Issue 15 opens 2026 with a focus on where cultural heritage, sustainability and innovation converge to shape the future of food and hospitality. From Onjium, where Korea’s rich fermentation heritage is refined with precision and contemporary flair, to the design-led sustainability of Desa Potato Head and climate-neutral salt production by Saltverk, alongside the rise of blended proteins and socially responsible pioneers like The Cambridge Public House, this edition reflects an industry evolving with intention and impact.