Burnt Ends kitchen takeovers 2026
A Global Gathering of Ingredient-Led Restaurants from Chile, Australia, India and Brazil Burnt Ends in Singapore, the Michelin-starred modern Australian barbecue restaurant by Chef-Owner Dave Pynt, is set to host a series of Kitchen Takeovers in 2026 to celebrate its 13th anniversary. In line with Burnt Ends’ ingredient-led philosophy, where menus evolve […]
A taste of what’s next: Perspectives on the future of restaurants
In the years ahead, diners may start to experience their favorite restaurants in entirely new ways. Restaurant recommendations may start to come from consumers’ preferred gen AI platforms, human servers might get a helping hand from robotic food runners, and AI-powered recipe testing could catapult culinary innovation to greater heights. […]
Lita in Marylebone announces new Culinary Director, retaining its Michelin star
London – Lita is delighted to announce the appointment of Kostas Papathanasiou as its new Culinary Director, ushering in an exciting new chapter for the neighbourhood restaurant. With a stellar background, including experience in some of the world’s most respected kitchens, including The Fat Duck, The Ledbury, The Social Company, […]
Asia’s protein buyers still trail global best practice
Asia’s largest food retailers, manufacturers, restaurant chains, and hospitality groups remain behind international better practice on sustainable and responsible protein sourcing, but progress is accelerating across the region. The APB100 is a benchmark based on investor-backed priorities – assessing how 100 of Asia’s largest listed protein-buying companies — headquartered or […]
The World’s 100 Best Coffee Shops: Asia Pacific’s Notable Winners
The second edition of THE WORLD’S 100 BEST COFFEE SHOPS 2026 with DaVinci Gourmet announced its global rankings at CoffeeFest Madrid 2026, revealing a reshaped coffee landscape for the Asia Pacific region. This definitive list of the world’s best specialty coffee shops saw Australia deepening its leadership with seven coffee shops in the […]
Australian avocado industry deepens Malaysia collaboration as exports reach record growth
Avocados Australia Limited, the peak body representing Australian avocado growers, has signed a Memorandum of Understanding (MOU) with Monash University Malaysia and a Memorandum of Agreement (MOA) with UOW Malaysia, reinforcing collaboration in nutrition education, culinary innovation and industry engagement. These partnerships are part of Avocados Australia’s long-term Southeast Asia […]
SWING Evo, the pasteuriser that redefines efficiency through intelligent design
Sidel’s SWING Evo is a tunnel pasteuriser that combines smart modular design with a breakthrough counterflow concept, setting a new benchmark for sustainability and performance in beverage production. Drawing on decades of industry expertise, SWING Evo introduces an innovative counterflow concept and modular design, allowing beverage manufacturers to precisely […]
‘It isn’t the cow. It’s the how
“We’re standing on the solution in Michigan to protect our state for decades ahead when it comes to economics, when it comes to food security and when it comes to our environment and biodiversity.” Agriculture. It’s a belief the C.S. Mott Professor of Sustainable Agriculture in Michigan State University’s Department […]
Asian protein buyers trail global best practice
Asia’s largest food retailers, manufacturers, restaurant chains, and hospitality groups remain behind international better practice on sustainable and responsible protein sourcing, but progress is accelerating across the region. The APB100 is a benchmark based on investor-backed priorities – assessing how 100 of Asia’s largest listed protein-buying companies — headquartered or […]
Lotus Land Agency updates from The World’s 50 Best Restaurants 2025
The annual global ceremony to celebrate The World’s 50 Best Restaurants was held in Turin, Italy, yesterday evening, the 19th June. Lotus clients: Ikoyi – Jeremy Chan; KOL – Santiago Lastra; Saint Peter – Josh Niland; Koan – Kristian Baumann; and Burnt Ends – Dave Pynt, all received their latest […]
DaVinci Gourmet transitions cocoa used to Rainforest Alliance
In a first among global food service beverage brands, DaVinci Gourmet, part of Kerry Group, has transitioned 100% of the cocoa used in its full range of sauces, syrups and powders to Rainforest Alliance Certified sources. To drive awareness and help cafés make the switch, DaVinci Gourmet is offering the […]
Legado by Chef Nieves Barragán Mohacho opens August 2025
Legado, Nieves Barragán Mohacho’s second venue in partnership with JKS Restaurants, will open on Thursday, August 28th, 2025. Legado, meaning ‘Legacy’, is a profoundly personal expression of Spain and its rich regional food culture from the heart of visionary Spanish chef Nieves Barragán Mohacho. Suitably located in London’s Shoreditch, Legado […]
Chef Spotlight: John Chantarasak
John Chantarasak of AngloThai brings a bold and deeply personal expression of Thai cuisine to London Restaurant: AngloThai Chef: John Chantarasak Cuisine: British-Thai Located on Seymour Place, just five minutes from Marble Arch, AngloThai is the Michelin-starred restaurant from British-born chef John Chantarasak. Raised between two culinary cultures – the spice-driven, resourceful home cooking of his British mother and the vibrant flavours of his father’s Thai heritage – John brings a deeply personal perspective to his cooking. Following a series of acclaimed residencies, AngloThai opened its first permanent home in November 2024 and quickly earned a loyal following. Just three months later, it was awarded its first Michelin star in the 2025 Guide for Great Britain and Ireland. At AngloThai, John and his wife Desiree explore the intersection of Thai flavours and British ingredients, pairing ferments, curry pastes and grilling traditions with the seasonal bounty of the UK. Sustainability and local sourcing are at the heart of the kitchen, with ingredients like ancient grains from the South West, heritage vegetables grown without artificial intervention, native-breed meats, and line-caught seafood from trusted British suppliers. Holy Basil is sourced from a hydroponic vertical farm in East London, sunflower seeds replace peanuts in sauces, the outer leaves of cabbage are used in place of banana leaf, and tart, citrusy sea buckthorn berries stand in for the sour notes of tamarind or lime. Even rice – the cornerstone of Asian cuisine – is reimagined through British ancient heritage grains. It’s a cuisine that doesn’t strive for authenticity by replication, but by memory, technique, and emotion. The wine list, curated by Desiree, focuses on small, thoughtful producers, with a particular interest in Central Europe. Over the years, the couple has built close relationships with winemakers – most notably Julia and Josef of Nibiru in Kamptal, […]
