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 Peter. The new location boasts a chef’s table, private dining room, bar, and fourteen luxury bedrooms, providing a complete vision of hospitality. Menus at Saint Peter are continually evolving, with extensive research and development undertaken for each new dish. Currently in the works is a decadent Truffled Coral Trout. The team ages the fish with truffles placed beneath the skin, resting in the fat and gelatin. The result is a perfumed whole fish cooked until the skin is crispy. The coral trout is served with truffled Tachiminori rice from Marlivale Farm Rice.

No. 91 – KOAN, Copenhagen.

Koan’s new summer menu tells a story of Denmark’s natural bounty brought to life through Chef Kristian Baumann’s Korean heritage. At its heart is A Tribute to the Acorn, a quiet homage to a Korean staple once rooted in resourcefulness and tradition, now reimagined through a Danish landscape. The acorn is transformed into a crisp tartlet as a base that cradles acorn jelly, softly seasoned with sesame oil. Topped with an assorted paste of gooseberries, doenjang, parsley, bitter salad and fermented green strawberries infused with green chillies, it is then decorated with Danish sweet peas and further enriched with finger limes and vinegar made from green chilli peels. This new menu perfectly encapsulates the essence of the Nordic summer, weaving seasonal ingredients with Kristian’s interpretations. It bridges the past and present with thoughtful creativity.

No. 93 – Burnt Ends, Singapore.

This year, Chef Dave Pynt and his eponymous restaurant, Burnt Ends, celebrate their 12th anniversary in Singapore. Starting in May, Dave and Burnt Ends are hosting a series of Kitchen Takeovers with acclaimed chef friends worldwide, featuring names such as Chef Eelke Plasmeijer and Ray Adriansyah from Locavore NXT. The next installation is coming to Burnt Ends this August 4th, with Chef Mohamad Orfali from Orfali Bros Bistro in Dubai, taking to the custom Burnt Ends grills and exploring Dave’s passion for live fire cooking. Later in the year, Chef Prateek Sadhu from Naar and Chef Jessica Rosval of Al Gatto Verde will be making their Burnt Ends debuts.

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