News – Culinary Travels

Michelin Guide Taiwan expands to include seven new cities

16 May 2025 No Comments

The Michelin Guide has announced the expansion of its Taiwan edition to now include seven cities, introducing even more exceptional culinary destinations to international food lovers.

The 2025 edition of the Michelin Guide Taiwan welcomes New Taipei City, Hsinchu County, and Hsinchu City to its prestigious listings, joining the previously featured Taipei, Taichung, Tainan, and Kaohsiung.

With this expansion, the Guide now has its “Lucky 7″—a symbol of good fortune and a nod to the vibrant diversity of Taiwan’s culinary landscape.

A feast for global foodies

Already showcasing more than 350 handpicked restaurants, the MICHELIN Guide Taiwan is renowned for its wide-ranging selections—from haute cuisine and inventive fine dining to authentic local eats. With the addition of these three dynamic cities, food enthusiasts can expect even more frequent updates and discoveries.

Whether you’re a Canadian traveler planning your next foodie adventure or a local with a passion for global cuisine, the expanded Guide is an invitation to explore the hundreds of flavours of Taiwan—a curated journey through the island’s rich gastronomic culture.

Spotlight on sustainability

In addition to the coveted Michelin Stars, the Taiwan edition also features Green Star restaurants, awarded for leading the charge in sustainable gastronomy. Green Star establishments are role models in the industry—championing ethical sourcing, environmental responsibility, and regenerative agricultural practices. These culinary innovators work directly with farmers, avoid food and plastic waste, and support social and educational causes, offering guests eco-conscious dining experiences that inspire.

Proof that exceptional meals don’t have to break the bank, the Bib Gourmand distinction highlights great value eateries that offer high-quality, three-course meals at accessible prices. From bustling bistros and hidden noodle shops to traditional teahouses, these spots serve up flavourful, satisfying meals that represent the heart and soul of Taiwanese dining.

The restaurant selection will continuously be updated—promising fresh surprises, culinary storytelling, and a deeper look into Taiwan’s evolving food identity.

As Taiwan continues to emerge as one of Asia’s most exciting food destinations, the expanded Michelin Guide ensures that both seasoned travelers and curious newcomers have a trusted resource to guide their exploration.

“The addition of New Taipei, Hsinchu County, and Hsinchu City to the Michelin Guide Taiwan is a testament to the culinary depth found across the island,” said Sylvia Lee, Director of the Taiwan Tourism Administration’s San Francisco office. “We’re thrilled that more Canadians will have a chance to use this world-renowned guide to find great Taiwanese establishments that express our vibrant food culture.”

Culinary tourism in Italy projected to reach $44,883.60 million USD by 2026

8 May 2025 No Comments

The culinary tourism industry in Italy is poised to reach a value of USD 44,883.6 million in 2024 and evolve at a CAGR of 13.1% to acquire USD 153,714.1 million by 2034.

The culinary tourism ecosystem in Italy presents an exquisite mixture of history, culture, and advancements, making it a desirable destination for food fanatics globally. Popular for its rich culinary heritage, Italy offers an assortment of local cuisines, each well-known for its distinct flavors and methods.

From the diverse pasta of Emilia-Romagna to the seafood of the Amalfi Coast and the delectable pizzas of Naples, Italy’s culinary environment is in competition with its striking landscapes. Culinary travelers make a move towards Italy to taste authentic cuisines made of local farm fresh ingredients, combined with traditional recipes conveyed generation after generation.

An escalating global interest in food culture and cooking amplified the upsurge of cooking tourism in Italy. Tourists look for immersive experiences beyond just dining but also hands-on cookery lessons, visits to food markets, and farm-to-table experiences.

The culinary tourism sector in Italy is stimulated by its globally recognized wine industry. Vinophiles tour the vineyards of Piedmont, Tuscany, and Sicily, sampling vintage wines along with acquiring knowledge on winemaking traditions in historical periods.

An ever-evolving culinary scene

The culinary tourism infrastructure in Italy is ever-evolving, with an amplifying number of culinary tours, food festivals, and gourmet events satisfying insightful tourists. The schemes promoting eco-friendly and responsible gourmet cuisines have gained popularity. They focus on the significance of safeguarding the culinary heritage of Italy and encouraging local producers.

