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Hospitality, Food and Beverage
A Saladplate E-Magazine
Issue 9: Jan-Feb 2025
Special: FOCUS ON Report
Philippines
View report on page 36
DISCARDED
CASHEW APPLES
TURNED
LIQUEUR?
Read article on page 06
Australia’s premium granola.
EDITORIAL
Gautam Jatwani
Senior Marketing Manager, Informa Markets
Gautam.Jatwani@informa.com
Melbourne, Australia
EDITORIAL HEADQUARTERS
The Hospitality, Food & Beverage
magazine by Saladplate is brought to
you by Informa Markets. An international
team based in Australia, Thailand,
Malaysia, and Singapore are responsible
for editorial content, advertising,
branding, and marketing. Below are the
key contacts should you wish to get in
touch with the team.
ADVERTISING ENQUIRIES
Janice Wong
Account Manager, Informa Markets
Janice.Wong@informa.com
Kuala Lumpur, Malaysia
MARKETING & PROMOTION /
MEDIA PARTNERSHIPS
Eleeyna Supian
Digital Marketing Executive, Informa Markets
EleeynaShameen.MohamadSupian@informa.com
Kuala Lumpur, Malaysia
www.saladplate.com
As we gear up for Asia’s largest food & beverage trade show –
FHA – Food & Beverage 2025 in Singapore, this issue of the
magazine focuses on sustainability, innovation, ingenuity, and trends
that have taken the world by a storm!
From a Cambodian distillery making liqueur from discarded cashew
apples, Dubai’s viral dessert fix, to a gin distillery in Northern Ireland
using eco-refill pouches to reduce waste without compromising on
flavour, tonic water from turmeric to a world-changing technology
using microorganisms to create the taste of dairy.
In this issue we also feature our latest FOCUS ON Report on the
Philippines with updates on its dynamic and growing foodservice
market, and sustainability in hospitality trends for 2025 with an
exclusive story on Hong Kong’s The Upper House.
We would also like to take the opportunity to invite you to our
flagship event held in Singapore from 8 to 11 April 2025 – FHA –
Food & Beverage, which will once again present itself as world-class
stage for regional and international brands and industry
professionals to meet and ride the wave of progress and
opportunities Asia has to offer.
Ian Roberts
Vice President – Asia
Informa Markets
Brought to you by
Australia’s premium granola.
Updated as of 1 March 2025
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Photo Credit: Seekers Spirits
Photo Credit: Seekers Spirits
A liqueur made from these discarded cashew apples helps address national waste
concerns and provides an additional revenue stream for local farmers.
SUSTAINABLE EFFORTS BEAR
FRUIT FOR CAMBODIAN
DISTILLER SEEKERS SPIRITS
Author: Alison Marshall
07 | - A Saladplate e-Magazine
ashew nuts are a big business in Cambodia.
According to the Cashew Nut Association of
Cambodia, in the first eight months of 2024, 560,000
tonnes were exported.
But export success leads to an increase in organic
waste, created from the cashew apple, the reddish
fruit from which the nut grows, which is left to rot after
harvest.
A new liqueur made from these discarded cashew
apples not only adds to the portfolio of local, artisanal
distiller Seekers Spirits, but it also helps address
national waste concerns and provides an additional
revenue stream for local farmers.
C“We knew that the fruit existed, and we were always
curious if you could do anything with it. We found
something called Feni, which is made in Goa from
cashew apples, but it doesn't seem to exist outside of
there, so that's why we decided to explore that.”
A chance conversation led to research becoming a
reality. “I met with Sabine Joukes, who heads up the
United States Agency for International Development
Moroto Baitang project, which supports
deforestation-free cashew farming in Ratanakiri. I
mentioned we are always looking for potential new
ingredients that also have some sustainable benefit
and can help farming communities in Cambodia.”
“One of the issues with cashew farming is, because it
has such high value, it has also led to quite a lot of
deforestation. Projects like these are trying to protect
the forests and support farming communities who are
committed not to encroach further, helping them
increase the value of their farms, improve the cashew
farming process or introduce them to new customers.”
The short cashew season runs from January to April.
Seekers spent the 2023 harvest on R&D and figuring
out which farming communities they should work with.
Getting the fruit quickly to the distillery is key. “We
were getting it sent down to us fresh, which was
challenging because it meant that the farmers needed
to pick the fruit up before it rotted and get it down to
us in iceboxes.”
Photo Credit: Seekers Spirits
“I THINK THAT’S
WHAT’S
PARTICULARLY
EXCITING ABOUT IT —
BECAUSE IT'S REALLY
JUST A WASTE
PRODUCT,” SAID
TANIA UNSWORTH,
co-founder of Seekers, one of a handful of distilleries
in Cambodia.
08 | - A Saladplate e-Magazine
Seekers is known for its exciting twists on local
ingredients, recently ranking highly at the SOCraft
Awards, a global competition for independent craft
spirit distillers, with their purple butterfly pea-hued Gin,
titled Jason Kong made with native rose-apple and
cassia bark.
Now they have another opportunity to make a
difference. “We’ve been approached to create a
product that would support the communities that are
dependent on Cambodia’s mangroves and wetlands
and help shine a light on the conservation issues,” says
Tania. “We were actually down in the mangroves just a
couple of weeks ago looking at potential botanicals
and ingredients.”
Having a story of where those ingredients come from
and the impact that a bottle of spirits could make, is an
exciting prospect for the company. “We will just make
sure that we can tell that story as well as possible,”
adds Tania.
“These communities are at the other end of the
country, and so it was coming down in buses and on
the back of people's motorbikes, a six- or seven-hour
drive away,” explains Tania.
“We started exploring with USAID whether the farmers
could do some of the drying process for us. And they
invested in a drying machine for the farming
community where we source.”
“First we made it into a brandy, but it's quite strong, so
we thought that the first entry into the market should
be something a little more accessible, so we
sweetened it and made it into a liqueur.”
“We got about 100 litres of the finished liqueur. Then
we were approached by a business called Mekong
Strategic Capital, who were holding their anniversary
party. They happen to be the technical advisors on the
Morodok Baitang project. When they discovered we
had created a product using ingredients from the
farms they're supporting, they loved the fact that they
were able to demonstrate that full circle initiative.”
Photo credit: Frugalpac
All Photos Credit:
Seekers Spirits
09 | - A Saladplate e-Magazine
The Northern Ireland distillery, renowned for its organic, handcrafted gin, is further
reducing its carbon footprint with innovative Eco-Refill Pouches and
other sustainable practices.
POUR WITH PURPOSE —
BOATYARD DISTILLERY’S
ECO-REFILL POUCHES REDUCE
WASTE WITH NO FLAVOUR
COMPROMISE
Author: Hannah Tiong
An aerial shot of the distiller | Photo Credit: Boatyard Distillery
10 | - A Saladplate e-Magazine
Photo Credit: Boatyard Distillery
n the ever-growing conversation about sustainability,
companies across the globe are evaluating their
environmental impact. Traditionally reliant on glass and
resource-intensive packaging, the spirits industry has
also started to embrace eco-friendly practices, and
Ireland’s Boatyard Distillery is leading by example.
Nestled along the picturesque shores of Lough Erne in
County Fermanagh, Northern Ireland, Boatyard
Distillery has made a name for itself with its organic,
handcrafted gin. With the introduction of their innova-
tive Eco-Refill Pouches, they’re making strides to
reduce their carbon footprint further while maintaining
their commitment to quality.
A Spirit Of Sustainability
Their commitment to sustainability is deeply rooted in
the rural surroundings of North West Ireland, where
the landscape of farms and farming culture inspires
them to collaborate with organic producers. "We see
organic farming as the best way to ensure the land
remains fertile for future generations," shares Declan
McGurk, Commercial Director of Boatyard Distillery.
Eco-friendly practices extend to every aspect of their
business, from sourcing organic botanical ingredients
to innovative packaging solutions that reduce carbon
emissions. Their iconic bottle is crafted from extra-flint
recycled glass, topped with a natural, unvarnished cork
made from sustainably managed Portuguese forests.
I
Photo Credit: Boatyard Distillery
Photo Credit: Boatyard Distillery
12 | - A Saladplate e-Magazine
Labels are printed on recycled paper, while shipping is
handled in Flexi-Hex packaging—100% recycled and
entirely tree-free—eliminating plastic from the process
altogether.
In early 2022, Boatyard Distillery proudly became the
first Irish distillery to earn B Corp certification, reflect-
ing its commitment to high social and environmental
standards.
Small Idea, Big Impact
One of their latest eco-initiatives is the Eco-Refill
Pouches, designed to provide a bulk solution for bars
and restaurants while minimising environmental impact.
The concept for these pouches and the refill stations
at the distillery emerged organically.
Photo Credit: Boatyard Distillery
During a brainstorming session, a team member
suggested a refill service, “Offering a refill service was
seen as a way to reduce single-use glass and encour-
age customer engagement," McGurk explained.
Inspired by this idea, Boatyard then developed eco
pouches for larger-scale, off-site use. "The eco
pouches came from a desire to create a similar
function to the refill stations but for bars and venues,”
said McGurk. Designed to meet the growing demand
among bars for bulk ordering, the pouches offer an
efficient, practical solution that also aligns with Boat-
yard’s sustainability goals.
Photo Credit: Boatyard Distillery
Photo Credit: Boatyard Distillery
13 | - A Saladplate e-Magazine
Benefits To Take Inspiration From
Compared to traditional glass bottles, the Eco-Refill
Pouches have a much lighter environmental footprint.
For a start, they use 84% less packaging and signifi-
cantly reduce the carbon emissions associated with
transportation. With each pouch holding the equivalent
of four bottles, the packaging weight is greatly
reduced, which means less energy is required for
transportation. "Collectively, the impact is quite tangi-
ble,” McGurk noted. “Carbon emissions for the Eco-Re-
fill Pouches sit at 3.96kg versus 9.8kg for bottles.” This
dramatic reduction underscores the effectiveness of
the eco pouches in lowering Boatyard’s overall carbon
footprint.
