Latest News & Insights
Covering the latest trends, news, insights and reviews of products, companies and technology driving the hospitality, food and beverage industry globally.
What Is a Seed Bank and Why Is the Six Senses Group Advocating for It?
Luxury hospitality group Six Senses is currently trial testing the formation of seed banks at some of their hotels and the impact it will make on the environment.
Blue Zone Dining: The Longevity Secret Reshaping Global Menus
From Nicoya to New York, chefs are translating the world’s longest-living food traditions into vibrant, modern menus, and diners are hungry for more.
What Makes a Restaurant ‘Smart’? The New Wave of F&B Tech Goes Far Beyond Robot Waiters
From AI chefs in Dubai to robotic servers in Tokyo and sustainable smart tech transforming Los Angeles’ dining scene, these cities are at the forefront of a culinary revolution.
More Plants, Better Meat: Lamdre
Our first Food Made Good certified business in Mainland China, Lamdre is a fine dining restaurant in Beijing. We spoke to owner Zhao Jia to find out how they’re successfully bringing high-end plant-based dining to a market still largely focused on meat.
More Plants, Better Meat: Knepp Wilding Kitchen
The Knepp Estate is a 3,500-acre rewilding project that proves how easily nature can bounce back once it has the space to do so. While the goal is to produce nature, rather than food, the wild meat reared on the estate is a happy by-product. The on-site restaurant, Knepp Wilding Kitchen, serves this meat alongside organic produce grown in the on-site regenerative market garden and sustainable fish caught by day-boat on the sussex coast, celebrating the best of seasonal British ingredients.
We spoke to Ned Burrell, co-owner of the Knepp Estate, about what ‘More Plants, Better Meat’ looks like at Knepp Wilding Kitchen.
What Is a Seed Bank and Why Is the Six Senses Group Advocating for It?
Luxury hospitality group Six Senses is currently trial testing the formation of seed banks at some of their hotels and the impact it will make on the environment.
Blue Zone Dining: The Longevity Secret Reshaping Global Menus
From Nicoya to New York, chefs are translating the world’s longest-living food traditions into vibrant, modern menus, and diners are hungry for more.
What Makes a Restaurant ‘Smart’? The New Wave of F&B Tech Goes Far Beyond Robot Waiters
From AI chefs in Dubai to robotic servers in Tokyo and sustainable smart tech transforming Los Angeles’ dining scene, these cities are at the forefront of a culinary revolution.
More Plants, Better Meat: Lamdre
Our first Food Made Good certified business in Mainland China, Lamdre is a fine dining restaurant in Beijing. We spoke to owner Zhao Jia to find out how they’re successfully bringing high-end plant-based dining to a market still largely focused on meat.
More Plants, Better Meat: Knepp Wilding Kitchen
The Knepp Estate is a 3,500-acre rewilding project that proves how easily nature can bounce back once it has the space to do so. While the goal is to produce nature, rather than food, the wild meat reared on the estate is a happy by-product. The on-site restaurant, Knepp Wilding Kitchen, serves this meat alongside organic produce grown in the on-site regenerative market garden and sustainable fish caught by day-boat on the sussex coast, celebrating the best of seasonal British ingredients.
We spoke to Ned Burrell, co-owner of the Knepp Estate, about what ‘More Plants, Better Meat’ looks like at Knepp Wilding Kitchen.