As people desire authentic and indelible experiences, Italy’s cooking treasures lure the taste buds and creativity of visitors globally. This warrants that Italy sustains its position as a prominent destination for culinary tours.

The culinary tourism sector in Italy has emerged as a strong infrastructure to encourage culinary tourism. This includes comprehensive tour operators, cooking institutions, food festivals, and agritourism schemes. Such resources simply travel for people and enjoy culinary experiences. These factors bolster the growth of the culinary tourism industry in Italy.

Culinary tourism perfectly associates itself with the broader trend toward immersive travel, where profound engagement prevails above material possessions. Taking part in cooking classes, food tours, and organic dining helps travellers engage better with Italian cuisine, thriving the culinary tourism adoption in Italy.

The culinary tourism sector in Italy is significantly decentralized, with various offerings spread across diverse regions. The culinary tourism providers in Italy encounter logistical roadblocks in collaborative activities, procuring ingredients, and ensuring consistent quality, especially if they operate in different places. This inhibits the growth of the culinary tourism ecosystem in Italy.

Challenges that hinder culinary growth

Language barriers are a huge roadblock for culinary tourism vendors in Italy serving international tourists, specifically in places where English expertise is constrained. The cultural variability in culinary etiquette and choices requires businesses to tailor their portfolio to align with the inclination of a varied consumer base. Such factors impede the adoption of culinary tourism in Italy.

Expansive tourism trends, like seasonal shifts in traveler alternatives, negatively impact the culinary tourism industry in Italy. Culinary tourism providers in Italy must remain informed about the trends and adjust their offerings to remain motivated and benefit from developing opportunities.

Prominent culinary tourism companies in Italy offer immersive participation like conducted tours to popular food festivals and hands-on cookery classes set in significant parts of the country. Culinary tourism providers of Italy focus on exhibiting the gastronomic delights of Italy as well as providing authentic culinary processes and societal dynamics to tourists.

By using social media platforms and devoted internet sites, culinary tourism providers in Italy skillfully advertise their portfolio to international viewers, attracting travellers with intriguing visuals and pleasing content. By designing memorable experiences and employing digital channels efficiently, the culinary tourism vendors aid Italy’s recognition as a pre-eminent destination for cooking experts looking for immersive and refining experiences.

UN summit calls for greater visibility of Africa’s gastronomy tourism

22 April 2025 No Comments

The second UN Tourism Regional Forum on Gastronomy Tourism for Africa reinforced the region’s growing commitment to make gastronomy tourism a key driver in social and economic development.

Co-organized with the Basque Culinary Center, the event celebrated the continent’s culinary richness and represented a strong step towards stronger cooperation among tourism and gastronomy stakeholders – producers, chefs, entrepreneurs, tour operators and ministries of tourism.

The Forum was officially opened by His Excellency Dr. Philip Isdor Mpango, Vice-President of the United Republic of Tanzania, underscoring the political commitment to advance gastronomy tourism in the country. In his address, he called for greater visibility of African diverse food cultures, stronger regional branding, enhanced collaboration with local producers, and more sustainable practices, highlighting the sector’s potential to drive tourism, strengthen food systems, empower women and promote the consumption of healthy foods across the continent.

Priorities for gastronomy tourism in Africa

Bringing together over 400 participants from 30 countries, the Forum discussions focused on policy frameworks with the participation of the Ministers of Tourism of Tanzania, Zimbabwe and the Democratic Republic of Congo, and the Deputy Minister of South Africa, as well as the FAO Representative in Tanzania.

Education and skills, national targeted strategies, communication and product development emerged as main priorities to advance the agenda of gastronomy tourism in Africa. To advance this, the Secretary-General announced that 100 scholarships will be made available to students from Africa to benefit from the UN Tourism Online Academy. The scholarships will help strengthen the capacities of national tourism professionals in the field of gastronomy and culinary arts.

On the occasion, UN Tourism and Chefs in Africa signed a Memorandum of Understanding. The partnership will focus on advocacy, promotion and skills to strengthen gastronomy tourism across the continent.

Bolder brands and stronger ecosystems

The Forum further underscored the need to strengthen local food ecosystems by engaging with producers, safeguarding culinary heritage through the promotion and use of native crops, documentation of products, processes and traditional recipes, and more sustainable food systems.

Participants also emphasized the need to elevate the regional and global image of African cuisine, highlighting the role of food festivals, cultural events, and storytelling in showcasing the continent’s culinary identity and reshaping perceptions worldwide.

