Around the World in a Week: Global Menus

I believe that food is a passport. You do not need a flight to taste the street food of Tokyo or the patisseries of Paris; you just need the right ingredients. My global menus are my way of hosting these culinary journeys. One week we might be crafting Japanese Katsu Sando and mochi, and the next we are perfecting the flaky layers of Greek baklava or Filipino flan.

It is not just about replicating these dishes; it is about making them my own without losing their soul. When I plan an Asia Week or a Euro Week, I spend days sourcing ingredients that make the flavour authentic, not generic. Whether it is the smoky notes in a Vietnamese Banh Mi or the specific crunch of a Dubai-inspired pistachio tart, I keep my from-scratch promise. That means no pre-mixes, no artificial fillers, and absolutely no compromises on the quality of ingredients like real butter and imported chocolates.

These menus are usually limited-edition pop-ups. I release the schedule, we open orders for a few days, and then the ovens go back to our regular rotation. Keep an eye on this space if you want to catch these global flavours before the ingredients run out.