The Creative Class

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 daily according to seasonality, the series will bring together internationally acclaimed chefs from Chile, Australia, India, and Brazil who share the same produce-first approach. Powered by HSBC (Hong Kong and Shanghai Banking Corporation), four chefs will join Dave and the Burnt Ends team across the year, each taking over the kitchen for one exclusive evening, cooking their dishes over Dave’s custom-built four-tonne ovens and wood-fired grills. The first Kitchen Takeover will take place on the 4th May with Chef Rodolfo Guzmán from Boragó in Santiago, Chile – currently ranked No. 23 on the World’s 50 Best Restaurants and awarded Flor de Caña Sustainable Restaurant Award in 2021. Rodolfo sources ingredients from over 200 foragers across Chile’s 4,000-kilometre stretch, assembling one of the largest native ingredient collections of any restaurant. Over 700 varieties of seaweed, rock plants and fungi appear on his menu. Boragó also maintains its own farm, supplying vegetables, milks and ducks, bringing the taste of Chile to the fore. The second Kitchen Takeover follows on 8th June with Chef Hugh Allen from Vue De Monde and Chef Co-Owner of Yiaga in Melbourne, Australia. The youngest chef in three decades to be awarded Three Hats in The Age Good Food Guide, and received Three Hats in The Age Good Food Guide for both Vue De Monde and Yiaga. From deeply flavoured beef sourced from retired breeding cows at Blackmore Wagyu to Queensland coral trout and wakame seaweed foraged along Victoria’s coast, Hugh presents flavours drawn directly from farmers, fishers, growers and makers across Australia. Next will be Chef Varun Totlani from Masque in Mumbai, India, on 27th July. The restaurant […]

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. In these five videos, McKinsey experts examine how shifting consumer tastes, emerging technologies, and experimental formats could redefine the restaurant of the future. It’s the future. What’s on the menu? John Moran: We’re going to see more culinary innovation in the next ten years than we have in the past ten, 20, or even 50 years. Alex Rodriguez: We’re already moving to a space where it’s not about chicken, per se; it’s protein. Right now, it’s protein everything. As people continue to lean into science and health metrics, and into what they’re looking to get out of their diet, I could see it becoming less about a specific type of protein. It will be about protein in general, including a focus on the source and how clean and effective it is. Consumers may increasingly start speaking in those terms. Katharine Mattox: What will change is how people taking medications eat. So much of dining at restaurants is about this indulgent, away-from-home moment and shared experiences. Simply saying that goes away because the quaility of food consumed decreases is too simplistic an assertion. Still, some chains out there are playing around with a GLP-1-focused menu, which may include more protein and smaller portion sizes. John Moran: If you think about the trade-off we’ve always seen, where people want healthy food that tastes good, we’ve tended to prioritize the good-tasting part over the healthy part. There’s an enormous opportunity for authentic ethnic cuisines. A lot of people are experimenting with what they call “better […]

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, and Restaurant Frantzén, his career has been shaped by an uncompromising respect for ingredients, technical precision and a deep appreciation for thoughtful, ingredient-led cuisine. At Lita, Kostas’ vision builds naturally on the restaurant’s existing identity – modern Mediterranean cooking with a strong focus on seasonality, simplicity and live fire. While rooted in classical technique, his cooking is instinctive and contemporary, and his skill has seamlessly enhanced the dining experience through an evolving menu that reflects his own culinary voice and creativity. Kostas has been quietly leading the kitchen since November 2025, working closely with the team as the restaurant continues to grow and refine its offering. The restaurant proudly retained its Michelin star in the recently released Michelin Guide Great Britain & Ireland 2026, a testament to the consistent excellence Chef Kostas has brought to the kitchen.

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 operating across Hong Kong, India, Indonesia, Japan, Mainland China, Malaysia, Philippines, Singapore, South Korea, Taiwan, Thailand and Vietnam — manage environmental, social, and governance risks embedded in meat, dairy, poultry, and seafood supply chains. Collectively, the companies assessed represent more than USD500 billion in market capitalisation and sit at the choke point of Asia’s protein system, where procurement decisions shape production standards, risk management and food-system outcomes. The companies assessed include some of Asia’s most recognisable food and retail groups. These include China Mengniu Dairy, Yili Group, Yonghui and Yum China (Mainland China); AEON, Seven & I Holdings, Meiji, Nissin and NH Foods (Japan); CJ CheilJedang, Lotte and E-Mart (South Korea); Charoen Pokphand Foods and Thai Union (Thailand); Jollibee, Century Pacific Food and San Miguel Food & Beverage (Philippines); Vinamilk (Vietnam); and Hindustan Lever, Nestle India, Jubilant, Devyani, DMart, Westlife Foodworld (McDonald’s India) (India), among others. Scores are improving, but the baseline remains low Now in its second edition, the benchmark shows clear momentum since 2023 — but also highlights that most companies remain at an early stage of credible implementation. The average overall score increased from 9% in 2023 to 16% in 2025, with around 80% of companies improving year-on-year. More than half of comparable companies moved up at least one performance tier. However, no company reached the top two performance tiers, underscoring a persistent gap between sustainability commitments and on-the-ground execution. A growing group of leaders is emerging The number of companies in the leading Tier 3 group more than […]