Building on its continued success, the Regional Forum – part of UN Tourism Agenda for Africa – is consolidating as a strategic platform gastronomy tourism in the region placing the issue higher on the tourism agenda. The Forum will return for a third edition, to be held in Sierra Leone.

Tasty Tours introduces iconic food tours through Toronto

15 April 2025 No Comments

Toronto’s award-winning food tour company Tasty Tours has announced a lineup of new immersive guided experiences to engage and delight food fans – The Grand Chocolate Flight tour (helicopter ride/chocolate tasting), Easter and Mother’s Day themed tours and the Must-Do Toronto food tour (the only downtown food tour).

Renowned for their five-star rated Kensington Market “Taste the World” Food Tour, Tasty Tours offers interactive guided adventures that explore the city’s gourmet gems while sharing fascinating stories about Toronto’s local food scene and history.

Designed for adventure seekers with a sweet tooth, The Grand Chocolate Flight is a one-of-a-kind luxurious experience that combines a private chocolate tasting and helicopter flight around Toronto. The two-hour guided tour, suited for two to three people, is the perfect way to celebrate birthdays, date night, anniversaries, or simply a passion for the extraordinary.

To kick off the experience a chocolate expert leads guests through an educational and delicious journey of exquisite local craft chocolates (including the exclusive Toronto Truffle) while serving up bubbly as they teach the art of pairing chocolate with wine. Following the tasting, clients enjoy a 15km flight above Toronto to take in breathtaking views of the city skyline. Tour-takers also get to bring home their bottle of wine, a Tasty Tours chocolate tasting kit, a digital photo keepsake and memories to savour forever. *$799 for groups of two; $899 for groups of three

“Toronto is a vibrant city with a rich, diverse food scene – there’s always something delicious to discover. Tasty Tours’ engaging, educational guided tours provide an opportunity to indulge in globally inspired dishes and bites while exploring the city’s impressive food scene and history. And our exciting new helicopter and chocolate tasting tour allows guests to see, feel and taste the city from a whole new perspective; this is a truly unique experience that is sure to impress,” said Audrey Ooi, founder, Tasty Tours.

Easter, Mother's Day and downtown tours

For those who live for indulging in delicacies, trying new things and making lasting memories, Tasty Tours has also introduced Easter, Mother’s Day and Downtown food tours, including:

The Easter Chocolate Express captivates guests with a one-hour journey into the world of artisanal Canadian craft chocolate from the comfort of a historic train car. Hosted at the Toronto Railway Museum, tour-takers discover the fascinating origins and history of chocolate as they indulge in a curated flight of locally made chocolates, learning how to taste like a true connoisseur – perfect for dates, friend hangs and family fun. Guests will take home a Tasty Tours chocolate tasting kit and lots of sweet memories. *Available Saturday, April 19 and Sunday, April 20 at 2.30pm; $55 per person (tickets sold in pairs) **Mother’s Day version of this tour also available

Spend a special day with mom by taking the Mother’s Day Food Tour and explore the historic Kensington neighbourhood together while snacking on a variety of multicultural snacks. A foodie paradise bursting with global flavours, the Tasty Tours experts have handpicked the best bites in Kensington Market to provide the ultimate Mother’s Day foodie experience. *Available Saturday, May 10 and Sunday, May 11 at 11am; $89 per person, free for kids under seven. **Easter-themed version of this tour also available.

Tasty Tours also recently launched its Must-Do Toronto Food Tour – the only food tour of downtown Toronto. The two and half hour immersive experience combines visits to iconic tourist sights and attractions with stops at hidden local food gems and popular eateries where guests will savour internationally-inspired bites – showcasing why the city’s food scene is truly extraordinary. PLUS tour-takers receive VIP skip-the-line access at all locations. Everyone takes home a bevy of culinary stories, historical Toronto tidbits and fun memories. *Available Fridays and Sundays at 11:30am; $89 per person, free for kids under seven. Can accommodate groups of two to twelve.

For more information, visit tastytourstoronto.com.

Railbookers launches 11 new European rail vacations for foodies

8 April 2025 No Comments

Gastrotourism has always been a popular travel motivator, and the trend continues its momentum in 2025.

