olive's 2025 food and drink trends report

At Basque restaurant Andanza in Bermondsey, Paulina Irzyk is using txuleta ex-dairy beef to make a tartare on toast with roasted peppers. Similarly, El Pastor Battersea is serving up a Galician ex-dairy ribeye served with roasted poblano peppers, herb salsa and ash butter. On the menu at Parrillan Borough Yards is an Asturian Frisona ex-dairy ribeye cooked in the wood-fired grill, while sustainably driven restaurant Fallow has embraced ex-dairy cow, with its viral Fallow burger featuring an aged dairy cow patty topped with bacon, braised short rib, crispy shallots and cheese in a brioche bun.

Shropshire Salumi has been getting foodies excited in Ludlow and Abergavenny with its locally sourced ethical cured meats, including its classic, hunter's, four peppercorn, fennel and chilli & ale salamis – which are hung for 30 days to fully cure and give bold flavour with a soft bite.

An English Vineyard Cookbook from the Gladwin Family, who produce the delicious wines of Nutbourne Vineyards in the South Downs, has exceptional recipes using game and wild meat, like buttermilk quail with peas & lovage; braised venison with grapes, chestnuts & red wine; and stuffed rabbit saddle with three-cornered leek. Their restaurant, Rabbit, in Chelsea, which celebrated its 10th birthday recently, prides itself on farm-to-fork principles, foraged ingredients and a zero-waste approach. The new menu includes dishes like Sussex partridge popcorn with cranberry ketchup, and Gladwin chorizo made with sustainable meats sourced from their own biodynamic farm in West Sussex.

The Yellow Bittern has been championing game on its Irish-leaning menu, with dishes like guinea fowl pie and pheasant-bacon casserole. Max Coen at Dorian is championing rabbit and hare, along with British charcuterie. At the restaurant they butcher the rabbits themselves and skewer them with lardo and skate wings, and they also work with Beals Farm for their British lardo, cured pork jowl and venison sausage.

Chef Jeremy Chan – one of the chefs partnering on the exciting new Eurostar Premier onboard culinary offering – works with British beef at his two-Michelin-starred restaurant Ikoyi. He goes to great lengths studying and analysing different native breeds (from Shorthorn to Devon) and cataloguing changes in taste, texture, smell and how they cook throughout the seasons. Chefs at Ikoyi do all the butchering, and all parts of the animal are used. Finally, at Elliot Hashtroudi’s Camille in Borough, mindful meat, nose-to-tail cooking and a no-waste approach are key, with seasonality and responsible sourcing at the heart of its ethos. Dishes exemplifying this on the menu include crispy pig’s ear with Windsor apple & frisée; snail & trotter cassoulet; and even desserts like chocolate, star anise and beef fat caramel.

Malaysian, Balkan, Brazilian and regional Japanese cuisines take the spotlight

Malaysian food is set to have a big moment again in 2025, thanks to some brilliant diasporic food writers who will be celebrating their cultural heritage this year. Glasgow’s Julie Lin is releasing a cookbook called Sama Sama: Comfort Food from my Mixed Malaysian Kitchen, celebrating her Malaysian, Chinese and Scottish identity through delicious recipes like chilli crisp puttanesca and kaya croissant-and-butter pudding. Cult Malaysian restaurant Roti King will also launch its first cookbook, revealing the secrets behind chef Sugen Gopal’s most iconic dishes, like nasi lemak with fried chicken, and the flaky roti canai that has had customers queuing for years. The latest winner of the 2024 Golden Chopsticks Scholarship from the Oxford Cultural Collective was Noby Leong, whose new project will create a platform to share the stories behind dishes that shaped Malaysia. There will also be exciting things coming from Mandy Yin of Islington restaurant Sambal Shiok later in the year.

Balkan cuisine will also continue getting people excited in 2025, with more and more people trying out this diverse cuisine at home. Irina Janakievska’s recently launched cookbook The Balkan Kitchen was a treasure trove of recipes and stories celebrating the region, and award-winning writer Irina Georgescu will release a new book, Danube, in early 2025, exploring the diverse cuisine of countries including Romania, Serbia and Bulgaria. Restaurant Kinkally is named after a Georgian local dish called khinkali (a dumpling with a striking, twisted form, traditionally filled with beef, pork or lamb and a touch of parsley), and also pulls in influences from across the Balkans and Eastern Europe. Spasia Dinkovski, also known as Mystic Burek, has a new space called Kafana, from which she’ll be celebrating Balkan cuisine in her own unique and delicious way later in the year.

