Celebrating Black Excellence in Hospitality

Across Britain’s hotels, restaurants and event venues, Black professionals have shaped the food we serve, the stories we tell and the experiences we create. Yet too often, their influence has been overlooked. This month, let’s not only celebrate Black excellence — let’s build structures that ensure it’s visible all year round.

Setting the Scene

Walk through any London kitchen, and you’ll see a snapshot of Britain today — diverse, dynamic, full of talent. But look at the boardrooms, ownership lists or headline chefs, and the picture shifts. Black professionals have long been vital to UK hospitality’s success, yet their recognition still lags far behind their contribution.

So who are the changemakers lighting the path forward — and what can we learn from them?

The Pioneers

Take Andi Oliver — chef, broadcaster, mentor and unapologetic advocate for equality. From The Great British Menu to her Caribbean-inspired restaurant Wadadli Kitchen, she’s used her platform to challenge outdated hierarchies and champion diversity across kitchens and dining rooms.

Then there’s Adejoké Bakare, the Michelin-starred chef-owner of Chishuru. Her story is extraordinary: self-taught, community-driven, and proof that when barriers come down, creativity flourishes.

Or William Chilila, the Zambian-born chef behind Akoko, whose menu celebrates the bold flavours of West Africa while redefining fine dining in London.

And Riaz Phillips, whose book West Winds documents Britain’s Caribbean food heritage, reminding us that diversity isn’t a trend — it’s the foundation of British cuisine itself.

Where Recognition Falls Short

Despite such achievements, representation in leadership and ownership remains thin. A 2024 report by Be Inclusive Hospitality found that while over 17% of the UK’s hospitality workforce identify as Black or mixed-heritage, fewer than 5% hold senior or executive roles.

That gap matters. It shapes menu design, recruitment, supplier choices and guest experiences. When leadership doesn’t reflect the communities it serves, creativity narrows — and so does commercial potential.

Hospitality’s Role in Progress

So how do we shift from token gestures to meaningful action?

1. Audit and Acknowledge. Gather data on team demographics and pay equity. Transparency drives accountability.

2. Champion Mentorship. Create cross-level mentorship between Black professionals and senior leaders. Visibility builds confidence and pathways.

3. Supplier Diversity. Feature Black-owned suppliers — from rum distilleries to event caterers — within procurement strategies.

4. Cultural Programming. Use events like Black History Month to educate, not just entertain. Invite speakers, host panels, tell stories behind the menus.

5. Recruit with Intention. Broaden outreach beyond traditional hospitality schools; connect with community colleges, local initiatives, and organisations like Be Inclusive Hospitality or Springboard.

These aren’t short-term campaigns — they’re sustainable business strategies that unlock talent and innovation.

Real-World Inspiration

The Dorchester has publicly committed to inclusive leadership development through its We Care strategy. Although a formal published partnership with Be Inclusive Hospitality isn’t clearly documented in publicly-available sources, the hotel clearly prioritises leadership training and inclusive recruitment.

Proving one thing: inclusion isn’t just morally right, it can also be it’s commercially smart.

Looking Forward

Hospitality thrives on connection. If we want to reflect the world we welcome, our leadership must mirror that diversity. Let this Black History Month be a turning point — not a theme-week exercise, but a renewed commitment to equality, visibility and opportunity.

Final Reflection

When the spotlight fades, will the progress continue? That’s the challenge. Because celebrating Black excellence in October is good — but sustaining it in November, December and beyond is what truly changes an industry.