In designing the eco pouches, Boatyard partnered with
Terracycle to ensure the materials used were both
durable and sustainable. The pouches feature a
liquid-safe, fully recyclable polymer with an inner foil
layer that maintains the quality and taste of the spirits.
This innovation ensures the spirits stay fresh and
flavourful while offering a more eco-friendly alternative
to glass. While the Eco-Refill Pouches are aimed at the
hospitality industry for bulk use, the distillery continues
to use glass bottles for consumers who prefer a more
traditional and luxurious aesthetic for their home bars.
On Trend & On Board
Since its launch, the pouches have been met with
enthusiasm from both customers and the bar industry.
"The bar industry appreciates the Eco-Refill Pouches,"
McGurk noted, "and we are becoming a very on-trend
brand within bars and restaurants, as they see we’re
passionate about great liquid whilst ethically doing
business.” Boatyard’s sustainability efforts have helped
it stand out in a crowded market. It was recognised as
one of the top 10 globally trending brands in the Drinks
International 2024 Report.
Photo Credit: Boatyard Distillery
Photo Credit: Boatyard Distillery
At the distillery, the refill stations have become a
popular attraction, with customers relishing the chance
to be a part of Boatyard’s sustainability journey. Those
who refill their bottles often become ambassadors,
sharing their experience with friends and family and
spreading the word about Boatyard’s eco-conscious
mission.
At its core, Boatyard Distillery seamlessly balances its
premium gin brand identity with a commitment to
eco-conscious innovation. “We may still have to bang
the drum as it isn’t everyone’s priority," the distillery
notes, "but soon, we will see the impact of generation-
al change that will heighten, enforce, and reward those
eco-mindsets.” As they look to the future, Boatyard is
dedicated to building a “Boatyard tribe” of eco-con-
scious followers who share its values, fostering a
community that supports sustainability in every pour.
14 | - A Saladplate e-Magazine
Photo Credit: Boatyard Distillery
CEO Kevin Law-Smith’s wellness journey culminated in the launch of AYA | Photo Credit: AYA
Photo Credit: AYA
evin Law-Smith would not be disappointed to
hear that he’s become a shadow of his former self.
The founder of East Imperial tonic has gone from 110
kilos to 80 kilos in weight and reduced his waist to 32
inches from almost 38.
AYA (the brand name stands for Awaken Your
Awareness) is a personal and professional project for
the man who transformed his lifestyle after a cancer
diagnosis. Packed with Vitamin B complex, curcumin
and green tea it’s a drink that is readily available in
Singapore and Thailand and has piqued the interest of
the wellness community. In lime and ginger or passion
fruit and ginger expressions, the gentle fizz promises
an energy boost at any time of the day.
K
Author: Alison Marshall
The founder of East Imperial tonic waters
launches a range of turmeric-based health
drinks.
FROM TONIC WATER TO TURMERIC —
AYA’S CEO KEVIN LAW-SMITH’S
LATEST LAUNCH IS A RESULT OF HIS
PERSONAL WELLNESS JOURNEY
“Before East Imperial, I had cancer and was always
looking to see what the best antioxidant was and learn
about functional ingredients. And it all goes back to
turmeric and green tea. I was up to 110 kilos, with a
broken Achilles, broken back, broken everything. I was
like, this is it. It's got to end,” explains Kevin.
A whole foods, plant-based diet has made all the
difference. All my blood markers are phenomenal, all
the cancer markers are down. The level of energy is
ridiculous. I’m just not fighting all the inflammation –
without that stress happening, it adds another level of
energy.
17 | - A Saladplate e-Magazine
Kevin had the option to look at manufacturing a
wellness drink back in 2012, but at that time it was too
difficult to make.
“Technology has changed so fast. Now curcumin
(which gives turmeric its bright yellow hue) is soluble. It
took us three years to get it in the drink, stabilise it, not
use preservatives and not pasteurise the death out of
it. It’s now 2024 and we have finally got it into the
market.”
“We have been lucky to secure some of the best
high-end outlets like Little Farms in Singapore and
DARK Cafe in Bangkok, from a very small base we are
increasing sales outlets and volume month on month
substantially.”
“Our plans for now are to focus on Asia and to support
our customers in new markets when the time is right
for the market, and for us.”
An age-old ‘health’ food, turmeric’s reputation has
been blighted by unscrupulous producers adding
chemicals and colours, so identifying a reputable
source is paramount. Pepper is known to enhance
turmeric’s benefits – but it can also amplify any
additives, as Kevin explains.
“You're getting the functional benefit of anything
extracted, but if you've extracted something like a
lead, it's going to be pulled out so much higher. And
that's one of the reasons we don't use piperidine.
Pepper is going to increase your body's availability of
the curcumin, but it would also increase the availability
of any toxin.”
“There are studies that show anti-inflammation energy,
especially with B12. So the benefit of B12 is quite clear.
Green tea as an antioxidant is quite clear, and then the
turmeric is good for anti-inflammation and gut health,”
adds Kevin. “So we can make those kinds of subtle
claims around the ingredients in AYA.”
“We're also doing our own studies setting up with
longevity clinics, who are super interested in it.”
While COVID was disastrous for many, for Kevin it was
the catalyst for change. He spent most of the time on a
Thai island where everyone had forcibly been made to
check out because nothing was happening. Freediving
and yoga were the only routines. “And there were
people from the UN there, bankers, tonnes of movie
stars who we would have never met in the real world.
Everyone got stuck and a community formed.”
Photo Credit: AYA
18 | - A Saladplate e-Magazine
“And that's where it all changed. I realised I had been
over-efforting my whole life, pushing, pushing, pushing.
I had that realisation of this kind of collective transfor-
mation, of not pushing, just doing your best. And your
best is your balance.”
For people who want the buzz of the bar without
alcohol, AYA presents a new way of drinking: a drink
that is full of taste and not full of sugar.
“We are focusing on the different lifestyle communities
from running groups to yoga, cross fit and climbing
clubs: individuals looking for brands that speak to their
values and can naturally enhance their well-being. So
those looking for a caffeine-free boost before a
workout or in the afternoon or simply looking to
enhance their vitality, focus and awareness throughout
the day.”
“I don't want a no-groni with 30 grammes of sugar, I
might as well take the real one,” says Kevin, “I don't
want artificial, super processed, lookalike alcohols. I
want something functional that tastes amazing and is
just as good as a cocktail. And that's what we’ve made
with AYA.”
Photo Credit: AYA
Photo credit: ColdSnap
20 | - A Saladplate e-Magazine
The ColdSnap machine dispenses premium 14% milkfat ice cream from a can-sized pod in under two minutes. Photo credit: ColdSnap / Tim Gallagher
ColdSnap’s pod-based frozen confection dispenser allows businesses to avoid both the
burden of cleaning and the costly “cold chain”.
IS COLDSNAP’S FROZEN
TREAT-MAKING MACHINE A
GAME-CHANGER?
Author: Julianna Hedger
21 | - A Saladplate e-Magazine
ColdSnap president Matthew Fonte with his daughters, who came up with
the original concept of an on-demand user-friendly ice-cream machine.
Photo credit: ColdSnap
T
he ice cream industry is on the verge of a major
shake-up—just as Keurig and Nespresso transformed
coffee, ColdSnap promises to soon make your
favourite frozen treats available at the push of a
button.
A pod-style ice cream maker which requires no
cleaning or sanitising, a ColdSnap machine produces
frozen confections—from premium ice cream to frozen
lattes—in under two minutes from room temperature,
shelf-stable pods.
The genesis of this user-friendly single-serve
ice-cream machine in fact stemmed from founder Matt
Fonte’s daughters, Sierra and Fiona. After they
outgrew their nightly bedtime stories, they started
keeping “invention journals,” and what topped that list
came to fruition in October 2018 when ColdSnap was
founded.
“On-demand freezing from a shelf-stable format has
long been an elusive goal in the frozen confections
industry, but ColdSnap is making it happen, with big
benefits in convenience, sustainability, and taste.” Matt
Fonte, President of ColdSnap, told the Silicon Review.
“ColdSnap’s on-demand rapid freezing results in an
uncommonly decadent and creamy product that
people often describe as the way ice cream should be
eaten.”
No Cleaning, No Problems
One of ColdSnap’s main focuses in designing their
product was to ensure no cleaning would be required.
Anyone who has ever owned or operated an ice
cream machine, or perhaps craved an odd-hour
sundae, would know what an arduous and
painstakingly time-consuming task cleaning and
sanitising it can be. An unclean ice cream machine can
lead to operational breakdowns and, more alarmingly,
the accumulation of bacteria and moulds that pose
health risks.
ColdSnap’s revolutionary design ensures the product
mix is contained within the pods during freezing,
mixing and dispensing, ensuring it will never come into
contact with the machine itself. Once a pod is inserted
into the machine, the mix is churned within the pod as
it freezes for two minutes, before being dispensed
from the pod straight into your serving bowl. For
businesses, no mandatory cleaning translates to cost
savings in the form of fewer man-hours consumed and
machine downtime.
Photo Credit: Next Meats
22 | - A Saladplate e-Magazine
As ColdSnap pods are room temperature shelf-stable
for up to six months, it allows businesses to offer fresh
frozen confections to their customers while avoiding
the previously inevitable cold supply chain. Once again,
this means more cost savings for businesses while also
decreasing its carbon footprint, one guilt-free
ice-cream bowl at a time.
A Green Ice-cream?
Circumventing the dreaded “cold chain” is another
huge win ColdSnap delivers for businesses. The “cold
chain” is a temperature-controlled supply chain
featuring refrigerated production, storage and
distribution facilities. In addition to a plethora of
potential problems that come along with a cold chain, it
makes a dent on the wrong side of the business ledger
while also negatively impacting the environment — to
the tune of approximately 1% of global carbon
emissions.
