WHEREVER talks to the chefs about what’s next.
The future of food is not forward – it’s backwards. Back to the soil, to fire, to patience. To fewer people, fewer plates, less noise. To flavours that come from hands, not machines. From earth, sea, forest – from truth. We’ve done enough harm. The planet is tired.So we have to go back: to roots, to rituals, to the essence of time. We sit, we share, we laugh. We drop the screens and lift our eyes. Because the real food trend is not consumption – it’s connection. It’s returning, so that we may finally move forward.
Ljubomir Stanisic, Head chef, 100 Maneiras @100maneiras_rest
Into the Garden Afternoon Tea draws on the history and imagination rooted in our Georgian-inspired setting, a tribute to the creativity and elegance that once shaped Mayfair’s cultural heart but adapted to modern times. Each bite and brew, from the Camellia’s Tea House blends to our delicately crafted desserts, celebrates the art of conversation, craftsmanship, and a return to the refined pleasure of the afternoon ritual which we believe is coming back to become part of our lives again.
Roger Hutchinson, Executive Chef at Montcalm Mayfair @montcalm_collection
Trends come and go, so it is crucial to focus on what truly matters in order to make thoughtful choices. The gastronomic concept of Gusto by HB will continue to showcase the excellence of Mediterranean cuisine while further strengthening our connection with the wonderful Portuguese territory and its extraordinary ingredients, both in our food offerings and wine selection. All ingredients are sourced with great care, based on their quality and ethical production.
We believe it is our duty, as chefs, to be attentive and increasingly meticulous in the choices we make, ensuring the sustainability of our cuisine from every perspective.
Chef Heinz Beck, Gusto By Heinz Beck* @gustobyheinzbeck