Brazilian chef Janaína Torres, aka Lady Jaguar, was named World’s Best Female Chef in 2024 and has brought Brazilian cuisine fully into the spotlight. Her Sao Paulo restaurant A Casa do Porco is making waves around the world with its pork-focused menu, while her traveling pop-up À Brasileira is a celebration of Brazilian gastronomic culture, heritage and innovation.

Terra Brasilis food market stall in Chelsea, London, has been capturing the attention of foodies with its flavourful feijoada (bean and pork stew), Brazilian steak sandwiches with homemade chilli sauce, moqueca (aromatic seafood stew) and bolo de mandioca (cassava and coconut cake). Little Piece of Bahia from chef Maria do Carmo Vargas Souza has also been catching the attention of gourmands in Manchester, specialising in ‘authentic regional Brazilian soul food’. Its menu of exciting dishes includes acarajé fritters, made with black-eyed peas, fresh onions and garlic, caruru, a classic Brazilian dish of okra, fresh onions, smoked prawns and toasted nuts, carne-de-sol, a dish of salted sun-dried meat, and bobo de camarão – a chowder-like dish of shrimp in a purée of cassava, coconut milk and herbs. It will also be popping up regularly in London’s Brick Lane in 2025. Maroto in London is a new Brazilian-influenced fine-dining restaurant with dishes like 24-hour slow-cooked pork belly with tutu de feijão & piccalilli; and bone marrow with guava glazed short rib, tapioca pancake & cashew cream.

Tim Anderson’s latest cookbook, Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan, has sparked an interest in the nuances of regional Japanese cuisines; and the recent opening of Ichikokudo Hokkaido Ramen in London’s Soho is also celebrating the Japanese island’s cuisine and ingredients – with its signature ramen enriched with bonito, mackerel, shiitake stock and Hokkaido-sourced kelp for added umami. Read more about Hokkaido's cuisine from our book extract here. Recently opened restaurant Hotori is specialising in ‘beak-to-tail Japanese yakitori’ with dishes like tsukune (grilled and glazed chicken meatball with aged tare sauce and soy cured egg yolk), and Negima (chicken thigh with spring onions bathed in chicken fat).

Tokyo- and London-based Millie Tsukagoshi’s upcoming book, Umai: Recipes From a Japanese Home Kitchen, will be filled with izakaya-style small plates, no-frills hole-in-the-wall teishokuya dishes and local Japanese bakery delights. And Japanese-American-Londoner Kenji Morimoto’s upcoming cookbook, Ferment, is set to be a masterclass in fermentation – and one of the most hotly anticipated cookbooks of 2025! Kenji was in charge of making tsukemono (Japanese pickles) for family gatherings as a child, learning from the elders to recreate flavours of home. Many recipes in the outstanding new book have a Japanese third-culture leaning, like one-pot citrus miso salmon and edamame rice, and miso peanut butter kimchi noodles, while others are a global cornucopia of pickling and fermenting, like kimchi fennel sausage rolls, kimchi chicken masala and pickled fruit tart with goat's cheese.

The Ayurvedic-principled sattvic diet

This vegetarian diet, built on Ayurvedic principals and big with yoga enthusiasts, is set to go mainstream in 2025 thanks to its connection with holistic mental clarity and focus.

The sattvic diet has a focus on fresh fruit and vegetables, whole grains, nuts and seeds plus pure ghee – foods that are light on the stomach, easy to digest and nutrient-rich. What’s unique is that it also avoids foods that it considers to be overly stimulating to the digestive system – excessive spices, hot sauces, onions and garlic, sugary drinks and alcohol, fried foods and all processed foods. In this way, it’s seen to be naturally anti-inflammatory, gut balancing, body ‘healing’ and mind calming – being all about purity, vitality, lightness and freshness.

Prajna by Mira Manek is a brilliant book to familiarise yourself with Ayurvedic principles and rituals more broadly. The Sattvic Diet by Jesse Danner explores the diet's philosophy and practices; and the Sattvic Food Cookbook by Octavia Harris features recipes including sattvic chia pudding and vegetable sambhar. Shayona in Neasden, London, offers up a delicious sattvic menu, as does Anandha Bhavan in Wembley, which serves up South Indian sattvic idlis, dosas and rice-lentil pancakes called uthappams. In central London, Govinda’s in Soho offers up ‘karma-free’ vegetarian food based broadly on sattvic cuisine.