Ice cream is churned and frozen inside the pods, before being dispensed through the pod’s bottom without touching the dispenser at all, circumventing the
need for cleaning. Photo credit: ColdSnap
ColdSnap offers a variety of frozen treats alongside
ice-creams, such as protein shakes, frozen cocktails
and frozen lattes. Photo credit: ColdSnap
23 | - A Saladplate e-Magazine
Research, Development and the Future
Apart from the premium 14% milkfat ice cream in
flavours such as chocolate, vanilla, coffee and even
salted caramel that ColdSnap offers, they have taken
their product a step further by investing in the
research and development required to enable other
frozen treats to be dispensed from their signature
pods. Each type of frozen treat currently available
requires dedicated research to discover intricacies
such as ideal freezing temperatures and balance of
ingredients to achieve the smallest possible ice crystal
size of the end product. Today, ColdSnap has its name
on 101 patents with another 87 pending and offers a
mouth-watering selection of frozen favourites in
addition to premium ice cream such as boozy soft
serves, frozen protein shakes, frozen cocktails and
even a non-dairy frozen dessert.
Despite currently being available only in the USA, all
signs point to it being merely a matter of time before
the ColdSnap machine becomes a common sight in
households, cafes and office pantries around the
world where a frozen delight is but a push of a button
away.
Photo credit: ColdSnap
Photo credit: ColdSnap
24 | - A Saladplate e-Magazine
Photo credit: ColdSnap
Photo Credit: Two Brothers Organic FarmsRenowned Californian-Italian Chef Nancy Silverton has partnered with New Culture | Photo Credit: New Culture
World-changing technology is being
adapted to recreate dairy's taste,
texture and use without the
involvement of a cow.
PRECISION
FERMENTATION:
THE FUTURE OF
DAIRY IS HERE
Author: Charlene Fang
Photo Credit: New Culture
he dairy world is undergoing a quiet
revolution—one microorganism at a time. As
consumers demand more sustainable, ethical, and
functional food choices, precision fermentation has
emerged as a transformative technology, poised to
redefine the dairy landscape.
Using microorganisms instead of animals to produce
key dairy proteins like casein, whey, and lactoferrin,
companies are creating products that taste, stretch,
and melt like traditional dairy for a growing market of
consumers with none of the environmental or ethical
baggage.
T
27 | - A Saladplate e-Magazine
“CONSUMERS ARE
ALREADY FAMILIAR
WITH THE
TECHNOLOGY
AROUND FOOD.”
This familiarity has paved the way for innovation.
TurtleTree, for instance, selected lactoferrin as its
flagship ingredient—a high-value functional milk protein
known for its immune-boosting and gut-health
benefits, often used in infant formula and supplements.
Resembling a fine pink powder, LF+ attained GRAS
(generally recognized as safe) status in November
2023, a first for precision-fermentation-derived
lactoferrin. Since then, TurtleTree has inked
partnerships with Cadence Performance Coffee for
espresso shots enriched with ketones and LF+ for
athletes, Strive Nutrition for a functional beverage
targeting longevity in adult nutrition, and MAD Foods
for a coffee beverage aimed at providing immune and
gut health benefits. “All products should be launching
in first half 2025, and more partnerships are on the
way,” shared Fengru.
According to a report by Coherent Market Insights,the
global precision fermentation market is valued at $4.21
billion in 2024. It is projected to grow to $45.80 billion
by 2031, with a compound annual growth rate (CAGR)
of 40.6% from 2024 to 2031.
From mozzarella to animal-free ice creams, functional
ingredients, and beverages, companies like
Singapore’s TurtleTree and U.S.-based New Culture
and Perfect Day deliver sustainable, ethical, and
delicious alternatives to traditional dairy. These
innovations offer authentic taste and mouthfeel while
tackling the challenges of reshaping a centuries-old
industry.
The Technology That’s Changing the Game
At its core, precision fermentation is defined by The
Precision Fermentation Alliance (PFA) and Food
Fermentation Europe (FFE) as, “the process of
traditional fermentation with the latest advances in
biotechnology to efficiently produce a compound of
interest, such as a protein, flavour molecule, vitamin,
pigment, or fat.” While it may sound futuristic, this
technology has been around for decades, producing
staples like citric acid, heme (plant-based “blood”) and
rennet for cheesemaking.
“PRECISION
FERMENTATION HAS
ALREADY BEEN WELL
ESTABLISHED IN THE
FOOD SPACE,” SAYS
FENGRU LIN, CEO OF
TURTLETREE.
Photo Credit: New Culture Photo Credit: New Culture
28 | - A Saladplate e-Magazine
Photo Credit: Two Brothers Organic Farms
Mozzarella, But Make It Animal-Free
Meanwhile, in the U.S. New Culture has taken a
focused approach, rooted in its ability to replicate
traditional dairy experiences. “At New Culture, we
make animal-free mozzarella that tastes, melts, and
stretches just like conventional mozzarella,” explains
Benjamin Freedman, VP of Commercial at New Culture.
By targeting the $9 billion U.S. mozzarella market and
capitalising on Americans' love for pizza, the company
is zeroing in on mozzarella as its flagship product and
partnering with key players like renowned chef Nancy
Silverton. “The American dairy market is large enough
that we have plenty of room for growth before we'd
start expanding to other regions,” Benjamin adds.
Still, he acknowledges that while the market potential is
immense, challenges remain. “Given [precision fermen-
tation’s] widespread and sustained growth, the recent
wave of companies using precision fermentation for
new products is poised to garner equally meaningful
market share once they reach the scale and costs
necessary for broad consumer acceptance.
Key Players To Note
TurtleTree (Singapore): Known for producing
animal-free lactoferrin, TurtleTree is building a portfolio
of functional products catering to health-conscious
consumers and everyday indulgences.
New Culture (USA): Focused on mozzarella, New
Culture is perfecting its recipe for pizza lovers and
partnering with pizzerias across the U.S.
Perfect Day (USA): A pioneer in the field, Perfect Day
has successfully scaled animal-free whey protein for
use in various products, from ice cream to cream
cheese.
Better Dairy (UK): Tackling casein and whey, Better
Dairy targets cost efficiencies to bring alt-dairy
products closer to mass-market adoption.
Imagindairy (Israel): Focused on developing
animal-free casein and whey proteins, Imagindairy is
revolutioniasing alt-dairy by targeting applications like
cheese and other dairy products.
Photo Credit: New Culture
New Culture makes animal-free cheese
that mimics conventional mozzarella
Photo Credit: New Culture
What Lies Ahead
The precision fermentation space has no shortage of
innovative players determined to make alt-dairy not
just a niche option, but a staple of everyday diets.
However, the future lies in collaboration, focus, and
pricing. As Fengru puts it, the next phase will require
breakthroughs in “strain optimisation, process
development, and manufacturing” to unlock its full
potential.
Precision fermentation is more than a technological
breakthrough; it’s reimagining how we produce and
consume food and the viability of sustainable,
animal-free dairy that can deliver on taste, texture, and
functionality. The future of dairy may very well lie in the
microscopic world of precision fermentation—a future
that is already beginning to take shape.
Challenges on the Path to Success
Despite its promise and growing success, the precision
fermentation industry faces significant hurdles on its
path to mainstream adoption. Achieving cost parity
with traditional dairy is one of the most pressing
challenges. While TurtleTree has competitively priced
its lactoferrin, Fengru notes that "the technology
needs to do a lot more for the yield to be improved, so
the pricing can be matched".
Another key obstacle is regulatory complexity. The
global regulatory landscape is fragmented, making it
difficult for companies to scale internationally. New
Culture, for example, has focused its efforts on the
U.S. market, where its mozzarella is already deemed
safe for consumption. Yet, Benjamin sees untapped
potential abroad. "Demand for animal-free products in
other parts of the world is quite strong, so we would
love to go global as soon as the opportunity presents
itself," he says.
Consumer education also remains a critical issue.
Building trust and transparency around lab-grown
ingredients is essential for fostering acceptance.
Benjamin emphasizes that consumers ultimately
prioritize product quality and affordability. "Consumers
gravitate toward great products at the right prices and
are less focused on the technologies used to make
those products," he observes. Fengru echoes the
sentiment, stressing the need to educate consumers
on the health benefits of ingredients like lactoferrin.
TurtleTree’s Fengru Lin drinking plant-based milk with LF+
Photo Credit: TurtleTree A variety of drinks make with LF+ | Photo Credit: TurtleTree
US-based Perfect Day has successfully scaled animal-free whey protein
for use in a variety of products – from ice cream to cream cheese
Photo Credit: Perfect Day
30 | - A Saladplate e-Magazine
TurtleTree’s precision fermentation lab in Sacramento | Photo Credit: TurtleTree
Photo Credit: FIX Dessert Chocolatier
Photo Credit: FIX Dessert Chocolatier
Authors: Victoria Lim
Sarah Hamouda’s “Can’t Get Knafeh of It” bar has become a sensation, blending Middle
Eastern flavours with modern innovation to inspire a global TikTok-fuelled dessert craze.
CHOCOLATE, CRAVINGS, AND
COPYCATS — HOW DUBAI’S VIRAL FIX
DESSERT CHOCOLATIER TOOK OVER
TIKTOK AND BEYOND
33 | - A Saladplate e-Magazine
Copycats Galore: Flattery or Frustration?
The viral success of “Can’t Get Knafeh of It” inevitably
inspired imitators. Brands across Asia quickly launched
their knafeh chocolates to piggyback on the trend.
•
•
•
•
•
hen Sarah Hamouda founded FIX Dessert
Chocolatier in 2021, she never imagined it would
become the talk of TikTok. What started as a side
hustle evolved into a global sensation—thanks to the
viral appeal of her star product, the “Can’t Get Knafeh
of It” chocolate bar. With its crispy kataifi (spun
pastry), creamy pistachio-tahini filling, and a milk
chocolate shell, the bar became a sensation thanks to
social media while redefining Middle Eastern desserts
for a global audience.
The Birth of a Global Obsession
Hamouda’s journey with FIX began in Dubai, where she
reimagined the beloved knafeh dessert into a portable,
candy-bar format. A blend of tradition and innovation,
the bar combined authentic flavours with a modern
twist, quickly gaining local popularity.
The turning point came in February 2023 when TikTok
influencer Maria Vehera posted an ASMR-style video
of herself savouring the candy bar in her car to her
following which exceeded 2 million. With over 80
million views, the clip sparked a wave of social media
buzz, inspiring fans worldwide to hunt down the
elusive treat or recreate it themselves. Overnight, FIX
transformed from a niche brand to a global obsession,
with demand far exceeding supply, just like the
Tanghulu Craze.
