Where London’s Top Chefs Are Travelling This Summer
Travelling for food is one of the hottest travel trends this year, with more and more people eyeing destinations that promise exceptional cuisine. And some of London’s top chefs are travelling around the world this summer to explore the destinations that really know their food. From a Mumbai shop that’s doing things with traditional Indian sweets that no one else has done before, to a local Caribbean spot we know we’re bookmarking, here’s where the chefs are travelling this year:
Rome & Florence for the classics
Akira Back – Lilli by Akira Back at Montcalm Mayfair
“I’ve got some exciting new openings coming up in Rome and Florence, and honestly, I can’t wait. Italy is such a special place – the energy, the ingredients, and the way food is such a big part of everyday life. In Rome, I’m looking forward to diving into the classics like carciofi alla giudia (those crispy fried artichokes are insane) and cacio e pepe, which is so simple but perfectly balanced. That kind of cooking really speaks to me — just a few ingredients, done right. And in Florence? I’m all about exceptional beef, so bistecca alla fiorentina is definitely on my list. It’s bold, it’s all about the grill, and it’s treated with real respect — that’s something I connect with as a chef.”
A European road trip for artisanal charcuterie
Fabrice Lasnon – Park Hyatt London River Thames
“I’m all set for a culinary road trip across Europe this summer. My journey begins in Naples, in search of the world’s best limoncello, before heading to the Amalfi Coast to reconnect with long-time friend Don Alfonso, the acclaimed chef behind the two-Michelin-starred restaurant, Al Iaccarino. From there, I will make my way to La Rochelle for its renowned oysters and artisanal charcuterie.”
France for apertifs & champagne
Vivek Singh – Cinnamon Kitchen
“This summer, I’m excited to explore the Champagne region of France and the historic cellars of Épernay and Reims, home to houses like Moët & Chandon and Veuve Clicquot. On the food side, I’m looking forward to tasting local delicacies like Chaource (a rich, creamy cheese from the southern part of the region) and indulging in Biscuits de Reims, which are vanilla biscuits traditionally dipped in (of course!) champagne. I’m also curious to try Ratafia, a sweet local aperitif.”
Portugal for the food markets
Harry Faddy – Broadwick Soho
“I’m heading to Portugal this summer, there’s something truly special about the food there that keeps drawing me back. The markets are bursting with incredible produce: ripe tomatoes, flat green beans, sweet peppers, and new-season onions. And the seafood? Unmatched. I’m looking forward to sardines straight off the grill, wild bass, and the freshest squid and cuttlefish. For any chef, it’s an absolute dream.”
Albania for the fresh seafood
Eran Tibi – Kapara & Bala Baya
“This summer, I’m drawn to the kind of destinations where the food scene is raw, real, and still a bit under the radar…places that haven’t been overexposed but are quietly pushing culinary boundaries. This year, I’m eyeing spots like Tirana in Albania, where Balkan comfort food meets youthful energy. Tirana has this raw, unfiltered energy, and the food reflects it, from slow-cooked meats to rich byrek and the freshest seafood.”
The Caribbean for exceptional BBQ
Kerth Gumbs – Fenchurch Restaurant
“More often, I find myself heading to the Caribbean, especially to my homeland of Anguilla, where food is a huge part of the experience. I always look forward to plenty of BBQ – from crayfish and snapper to all things pork, including ribs, pork butt, and even the tail. One of my all-time favourites is the Crack Conch – a large sea snail found in Caribbean waters. It’s beaten to tenderise, floured, and fried until golden, often served with ranch dressing, though it’s just as popular on the island as a fresh, zesty ceviche.”
Singapore for some Michelin-star gastronomy
Karl O’Dell – CORD
“This summer, my sights are set on Singapore, a true melting pot of incredible Asian flavours. Beyond the well-trodden paths, I’m particularly excited to explore the city’s innovative fine-dining landscape, especially places that offer a fresh perspective on traditional cuisines. One spot that has truly captured my attention is Nae:um, a one-Michelin-starred restaurant led by Chef Louis Han. It’s exactly this kind of thoughtful, evolving Asian gastronomy I’m eager to explore, drawing inspiration and discovering new tastes to bring back to CORD.”
Mumbai for the street food, sweets & innovation
Sarah Wasserman – Mildreds & Mallow
“Mumbai is such an exciting city for food right now, a perfect mix of tradition and constant innovation. For anyone into plant-based cooking, it’s a dream. There’s a deep-rooted vegetarian culture, but also a wave of new ideas coming through. Mountain Goat in Bandra is doing incredible Nepalese momos in a peanut tomato broth, and Bombay Sweet Shop is rethinking Indian sweets with real creativity. Burma Burma delivers bold, fresh salads, and dosa for breakfast is a daily essential. Then there’s the street food – frankie rolls, vada pav, gola ice to cool down, it’s all full of flavour and energy. On top of that, the fashion scene is just as inspiring, full of colour, craft and personality.”
