The latest speaker profile to be explored for our upcoming Trend Summit next month is Sam Ashton-Booth, Development Chef for Tom Aikens across a number of projects including his flagship restaurant Muse.
Ashton-Booth joins us on 23rd November to discuss the current second wave in pickling and fermentation as well as a new era of sour. He'll be discussing his philosophy to pickling and fermentation, the basic formula, his pairing inspiration, how it's applied on plate and how it fits within the broader picture of flavour.
Following head chef roles in Martin Jarvis' restaurants Stem and and Anglo, both in London, followed by Robin Gill's Counter Culture restaurant, Sam joined Aikens this summer to lead on research and development. As part of this he spends time working closely with Aikens on his Michelin starred fine dining restaurant Muse, situated in London's Belgravia. The restaurant offers an experience-led tasting menu which is inspired by childhood memories from Aikens himself.
He forms part of an enviable line up of speakers at the event from all across the food and beverage industry, globally. See all of the event guests here.
Join us on 23rd November 2021 for the upcoming 2022 - 23 food & drink Trend Summit which, for the second year running, will be virtual and broadcast live on the Whova virtual event platform. Registrations are open for the event and entry is free, we simply encourage you to donate as generously as you can to the TFP Foundation.