There are also lots of sattvic nutritional wellness retreats popping up around the world: Woods at Sasan in Gujarat, India, is a sattvic-dedicated resort built around ideas of wholesomeness, mindful eating and staying in tune with the circadian rhythm of food. Glen Cruitten House in the Scottish highlands offers up yoga retreats with an organic sattvic diet that aims to leave guests feeling light, energised and balanced. Datu Wellness Retreats in Tuscany, close to Siena, has an emphasis on Ayurvedic eating, which aims to replenish energies with seasonal and locally sourced meals based on sattvic principles. And Prana Yoga with Orsi in Germany is offering a sattvic summer retreat, with the intention of increasing calmness in the body and mind, and vitality through ‘prana-energy’ containing foods.

Smartplants, the new hybrids, and gene-edited ‘super-healthy’ produce

Specially bred hybrid and GM plants are being developed in a big way in 2025 to improve the food supply chain, bring newness and also enhance the health benefits of fresh produce. Nutritionally denser fruit and vegetables is one of the hot topics for 2025. One example is ‘super-broccoli’, which was discovered growing wild on a Sicilian hillside. Though inedible when first found, it was brimming with natural health-boosting compounds – and has now been transformed in greenhouses into an edible bio-fortified super-broccoli called GRextra, which has five times more sulforaphane than normal broccoli. In Spain, scientists have also genetically engineered bright yellow ‘golden lettuce’, which has 30 times more nutrients than standard green lettuce. CRISPR gene editing has also been used recently to develop tomatoes fortified with vitamin D. Other designer veggies include radishes, peas and chard rich in iodine, being grown by Italian scientists.

Scientists at a company called Pairwise have gene-edited blackberries to eliminate the hard seeds, effectively making them seedless – and they’re working on cherries next! The blackberries are also sweet all year round and survive transit well, while the plants they grown on have no thorns and are low down, meaning wastage at picking is kept to a minimum. They're expected to be on the market in the coming years.

Sweet Garleek is a unique organic non-GMO hybrid from Row 7 Seed Co – a new allium that marries the sweetness of leeks with the mellow, savoury notes of garlic. The company also offers up seeds for a hybrid spinach lettuce, which marries the best of spinach and romaine, with tender, dark green leaves that beautiful as well as delicious. Its delfino cilantro is coriander that has been developed to have feathery fronds and a subtle, citrussy flavour, while its badger flame beet has all the vegetal sweetness of a standard beet without the earthiness.

Edener Seeds offers seeds for fruit including Himalayan bayberry (a fusion of strawberry and cherry in flavour), egg-sized jumbo royal grapes, vitamin-loaded kiwiberries, sweet and long banana strawberries, red-hearted kiwis, rare black diamond apples, rainbow figs, blood-red peach seeds and bright pink bliss blueberries that have double the sweetness of regular blueberries. Watermelon plums are another hybrid emerging from South Africa with green skins and red flesh, while lemon plums have a sunshine-yellow colour.

Kokumi is the new umami

We’ve all become accustomed to umami, the so-called fifth taste – all about savoury deliciousness and meatiness, associated with naturally occurring amino acids and peptides. ‘Kokumi’ is slightly different. It’s a sensation associated with richness, depth of flavour, craveability, rounded body on the tongue, length of flavour and complexity – as with a stew simmered for hours, a wine aged for years or a cheese matured over a long period. It literally translates in Japanese as ‘rich taste’.

Rather than being a new taste in its own right, Kokumi is a sensation that enhances the other five main tastes when it’s present. It can make fresh, citrussy flavours taste brighter, make umami dishes even more savoury, or enhance the mouthfeel of rich dairy products, as well as reduce the astringency of bitter foods. It occurs naturally in ingredients such as soy sauce, slow-cooked meat and onions, barrel-aged fish sauce and yeasty beers.

The Eatery in Pittsburgh has opened an entire food station called ‘Kokumi’, celebrating rich flavours that promise to elevate the dining experience. Its menu is a fusion of Asian, Middle Eastern and North African-inspired dishes, including the likes of 10-spice chicken, kimchi-fried rice and lemon-seasoned chicken shawarma. At Koku Café in Seattle, chefs are adding miso and black garlic butters to buttermilk biscuits baked with shio koji to create a buttery taste that lasts on the palate. Ajinomoto – a Japanese producer of seasonings and MSG – has developed Savorboost, a line of yeasts and yeast extracts that deliver umami and kokumi flavours.