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 global ranking, Taiwan with four, returning favourites such as Singapore’s Apartment Coffee maintaining its 2025 ranking, and Malaysia’s Story of Ono climb one level up. Australian newcomer Only Coffee Project Crows Nest clinched 4th position followed by Toby’s Estate Coffee Roasters in 5th. Returning to the list were Proud Mary Coffee and Coffee Anthology, joined by newcomers Beta Coffee and Single O. The blend of returning icons and new entrants underlines Australia’s ongoing influence on global café standards. In Asia, Apartment Coffee in Singapore and Story of Ono in Malaysia took 6th and 8th place respectively, with The Republic of South Korea, Japan, China, and The Philippines securing placements in this year’s Top 100 rankings. See the full list at The World’s 100 Best Coffee Shops The list confirms the emergence of new global capitals of quality coffee, as well as the consolidation of an increasingly diverse and innovative international coffee community that includes The United States, which leads the ranking with nine selected coffee shops, South America, Europe, Asia Pacific, Africa and Middle East. “Congratulations to all 100 ranked coffee shops. The World’s 100 Best Coffee Shops 2026 with DaVinci Gourmet is the global benchmark celebrating the cafés shaping the future of coffee, and as a leading beverage solutions brand, DaVinci Gourmet is proud to stand alongside it as the global title partner,” said Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa. A GLOBAL EVALUATION PROCESS The ranking is produced through a mixed system combining the evaluation of more […]

Asian protein buyers trail global best practice

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 positions within the top 50 and the extended list. No. 15 and the Highest Climber Award – Ikoyi, London. Eight years later, Ikoyi, led by co-founders Chef Jeremy Chan and Managing Director Iré Hassan-Odukale, continues to evolve through curated seasonal menus. Their dishes feature the finest hyper-seasonal British produce combined with globally sourced ingredients, creating a balance of elegance and bold flavors. New dishes such as green pea hummus with Kaluga caviar, green beans seasoned with elderflower and finished with pork consommé, exemplify Ikoyi’s global modernism, representing a placeless, free, unfixed, and personal style while reflecting the energy of its international city home No. 49 – KOL, London. Chef Santiago Lastra and his one-Michelin-Star, KOL, are already celebrating five years of bringing a taste of Mexico to the fine dining world in London. This August, Santiago and KOL return to Mexico for a one-night collaboration with two-Michelin-starred Quintonil and Chef Jorge Vallejo. Together, Santiago and Jorge will explore their heritage and conceptualise a new wave of Mexican cuisine. Santiago is honoured and grateful to represent Mexico on the global gastronomic stage, believing ‘the simplest ingredients can be made extraordinary if you believe in them’. No. 66 – Saint Peter, Sydney. Saint Peter, Josh and Julie Niland’s Sydney restaurant, rose an enormous 32 places to No. 66 on The World’s 50 Best Restaurants Awards list. This year, the restaurant relocated from its original site as Josh and Julie opened their first hotel—The Grand National—just around the corner from the original Saint […]

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 is Nieves’s creative home, allowing her to share her beloved Spain through her intuitive artistic lens. With over two decades at the helm of Spanish cuisine in London, Nieves is renowned for her energetic joy in presenting some of her home country’s most iconic dishes, served at the one-Michelin-starred Sabor in Mayfair. Legado, however, is set to move beyond the familiar, allowing the wider ingredients, lesser-known dishes, regional culinary traditions and the Spanish artisans Nieves adores to take centre stage. With seating for over 60 in the dining room and space for 16 at the counter, Legado will also introduce the Taberna, a dedicated bar and outdoor terrace open all day serving tapas and pintxos. Nieves explains, “Spain’s food heritage is incredible and has rightly deserved recognition in London and globally. Its colours, tastes, and smells are rooted deeply within me. However, many dishes I love, I have never seen outside the country and want to bring them and even more to London.” The Food Ingredients – including their producers, history, and legacy – are at the fore of Nieves’s vision and the very soul of Legado. This begins with whole animal butchery, which will take place in-house, honouring farmers, animals, and the regions that rear them. Lamb, for example, is from Zamora, Lechazo de Castilla y León (IGP protected Indicación Geográfica Protegida), and will weave its way throughout the menu, celebrating dishes from the Basque Country to Mallorca. Likewise, suckling pig, a symbol of prosperity and abundance with roots […]

World first waste upcycling tech to reduce dependence on imported foods

A world-first Kiwi-developed food technology that upcycles horticultural waste into high-value products is set to reduce NZ’s dependence on imported food ingredients, cut greenhouse gas emissions, increase grower returns and boost regional employment. The waste valorisation system, developed by sustainability venture Powered by Plants (PbP) with support from Government-backed New Zealand Food Innovation Network (NZFIN), diverts thousands of tonnes of perishable horticultural produce from landfill and processes it into shelf-stable, high-value powders, concentrates and extracts for use in the food, nutraceutical and supplement sectors. The model, which can be scaled internationally, also produces bioenergy, fertiliser and even high-protein insect meal from previously unrecoverable waste. Dr Andrew Prest, director of Powered by Plants, says the concept was born out of frustration with the current food production model, where around a fifth of harvested produce is routinely discarded before it ever leaves the farm gate or is sold at unsustainable prices. He says with New Zealand’s $7 billion export horticulture sector producing over 6.2 million tonnes of fruit and vegetables each year, the opportunity to address the environmental and economic cost of waste is significant. Prest says the onion industry alone produces around 110,000 tonnes annually and has export earnings of approximately $170 million. However, up to 20% of this is sent to landfill, costing growers around $15 million each year, a loss compounded by the missed opportunity to upcycle this waste into high-value food ingredients or bio-products. He says the zero waste technology can produce powders and concentrates from almost any fruit and vegetable surplus and processed off-cut waste, including carrots, mushrooms, capsicum and blueberries, and can be adapted to other horticultural crops like kiwifruit and stone fruit. “Growers are stuck in an unsustainable commodity cycle where they’re selling most of their crop fresh and dumping the rest, either to landfill […]

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, […]

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