W
Photo Credit: FIX Dessert Chocolatier Photo Credit: FIX Dessert Chocolatier
In Bangkok, Thailand, The Rolling Pinn released
Dubai-themed chocolates shaped like hearts,
available in milk and dark chocolate flavours (฿570).
In Singapore, Fitri Creations unveiled a Pistachio
Kunafe Chocolate bar (S$25).
Cocoraw Chocolates in Kuala Lumpur, Malaysia
introduced its Pistachio Kunafa Chocolate (RM38),
featuring semi-dark chocolate and a less sweet
profile.
Miki Ojisan Cakery & Patisserie in Jakarta, Indonesia,
rolled out two Dubai-inspired treats: the Dubai
Chocolate Cake (IDR 598K), a moist chocolate cake
filled with crunchy pistachio knafeh, and the Dubai
Chocolate Bar, available in milk (IDR 98K), dark (IDR
105K), or white chocolate (105K) varieties.
In Manila, Philippines, Apéritif introduced Dubai
Knafeh Croissants (845) and the luxurious Golden
Knafeh Bar (500), adorned with 24K gold dust and
gold leaf.
34 | - A Saladplate e-Magazine
Despite the proliferation of similar products, Hamouda
views the competition with pride rather than concern.
“We get messages from people saying, ‘thank you for
inspiring us to be creative at home,’ so that’s some-
thing that I’m proud of” she shared with CNN Travel.
Speaking to Today.com, she shared, “We’re dedicated
to keeping FIX unique and of the highest quality.”
For Hamouda, the influx of imitators highlights her
brand's impact on dessert culture, reaffirming her
commitment to authenticity and craftsmanship as the
core of her creations. Even as similar products flood
the market, imports of FIX’s chocolate bar continue to
sell out at premium prices, proving that the original
creation remains unmatched.
Despite copycats galore, original, imported FIX bars
sell for a hefty price tag – in Singapore, they’re S$59
(more than double the original S$24). the nearly 150
per cent mark-up is by local importer SGFR so that the
“company can still make some profit from sales after
taking into account the high cost of bringing it here”,
said SGFR founder Mohamed Haikkel Firdhaus in an
interview with The Straits Times. Even with the high
price tag, and short shelf life, the bars always sell out.
The appeal of FIX lies in its taste, texture, and
paint-splattered design, giving the bars a dessert-art
quality. While other flavours feature fillings like pretzels,
baklava, and cookies, the signature texture, ASMR-ap-
peal and artistic flair remain consistent.
The Secret to Staying Ahead
What sets FIX apart is its unwavering dedication to
delivering on its brand promise—a “freakin’ incredible
‘xperience.” From sourcing premium ingredients to
perfecting every detail of its signature bar, including its
artistic design, the team ensures that each bite feels
indulgent and one-of-a-kind.
The exclusivity of FIX’s products also plays a key role
in its success. New batches are often sold out within
hours (they open for sale twice a day at 2 PM and then
at 5 PM), with eager fans closely following their social
media for restock announcements. This limited-availa-
bility model builds hype and solidifies FIX’s reputation
as a luxury, aspirational treat.
Beyond a Trend
While TikTok provided the initial global breakthrough,
Sarah Hamouda has carefully positioned her brand for
enduring success. Her dessert transcends a fleeting
trend, offering a thoughtful reinterpretation of Middle
Eastern culture. By blending traditional ingredients with
a modern twist, she has reimagined knafeh—a classic
Arabic dessert—into a format that feels both innovative
and accessible.
This story isn’t just about a candy bar; it’s about
creativity, ingenuity, and the transformative power of
social media to turn a small venture into a global
phenomenon. From Dubai to Asia, and beyond, the
influence of Hamouda’s creation is unmistakable. While
imitators may emerge, the originality of the chocolate
bar that made the world fall in love with desserts in an
entirely new way remains unmatched.
FIX Dessert Chocolatier products are only available via
Deliveroo in Dubai.
All Photos Credit: FIX Dessert Chocolatier
35 | - A Saladplate e-Magazine
FOCUS ON
REPORT:
Exclusively produced for
2024
www.saladplate.com
PHILIPPINES
THINGS TO KNOW:
PHILIPPINES
Weekly foodservice patronage in the Philippines
(81%) increased from August 2023 and currently
exceeds the global average by 12 percentage points.
FOODSERVICE USAGE IN THE
PHILIPPINES REACHED A FOUR-YEAR
HIGH IN FEBRUARY 2024
Notably, while special occasions are the top driver
for foodservice purchases, convenience is also a
motivating factor for many. As such, cafes and LSRs
are the leading segments.
CONSUMERS IN THE PHILIPPINES MOST
OFTEN DINE IN WHEN MAKING
PURCHASES FROM FOODSERVICE
While most consumers in the Philippines favor their
own culture’s cuisine, many consumers would also
order other Asian cuisines such as Korean, Japanese
and Chinese.
A VARIETY OF ASIAN CUISINES STAND
OUT IN THE PHILIPPINES
Gravy as a sauce for beef is more popular in the
Philippines than across the globe by a margin of 37
percentage points. Other notable differences include
soy sauce for pork, lemon butter for chicken and
spicy butter/cream for seafood.
SAUCE PREFERENCES IN THE
PHILIPPINES DIFFER FROM GLOBAL
AVERAGES AND REFLECT CULTURAL
CUISINES
Source: Technomic 2024 Philippines Country Report
02 |
Variety of Filipino food dishes
FULL-SERVICE
SALES
10.2% Sales Change (2023)
LIMITED-SERVICE
SALES
8.6% Sales Change (2023)
Source: Technomic November 2023 Global Foodservice Sales Segmentation
Note: All figures are in USD
FOODSERVICE INDUSTRY SALES ($B)
RESTAURANTS & BARS FOODSERVICE SALES ($B)
Restaurants & Bars
65%
Other Foodservice
35%
Limited Service
40%
Full Service
60%
04 |
FULL-SERVICE
SALES
10.2% Sales Change (2023)
LIMITED-SERVICE
SALES
8.6% Sales Change (2023)
Source: Technomic November 2023 Global Foodservice Sales Segmentation
Note: All figures are in USD
FOODSERVICE INDUSTRY SALES ($B)
RESTAURANTS & BARS FOODSERVICE SALES ($B)
Restaurants & Bars
65%
Other Foodservice
35%
Limited Service
40%
Full Service
60%
04 |
Note: Location counts represent the number of units open at year end and
are verified using online store directories, locators, annual reports and press
releases; Chains with store networks comprised of over 50% kiosk locations
are excluded
TOP CHAINS BY LOCATION COUNT
Chain Name HQ Country Segment Cuisine Category
Philippines Limited Service
Jollibee Chicken
KFC Chicken
United States Limited Service
Goldilocks Other Beverage/Snack
Philippines Limited Service
Dunkin’ Coffee Cafe
United States Limited Service
McDonald's Burger
United States Limited Service
Mang Inasal Asian/Noodle
Philippines Limited Service
Chowking Asian/Noodle
Philippines Limited Service
Red Ribbon Other Beverage/Snack
Philippines Limited Service
Starbucks Coffee Cafe
United States Limited Service
Chooks-to-Go Chicken
Philippines Limited Service
10,635
Top 25 Total Locations
| 05
Salted Egg Puto (profile) paired with Pork Blood Stew - a famous Filipino delicacy best eaten together for a perfect savory and sweet food experience.
Salted Egg Puto (profile) paired with Pork Blood Stew - a famous Filipino delicacy best eaten together for a perfect savory and sweet food experience.
ITEMS WERE EVENLY SPLIT
BETWEEN THE ALL-DAY AND
LUNCH/DINNER DAYPARTS,
WHILE ENTREES, DESSERTS,
NONALCOHOL BEVERAGES
AND SIDES/SNACKS ARE KEY
MEALPARTS FOR
DEVELOPMENT
Overall, 50% of new items added during
the period were all-day items.
Lunch/dinner items accounted for about
48% of all additions, while breakfast made
up 2%.
Entrees were the most added mealpart,
representing 42% of all items added.
Desserts (22%) were the next most-added
mealpart, followed by nonalcohol
beverages (16%) and sides/snacks (6%).
42% OF ALL NEW
ITEMS ADDED IN
2023 WERE
ENTREES
Note: Philippines Core 30 chains tracked monthly for new menu items and
LTOs; Data from January 2022 to January 2023
Image Source: Shutterstock
| 07
Base: 300 Philippines consumers
*Q: For what type of occasions do you order food
from restaurants or other foodservice locations?
Select all that apply.
TOP FOODSERVICE
OCCASIONS*
A snack between meals 42%
A meal to try new foods or flavors 53%
A meal to satisfy my hunger 57%
A meal to connect/socialize
with friends or family 59%
A meal to treat myself or others 70%
A special occasion
(e.g., birthday or holiday celebration) 73%
A meal when you don’t have time to cookt 70%
08 |
Base: 300 Philippines consumers
*Q: For what type of occasions do you order food
from restaurants or other foodservice locations?
Select all that apply.
TOP FOODSERVICE
OCCASIONS*
A snack between meals 42%
A meal to try new foods or flavors 53%
A meal to satisfy my hunger 57%
A meal to connect/socialize
with friends or family 59%
A meal to treat myself or others 70%
A special occasion
(e.g., birthday or holiday celebration) 73%
A meal when you don’t have time to cookt 70%
08 |
TOP BRANDS FOR
PATRONAGE**
Base: 300 Philippines consumers
**Q: Which of the following restaurants do you ever
order food or beverages from, either for dine-in,
takeout or delivery? Select all that apply.
48%Shakey's Pizza
Goldilocks 48%
Burger King 51%
Starbucks 55%
Dunkin' 57%
Greenwich 58%
KFC 71%
Chowking 72%
McDonald's 86%
Jollibee 90%
Mang Inasal 63%
| 09
Brought to you by
www.saladplate.com
Email: info@saladplate.com
Saladplate is the official content and engagement hub
for the Hospitality, Food and Beverage portfolio, part
of Informa Markets. Saladplate is a dedicated platform
to gain insights into the latest news, innovation, and
trends shaping the hospitality, food and beverage
industry and the wider business community.
