The keynote addressed ways in which the government is helping tackle economic recovery through tourism investment in the South of England.
"Economic growth will be achieved through hard work and DCMS is working equally hard to nurture that growth," Wells said.
"With 80 per cent of UK tourism coming from the domestic market, it's really important that we all work together [tourism attractions, hotel owners and the government] to create a positive image of the UK, educating consumers about what is on their doorstep and reminding them of what is great about holidaying in Britain.
"In Visit Britain's Brands Nations Index, during the London 2012 Olympic Games period Britain's 'welcome' rose from twelfth position to ninth, which is a reflection of improved perceptions of customer service amongst our international audience and of perceptions of Britain as an overseas tourist destination.
"Over four years, VisitBritain's international campaign, including GREAT, will invest more than £130 million in inbound tourism to the UK. Another GREAT Britain marketing campaign for the domestic market will launch this autumn and we are investing £2 million in this follow up campaign, in order to build on the success of the 20.12 per cent 'Holiday at Home' campaign," Wells said.
"Early forecasts show that our investment in the GREAT campaign to date is projected to help generate around a quarter of a billion pounds for the British economy over the next two years."
H&CS 2013 has undergone an exciting re-launch with new features, culinary attractions and must-attend professional seminars led by the industry's biggest names, to ensure it serves as the ultimate, trade-only regional event for chefs and proprietors in the hospitality sector in the South of England.
The first ever The Staff Canteen LIVE– a collaboration between H&CS and digital platform www.TheStaffCanteen.com – took place with four of the UK's top chefs, Tom Kerridge, Paul Ainsworth, Chris Stains and Russell Brown, showcasing their remarkable skills, innovative techniques and use of unusual ingredients in a succession of live cookery demonstrations.