-batch distilleries have committed to showing this initiative, for example, Mermaid and Polar Spirits are championing their eco-friendly initiatives, from using renewable energy in production to sourcing ingredients sustainably and offering recyclable or reusable packaging.
With 95% of consumers in 2025 actively making sustainable choices*, stocking eco-conscious spirits is a smart move for bars and restaurants. Not only does it align with consumer values but also enhances your brand’s reputation. Look for distilleries that highlight their green credentials and make sustainability part of your offering.
Discover the Best in Small-Batch Spirits
Ready to shake up your menu? Visiting NRB this March is a must to connect with top small-batch distilleries and elevate your beverage offerings. Showcasing an impressive lineup, over 33 spirits brands will be exhibiting at NRB, featuring global leaders like Campari Group, William Grant & Sons, and Disaronno International UK, alongside small-batch distilleries such as DropWorks’, Isle of White Distillery and Tarsier Spirits’.
Register to visit here.
Book a stand at NRB 2025 here.
*https://nielseniq.com/global/en/insights/education/2025/grocery-trends/
NRB SPEAKERS REVEALED INCLUDING MISSION MARS CEO, CARAVAN RESTAURANTS CEO AND ACCLAIMED CHEF, TOM BARNES
Northern Restaurant & Bar (NRB) has revealed the dynamic speaker line-ups for its upcoming March show, showcasing some of the biggest names in hospitality
Northern Restaurant & Bar (NRB), sponsored by Uber Eats, has revealed an impressive line-up of speakers for its upcoming trade show this March, including leaders from hospitality heavyweights such as Skof, Mission Mars and Campari Academy UK.
Returning to Manchester Central, NRB continues its legacy of uniting hospitality operators and suppliers for two days of innovation, collaboration, and inspiration, offering a blend of expert talks, live demonstrations, and networking opportunities.
NRB Chef Live
Joining this year’s NRB Chef Live line-up is Tom Barnes, the celebrated Cumbrian chef who recently opened Manchester’s much-anticipated restaurant, Skof. With former experience as Head Chef at Simon Rogan’s three-Michelin-Starred L’Enclume, Barnes will showcase his signature techniques and share expert tips on the event’s opening day.
Joining him are Ollie Bridgewater, Executive Chef at Michelin-starred The Gilpin in Windermere, and Ruth Hansom, owner of Hansom Restaurant & Wine Bar in North Yorkshire and the first female winner of the prestigious Roux Scholarship back in 2016. Together, the trio will provide inspiration and insights, showcasing their distinctive styles of cooking that celebrate local produce and highlight the North’s position as a global leader in fine-dining.
NRB Keynote Theatre
The NRB Keynote Theatre will feature prominent industry leaders sharing insights and success stories from building some of the country’s most recognisable brands, including Roy Ellis, CEO and Co-Founder of Mission Mars. Ellis will discuss how community-driven concepts, such as the group’s brands Albert’s Schloss and Rudy’s Pizza Napoletana, can achieve impressive scalability and long-term success.
Laura Harper-Hinton, CEO and Co-Founder of Caravan Restaurants, will also feature and offer her expertise on sustainable practices and the value of all-day dining; that has taken the brand from nine successful London locations to its Northern debut in Manchester in August 2024.
Meanwhile, Simon Potts, CEO of The Alchemist, will take attendees behind the curtain of a brand synonymous with theatrical cocktails, striking design, and immersive experiences that has now expanded to 22 locations across the UK and sets the standard for bold, experiential hospitality.
NRB Pub and Bar Theatre
The Pub and Bar Theatre will play host to expert-led talks and tutored tastings from the top names in the wine, beer and spirits industry, including a one-on-one interview with acclaimed Manchester bartender and bar owner Joe Schofield of Schofield's Bar.
Since opening in 2021, Schofield’s Bar has earned international acclaim, including a coveted spot on the World’s 50 Best Bars list. Schofield will share his thoughts on elevating the northern cocktail scene and building a world-class bar rooted in Manchester’s heritage.
The program will also feature sessions from industry leaders, including London Essence, renowned for its premium mixers crafted with distilled botanicals, and Campari Academy UK, making NRB25 as its exclusive trade show appearance in 2025, with a focus on the Spritz category.
Siobhan Thompson, Event Manager for NRB25, said: “This year’s line-up of speakers across both shows reflects the energy, creativity, and resilience of our industry. With hospitality leaders from businesses like Mission Mars, GAIL’s and Caravan Restaurants, these events promise to provide invaluable insights, inspiration, and a platform to celebrate the talent driving the Northern hospitality scene forward.”
This year’s event expands with the launch of lunch! NORTH, a sister event to NRB25, held side-by-side at Manchester Central. Brought north by the team behind NRB and after 16 successful years in London with lunch!, lunch! NORTH will focus on the region’s thriving café, coffee shop, and food-to-go sectors, featuring an inspiring line-up of industry leaders.
The NRB and lunch! NORTH events promise to deliver a unique blend of networking, inspiration, and innovation for hospitality professionals. With over 350 exhibitors showcasing the latest in food, drink, and technology, attendees will have the opportunity to connect with industry leaders and discover the newest trends shaping the future of the sector.
The NRB and lunch! NORTH trade shows are scheduled for March 11th-12th at Manchester Central. These events serve as the premier hospitality showcase of the year. Free tickets for trade professionals working in hospitality are available here.