THE MAGAZINE 
In June 2026, Les Grandes Tables du Monde continued its journey through Europe’s great cities with a stop in London. A global capital and a vibrant laboratory for culture and gastronomy, the British capital provided the perfect setting for an edition dedicated to innovation and transmission.
Les Rencontres opened at Sael, chef Jason Atherton’s newest restaurant. Guests were immersed in the world of the British restaurateur through a showcase of several of his UK establishments. Teams from across the Atherton collection, led by Row on 5, highlighted the breadth of their expertise, illustrating the diversity of culinary styles and approaches to hospitality that can coexist within a single restaurant group.
The following day, at Tate Modern, a series of talks moderated by journalist and food critic Jay Rayner explored some of the key questions shaping the future of the industry. The morning began with a discussion on restaurant growth. How can a business expand without diluting its identity? How can it scale while remaining true to its vision? Maxime Larquier, COO of the Dominique Crenn Group, Kate Nicholls, Chief Executive of UKHospitality, and John Rushworth, Partner at Pentagram, shared their perspectives and experiences.
The following day, at Tate Modern, a series of talks moderated by journalist and food critic Jay Rayner explored some of the key questions shaping the future of the industry. The morning began with a discussion on restaurant growth. How can a business expand without diluting its identity? How can it scale while remaining true to its vision? Maxime Larquier, COO of the Dominique Crenn Group, Kate Nicholls, Chief Executive of UKHospitality, and John Rushworth, Partner at Pentagram, shared their perspectives and experiences.
The conversation then turned to music as a tool for identity. Patrick O’Connell, chef-proprietor of The Inn at Little Washington, Rob Wood, founder of Music Concierge, and Professor Charles Spence of the University of Oxford explored the influence of sound on perception, emotion and the overall guest experience.
The afternoon concluded with a discussion on sugar and the evolution of the modern restaurant dessert. Viki Geunes, chef-owner of Zilte, Xanthe Clay, Chair of the 50 Best Restaurants Academy, and Marius Dufay of The Chancery Rosewood shared their perspectives on changing guest expectations, the evolving role of sweetness, and the new balances reshaping contemporary pastry.
The day ended at The Dorchester, where Alain Ducasse and Jean-Philippe Blondet welcomed members and partners of Les Grandes Tables du Monde for a dinner celebrating British gastronomy. Alongside The Dorchester brigade, Raymond Blanc of Le Manoir aux Quat’Saisons, Sat Bains of Restaurant Sat Bains, and Stephen McLaughlin of Andrew Fairlie created a multi-voice menu that reflected the friendship, generosity and pursuit of excellence that define the community.
In London, Les Grandes Tables du Monde once again affirmed its dual mission: bringing together the leading figures of hospitality around the table while creating a space where the future of gastronomy can be imagined and shaped collectively.
Joséphine Lacasse
