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Hakkasan Dubai may have recently closed its doors, by Hakkasan Abu Dhabi is doubling down its efforts with a new menu launch this summer. The limited edition dishes – dubbed the “Only At” menu will be available throughout the summer at the restaurant branch in the capital. Dishes on the menu

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Coya Dubai

This July COYA Dubai will be hosting their popular annual La Noche Blanca (White Summer Party) event. This year’s event has a nautical theme, with the interior of the Latin American restaurant, of course, being decorated all in white. There’s an all-white nautical dress code for guests too, along with nautical

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Camels' milk

Over recent years’ consumers have become increasingly interested in organic products and alternatives to cows’ milk. Market predictions suggest that dairy alternatives will reach $35.06 billion by 2024. In the GCC market, one area that has seen growth is the demand for camels’ milk. One company capitalizing on the demand for

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It seems that less and less diners have meat on their mind these days. It is a trend no one can ignore and one that Chef Uwe identifies when discussing the growing market shifts, both regionally and worldwide. When asked what trends from outside the region he could see working

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Gourmet Abu Dhabi hosts many exceoptional chefs every year, but one of the more interesting ones almost slipped under the radar: Chef Christopher Kostow from the three-star The Restaurant at Meadowood. The contrast between Napa Valley and the deserts of Abu Dhabi could hardly have been more extreme for him. Awarded

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Every year in the US, the National Restaurant Association prepares its What's Hot culinary forecast of menu trends for the coming yearm surveying nearly 1,300 professional chefs to find which food and beverage items will be hot trends on restaurant menus in 2014. With Gulfood upon us, this seems like

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Today, tea is ranked as the second most popular beverage in the world following water. Since its discovery in China over a millennium ago, tea has travelled the world capturing the hearts and taste-buds of individuals from all nationalities and origins. Thriving in the F&B industry, we take a look

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