Alongside content which includes weekly news
updates, a monthly newsletter, and a bi-monthly
e-magazine, the platform also provides exclusive
access to over 10,000 brands, companies and
products through its comprehensive supplier directory
and access to event registration, and updates from
over 35 international trade events.
Technomic Inc was founded as a management
consulting firm in 1966. Since then, Technomic’s
services have grown to encompass cloud-based B2B
research tools, consumer and menu trend tracking and
other leading strategic research and analytic
capabilities, to prioritize and size business
opportunities.
Our clients include food manufacturers and
distributors, restaurants, retailers and multiple other
business verticals aligned with the food industry that
are looking to make informed decisions to support
their business growth.
www.technomic.com
Email: info@technomic.com
Photo Credit: The Sustainable Restaurant Association (TSRA)
Author: The Sustainable Restaurant Association
Making the most of those ‘fresh start’ feels, we’re looking ahead to what we can expect to
see from restaurants in 2025.
SUSTAINABLE HOSPITALITY IN 2025:
9 TRENDS TO LOOK FOR
Talkin’ ‘bout regeneration
While regenerative agriculture as yet lacks a clear,
legal definition, the concept of farming in ways that
restore nature, protect biodiversity and replenish soils
is gaining traction among industry, governments — and
customers. As technology has improved and AI has
entered the arena, farmers can now use data to tailor
their approach at a localised level and apply
regenerative practices in the most effective ways.
1. What does this mean for restaurants? In addition to
the chance to work with thoughtfully produced,
high-quality ingredients, it means an opportunity to
have a positive impact on nature through your
procurement choices, as well as a powerful narrative to
share with your customers.
47 | - A Saladplate e-Magazine
4. Health in the time of Ozempic
Health and wellness have featured on food trend lists
like this one for years and show no signs of
disappearing from the discourse. What is notable this
year is the growing impact of GLP-1 weight
management drugs like Ozempic, which are
increasingly prevalent and changing how – and how
much – many people eat. Research suggests that
restaurants and other F&B outlets that offer lighter,
healthier options will be better placed to handle this
shift. Offering the same menu items in various sizes –
for example, small plate, main course and sharing – is
another way to cater for a variety of appetites while
avoiding plate waste.
Elsewhere in wellness trends, interest in foods that
perform specific functions in our body continues to
grow; think mushrooms that support memory and
cognitive health, or microbiome-friendly fermented
foods. Meanwhile, plant-based eating has seen a
retreat from ultra-processed meat alternatives, with
consumers in 2025 more likely to want natural,
whole-food dishes. The most popular proteins on our
plates will come from legumes and pulses, tofu,
tempeh and seitan, mushrooms, nuts and other
plant-based sources.
5. Fast food made good
Speaking of health, the rise of nourishing, high-quality
fast-food options is by no means over. Customers are
increasingly interested in food that is healthy and
2. Wasted no more
Driven by the need to reduce costs and cut carbon
emissions (and by increasingly stringent legislative
requirements, like the Simpler Recycling law that will
come into effect in the UK from March 31st), more
businesses are taking a more exacting look at their
waste. 2025 will see more innovative packaging
alternatives to plastic, including new, planet-friendly
biodegradable or home compostable materials (made
from things like seaweed) as well as more reusable
solutions designed with circularity in mind.
When it comes to food waste, the lines between
primary products and by-products are blurring, and
more chefs are planning their menus in ways that use
every part of each ingredient, often across multiple
dishes. In 2025 and the years ahead, the idea of
wasting food will become increasingly socially unac-
ceptable.
3. AI is coming to dinner
The advent of AI and improvements in automation are
reshaping the dining experience, from handling
reservations to offering data-driven menu suggestions
based on customer preferences. Their applications are
also revolutionising back-of-house operations,
improving speed, accuracy and efficiency. Expect to
see more automation in managing kitchen tasks like
dishwashing, waste segregation and stock control, all
of which will have a significant positive impact on
metrics like water use, waste and carbon footprints.
48 | - A Saladplate e-Magazine
Photo Credit: Dole Asia Holdings Find inspiration outside of what other chefs are doing
on Instagram, tap into your creativity and make your
menu truly your own.
8. Add that value
As the cost-of-living crisis continues, people still want
the opportunity to treat themselves – so they’re
increasingly looking for out-of-home meals that feel
like real value for their hard-earned money. Restau-
rants need to create memorable dining experiences by
using high-quality and unique ingredients (like those
we just mentioned), leveraging the power of prove-
nance and storytelling, and adding personalised
touches.
Here, again, flexibility has a role to play; today’s
customer wants customisable options depending on
their tastes, dietary preferences, allergies and appetite
level. Digitalised ordering systems that include
data-driven insights can make all of this more achieva-
ble, creating added value based on individual histories.
It’s all about arming front-of-house staff with the right
information. If servers know that a particular guest has
a sweet tooth, they can call their attention to a new
dessert option; someone who only ever orders
meat-free meals could be offered a vegetarian-only
menu. While small, these gestures make sure that your
customers feel valued and understood, helping your
restaurant stand out from the rest.
9. Community is king
We’re always quick to point to social impact as a
crucial part of what it means to be a sustainable
operation. With more people seeking connection in an
increasingly isolated society, the need for restaurants
to act as community hubs has never been more clear.
Fostering a sense of community by engaging with local
activities, hosting events, hiring local people and
working in collaboration with other local businesses will
boost reputation and build customer loyalty, helping
restaurants to thrive. Whether it’s starting a book club,
stocking beer from the brewery down the road,
hosting cooking classes on quiet Monday evenings,
donating excess food to a local shelter or organising
team volunteer days at a local charity, give back to
your community and it will give back to you.
sustainable as well as delicious, and they want fast,
casual food options that reflect this demand. 2025 will
welcome more QSRs and high street eateries that
focus on fresh, locally sourced wholefood ingredients,
including plenty of plant-rich dishes.
Nostalgia has a role to play in this; since the advent of
the pandemic, continued economic and social
uncertainty has led consumers to seek solace in classic
comfort foods. In 2025, we’ll see more menus that
offer healthy, creative, modernised and often
plant-based iterations of familiar favourites.
6. Flexibility is the name of the game
Restaurants are operating in a highly pressurised
business environment and dealing with multiple,
concurrent challenges on a daily basis — so the most
successful F&B businesses in the years ahead will be
those who find new ways of becoming more flexible
and adaptable. Driven by supply chain disruptions and
a growing consumer interest in local food and
provenance, restaurant operators are seeing the value
in building short, resilient supply chains and working
directly with small-scale local growers, fishers and
producers. This will translate into shorter, more agile
menus that can adapt based on ingredient availability.
What a restaurant looks like is evolving, too; with lower
overheads and great adaptability, food trucks and
pop-ups are more popular than ever, allowing
operators to test new offerings without taking the
financial leap of opening a physical, full-service site.
‘Ghost kitchens’ that service only takeaway orders are
also gaining traction as a cost-effective solution.
7. You can go your own way
Oliver Truesdale-Jutras, founding member and current
Chairman of Singapore’s F&B Sustainability Council,
recently spoke with us about what he calls a
‘monoculture of the mind’. “Chefs are pulling from
social media, using a standardised global palette of
ingredients pushed by massive distributors, and
following a well-charted path to the same tired
awards,” he said. “Food that could be produced
anywhere is being made everywhere […] Instead of
making menus anyone could create with common
ingredients, chefs should craft menus only they could
envision — specific to their time and place. This would
make food scenes more unique, exciting and
sustainable by championing indigenous products,
seasonality and local farms, and reinvesting in
communities.”
In 2025, we hope to see more rebel chefs carving out
their own path, rather than regurgitating more
iterations of the same tired dishes. We often speak
about the urgent need for more diversity in our diets
and on our menus; here’s where adding that diversity
can really help differentiate your brand. Think rare
breeds of livestock that are unique to your area,
heritage grains and pulses, less commonly eaten but
plentiful varieties of seafood or invasive species that
pose a threat to local ecosystems. Explore the culinary
traditions of your region and how they can be adapted
for modern plates and palates.
49 | - A Saladplate e-Magazine
Photo Credit: The Sustainable Restaurant Association (TSRA)
Source: The Sustainable Restaurant Association
Restaurant associates are committed to
bringing quality food and service into
workplaces across the uk, and have recently
completed the food made good standard
for the third time — scoring an incredible
90%! In this article, we speak to gavin
gooddy, marketing, brand and
communications director, about their
sustainability work, especially when it
comes to reducing their environmental
footprint.
REDUCE YOUR
FOOTPRINT:
RESTAURANT
ASSOCIATES
Photo Credit: The Sustainable Restaurant Association (TSRA)
51 | - A Saladplate e-Magazine
Photo Credit: The Sustainable Restaurant Association (TSRA)
he long-term focus at Restaurant Associates
includes minimising food waste, limiting the
environmental impact of their supply chain and being
transparent about the origins of ingredients. “We are
deeply passionate about doing the right thing,” says
Gavin Gooddy, Marketing, Brand and Communications
Director. “This means making business choices that are
not only right for our guests but also for the planet.”
A central focus is reducing their carbon footprint, with
a comprehensive Roadmap to Net Zero in place —
validated by the Science-Based Targets initiative — to
guide Restaurant Associates towards achieving
ambitious targets: a reduction in carbon emissions of
at least 55% by 2025 and at least 65% across their
operations and value chain by 2030, working from a
2019 baseline.
How Restaurant Associates reduce their impact
Reducing emissions requires attention across multiple
areas of the business. Recognising that food waste
makes a significant global contribution to greenhouse
gas emissions, Restaurant Associates has integrated
strategies to reduce food waste into these plans.
“At one of our London-based clients, a private equity
firm, we successfully achieved a remarkable 50%
reduction in food waste,” says Gavin. “This significant
milestone was made possible by integrating Winnow’s
AI technology, which tracks and monitors food waste
accurately.” They also work with Waste Knot to get
surplus vegetables into chefs’ kitchens and with Olio to
distribute surplus meals to domestic
households/families in need. Gavin is particularly proud
of their Food Waste Recipe Book, created with recipes
designed to use leftover vegetable stalks and cuttings.
