Explore the full 2025 Food Festival Schedule and start planning your weekend. Returning to London’s Business Design Centre this summer, the National Geographic Traveller (UK) Food Festival promises a packed programme of culinary inspiration, live demonstrations and expert masterclasses.
Across two flavour-filled days, you’ll encounter world-renowned chefs, food writers, and travel experts from across the globe. Expect appearances from big names in the food and travel world, insightful talks on global cuisines, and the chance to sample delicious dishes from every corner of the map.
Whether you’re looking to sharpen your cooking skills, discover new destinations through flavour, or simply soak up the atmosphere, this is your guide to everything happening at the festival — across the Main Stage, Masterclass Theatres, and the Speakers’ Corner.
Masterclass Theatres is proudly sponsored by Trip.com.
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Main StageClodagh cooks two of her favourite recipes — crab cakes with fresh dill aioli and rosemary soda bread.
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Main StageYotam makes his much anticipated debut on the Main Stage, cooking his signature chicken shawarma.
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Main StageJoin Asma as she cooks up white cabbage with tomatoes and cashew nuts (shadha bamdhakopi).
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Main StageCookbook author Dina celebrates Omani flavours, making a salmon, tamarind and aubergine curry.
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Main StageChef José shares his passion for the flavours of Spain by making tortilla vagas and chilled roast tomato soup with figs.
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Main StageAndi marks her returns to the Main Stage by serving up saltfish buljol, chop-up, Mum's banana pancake and sticky boiled egg.
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Main StageJeremy offers us a taste of the city he calls his second home, cooking up wonton braised noodles with tobiko plus dry-fried green beans with pork mince.
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Main StageHoppers founder Karan dishes up Keralan fish with banana leaf and lemon rice.
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Speakers' Corner
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Saffron Theatre
Chef Maksut Aşkar brings his distinct modern approach to a Turkish classic — baklava with pistachio cream made with lor and kaymak, candied walnut, roasted almond ice cream and hazelnut croquant.
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Saffron Theatre
David Reyes and Carolina Sanchez showcase Amazonian ingredients while cooking up yuca rosti with smoked fish, neapia and macambo chopped salad.
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Saffron Theatre
Cookbook author Petty Elliott makes one of Indonesia's most beloved dishes — gado-gado, a vibrant and hearty salad that reflects the archipelago's rich culinary diversity.
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Saffron Theatre
Mixologist Dameain Williams shows how to make the perfect Bajan rum punch.
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Saffron Theatre
David Reyes and Valentina Alvarez showcase the best of the Manabí region by making a ceviche jipijapa with salprieta.
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Saffron Theatre
Chef Gabriela Cepeda showcases Encebollado — a bold, comforting fish stew that's both a beloved national dish and a purported hangover cure.
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Saffron Theatre
Guram Baghdoshvili makes gebzhalia cheese rolls, using local cheese sulguni and traditional herbs.
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Saffron Theatre
Experience the richness of Türkiye’s cuisine by learning how to make one of the country’s most beloved dishes.
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Saffron Theatre
A special session dedicated to Ecuadorian chocolate, which is made primarily from the native arriba nacional cacao and prized for its rich flavour.
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Cinnamon Theatre
Sebastián Espinoza makes a potato soup infused with milk and roasted pork bones.
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Cinnamon Theatre
Tyler Spreen, from New Orleans restaurant Herbsaint, demonstrates how to make Louisiana boudin with wholegrain mustard.
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Cinnamon Theatre
Chef Guram Baghdoshvili will be cooking up a reimagined version of Georgia's iconic bean-filled bread, lobiani.
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Cinnamon Theatre
Join Antonio Lakrori, head chef at The Life Goddess, as he makes a traditional savoury pie with creamy feta and local potatoes from the region of Rhodope.
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Cinnamon Theatre
Learn how to make a delicious Louisiana shrimp creole with Jeremy Langlois of Houmas House.
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Cinnamon Theatre
Cookbook author Keshia Sakarah joins chef Kareem Roberts and makes soused pork belly, a variation on an Antiguan classic.
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Cinnamon Theatre
Cookbook author Keshia Sakarah joins chef Kareem Roberts and makes soused pork belly, a variation on an Antiguan classic.
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Cinnamon Theatre
Join Jeremy Langlois from Houmas House as he cooks up chicken and sausage gumbo.
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Cinnamon Theatre
Join Antonio Lakrori, head chef at The Life Goddess, as he serves up a crustless Greek feta and herb pie from the Arcadia region.
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Cinnamon Theatre
Tyler Spreen, from New Orleans restaurant Herbsaint, makes watermelon gazpacho with fresh crab.
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Cinnamon Theatre
Chef Jason Howard cooks up crush spice roasted plantain and chickpea bite with aromatic coconut curry sauce.
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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Book Signing
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