The CRUMBS Project’s talented Food Production & Service trainees had the incredible opportunity to prepare and serve an elegant selection of canapés at a prestigious Institute of Hospitality Above & Beyond networking event. The charity’s Chair participated in a panel discussion centred around how the hospitality sector is creating more inclusive environments where both employees and guests feel welcomed, respected, and supported.
The Institute of Hospitality: Above & Beyond events bring together hospitality professionals — with differing levels of experience, from students and early-career people through to senior leaders and other IoH members, for networking and connecting. At each event, a panel of experienced industry figures share their perspectives, stories, and expertise on a particular topic.
‘Power In The Margins’
In September 2025, an event was held at Marsham Court Hotel in Bournemouth, which focused on the topic of belonging in hospitality. The panel of guest speakers included Dr. Maria Gebbels PHD FIH, James Dixon-Box MIH, Dr. Xuan Lorna Wang FIH, Professor. Adele Ladkin, Rya White AIH, and The CRUMBS Project’s Chair, Professor Peter A Jones, MBE FIH.
Each panellist described what inclusion meant to them, how their experiences have shaped their thinking, and the importance of ‘Power In The Margins’ – ensuring disadvantaged groups have a voice which strengthens us all.
Bringing Skills to Life
The CRUMBS Project’s Food Production & Service trainees, Emily B, Emily V, James, Mark, and Scott, had the opportunity to participate in the event, where they prepared and served a curated array of gourmet canapés, engaging with guests before joining the audience for the panel discussion.
Crafting a Modern Culinary Experience
Trainee Emily B led the charity’s team in the design and creation of the selection of chef-crafted canapes, balancing flavour, texture, and presentation to meet professional standards. The menu comprised:
- Carrot & caraway seed crackers
- Crostini with whipped goat’s cheese, basil, and pistachio
- Fish, chip, & pea bites
- Mexican beef tortilla chip
- Sun dried tomato arancini balls
- Dark chocolate truffle cakes
- Sticky orange & almond bites
- Mini mango & raspberry meringues.
Guests at the event were impressed not only by the quality of the food but also by the composure and professionalism of the trainees, including Emily V, James, and Mark, who confidently worked front-of-house serving and navigated the event space with ease.
Emily B spoke about the process of creating the canape menu and what it meant to her to be involved in this prestigious event:
“I researched current food trends to design canapes that are modern and appealing. We needed to consider different food allergens, including lactose, vegetarian options, and gluten-free choices. It was a really good experience for me to be able to work in the prep kitchens at Marsham Court Hotel and create food for people in the hospitality industry. We received some great feedback, especially about the fish, chip, and pea bites and the sun-dried tomato arancini balls.”
Trainee Emily B
Building Confidence Beyond the Kitchen
For some of the trainees, this was their first experience networking with hospitality professionals. The CRUMBS Project’s Digital Skills Trainer, Janet Miller, supported the trainees to explain the purpose of the QR code, enabling them to submit questions to the panel, while providing an opportunity to demonstrate professional conduct and communication skills.
Looking Ahead
The Institute of Hospitality event provided a real-world platform where trainees from The CRUMBS Project could demonstrate their culinary skills, professionalism, and growing confidence in front of industry leaders and leave a lasting impression of the charity’s work. The CRUMBS Project’s Head of Centre, Ursula Boardman, spoke about the significance of the event:
“We’re incredibly proud of the way our trainees represented themselves and our programme at this event, where their hard work, creativity, and professionalism were on full display. This event provided our trainees with a valuable platform to showcase their skills and contributions. More importantly, it demonstrated how the industry can—and should—create regular inclusive opportunities for individuals with disabilities to participate, not something which is exceptional or unusual.”
Ursula Boardman, Head of Centre – The CRUMBS Project
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