T“THESE RECIPES
DELIVER HEALTH,
WELLBEING AND
SUSTAINABILITY
BENEFITS.”
Photo Credit: The Sustainable Restaurant Association (TSRA)
52 | - A Saladplate e-Magazine
42% of lunch dishes are now taken away in reusable
Cauliboxes — with over 7,000 monthly borrows! —
demonstrating a meaningful shift toward circular
use.
Across the first three phases, 18,174 kg of CO2 was
saved and 61,744L waste prevented.
They’ve also saved 79,357 500ml plastic bottles,
along with 65,381 single-use paper cups and lids.
Proving that sustainability can be financially
beneficial, they saw an incredible £200,033 in
annual cost savings across phases 1-5 of the
project.
Education and workshops,
A hybrid system, with guests choosing between
reusables and disposables, and
Eradication, with all disposables replaced by
reusables.
Serving more plant-based proteins also plays a key
role. “Our chefs and nutritionists have reformulated
over 4,000 dishes to be 70% plant based and 30%
animal protein. Our menus now include 25%
plant-based recipes and 25% plant-forward dishes.”
They bring their customers on board by promoting
plant-based choices and partnering with Foodsteps to
add carbon labelling to menus. “Each item is rated on
its carbon footprint from A to E.”
Conscious that the supply chain is responsible for a
large chunk of any hospitality business’ impact, the
team also works with Soil Association Exchange to
support farms transitioning to regenerative agricultural
practices, and partners with Lake District Farmers to
rear beef and lamb in less carbon intensive ways.
Gavin observes that the more data they can get, the
easier this work becomes. “As legislation evolves,
having access to more detailed and transparent CO2 e
data from all suppliers would be invaluable.
Comprehensive insights into their extensive supply
chains would allow us to identify opportunities for
improvement and work more strategically to reduce
our environmental footprint,” he says. “This level of
collaboration and data sharing would empower
businesses like ours to align more closely with
sustainability goals and contribute meaningfully to
broader environmental efforts.”
Saying goodbye to single use
One clear success story is their work with CauliBox,
which provides re-usable food and drink packaging.
Within a circular system, the packaging is used,
tracked, returned and washed, eliminating single-use
waste across their portfolio. The solution sees
customers scan a QR code to use a CauliBox instead of
a disposable container, and then return it within seven
days. “One of our London clients is aiming to be
disposable-free through a five-phase project — 100%
crockery or CauliBox — and are on target to achieve
it.”
This initiative has seen fantastic results to date. As
Gavin shares:
•
•
•
•
Taking up the carbon challenge
“One of our financial services clients has a big focus on
ESG, including reducing carbon emissions, and
challenged us to act,” says Gavin. Adding to the
urgency was an increase in the popularity of ‘meals to
go’, served in single-use packaging. “We created a
three-pronged ‘Roadmap Towards Zero Disposables’,
designed to deliver a circular economy in which we
reduce, reuse and recycle.”
With a goal of removing 300,000 disposables from
site, this Roadmap entailed:
•
•
•
Reusable salad boxes and high-end reusable pizza
boxes were also introduced, along with sustainable
takeaway boxes. “Choosing the right boxes was crucial
to gaining buy-in from guests who expect a high-end
service,” says Gavin. “Pop-ups and give-aways by the
supplier helped us to test opinions before we opted
for stud emerald boxes. These replace paper
packaging (which is not always recyclable) and are
recycled after 1,000 uses rather than being
incinerated. They even use less water when they’re
being cleaned!”
Disposable water cups were replaced by reusable
cups, with china cups introduced in coffee shops and
disposable cutlery replaced by stainless steel. They
handed out tote bags to reduce reliance on paper
bags; back-of-house, they started using washable
silicon tray covers instead of cling film.
The results of this initiative were impressive, saving
30,025kg of CO2 per year and reducing waste by over
3.5 tonnes — all while saving a lot of money. “This client
initially spent £7,474 every month on disposable
products,” says Gavin. “By the end of the initiative, this
monthly expense had dropped so significantly that it
had become negligible. Once we quantified these
savings and presented them to stakeholders, gaining
client support became notably easier.”
53 | - A Saladplate e-Magazine
Switching from animal proteins, reducing red meat
and promoting plant-forward and plant-based
meals,
Re-engineering menus and effectively reducing the
CO2 output of their dishes,
Continuing to reduce food waste through the
implementation of zero waste menus,
Expanding their social promise commitments to
include more social enterprises and
community–based projects,
Adopting greener modes of transport for their
teams, and
Continuing to provide further education on
sustainable practices to guests and clients.
Bringing clients and guests on board
Gavin says that achieving this buy-in is the biggest
challenge faced by Restaurant Associates in reducing
their footprint. “Our clients are always looking to
reduce emissions without incurring high costs, while
our guests expect premium service without
compromise.” While making the financial case to clients
has proved effective, the focus when it comes to
guests is on education and engagement. “We’ve
developed informational materials highlighting the
environmental benefits of transitioning away from
single-use plastics and introduced loyalty and reward
schemes to encourage participation.”
Overall, Restaurant Associates’ work to reduce their
footprint has an enormous impact, with 27 million
pieces of single-use plastics removed from operations
last year and a 50% reduction in food waste across the
business. They’ve seen a 9.4% absolute reduction in
emissions (despite significant net growth), a 25%
reduction in carbon intense ingredients and 162,838
tCO2e reduction in emissions attributed to food and
drink purchases. “We’ve also donated 185,000 meals
to charities this year, says Gavin, “and saved 31 tonnes
of cling film!”
What’s next for Restaurant Associates?
In line with their Roadmap to Net Zero, key focuses for
2025 are:
•
•
•
•
•
•
Food Made Good at Restaurant Associates
In 2024, Restaurant Associates took the Food Made
Good Standard for the third time, achieving an
incredibly high score of 90%. “Each iteration has
required us to evolve with the times,” says Gavin. “The
SRA demands a greater depth of detail in our business
operations than ever before.”
He shares how the Standard supports their
sustainability work. “The FMG Framework provides a
structured approach to measure success and pinpoint
areas for growth. Tracking our progress not only
ensures that our efforts align with our sustainability
roadmap but also strengthens our connection with
both teams and clients.
“Its three pillars — Sourcing, Society and Environment
— are straightforward yet impactful, enabling us to
adopt a more deliberate and thoughtful approach.
Moreover, the Framework serves as an invaluable
educational tool for our teams and chefs, fostering a
deeper understanding of sustainable practices across
the business.
“Adopting a more evidence-based approach has
fundamentally transformed our decision-making
process. With access to reliable data, we are now able
to make more informed choices about our partnerships
and projects. This shift has enabled us to prioritise
initiatives that drive meaningful, long-lasting positive
change.
“By grounding our actions in data, we’ve also become
more intentional in our sustainability efforts, ensuring
that every step aligns with our overarching goals and
contributes to a more sustainable future.”
Well done to the entire Restaurant Associates team on
their ongoing dedication to building
environmentally-friendly operations — we can’t wait to
see where you go from here.
54 | - A Saladplate e-Magazine
Photo Credit: The Sustainable Restaurant Association (TSRA)
55 | - A Saladplate e-Magazine
Sandhu's focus on open-fire cooking imparts a distinct flavour to
each dish | Photo: Bawri
Amber Restaurant | Photo credit: Amber Restaurant
Bawri’s Wild Mango Curry, uses mangoes locally grown in Goa |
Photo Credit: Bawri
Sandhu’s mastery of open-fire cooking is the cornerstone of
Bawri’s cuisine | Photo Credit: Bawri
Bawri Goa’s low seating option is akin to the traditional Indian way of eating while sitting on the floor | Photo Credit: Bawri
Source: Pooja Thakur
Chef Amninder Sandhu’s culinary philosophy can be captured in three words —
fire, flavour, and family traditions.
GOA’S BAWRI RESTAURANT BOASTS A
GAS-FREE KITCHEN WHERE HERITAGE
RECIPES ARE COOKED OVER OPEN
FLAME
57 | - A Saladplate e-Magazine
From smoked Mutton Chops to the renowned Raan
Biryani, every dish at Bawri tells a story of nostalgia – a
tribute to heritage recipes, with careful attention to
each element and ingredient. Here, goat meat is
slow-cooked for hours in a tandoor until it’s barely
clinging to the bone. The tandoor imparts a unique
flavour, making it a prized centrepiece of Bawri’s
kitchen. The intense heat and the fat rendered from
the meat dripping onto hot coals give the mutton
chops a deep, smoky taste. The Raan Biryani, crafted
from a whole lamb leg has an intricate marination
process that imparts a rich, aromatic quality, making it
perfect for festive occasions.
Walking into Bawri is akin to stepping into a warm hug
from your favourite aunt. The ambience at the
restaurant in Goa exudes rustic charm, with a coastal
cottage vibe enhanced by serene water features and
floating cabanas. Inspired by local Goan artisan
bamboo and pottery communities, design elements
showcase the beauty of bamboo and pottery, infusing
the space with an earthy allure. Designed by Vivek
Guha of Orphic Design Studio, the space boasts an
open kitchen under an impressive 18-foot canopy,
where the sizzling of tandoors and the flicker of flames
from the bhatti (ancient open fire grill) reinforce
Bawri’s cooking philosophy, and a low seating option
that embraces the traditional Indian way of eating
while sitting on the floor.
hen we envisioned Bawri, we were clear on
two essentials: reviving rare cooking traditions and
creating the warmth you feel when visiting your
grandmother or family after a long time,’’ says India’s
National Award-winning chef Amninder Sandhu, who
has also featured in Netflix’s The Final Table
“WE’RE TRYING TO
MAKE YOU FALL IN
LOVE WITH INDIAN
TRADITION AND
CULTURE, WHILE NOT
JUST EVOKING BUT
ALSO CREATING
MEMORIES.”