Railbookers, a leader in customizable independent rail journeys offering itineraries around the world, is answering the demand with 11 new European rail vacations designed for foodies. Each culinary journey immerses travelers in the local culture through its cuisine, whether that means tasting port in the Douro Valley, mastering handmade pasta in Florence or enjoying a vineyard lunch after a cable car ride into the Catalonian mountains, all while experiencing the comfort, scenery and ease of rail travel.

“There’s no better way to fully immerse yourself in a destination and its culture than through its many flavors,” said Frank Marini, President and CEO of Railbookers. “These new culinary-focused itineraries make it easier than ever for travelers to experience the richness and diversity of Europe, all without the stress of planning. With seamless train travel and curated culinary experiences, guests can simply sit back, savor each moment and let the journey unfold through every bite and sip.”

About the new itineraries

The new itineraries reflect a growing trend among travelers who are using cuisine as a lens to explore culture and connection. Railbookers’ culinary journeys offer the flexibility of independent rail travel, combined with curated experiences such as guided food tours, cooking classes and wine tastings that bring each destination to life.

Travellers can choose from itineraries that cross multiple countries and cosmopolitan capitals celebrated for their culinary heritage, or select “slow travel” journeys that offer a deeper look at a single region’s food traditions. With trips ranging from seven to 17 days, each itinerary includes visits to local markets, family-run kitchens, scenic vineyards and historic city centres.

All itineraries are customizable, with Railbookers’ hallmark flexibility allowing guests to travel on any date and personalize their experience with hotel upgrades, extended stays, or pre- and post-cruise options.

For more information on Railbookers’ Culinary Capitals itineraries, visit Railbookers.com.

Book a stay at Corona’s very own private island off the coast of Colombia

25 March 2025 No Comments

Corona has officially opened the doors to Corona Island—a natural paradise off the coast of Colombia, now available for booking on major travel platforms. Travellers worldwide can secure their stay directly at livecoronaisland.com or through Airbnb, Expedia, and Booking.com.

As a beer brewed with water and natural ingredients, Corona Island is symbolic of the brand’s dedication to experiencing the natural world. It is more than just a luxury destination; it offers an experience that aims to inspire travelers to fall in love with nature.

Originally debuting in 2021 as an invite-only getaway located 20 km (12 mi), southwest of Cartagena and accessible only by boat, the island offers guests a chance to disconnect from daily life and reconnect with nature through curated daytime activities, and evening experiences.

About Corona Island

Corona Island features ten premium waterfront bungalows, each with its own jacuzzi, nestled among lush tropical forests and pristine beaches. The island offers all-inclusive overnight stays for two people per bungalow, alongside a limited number of all-inclusive day trip passes that are also available for purchase.

The architecture, hospitality and daily operations on Corona Island have been designed with preservation and sustainable practices in mind, featuring:

Structures that use solar energy, native plants like guadua and traditional building techniques such as bahareque.
The island serves its food with an emphasis on local ingredients, such as baked goods made with fruits native to the region, which are all included in the price of the visit. Also available for guests to enjoy are the full suite of Corona products, including Corona Extra and Corona Cero.

Immersive experiences

Guests can enjoy a variety of relaxing activities in nature, including:

Yoga, stand-up paddleboarding and kayaking for a mindful connection to nature.
Eco-preservation initiatives such as snorkeling to restore coral reefs, where guests learn how to identify coral bleaching and how to help preserve the coral structures by clearing away competitive algae, and mangrove planting to help promote ecosystem reforestation.

To view rates and book your experience, visit livecoronaisland.com/booking or search for Corona Island on Airbnb, Expedia and Booking.com.

Antigua and Barbuda Culinary Month kicks off in May

20 March 2025 No Comments

The Antigua and Barbuda Tourism Authority introduces Antigua and Barbuda Culinary Month, a new, exciting extension of the island’s annual culinary series that has grown steadily since its launch in 2023.

During the month-long celebration in May, food lovers can discover local cuisine through the Eat Like A Local experience and also enjoy a robust schedule of signature dining events with visiting guest chefs exclusively of Caribbean heritage from Canada, the United States, and the United Kingdom who’ll partner with local chefs and restaurants on the island.

Also on the month’s schedule is the evolved Food and Art Experience, now theFAB (Food, Art & Beverage) Festival, the Caribbean Food Forum – a regional food and hospitality industry symposium, and themuch-anticipated Restaurant Week, featuring prix fixe menus at over 30 restaurants throughout the island.

