We’re back in Regent’s Park this summer, serving up the good stuff at Taste of London’s iconic open-air feast.
We've lined up five days of restaurant takeovers with some of our favourite chefs and partners, to give you a glimpse of what's on their menus. Think cookalongs, a chance to hear from some of the best in the industry and of course, plenty to taste.
Join us at Stand 152, 18-22 June. We can’t wait to see you.
Get your tickets here.
WEDNESDAY
HIDE was the second project from Hedonism Wines. Awarded a Michelin star within six months of opening, HIDE has retained this every year since. Chef Director, Josh Angus, joins us for a masterclass in seasonal cooking.
From in-house training to seasonal cooking, Chef Director of HIDE, Josh Angus, shares his experiences of how to thrive within the industry.
Josh Angus will also be giving us a masterclass in seasonal cooking at its best, with his Barbecued Vegetables, Tahini, Dukkah & a Sweet Curry Dressing.
THURSDAY
Bubala is a celebrated Middle Eastern-inspired restaurant group known for its bold, vegetarian dishes designed for sharing. Executive Chef, Ben Rand, joins us to chat through all things Food, Fun and Flavour.
Executive Chef Ben Rand will take us through their Spanakopita Börek, a crisp, spiced, savoury pastry with Date Molasses, Miso and Sesame.
Ben Rand is joined by Marc Summers (Bubala Founder), Tom Shingler (Head of Food, Delicious Magazine) and Andrew Ritchie (Head of Innovation, Belazu) to chat through Bubala's journey from pop-ups to where they are now, their playfulness when it comes to bold flavours at the forefront of their dishes, and what's next for this fan favourite establishment.
FRIDAY
Symbolising regeneration, rejuvenation, generosity, and light, Apricity is the Michelin Green Star restaurant from Chantelle Nicholson. We're joined by Head Chef, Eve Seeman, who will shine a light on sustainable and low-waste cooking using the best of British produce.
Head Chef, Eve Seemann, shows us how to make a levelled-up Butterbean Hummus with Preserved Lemon, Garden Vegetables and Linseed.
Eve Seemann will be joined by Emily Gussin (Food Producer & Sustainability Lead, Delicious Magazine) and Ruby Harlow (Head of Sustainability, Belazu) to discuss their top tips to reduce food waste that can be applied to both professional and home kitchens.
Head Chef, Eve Seemann, shows us how to make a levelled-up Butterbean Hummus with Preserved Lemon, Garden Vegetables and Linseed.
Head Chef, Eve Seemann, shows us how to make a levelled-up Butterbean Hummus with Preserved Lemon, Garden Vegetables and Linseed.
SATURDAY
Pyro, is the hotly anticipated debut restaurant from the chef Yiannis Mexis. A celebration of cooking over fire, Pyro features bold Greek flavours and seasonal produce, reimagined and refined in a menu of dishes designed to be shared, enjoyed and lingered over.
Yiannis Mexis takes us through his Souvlaki Skewer with Prunes, Smoked Almonds, Radicchio & Sour Apple. A bite you don’t want to miss.
Yiannis Mexis takes us through his Souvlaki Skewer with Prunes, Smoked Almonds, Radicchio & Sour Apple. A bite you don’t want to miss.
SUNDAY
Duchy is the latest opening by Chef Owner, Simon Shand. The restaurant offers a refined yet unpretentious dining experience, building upon Shand's reputation for delivering exceptional taste without unnecessary complexity.
Simon Shand takes us through classic techniques with Cold-Smoked Chalk Stream Trout served with Parsley Spätzle and Crème Fraiche.
Simon Shand will be diving into the vast array of careers within hospitality, and how is the restaurant industry is continually challenging the status quo.