Bawri is a playful name derived from the Indian
vernacular word for ‘crazy’. it’s not just a restaurant –
it’s an adventure spearheaded by talented Chef
Amninder Sandhu. Chef Sandhu and founding partner
Sahil Sambhi are rewriting the rules of Indian cuisine,
which span decades, regions, and traditions. At the
heart of this journey is Sandhu, a passionate bawri
who resurrects heirloom recipes and lost techniques to
bring the bold, complex flavours of India’s diverse
culinary heritage to life.
W
“
Chef Amninder Sandhu | Photo Credit : Bawri In the Smoked Mutton Chops the tandoor imparts a unique flavour, making it
a prized centrepiece of Bawri’s kitchen | Photo Credit: Bawri
58 | - A Saladplate e-Magazine
A Gas-Free Revolution
After pioneering India’s first gas-free kitchen at
Mumbai’s Arth restaurant in 2017, Sandhu has contin-
ued this vision at Bawri, embracing sustainability at its
core. By eliminating gas, Bawri adopts an eco-friendly
approach that prioritises natural resources and reduces
its carbon footprint. Relying on wood, tandoors, clay
pots and other organic materials honours traditional
practices and fosters a deeper connection with the
environment. This shift challenges conventional dining
norms and promotes a healthier, more sustainable
lifestyle. Sandhu's focus on open-fire cooking imparts a
distinct flavour to each dish, enhancing its authenticity
and celebrating ancestral techniques that define Indian
cuisine.
Her commitment further includes creating a
seed-oil-free kitchen where meals are prepared using
pure ghee (clarified butter) from grass-fed cows,
cold-pressed coconut oil and olive oil. The poultry is
free from antibiotics and greens and spices are
sourced from their regions of origin such as a variety
of potato and black rice from the northeast of India or
a wild mango locally grown in Goa.
Heritage Dishes, Steeped In Tradition
The menu at Bawri is a curated selection of dishes that
reflect the diversity of Indian cuisine. Each plate tells a
story, drawing inspiration from regional flavours and
traditional recipes. Signature dishes, such as the
Smoked Dal Makhani and Charcoal-grilled paneer,
showcase Sandhu’s mastery of open-flame cooking.
Each bite evokes memories of home-cooked meals
and festive gatherings. Sandhu’s contributions to Indian
cuisine haven’t gone unnoticed.
Awards and Accolades
Sandhu’s innovative approach to traditional cooking
has garnered her numerous accolades, including a
National Award, recognition as Best Lady Chef by the
Ministry of Tourism in 2016, and a feature on Netflix.
She has also been invited to host international pop-ups
at Michelin-starred Café Boulud and L.A.’s Otium by
Chef Tim Hollingsworth. Among her other ventures are
the comfort food delivery brand Ammu and a new
Bawri in Mumbai following the success of its Goa
location. At Tipai, a wildlife resort near Mumbai, she’s
crafted a unique dining experience with a degustation
menu served in a clearing in the woods.
Celebrated as “the girl with gold in her fingers” by the
renowned Chef Marco Pierre White, Sandhu shows no
signs of slowing down. In an era of fast and convenient
dining, Bawri stands out as a reminder of the beauty of
slow cooking, the importance of sustainability, and the
joy of sharing food steeped in tradition.
Photo Credit: Bawri
Photo Credit: Ammu Delivery
Photo Credit: Emma Maxwell Design
Photo Credit: Emma Maxwell Design
Veteran sommelier Gary Low launched VITIS in late 2024 to spotlight underrepresented
Asian wines and create a platform for showcasing winemakers of Asian descent.
VITIS IS A FIRST-OF-ITS-KIND
WINE BAR IN SINGAPORE THAT
CELEBRATES ASIAN
WINEMAKING
Author: Priyanka C. Agarwal
61 | - A Saladplate e-Magazine
Winemakers of Asian descent producing exceptional
wines in regions such as Australia are also
spotlighted—for example, Terry Chellappah of The
Next Hundred Years winery in Western Australia, and
Ray Chen and Josh Liu of Rongo Wines in Yarra Valley.
Veteran sommelier Gary Low has held roles at some of
Singapore’s finest Michelin-starred restaurants,
including JAAN by Kirk Westaway, Corner House, and
Burnt Ends. He is a CMS-certified sommelier with
experience in Singapore and Australia, it was during
his time at these fine establishments that Gary
recognised the need for change in the wine space.
“I THINK WHAT I
WANT TO CREATE
OVER HERE IS A
VENUE WHERE
PEOPLE CAN EXPLORE
THE TERROIR AND
DIVERSITY OF ASIA
WITHOUT
TRAVELLING,”
SAYS LOW
Photo Credit : yuu Rewards Club/Tecsa Group
Photo Credit: Emma Maxwell Design
any wine enthusiasts might be surprised to
learn that countries like China, Thailand, and Japan are
carving a niche in winemaking. Japan’s vineyards, in
particular, have garnered global acclaim, with two
vintages from Yamanashi earning prestigious platinum
medals at the 2021 Decanter World Wine Awards —
the largest wine competition in the world. Meanwhile,
China's Canaan Winery in Hebei and Grace Vineyard in
Shanxi secured spots on the 2023 World’s 50 Best
Vineyards list, further showcasing Asia’s rising
prominence in the global wine scene.
Taiwan, Thailand, and India are also emerging as
wine-producing countries with some exceptionally
drinkable wines.
Enter, VITIS Wine Bar & Bistro in Singapore a
luxuriously intimate space that celebrates Asian
winemaking.
“I want to promote wines that are underrepresented.
There is both demand and curiosity for Asian wines in
Singapore, and with VITIS, we aim to fill that gap,”
says Gary Low, founder and director of VITIS Wine Bar
and Bistro. “VITIS provides a platform for the small but
growing community of Asian winemakers and
producers to showcase their bottles while offering
bold and curious wine lovers an opportunity to expand
their appreciation.”
VITIS at Singapore’s DUO Galleria has the region’s
wine industry buzzing with its exclusive focus on wines
from Asian countries such as Japan, China, Taiwan,
Thailand, and India, as well as those crafted by Asian
winemakers. With a curated selection of over 100
brands, VITIS also goes beyond geography to
celebrate Asian heritage in wine production.
M
62 | - A Saladplate e-Magazine
“We drew inspiration from various Asian countries in
the design,” explains Maxwell. “The handcrafted
wallpaper, made from traditional Japanese paper, adds
artisanal elegance. The tables, crafted from sustainably
sourced fallen timber in Singapore, highlight local
craftsmanship, while the custom-made crystal lighting
fixtures from China introduce a refined, modern touch.
Together, these elements create a design that feels
authentic and rich in character.”
While the light fixtures shine a spotlight firmly on Asia,
Low isn’t ignoring the traditionalists. Around 30% of
VITIS’s wine selection features non-Asian options,
including modest offerings from Champagne and
Bordeaux. However, VITIS is aimed at those eager to
explore new horizons, Low is particularly excited about
his selection of Indian wines, such as Fratelli’s
Sangiovese Bianco from Sandhan Valley, as well as
those from Taiwan such as the Weightstone Blanc des
Blancs Extra Brut 2020 from Houli Valley.
With a curated list of over 100 varietals and a flexible
by-the-glass programme, Low estimates that “around
40% to 50% of my list isn’t available anywhere else in
Singapore. I work closely with select suppliers to bring
them in.”
VITIS stands out as the only destination in
Singapore—and possibly the world—offering a
comprehensive experience of Asia’s diverse wine
culture in one place.
VITIS exclusively focuses on wines from Asian countries as well as
wines crafted by Asian winemakers in other parts of the world
Photo Credit: VITIS Wine Bar & Bistro
VITIS is an intimate space where wine appreciation
takes centre stage, brought to life by acclaimed
hospitality designer Emma Maxwell. Inspired by the
creative process of winemaking, the design
thoughtfully translates the landscapes and textures of
viticulture into the physical space. Solid spotted gum
timber, used extensively for flooring, walls, and
ceilings, pays homage to the earth’s raw beauty. Deep
sage green banquettes, crafted from vegetable-dyed,
natural materials, echo the vegetal notes of fine wines.
Dining chairs, adorned with a Temperley of London
print, add an artistic flourish, mirroring the complexity
of a perfectly balanced wine.
The pièce de résistance is the custom-designed
lighting: solid crystal spheres inspired by the
effervescence of sparkling wine and champagne.
These fixtures catch and reflect light, mimicking
shimmering bubbles and adding a playful yet elegant
sparkle that celebrates the joy of wine.
“I hope that when guests first walk into the space, they
feel an immediate sense of warmth and being
embraced by the atmosphere. There’s an element of
subtle seduction, combined with comfort and luxury,
that invites them to relax and fully enjoy their
experience. The goal is to create a space that feels
both intimate and indulgent” says designers. Maxwell
also shares her excitement for the project, noting that
working on VITIS opened her eyes—and palate—to the
world of Asian wines.
Josh Liu of Rongo Wines in Yarra Valley is an example of an Asian
winemaker from Australia who produces exceptional bottlings.
Photo Credit: VITIS Wine Bar
63 | - A Saladplate e-Magazine
Source: Karen Fong
At this luxurious 117-room, award-winning city hotel, sustainable practices are seamlessly
incorporated into their day-to-day workings, benefiting their bottom line.
FINDING THE BALANCE BETWEEN
SUSTAINABILITY AND PROFIT AT
HONG KONG’S THE UPPER HOUSE
Photo Credit: The Upper House
Salisterra, charges a nominal fee for sparkling or still
water. This reduces the hotel’s carbon footprint and
single-use plastic bottles. 100% of the profits from Belu
go to WaterAid, a global water charity which helps
bring clean water to communities around the world.
The system helps to lower waste and recycling costs,
as well as saves fridge space – while still providing
premium water.
