At Hostex 2026, we set out to do what we always do. Bring good ingredients into a space where they can be cooked, tasted, and enjoyed properly.
Over three days, the Clearworld stand became a busy, working kitchen. From the first demos in the morning to the last plates in the afternoon, there was always something happening. Chefs cooking, people tasting, conversations flowing. The kind of energy you want around food.
We were honoured to receive a gold award for the stand design, and even more pleased to see how naturally people settled into the space. It felt easy, open, and centred around what matters most. The food.
A Kitchen That Stayed Busy
Rather than focusing on display, we focused on use. The stand was built so that everything could be worked with, from dough to finished plates.
That meant people could see ingredients in context. Not just what they are, but how they come together. A drizzle of olive oil to finish a dish, dough being stretched and baked, flavours building step by step.
It kept things honest. What you see is what you get.
A Lineup That Brought Their Own Style
Across the three days, we had a strong mix of chefs stepping into the kitchen, each bringing something different to the table and drawing a steady crowd around the stand.
Chef Rui De Pinho brought fire and bold, generous flavour. Chef Marc leaned into big, expressive dishes that matched his energy. Cassandra Davis kept things precise and considered, while Chef Siposetu Joseph delivered a balanced, confident style that spoke through the food .
What stood out wasn’t just the variety, but the response. People stopped, watched, tasted, and stayed. There’s something about seeing good cooking happen up close that pulls you in.
And that’s really what it comes down to. When skill meets good ingredients, things just work. Simple as that.
Pizza, Done the Right Way
The pizza side of the stand quickly became a focal point, and it’s easy to see why.
Pasquale Vitiello brought a deep-rooted Neapolitan approach, shaped by years of experience and a real respect for the craft. Alongside him, Diego Palladino added pace and precision, with the kind of confidence that comes from competing at the highest level.
Watching the process unfold, from dough to bake, was a reminder that good pizza doesn’t need much. Just the right ingredients and the right hands.
Ingredients That Speak for Themselves
Everything used across the stand comes from the Clearworld range, and it was good to see it all come together so naturally.
Flour from Caputo, olive oils from Colavita, balsamic vinegars from Giusti, and truffle from Sabatino all played their part across the demos.
On the table, San Pellegrino and Acqua Panna rounded things out, because a good meal is never just about what’s on the plate.
There’s no need to overcomplicate it. When ingredients are good, they carry the dish.
Let’s Keep Cooking
To the chefs who brought their time and talent into the space, thank you.
To everyone who stopped by, tasted something, asked questions, or simply spent a bit of time with us, we appreciate it. Hostex is always about people as much as it is about products, and this year was no different.
If you saw something you liked, there’s more where that came from. Explore the full Clearworld range on our website, and when you’re ready, get in touch. We’ll help you bring it into your kitchen or onto your shelves.