Chefs are also playing with it. Humo is a Michelin-star restaurant in London led by executive chef Miller Prada, centred on Columbian, British and Japanese cuisine and cooking techniques. Dishes – such as 9-day aged yellowtail with a citrus sauce and Castillo coffee from Miller’s family farm in Colombia – are all prepared on an open fire and have unique kokumi flavours.

In Manchester, New Wave Ramen plays with kokumi in its dish of chicken thigh skewers cooked over charcoal with 1-year-barrel-aged shoyu sauce; while Jackson Boxer’s menu at Orasay has a dish of Cornish bluefin tuna crudo dressed in smoked tomato vinegar, another gastronomic expression of this trend.

Head food: brain eating, psychobiotics & the mouth microbiome

Brain health and ‘brain eating’ are all about foods that contribute to normal cognitive functioning, making us feel mentally sharp, alert and present. Iodine for brain health is also a hot topic for 2025 – to support functioning of the thyroid gland, which releases hormones that play a big role in brain development. Iodine is found in foods like fish, eggs and aquatic plants such as seaweed.

Holland & Barrett is really driving this ‘brain food’ trend. They’re launching a brain health tea which is an infusion of green tea, pennywort and rosemary, fortified with zinc. They also have a focus supplement blend containing ‘Brainberry®’, a natural aronia berry extract designed to enhance cognitive performance. There are also Brainberry® gummies and drinks now available on the market, so it’s something we can expect to hear a lot more about this year.

‘Psychobiotics’ is another brain health buzzword for 2025. Psychobiotics are probiotics that may confer mental health benefits when consumed, with fermented foods like kimchi and kefir thought to be good sources of these. Having a healthy and balanced ‘mouth microbiome’ is also thought to be important to support brain health and immunity. Beetroot, green tea, crunchy vegetables like celery and carrots, and high-fibre wholegrains are all said to support your mouth microbiome. Biome-balancing chewing gum is one of the first products being developed in this area – such as the prebiotic nitrate chewing gum from Berkeley Life, designed to optimise your oral microbiome. There are also brands like Luvbiotics, who sell probiotic lozenges, and brands like Galinee, who sell oral microbiome-friendly toothpaste with prebiotics and xylitol.

Elegant theatricality, the new opulence & the return of the white tablecloth restaurant

With Thomas Keller’s The French Laundry – Napa Valley’s world famous white-tablecloth restaurant – celebrating it’s 30-year anniversary recently, there has been a revival of opulence and theatricality in restaurants, set to be a big trend for 2025. The Georgian Restaurant at Harrods has had a luxurious transformation, putting theatrical elegance and quintessentially British dinning at its heart – led by master of pies Calum Franklin. It’s full of the spirit of the Roaring Twenties, with crystal chandeliers, a grand piano and pristine pressed white tablecloths. Menu highlights include the Georgian Pie, with slow-cooked shoulder of lamb, and apple trifle with Calvados-soaked sponge and vanilla crème diplomate. The exquisite new afternoon tea includes savouries like duck a l’orange sandwiches and fine pâtisserie led by executive pastry chef Markus Bohr.

The iconic Simpson's in the Strand promises to be a hot ticket “big-theatre brasserie” when it reopens in 2025 with Jeremy King at the helm. The 200-year-old grande dame of the London dining scene is being restored to its former glory, bringing it into the 21st century. Similarly, Bellamy's in Mayfair – a favourite haunt of the late Queen – has just turned 20 and is having something of a revival among the London foodie set. Its eternally classic menu includes piccata of veal with white truffle oil, omelette aux cèpe and îles flottante. Elsewhere, chef Rowley Leigh has returned to London, taking over London white-tablecloth institution The Don, along with David Gleave of Liberty Wines. The refined, unfussy menu includes maple glazed partridge with succotash and roast turbot loin with shrimps and girolles.

Jason Atherton and Spencer Metzger will open Row on 5 – a tailor-made culinary experience on London’s iconic Savile Row. ‘Row’ stands for ‘refinement of work’ – alluding to the precision the menu will be crafted with. Its 15-course tasting menu is divided into three acts, spread across different parts of the restaurant. It’s a culinary journey through peak British seasonality, heroing ingredients like Orkney scallop, sika deer, Colston Bassett stilton and Nica Brown chocolate.

