The future of London dining

By Melodie Michel

- Last updated on GMT

Related tags: Restaurant

As London's rents continue to climb, restaurateurs are finding innovative ways to open new venues.

BigHospitality discusses current trends with a panel of chefs and food critics.

Nicholas Lander, restaurant correspondent at the Financial Times, explains that pop-ups and soup kitchens were born out of the difficulty of renting a retail space in the capital for new entrepreneurs, but that these temporary dining venues are here to stay.

Martin Morales, founder of Peruvian restaurant Ceviche, talks about the incentives pop-ups create for a team, as well as the internationalisation of London cuisine.

Related topics: Trends & Reports, Restaurant

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