Anke Sommer

Appetising is something else and nevertheless the food illusionist Ben Churchill’s dessert creations are the most trendy you can possibly make...

The fate of the restaurant world seems to be hanging on the thread of personnel shortages. The entire industry is breathless...

Surfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re...

As the Covid-19 pandemic continues its devasting spread, the foodservice industry across the globe is feeling the effects. With several countries...

The Corona pandemic is affecting every company. Some companies are in fear for their existence, while others are being supported by...

You can enjoy them in a salad or as a dip, pure or seasoned, and in every case know you're eating...

Same, same but different, including in the hotel world. Who are the hotel guests of tomorrow? What drives them? What hotels...

And for his next trick: star Israeli chef is bringing his trendy Miznon concept to the City that Never Sleeps.

A hotel is a hotel is a hotel. But is that going to change? A recent study by the experts at...

Hotels of tomorrow - where will the journey take us? An interview with Oona Horx-Strathern, a trend expert with the renowned...

Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to...

Plant superstars and meat with storytelling: How food trends develop and what they say about us.

Young and dynamic may not be the first words that come to mind with most hotels, but that’s how 25hours describe...

It almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable,...

Over the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel...

Douglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened...

Forget about Harry Potter, because Anthony Sarpong has brought magic to the kitchen! The Ghanaian-German cook about his restaurant Anthony’s Kitchen...

Stronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as...

What André Chiang, beacon of gourmet Asian cuisine, thinks of Michelin stars; why chefs aren’t artists; and how Chiang’s long shadow...

Photos, shares, ratings, likes... it seems like nobody goes to a restaurant anymore without documenting it online. People sit there letting...

Competitions for young chefs are popping up everywhere these days, to the point that it’s almost hard to keep track of...

Do you love music? Then you’re right on the nose with the flying cook Christoph Brand. Because the native of Hesse...

Thomas A. Vilgis is a professor of theoretical physics at the Max Planck Institute of Polymer Research. He is also an...

Chocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that...

Companies are getting creative when it comes to combatting the skills shortage. For example the British hotel brand, Premier Inn, which...

Star chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down...

Even the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what...

Welcome to the Web’s culinary mecca! Instagram lets everyone from hobby cooks to Michelin-starred chefs give their followers a behind-the-scenes look...

Tender and delicious! Aging helps bring out the best in pork, beef, goat, and veal. Read on for a quick run-down...

Training and development center Gastronometro was founded three years ago with the goal of supporting and promoting Turkish gastronomy at home...

Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need...

Standing is the new sitting, if these Japanese idea exporters have anything to say about it. Read on to find out...

From dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by...

In 2017, Great Britain’s Queen of Cuisine stepped out of Gordon Ramsay’s shadow. Why Clare Smyth decided to go solo on...

The hype is real! Wildly popular food blogs, creative new concepts everywhere you look... The restaurant industry can’t exactly complain about...

Mexico, land of the Aztecs, has an incredibly diverse landscape, ranging from endless beaches and dense rainforests to massive gorges and...

Now serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology...

Kurt Stan Wolf Zdesar, Australian by birth and Austrian by heritage, is a concept junkie and a sure-fire bet when it...

Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades,...

The truth lies somewhere in the middle. That’s the maxim Hendrik Otto cooks by at the Lorenz Adlon Esszimmer—and the results...

The mountains at your back, the Atlantic in front of you, and a food-and-gastronomy freak’s paradise in between. Welcome to living...

From nose to tail: a chef with a sense of responsibility is the best thing that can ever happen to a...