The Gallery at the Savoy reopened recently, awash with white marble, pink leather and dramatic gold mirrors. The menu includes opulent classics like Savoy croque monsieur with truffled cheese and Wiltshire ham, and Cornish lobster rolls with butterfly sorrel. The Black Cow, from chefs Shiri Kraus and Amir Batito, will be opening a new East London restaurant on the site of the former Curtain Playhouse on Curtain Road (where Shakespeare's acting troupe were once based), with their Middle Eastern-inspired live fire steak cooking. Finally, Mayfair hotspot The Dover remains one of the coolest places to go in 2025 – where founder Martin Kuczmarski brought old-school hospitality back to its roots with real candles, double white tablecloths and a New York Italian-style dining experience. The restaurant uses a handwritten reservations book (no electronics) and prides itself on exceptional service, with classic uniforms taking everyone who enters back to the 70s! The menu includes modern takes on classics like lobster ravioli, chicken cordon bleu and baked cheesecake brulée.

AI mood-reading menus and robotic home kitchens

2025 is the year that some of us will let AI help decide what we eat, and even cook it for us! Moley Robotics are makers of the world’s first AI-powered fully robotic home kitchens, merging cutting-edge appliances with intelligent software and high-precision robotic systems. All recipes in its system can be made by the armed robot, whose movements are programmed to match those of a human chef.

CaliExpress by Flippy was the world’s first fully AI-operated restaurant run entirely by robots, in Pasadena, California. Its grill robots ground beef for burgers in real time as orders were placed, and the robotic fry station cooked up high quality fries to exact timings in view of customers. In South Korea, Café Zinho is an AI-operated robot barista vending machine that can draw latte art. Its AI technology is designed to optimise espresso brewing, factoring in humidity, the roasting time of the beans, and extraction times.

Common Room – which recently opened in London’s Brunswick centre – is filled with robotic AI technology from its sister company Kaikaku. Its bowl-based menu features options with names like Green Zen, Beast Bowl, Pecan Feast and Sunshine Harvest. Expect to see more from them in 2025! Pizza Hut India recently installed AI-powered ‘mood detectors’, which studied facial cues to help diners choose their pizzas, if they were struggling to decide! We can expect to see more AI mood-based personalisation in 2025.

Further afield, Australia’s first AI-generated restaurant concept popped up in Sydney recently – Luminary by Rafi. A fully immersive experience, it explored the interplay between light, air, fire and water. For water, locally sourced seafood dishes included crystalline scallop with ponzu, sea grapes, caper leaves and seaweed. The earth section of the menu explored sustainably sourced produce and vegetables grown in local soils. For fire, coal-cooked dishes like bioluminescent calamari with butter beans and black pudding were served on burning bay leaves. For air, the dishes experimented with culinary foams and decadent flavour profiles.

‘Newstalgia’ is the new nostalgia

In 2025, nostalgic comfort foods are being given a ‘new’ twist by chefs, food writers and restaurants – that are thrilling, unexpected, and sometimes outright bonkers... The Snack Hacker by award winning content creator George Egg is one of the most exciting new cookbooks that’s being released in 2025 – and is the pinnacle of this ‘newstalgia’ trend. Egg is famous for creations like Twiglet brownies, peshwari toasties and even beer-battered Celebrations! Equally inventive are The Flygerians in Peckham, who have reinvented a British icon with their Naija fish & chips – lightly battered red bream served with cassava chips and Mama’s forbidden sauce; follow it with a chin’offee pie for dessert – a pie with a base made from Nigerian fried snack chin chin, layered with banana and caramel, topped with whipped cream and sprinkled with Milo.

Michelin-starred chefs are also backing the newstalgia trend. Paul Ainsworth is serving homemade 'quavers' made from dried potato starch dusted with nori seaweed and malt vinegar powder at Paul Ainsworth at No6 in Padstow. Hash brown beef tartare with Red Leicester is on the menu at The Grill at The Hero W9 in Maida Vale, while new Mediterranean restaurant Silva in Mayfair has its own take on beef tartare, served on a gourmet potato waffle with cured egg yolk. Velvet Taco is opening in the UK in 2025 and has a shepherd's pie taco on its menu.