“Collaboration is essential for us to enhance our
efforts with the support of others,” says Wong. “Our
partnerships play a crucial role in our sustainability
initiatives because this way we can create a larger,
stronger, and greener community in Hong Kong. This
collective effort helps us encourage a broader
audience to recognize the environmental benefits of
adopting sustainable practices.” Another partnership
that furthers this goal is their collaboration with the
local non-profit, Soap Cycling. Lightly-used bathroom
amenities are collected, sanitised and redistributed,
which minimises landfill waste. In 2019, the hotel
donated HK$60 for every room booking to Soap
Cycling which then enabled the organisation to
distribute hygiene kits to frontline cleaners and
communities. This totalled to over HK$400,000.
elebrating 15 years this year, The Upper House
first burst onto the Hong Kong hospitality scene in
2009, offering a sleek, minimalist, luxury experience.
With pride of place in Admiralty above the JW
Marriott, it was the second hotel under Swire
Properties’ The House Collective after The Opposite
House in Beijing. The hotel group also includes The
Temple House in Chengdu and owns a sister group,
EAST, which has three locations including one in
Miami. The Upper House is also the first hotel project
by celebrated Asian designer André Fu.
At The Upper House, sustainability and mindfulness
have always been part of the hotel’s ethos. Lawrence
Wong, Sustainability Ambassador and Director of
Housekeeping for The Upper House and Pacific Place
Apartments, cites “small actions, big change” as the
company’s motto for environmental awareness, with
energy conservation, water conservation and waste
management as their main areas of focus.
Water conservation is one of the most impactful ways
the hotel has improved its sustainability measures. In
September 2021 for example, all guest rooms were
equipped with a water filtration system. “This has
significantly reduced our reliance on bottled water,
leading to lower costs for purchasing and disposing of
empty bottles,” says Wong. The hotel is also a
founding member of Belu Hong Kong, a UK-based
social enterprise that, through the installation of a
water filtration system at the hotel’s restaurant
C
Photo Credit: The Upper House
65 | - A Saladplate e-Magazine
The measures made to improve sustainability at the
hotel have not gone unnoticed by their guests, who
tend to be a clientele interested in both slow luxury
and minimising their carbon footprints. “Many of our
guests are eco-conscious,” agrees Wong. “And they
truly appreciate having access to filtered water and
eco-friendly amenities during their stay.” These quiet
touchpoints continue to make The Upper House a
popular choice for the modern luxury traveller. “The
world is changing, not just from technological and
cultural advances, but also from the impact humans
have on the environment,” says Wong. “We
understand that we have the power to effect change in
our communities through our decisions and actions.
We want to create a healthy ecosystem of people who
embody our values, are concerned about our impact
on the environment and have the passion to always
grow, inspire and innovate.”
A Belu water-filtration system helps eliminate the use of single-use plastics |
Photo Credit: The Upper House
In-room amenities at The Upper House are another
area in the hotel that has worked to minimise their
carbon footprint, with single-use plastics having been
eliminated from in-room consumables. Bathroom
amenities by UK-brand Bamford are now packaged in
aluminium tubes and sparkling water from the minibar
comes in glass bottles. Wong notes that using
recyclable amenities has allowed the brand to minimise
the waste that ends up in landfills, which reduces their
disposal costs. “We prioritise high-quality, reusable
items that last longer than single-use products, further
enhancing our sustainability efforts.”
Wong says implementing efficient systems has also
helped reduce the hotel brand’s costs all around and
improved service quality. He gives the example of the
Green Kitchen Initiative, which was launched between
The House Collective and East (their sister hotel
brand). “This is a group-wide effort to ensure our
kitchens and restaurant spaces are designed to run as
sustainably as possible,” he explains, noting that 40%
of municipal solid waste in Hong Kong is made up of
food waste. “Additionally replacing components of our
refrigeration compressor allowed us to minimise
electricity by 30kw, creating savings on energy
consumption.”
Bathroom amenities by UK-brand Bamford are now packaged in aluminium
tubes and are plastic-free | Photo Credit: The Upper House
66 | - A Saladplate e-Magazine
Photo Credit: The Upper House
Since September 2021,
all guest rooms were
equipped with a water
filtration system
Photo Credit:
The Upper House
Mediterranean Sea Bass to Share | Photo Credit: The Upper House
Photo Credit: The Upper House
The team from EDIT build their own
pantry by pickling and fermenting
Photo Credit: EDIT
Source: Michelle Yee
What defines a ‘hyper-seasonal restaurant’ and how do they differ from a regular
restaurant serving a seasonal menu — we look to Foraged. in Baltimore, Maryland and
EDIT in Hackney, London for answers.
THE RISE OF HYPER-SEASONAL
RESTAURANTS
68 | - A Saladplate e-Magazine
yper-seasonal restaurants were regarded as
something quite novel a few years ago but the
concept is increasingly becoming more mainstream in
the F&B industry, with more chefs embracing the
hyper-seasonal approach. For the uninitiated,
hyper-seasonal cooking is taking the farm-to-table
concept a step further, focusing on local ingredients
that are at their absolute peak of freshness and
flavour. Hyper-seasonal restaurants are also much
more in tune with the immediacy of nature’s rhythms,
often adapting to micro-seasons, unusual weather
patterns and local harvests that may only last a short
time. While seasonal menus are based on broad,
predictable seasons i.e. spring, summer, fall and winter,
the menus at hyper-seasonal restaurants change
frequently – sometimes even daily or weekly,
depending on what is available at that very moment.
Take Foraged., a self-described hyper-seasonal eatery
in Baltimore, Maryland for example, chef-owner Chris
Amendola changes the menu almost weekly to reflect
the freshest produce. He believes there are 52
seasons in a year, with each week offering new and
exciting ingredients. While some chefs may baulk at
the thought of having to create a menu that evolves
so rapidly and deals with the unpredictability of
ingredient supply, Chef Amendola firmly believes that
the hyper-seasonal approach encourages creativity
and innovation in the kitchen.
“Every year we encounter new ingredients that we
have never worked with before, and it’s always a fun
challenge to figure out the best way to use them. My
team spends a lot of time experimenting and testing
different techniques to bring out the unique qualities of
each ingredient. This process of innovation not only
helps us stay creative but also allows us to expand our
knowledge and discover exciting new flavours that we
can share with our guests,” Chef Amendola says.
HFresh, Local and Fleeting
Among the many perks of visiting a hyper-seasonal
restaurant is being introduced to lesser-known
ingredients and flavours that one might not encounter
otherwise. During spring, Foraged. serves fiddlehead
ferns – we are told they are available for a brief 4 to
7-day window and are gone until the following year.
Come late winter, the team heads out into the woods
to collect black walnut tree sap, which is cooked down
to make syrup. This process is time-sensitive, with only
about two weeks to collect enough sap before the
season ends. These fleeting ingredients embody the
essence of hyper-seasonal dining and allow the chefs
to create dishes that capture a truly unique taste of
the moment.
Beyond offering a unique culinary experience, chef
Amendola sees hyper-seasonal cooking as the answer
to supporting local communities and fostering a
healthier planet.
“We source the majority of our ingredients from local
farmers and foragers right here in Maryland. By
partnering closely with these dedicated growers and
gatherers, we’re able to bring the freshest, most
seasonal ingredients to our menu. This collaboration
allows us to celebrate the abundance of our region
while supporting local agriculture and sustainability.
Working with these specific farmers and foragers not
only strengthens our connection to the land but also
ensures that every dish we create is truly rooted in the
flavours of Maryland,” Chef Amendola shares.
The menu at EDIT evolves daily to reflect the freshest produce available | Photo Credit: EDIT Restaurant
69 | - A Saladplate e-Magazine
A Sustainable, Innovative and Exciting Approach to
Modern Gastronomy
Over at EDIT, a hyper-seasonal vegan restaurant in
Hackney, London, the menu evolves daily – not
completely, but frequently enough to reflect owner Elly
Ward’s low-waste philosophy and the team’s
commitment to its ethos. Head chef Beth Oliver
creates dishes depending on the availability of
ingredients from local, independent producers.
Ward epitomises the hyper-seasonal way of life so
much so that her restaurant has never even had tofu
on the menu, unlike most other plant-based eateries.
Instead, fermented pickles, almond feta, reindeer moss
and flamingo peas are among the ingredients packing
a punch on your plate here.
Oliver explains, “We work closely with farmers and
suppliers, which means we have to be reactive. For
example, if there’s a bad harvest, we won’t be able to
get certain ingredients. And when they tell us
something is peaking, we’ll order loads and preserve it.
Every week, we’re waiting for amazing new
ingredients. Each has a small window of availability,
which makes it feel really special.”
“My advice to those interested in low waste would be
to remember there’s always something you can do
with leftover ingredients. We’ve been building our
pantry by pickling and fermenting things like
root-vegetable skins. The longer you work in this way,
the more you get used to it too. It doesn’t feel
restrictive. It’s a great opportunity to experiment –
now, I’m always putting stuff in pickle brine.
I’VE BEEN ON A
PERSONAL JOURNEY
WITH ZERO WASTE.
IT’S A REALLY JOYOUS
THING,” OLIVER ADDS.
Photo Credit: foraged. Chef Chris Amendola holding up a chicken of the woods mushroom
that he foraged | Photo Credit: foraged.
A majority of ingredients are sourced from local farms in Maryland,
USA | Photo Credit: foraged.
70 | - A Saladplate e-Magazine
Photo Credit: foraged.
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brought to you by
Mr. Ivan Armantias Herianto,
CEO,
Masterista Foodservice Solution
I think the FHI event is very suitable for us
because our target is the F&B sector, which
includes the HORECA segment. I believe everyone
attending FHI aligns well with our target market,
so we are considering joining FHI.
We offer many solutions for beverage needs in
the F&B business. Many visitors to our booth are
interested in several solutions we provide, such as
enhancing the taste of their drinks, introducing
new menus, and saving costs on beverages they
might already be using. This way, they can
increase their profits or enhance the competitive-
ness of their F&B businesses with our brand. FHI
contributes to this by bringing together a highly
relevant audience, ensuring that the people who
visit our booth are precisely those who can
benefit from and are interested in our offerings.
This correlation enhances our ability to make
meaningful connections and drive business
growth.
FHI has met our expectations because everyone
here is a perfect fit for our company’s target
market, and we have gained several prospective
customers who are very suitable for our business.
We hope that the event keeps getting better so
we can grow even bigger, attracting more F&B
practitioners to this event.