“We are excited to see the growth of our annual culinary series,” said The Honourable Charles Fernandez, Minister of Tourism, Civil Aviation, Transportation and Investment. “Since launching in 2023, our signature culinary initiative has grown into a beloved and highly anticipated month for food lovers, both locally and from abroad. Antigua and Barbuda Culinary Month will continue to raise the visibility of our culinary excellence in the region and around the world, and we are certain our guests will be thrilled and impressed by the diverse food and cultural offerings. It is an important part of the Antigua and Barbuda Experience, along with other elements of our rich cultural identity to include music, art, and dance! I invite everyone to join us in Antigua and Barbuda for this exciting month of celebration!”

About Antigua & Barbuda Culinary Month

This year’s lineup of guest chefs welcomes new faces as well as past attendees such as London-based Antiguan Chef Kareem Roberts, British Chef and TV personality Andi Oliver, and cookbook author and Creator behind Metemgee.com, Althea Brown.

There are 11 additional guest chefs. For the full roster, click here.

Event schedule

The month’s exciting schedule of events includes:

May 4: FAB (Food, Art & Beverage) Fest – Location TBA. The venue will be transformed into a food and art village where attendees can sample local food, be the first to collect Restaurant Week passports, taste bites from participating restaurants and guest chefs, and explore art from local artists and makers. This signature events marks the official launch of Antigua & Barbuda Culinary Month.
May 8: Collaboration dinner with Chef Andi Oliver and Chef Claude Lewis, both of Antiguan heritage, who will cook at Blue Waters Resort & Spa.
May 9: Multi-course cocktail party and dinner with London-based Chefs Kerth Gumbs and Kareem Roberts alongside the Rocks Group team at the newly reopened Rokuni at Sugar Ridge.
May 11: Roti making demonstration and Mother’s Day brunch with Cookbook Author and personality behind metemgee.com, Althea Brown and the culinary team at Blue Waters Resort & Spa.
May 13: Caribbean Food Forum presented by Grace Foods. This regional food and hospitality industry conference at the John E. St. Luce Finance and Conference Centre will feature hospitality professionals, industry leaders and food systems experts from the Caribbean. This is a hybrid event with virtual and in-person attendance options.
May 16: ‘Flavour in the Garden’, a progressive Caribbean food and beverage experience with live music at Bay Gardens, an island-style village mall with local artists, restaurants and more. The evening will feature welcome drinks from Kaffeine and Antilles Stillhouse, passed appetizers from Dawne’s Soleil Kafé, a family-style dinner from guest chef Kareem Roberts at Canvas, chocolate tasting and dessert from Antigua House of Chocolate and after dinner drinks from Door 78 Lounge.
May 17: Baylay: A Roti Making experience with Cookbook Author and personality behind metemgee.com, Althea Brown. This intimate 14-person class will be followed by lunch prepared by Althea at the historic Weatherhills Estate, a restored 17th century colonial mansion.
May 18: Korean BBQ on the beach with Chef Angel Barreto at Antigua’s newest beach bar and restaurant, The Hut, Little Jumby.
May 23: Collaboration dinner with Chef Digby Stridiron and Chef/Owner Sylvain Hervochon of Casa Roots.

May 30: Culinary Month Finale: Reggae Night and Caribbean Cookout Beach Party at Salt Plage at Siboney Beach Club with Chef Shorne Benjamin and Chef Suzanne Barr.

Back for a third year is the “Eat Like A Local” experience, which highlights a carefully selected list of casual island cookshops from Antiguan and Barbudan restaurant owners and cooks. The Antigua and Barbuda Tourism Authority encourages visitors to sample pepperpot and fungee, national dishes that are beloved on the island, as well as goat water, ducana, saltfish and more. An interactive map can be found here.

In addition, Antigua & Barbuda Restaurant Week will be held between May 4 and 22, where over 30 local restaurants, and counting, will offer prix fixe menus at three price points: $25, $55 and $75.

For the latest information, list of participating restaurants, and details on special events hosted during Antigua & Barbuda Culinary Month, visit www.antiguabarbudaculinarymonth.com.

Air Canada Café opens at Montréal-Trudeau International Airport

18 March 2025 No Comments

Air Canada is introducing its newest Air Canada Café at the Montréal-Trudeau International Airport, offering a seamless, premium grab and go experience for eligible domestic travellers.

