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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 […]

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 strategy to strengthen knowledge exchange and trade relationships – a move that fortifies the Australian avocado industry’s engagement with Malaysia. According to the latest 2025 Australian Avocado Exports and Imports Report, Australian avocado exports reached 18,487 tonnes in 2025, an 8.6 per cent increase year-on-year, with export value rising to AUD99.10 million. Over the past decade, Australian avocado exports have grown at an average rate of 26 per cent per year, reflecting sustained international demand. Hong Kong, Singapore and Malaysia accounted for 84 per cent of Australia’s total export volumes in 2025, with Malaysia recording particularly strong growth, rising 54 per cent year-on-year. Australia currently holds approximately 70 to 72 per cent market share in Malaysia and Singapore, maintaining market leadership in both countries since 2021. Chairman of Avocados Australia, Matthew Kleyn, said the partnerships with Monash University Malaysia and UOW Malaysia reflect a long-term commitment to Malaysia that extends beyond trade volumes. “Malaysia is an important partner for the Australian avocado industry. With exports growing strongly and Malaysia emerging as one of our top three markets globally, it is important that we invest not only in trade, but also in knowledge exchange, nutrition education and culinary capability that supports long-term market development,” said Kleyn. The MOU with Monash University Malaysia establishes a framework for collaboration centred on health and nutrition education, student engagement initiatives and industry briefings on the nutritional profile of Australian avocados. The partnership will support knowledge exchange on evidence-based health messaging, promote awareness of nutrient-dense foods […]

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 control pasteurisation, water usage and energy consumption for each module. This breakthrough sets a new benchmark for the sector, delivering substantial cost savings without compromising product quality or operational flexibility. Tailored specifically for beer producers, the system supports both glass and can packaging formats “SWING Evo pushes the boundaries of sustainability, through introducing true modular efficiency,” said Andrea Solfa, Product Manager Tunnel and Site Leader at Sidel. “By ensuring that each module is autonomous and running the top and bottom decks in opposite directions, we have been able to create a pasteuriser that optimises every drop of water and kilowatt of energy with no trade-off on quality.” Pioneering design for lower consumption Thanks to its counterflow configuration and dedicated heat and water circuits, SWING® Evo minimises heat dispersion and eliminates unnecessary circulation between tanks. Each module is independently controlled, allowing the system to adapt precisely to production needs. This solution offers significant sustainability advantages for beverage producers transitioning their operations, achieving reductions of 10% in water consumption¹, 35% in electricity usage¹ and 10% in steam utilisation¹. “Every aspect of the design was re-engineered for efficiency,” continued Solfa. “From the shorter piping path to the predictive control of cooling media, SWING® Evo proves that less is more.” Preserved pasteurisation quality, enhanced flexibility Building on Sidel’s renowned pasteurisation expertise, SWING® Evo integrates the PRINCE X predictive control system, ensuring precise product treatment and eliminating under/over-pasteurisation risks. It automatically analyses product temperature evolution and adjusts spray conditions in real time, even during production downtimes or power […]

‘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 of Animal Science has held since he first built his research program 16 years ago. Examining how beef cattle grazing systems can positively impact the land and farm profitability, he’s turned this belief into a principle for what has grown to be the MSU Center for Regenerative Agriculture. Along with Dr. Rowntree (left)and his research on regenerative grazing systems, the center, which is supported by MSU AgBioResearch, has expanded to include MSU experts who can address regenerative agriculture from a variety of backgrounds. This group includes Dr. Rowntree serving as the grasslands and animal science advisor, Dr. Bruno Basso serving as the row crop and modeling advisor, Dr. Emily Silver serving as the natural resources and social sciences advisor, and Ian Olson serving as the supply chain advisor. This multifaceted approach is what makes it stand out compared to other forms of sustainable agriculture, Dr. Rowntree said. “Regenerative ag, to me, is outcome-driven,” he said. “It’s about quantifying outcomes. Today, there are so many check-the-box labels and programs for food. And in some cases, we really don’t know if the intended outcome of increasing sustainability was achieved.” In regenerative agriculture, it doesn’t matter how farmers get to their desired outcomes. What matters is that they do. The MSU Center for Regenerative Agriculture was created to help farmers understand what practices work best for their farms and which ones need to be put in place to achieve goals around building agricultural resilience, increasing production and profitability, and restoring the land and the […]

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 […]

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 first 200 food service operators to join its Conscious Chocolate Campaign sustainable chocolate kits that include ethically sourced products, café-ready point-of-sale materials, and a recipe book co-developed with leading beverage creators featuring Rainforest Alliance Certified cocoa. A new consumer study by Kerry reveals that 83% of consumers would choose a drink made with Rainforest Alliance Certified cocoa over one without certification. Consumers are also willing to pay 20% more for a chocolate drink made with sustainably sourced ingredients sending a signal to the food service industry of the value of ethical sourcing. While Rainforest Alliance Certified cocoa is available in retail chocolate bars, many chocolate-based drinks served in cafes and restaurants do not carry sustainable cocoa certification. “DaVinci Gourmet is proud to lead the change to sustainably sourced ingredients because sustainability should be the standard. What’s more, while we use sustainable cocoa, we don’t pass on any extra cost to our customers,” says Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa. This recognition of the need for change is consistent with global trends: 78% of consumers say sustainability influences their purchase decisions. With cocoa a core ingredient in café menus, the spotlight is now on what goes into food and beverages. World Cocoa Foundation and International Labour Organization reports continue to raise concerns over supply chain practices in some top-producing countries. Currently, Côte d’Ivoire and Ghana produce over 60% of the world’s cocoa. “Customers no longer just seek flavour. There is growing expectation for […]

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