Toasties are also a star of this new trend. At Below Stone Nest, Jackson Boxer has a ‘below bikini’ on the menu: a toasted sandwich with Paris ham, Temple Gall cheese, cheddar, boudin noir and Aleppo pepper honey, while The Drop and Two Drops, have collaborated with Seema Pankhania, aka Seema Gets Baked, on a caramelised honey and za’atar cheese toastie. The smash burger craze is also set to continue in 2025 with the opening of Jupiter Burger – whose take comes complete with shaved onion on a Martin's potato roll.

The Cocochine from chef Larry Jayasekara has some 'old classics' reinterpreted into exquisite modern fine-dining creations, like its coronation chicken canapés, or Rowler Farm roasted onion soup with a truffle cheese toastie and onion agnolotti.

For a sweet finish, chef Tommy Banks is serving up some rather wonderful ice cream sundaes in the Yorkshire Dales – grown and foraged from the Banks family farm and surrounding area. Flavours include spiced pear, ginger parkin & cinder toffee, alongside chocolate, sour cherry & miso. Café Britaly in Peckham have a newstalgic rice pudding arancini. There’s also an inventive ‘baked gel-aska’ on the menu at Onda Pasta Bar in Manchester – a gelato baked Alaska in a silver cup that keeps going viral on social media. The baked alaska at The Fat Badger in Notting Hill meanwhile is going to be one of the it desserts of 2025.

Aquatic ingredients and solar-only farming

2025 will be awash with sea and freshwater greens like duckweed, kelp and sea moss, plus land produce grown entirely with the energy of the sun. One of the most brilliant brands promoting the use of sea greens is The Pembrokeshire Beach Food Company, who make wonderfully inventive products, such as Mermaid Confetti No 2 – a Halen Mon sea salt blend with laver and dulse seaweed, and Seaweed Kelpchup – the world's first first seaweed ketchup, akin to a next-level brown sauce, made with bladderwrack purée and dulse.

Sea moss gel is one of the ingredients that’s setting Erewhon supermarket in LA alight – appearing in countless flavours and guises. It’s thought to be an aphrodisiac and is also full of gut-friendly bacteria, vitamin A and iron. London-based brand Wyld Herbs has inventive uses of sea moss, with organic and ethically sourced strawberry, blueberry and elderberry flavours available. You can add it to smoothies, soups and overnight oats, or even eat it on its own.

In the restaurant world, at Tomos Parry’s Mountain, the spider crab omelette is made with sea kelp from Câr-y-Môr, Wales’s first regenerative seaweed and shellfish farm. Câr-y-Môr has become known for its sea truffle oil – 100% Welsh cold-pressed rapeseed oil infused with Pembrokeshire pepper dulse, sometimes referred to as truffle of the sea thanks to its unique flavour.

Fowl and Roe are ahead of the curve, using Scottish mara seaweed in dishes like corn ribs and even selling seaweed-fibre T-shirts. Renowned hunter, gatherer and cook Nathan Davies, formerly of Michelin-starred SY23, is bringing seaweed into the spotlight with dishes like coal-seared scallop and seaweed served with burnt butter sauce – exemplifying his bold, coastal-inspired cooking. The menu at Plates includes house-laminated sourdough, whipped spirulina butter and Maldon salt.

The Little Laverbread Book by Jonathan Williams explores the history and cultural significance of the Welsh seaweed dish, as well as the science and nutrition behind it and how to prepare it. It includes unique recipes like laverbread pizza and butternut squash, and laverbread & coconut curry.

Back on land, Off-Grid Organics in the village of Sparkford in Somerset is an example of how small-scale ecological farming can be viable in today’s economy. They are a regenerative farm powered entirely by the sun, producing chemical-free seasonal produce. They want to show it’s possible to simultaneously improve the health of the soil, lock down carbon and minimise food miles. Their produce is being used at Horrell & Horrell, a unique micro-dining experience that takes places in a family home and is firmly rooted in the local Somerset land. The delicious menu has dishes like whipped yogurt, roasted beets and garden chard, with roasted cobnuts and brick oven butterflied leg of home-reared lamb with rosemary and garlic. Finally, Higher Ground in Manchester remains one of the most pioneering restaurants in the UK at the moment. Chef Joe Otway and his team, who met at Blue Hill Farm, champion seasonal vegetables sourced from their own farm Cinderwood Market Garden in Cheshire. All ingredients are grown with an emphasis on flavour through maintaining rich, healthy and biodiverse soil.