Designed for convenience and comfort, this new addition, located near Gate A2, marks the third Air Canada Café location, reinforcing the airline’s commitment to improving premium lounge offerings at its Montréal hub.

Blending local flavours with modern amenities, the Air Canada Café features a curated menu of iconic Montréal snacks, a selection of self-serve beverages, and power at each of the 58 seats. To access the lounge, eligible customers need only scan their boarding pass at the eGates at the Air Canada Café’s entrance. This opening is part of Air Canada’s broader investment in new, upgraded and expanded lounges planned for 2025 and beyond, further elevating the airport experience for its premium travellers.

“We’ve created a premium experience tailored to the needs of our busiest customers, while celebrating the essence of Montréal’s vibrant café culture,” said Jacqueline Harkness, Managing Director, Product & Services at Air Canada. “Every detail of the Air Canada Café is designed for productivity and comfort, bringing together efficiency with the warmth and energy that make it a beloved product amongst our customers.

Key cafe features

Curated food and beverage offerings

Grab and go food selections include warm pistachio cream croissants, mini cheese boards, vegetarian wraps and fresh salads
Montréal-inspired bagel and smoked meat sandwiches
Menu selections accommodate a variety of dietary needs, with clear ingredient and allergen labelling accessible via QR code
Self-serve beverage station featuring all Montréal-brewed beer, cider and non-alcoholic options, including locally brewed Gutsy Kombucha
Lavazza specialty coffees and nitro cold brew coffee

Amenities and space

58 seats across 2,700-square-foot (250-square-metre) premium space
Productivity-style seating for working and taking calls
Power at every seat, including USB-C ports with wattage to charge a laptop
Accessible entrance for customers and staff

Signature design

Created in collaboration with Montréal-based design firm Provencher Roy, influenced by the city’s “third wave” coffee culture
Custom abstract artwork by Montréal-born artist Melanie Authier
Hanging light fixtures in the Air Canada Café are designed and manufactured in Québec

Eligibility for Air Canada Café access

The Air Canada Café at Montréal-Trudeau International Airport is available to Air Canada customers travelling on a business class ticket, Aeroplan 50K, 75K, or Aeroplan Super Elite Status Members, Star Alliance Gold customers and Aeroplan premium co-brand cardholders.

Elevating the airport experience

Air Canada continues to invest in modernizing and expanding its lounge network, focusing on customer care, convenience, and comfort. By the end of 2025, the airline will have added over 500 additional lounge seats worldwide, ensuring more space for travellers.

This expansion builds on recent lounge upgrades, featuring elevated design, modern seating, and enhanced power access in select locations.

New study reveals top menus, flavours to watch for in 2025

11 March 2025 No Comments

Unilever Food Solutions (UFS) has launched its third annual Future Menus, highlighting four key food service trends for this year. In depth research shows Asian flavours are overtaking traditional European culinary strongholds like France and Italy.

Chinese and Japanese cuisines now rank in the top five global favourites across all age groups, while Korean and Mexican flavours are also increasing in demand.

The big culinary shift from West to East and North to South is influencing this year’s four distinct global menu trends:

Street food couture

Traditional street foods are being elevated to gourmet offerings with chef expertise in every food service channel, including fine dining. Gen Z is a major driver of this trend, with 65 per cent seeking value for money when it comes to food and dining experiences.

Mexican, Indian, Korean, and Filipino street foods are surging, with Filipino cuisine gaining the most traction in the U.S. and Asia.

Borderless cuisine

Globalization and migration are blending diverse food traditions as chefs honour their multicultural origins. Travellers eager to expand their palates are driving this trend—76 per cent of tourists are keen to explore local food cultures. The growing integration of Eastern flavours into Western cuisine is being enabled by key ingredients.

This helps chefs blend traditional flavours to create something unique. For example, bringing Southeast Asian spice to classics like pasta, stews and burgers.

Culinary roots

Chefs are reviving culinary heritage by uncovering lesser-known and forgotten recipes, ingredients and hyperlocal cuisines like Hunan, Emirati, Basque, and Oaxacan.

Diner designed

Growing demand for personalised and immersive dining experiences is driving this trend, with 47 per cent of people now preferring to spend money on experiences over material goods.