London Wine Fair – Tuesday 20th May, 10:30–11:45am - Signature Serves Lounge
The Burnt Chef Project, the not-for-profit social enterprise dedicated to supporting mental health in hospitality, is partnering with Canned Wine Group to host the first-ever ‘Burnt Brunch’ at this year’s London Wine Fair, shining a spotlight on mental health awareness across the food, drink and hospitality sectors.
Taking place on Tuesday 20th May from 10:30am to 11:45am in the Signature Serves Lounge, the ‘Burnt Brunch’ panel will bring together key figures from across the drinks sector for an open, honest conversation about nurturing talent in high-pressure environments. Titled “The Human Side of Hospitality – Nurturing Talent and Mental Health in a High-Pressure Industry,” the panel will focus on how businesses can embed mental health into the core of their culture while growing and retaining top talent.
Hosted by Kris Hall, Founder of The Burnt Chef Project, the brunch will feature a thought-provoking discussion with panellists Ben Franks , Co-Founder of Canned Wine Group and industry leaders including Nicky Burston, CEO of The Drinks Trust, and Paul Laurie, the face behind Essex Wine Man. Together, they will explore the realities of life in the drinks industry, how to create supportive workplaces, and what leadership looks like when people come first.
Guests will enjoy breakfast nibbles and Canned Wine Co. Sparkling Chardonnay during the session, with all donations raising funds to support The Burnt Chef Project’s mental health initiatives. With stress, burnout and wellbeing challenges still widespread across the hospitality trade, the brunch provides a space for meaningful discussions during one of the industry’s key events.
Kris Hall, Founder of The Burnt Chef Project, comments:
"We’re proud to partner with Canned Wine Group to bring this crucial conversation to the London Wine Fair. The drinks industry, much like hospitality, can be relentless. At The Burnt Chef Project, we’re committed to ensuring the wellbeing of those in the sector. This panel is all about recognising the people behind the brands and products and asking the tough questions on how we can create a healthier future together."
The partnership reflects both organisations’ commitment to building more ethical and inclusive working environments. Canned Wine Group, fresh from achieving B-Corp status, continues to push boundaries at London Wine Fair with both innovation and purpose. This year, alongside showcasing their premium canned and new keg wines (Stand E65), they’re amplifying conversations that matter.
Ben Franks, Co-Founder of Canned Wine Group adds:
“Building and growing a business can be a lonely and intensive journey, not only for founders but for the people in our teams who are innovating for change every day. When we’re open and honest with each other, and operate as a collective, we are all stronger. That’s why organisations like the Burnt Chef Project are so vital and we’re incredibly excited to partner with them on this first event for London Wine Fair.”
For hospitality professionals, operators, and trade buyers attending London Wine Fair, the ‘Burnt Brunch’ is a must-attend session - a moment to pause, connect, and engage with the human side of hospitality.
Kris Hall will also join Ben Franks on the ‘What Defines Leadership?’ panel on the Centre Stage at London Wine Fair, Monday 19th May - 3.30pm. Tickets to London Wine Fair can be purchased here: https://www.londonwinefair.com/
For more information on The Burnt Chef Project https://www.theburntchefproject.com/ visit or Canned Wine Group visit https://cannedwine.group/
