Taste of London
Menu with Prices in the UK

General admission entry to one 4-to-5 hour tasting session in Regent's Park with access to 35+ restaurant kitchens and complimentary live cooking demonstrations.

Admission to one festival session plus 2 pre-loaded tasting dish vouchers valid at any participating restaurant kitchen stall.

VIP fast-track admission, exclusive access to the VIP Lounge with private bar, complimentary glass of Laurent-Perrier Champagne, and 2 tasting dish vouchers.

Discounted admission for young food lovers aged 6 to 16 (children under 6 enter free with an accompanying adult ticket holder).

Tender Welsh lamb cutlets marinated in Korean red pepper paste, grilled over flaming binchotan charcoal, with crushed sesame and pickled cucumber.

Flame-charred British lamb chops drenched in fragrant roasted peanut satay gravy, served with aromatic coconut jasmine rice and crispy shallots.

Fresh Hampshire ChalkStream trout hand-cut with shallots, capers, preserved lemon, crème fraîche, and crispy rye crackers.

Toasted brioche bun stuffed with sliced prime ribeye and black truffle butter, paired with a blue corn taco of hand-picked Cornish crab and satay mayo.

Crispy Japanese tempura-battered Italian fennel pork sausage wrapped in fresh fragrant shiso leaf, served with sweet soy vinegar dip.

Golden panko-crusted crispy croquettes packed with shredded King Crab and sweet corn, accompanied by steamed mini lotus bao and house XO sauce.

Fluffy steamed hirata bao stuffed with 12-hour braised crispy pork belly, mustard miso glaze, pickled red onions, and pea shoots.

Delicately shaved A5 Japanese Wagyu beef tenderloin with black truffle aioli, aged Parmesan shavings, crispy capers, and sea salt crackers.

Prime beef short rib smoked over oak for 48 hours, shredded into warm heirloom corn tortillas with charred tomatillo salsa, queso fresco, and coriander.

Hand-dived raw Scottish scallops cured in yuzu and calamansi lime juice, served with finger lime citrus caviar, avocado purée, and plantain crisps.

Thick-cut ex-dairy British sirloin seared over open hardwood coals, topped with whipped roasted bone marrow butter and herb chimichurri.

Whole tempura soft-shell crab nestled between toasted Japanese milk bread with yuzu kosho tartar, pickled ginger slaw, and nori dust.

Coal-roasted Japanese aubergine sliced paper-thin, drizzled with tahini date emulsion, pomegranate molasses, crushed pistachios, and wild za'atar.

Golden panko-crusted wild hen-of-the-wood maitake mushroom in a steamed lotus bun with plant-based black truffle mayonnaise and shredded scallions.

Crispy spiced cauliflower florets glazed in Scotch bonnet jerk barbecue sauce, served with cooling green mango chutney and toasted sesame.

Slow-simmered young jackfruit in lemongrass, galangal, and rich coconut rendang curry, paired with flaky handmade vegan flatbread.

Two crispy panko potato croquettes filled with roasted sweet potato and creamy coconut cream, drizzled with warm Japanese katsu curry sauce.

Freshly piped authentic Madrid-style hot churros dusted in cinnamon cane sugar, served with a pot of rich molten Belgian dark chocolate.

Liquid nitrogen flash-churned burnt butter ice cream crowned with warm honeycomb crunch and smoked sea salt caramel sauce.

Two crispy pastry shells hand-piped with sweet sheep's milk ricotta, rolled in Bronte pistachios and dark chocolate chips.

Caramelised exterior with an ultra-creamy, molten vanilla and cream cheese centre, served with English summer raspberry compote.

Dense single-origin Valrhona dark chocolate brownie swirled with umami white miso caramel, served warm with clotted cream dollop.

Guided 30-minute tasting session with a Laurent-Perrier sommelier, featuring three vintage pours paired with artisanal British cheeses.

Curated tasting workshop exploring 4 heritage British cheeses (Stichelton, Montgomery's Cheddar) paired with biodynamic European wines.

Live pitmaster demonstration exploring direct and indirect charcoal smoking, dry rubs, and timber pairing, complete with barbecue samplers.

Hands-on coffee workshop learning bean roasting profiles and milk steaming, concluding with a double espresso poured over artisan fior di latte gelato.

Crisp and elegant premium champagne with notes of white blossom, citrus, and fresh brioche.

Frozen French Provence rosé wine blended with fresh strawberry purée, lemon juice, and a splash of elderflower liqueur.

Artisan small-batch London Dry Gin poured over cubed ice with Fever-Tree Indian Tonic Water, pink grapefruit wheel, and fresh rosemary sprig.

Crisp, light, and tropical session IPA brewed locally in Tottenham, London, served cold on draught.

Artisanal English elderflower cordial, cloudy apple juice, fresh mint, and chilled sparkling water over crushed ice.

Naturally brewed fiery ginger beer made with a blend of three signature gingers from Nigeria, Cochin, and the Ivory Coast.