£318.13

Food Trends: A multi-sensory excursion

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Various locations: a boat, a studio, a backyard, a lab

London

E8 4QN

United Kingdom

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Description

The food and beverages category is a highly dynamic territory, deeply influenced by shifts in culture and society. Food trends are a reflection of what we deem important as a society, how connected we are globally, and how well we are doing economically. Their diffusion has a spillover effect on other categories.

Our multi-sensorial excursion will explore key food trends through the lens of five forward-thinking businesses.

Agenda

9:00 – 9:45
Kick-off & Breakfast
Introduction to the excursion. We will present the key trends that will be explored during the day and discuss their relevance.

10:00 – 10:45
Conversation, Plant Identification & Elixirs
"Creating culinary odysseys with hyper-local botanicals"
Food miles and their environmental impact prompted entrepreneurial individuals to tackle the issue. The focus is now shifting towards native, home grown and seasonal produce. This resonates with health-conscious consumers who desire more natural and less processed food. Zooming in on native species also led to a rediscovery of the botanical world and the medical properties of plants and herbs. As a result, we see botanicals on cocktails menus and in luxury food supplements. Mama Xanadu aka Jemma Foster draws on the botanical apothecary to create playful culinary feasts. What started as private dining events a few years ago is now evolving into an experimental culinary studio and alchemy bar. We will talk to Jemma about her unique approach to food and hospitality that combines the knowledge of anthropology and plant medicine.

11:30 – 12:15
Conversation
"The rise of London’s craft brands"
Craft food is the antithesis to mass-produced food. Craft brands thrive on their uniqueness and commitment to quality. They are purpose rather than profit driven and prioritise an excellent experience over excessive growth. As more people are conscious about what they buy and prefer fewer but better products, craft brands are no longer a fringe movement. At the forefront of this development is London's craft food scene, renowned for its creativity and trendsetting appeal. We invited Ben Leask to give us an insight into this world of innovative food artisans. Ben is the founder of Ben’s House, a grocery store cum deli and platform for craft brands made in London. He is currently launching his own small-batch Vermouth brand.

12:30 – 1:45
Conversation & Lunch
"From ancient to cool: Bringing old traditions to new audiences"
Food is a way to explore different cultures. And our palates are becoming ever more adventurous. We are as curious about new fusion dishes as we are about authentic regional cuisines. This desire for genuine experiences explains why miso, a staple in Japanese cuisine, is gaining a following outside of its home country. The growing popularity of the fermented soy paste is also driven by food businesses like Miso Tasty. Its founder, Bonnie Chung, made it her mission to educate people about the ancient foodstuff. Next to developing an expanding miso-based product range, Bonnie authored a cookbook to inspire the use of miso paste in everyday cooking. We will meet Bonnie to learn about her journey of introducing authentic miso to a mainstream audience.

2:15 – 3:00
Conversation & Beer Tasting
"How to make profits by solving environmental problems"
As the awareness of food waste grows, both big and social businesses attempt to tackle the issue. The solutions range from selling “ugly” fruits and vegetables to using surplus produce and upcycling leftovers. The food waste campaigner, Tristram Stuart, recognised that one of the biggest perpetrators of food waste was bread, making up 44 per cent of all discarded food. He came up with the idea to use surplus bread to brew beer and launched Toast Ale in 2016. The social business is now selling four award-winning beer varieties and donates all its profits to Feedback, an environmental organisation that campaigns to end food waste at every level of the food system. We will talk to Chief Toast Master, Rob Wilson, about the inspiring mission behind Toast Ale and why the company intends to go out of business soon.

3:30 – 5:00
Conversation, Tour & Cocktail Tasting
"Inside the Drink Factory"
While alcohol consumption among young people is in decline the creative inventiveness of cocktail bars reaches new heights. As a response to new drinking habits and more discerning tastes, bar owners create unique experiences instead of just serving drinks. One of the forerunners is Untitled founded by Tony Conigliaro, the mixologist behind 69 Colebrooke Row and Bar Termini. Untitled is inspired by Andy Warhol’s Factory and has a scientific molecular mixology approach to drinks. We will meet Zoe Burgess, the Head of Research and Development and one of the founders of Untitled. She will introduce us to the concept and give us a tour of Untitled’s research lab. We will also learn about the intricacies of flavour combinations involved in cocktail making.

5:00 – 5:45
Wrap-up
We will discuss the day and share observations and implications. All conversations will be recorded, compiled and made available after the event.

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Date and Time

Location

Various locations: a boat, a studio, a backyard, a lab

London

E8 4QN

United Kingdom

View Map

Refund Policy

No Refunds

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