Food & drink

How creativity is changing what and how we eat

How western food trends are impacting Indian food markets

Although supermarkets still account for a relatively small share of food sales in India, their impact is already distorting customer expectations and forcing traditional vendors to change the way they operate and display their wares 

The secret to Hakkasan’s success

When Alan Yau launched Hakkasan in 2001, he wanted to transform perceptions of Chinese food. Sixteen years later, it is a global brand with 13 restaurants world-wide and nightclubs in Las Vegas. Lucy Wright, Director of Brand Creative at Hakkasan Group, talks to CR about the secret to its success and the minimal but opulent design approach adopted by Hakkasan and sister brands Yauatcha, HKK and Sake No Hana

This is Real Junk Food

The Real Junk Food Project is attempting to solve the problem of food waste by turning the very idea of what that is on its head. It not only makes use of ‘surplus’ produce in its cafes and restaurants, but customers can pay whatever they want

Transforming London’s poshest grocer

Seen by some as fusty, just for tourists, Christmas gifts or the elite, Fortnum & Mason presented some serious challenges for Customer Experience Director Zia Zareem-Slade. She tells CR how she set about updating one of the UK’s oldest and best-known brands

What am I supposed to do with this cup?

We get through 5,000 disposable paper coffee cups a minute, but very few of them are ever recycled. Why? Sophie Thomas, of design studio Thomas.Matthews, lays out the problem 

March 2017: The Food issue

Hope you’re hungry, our food issue is out now. In it, we cover everything from Indian street markets to London’s poshest grocer plus Real Junk Food, recycling coffee cups, Hakkasan and an ex-CR writer whose now the purveyor of the hippest sandwiches in town