After a morning packed with data and discussion at the Lumina Intelligence Q3 Food Strategy Forum, the afternoon was all about discovery. We swapped charts for cutlery and were whisked around Covent Garden on a Food Study Tour – a curated journey through some of London’s most exciting and innovative food and drink concepts.

With the theme of ‘Feel Good Food’, the tour explored how operators are tapping into the desire for food that makes us feel better – physically, mentally, and emotionally. From mindful drinking and heritage flavours to indulgent nostalgia and sensory spectacle, each stop showcased a unique slice of what’s trending across UK foodservice.

Here are our highlights from the day:

Qima Café – Coffee Craft Meets Dessert Theatre

We started strong at Qima Café, proudly calling itself the UK’s first ‘tree-to-cup’ café. Their reputation for ethically sourced coffee is paired with stunning patisserie-style desserts that blur the line between food and art.

We sampled the ‘Brick by Brick’ – a raspberry mousse layered with basil sponge and encased in a glossy chocolate shell – and ‘The Strawberry’, a delicate Earl Grey mousse illusion that looked almost too beautiful to eat.

This was dessert as an experience, not just indulgence – a masterclass in presentation, provenance and storytelling.

Trend takeaway: Integrity, craftsmanship, and visual drama are turning coffee moments into mini events.

Old Chang Kee – Global Comforts, Local Appeal

Next, we stopped at Old Chang Kee, a Singaporean street food favourite bringing a taste of Southeast Asia to London since 2018.

Their signature chicken curry puff – golden pastry stuffed with tender chicken, potato and warming spices was the perfect blend of comfort and discovery. We also tried the vegetarian potato puff, proving that traditional recipes still hold strong in today’s fast-casual landscape.

Trend takeaway: Affordable global comfort foods are thriving, especially when they blend familiarity with a hint of adventure.

Club Soda – Redefining the ‘Night Out’

At Club Soda, we experienced the growing world of low and no-alcohol drinks. Their tasting room features over 150 carefully curated options, while their mixologists served a range of sophisticated alcohol-free cocktails. It’s a refreshing experience that gives non-drinkers the chance to swap their usual Coca-Cola or J2O for something far more exciting and refined.

It was refreshing (literally) to see mindful drinking elevated to an experience in its own right – vibrant, creative, and inclusive.

Trend takeaway: The ‘no and low’ movement isn’t about abstaining – it’s about reimagining choice, flavour, and connection.

Atis – The Future of Feel-Good Fast Food

A lunchtime favourite among Londoners, Atis nails the balance between nourishment and flavour. Their ethos is all about ‘convenience without compromise’.

We sampled the ‘Thai Chopped Chicken Salad’ – bursting with lemongrass, satay dressing, and crunch – and the ‘Holy Goat Salad’, which combined roasted maple root vegetables with goat’s cheese and balsamic vinaigrette.

Everything about Atis, from its energising interiors to its layered flavour profiles felt intentionally crafted to make healthy eating desirable.

Trend takeaway: Wellness-led doesn’t have to mean boring – purpose and pleasure can coexist beautifully.

Badiani 1932 – Gelato Heritage, Simply Perfect

Over at Badiani 1932, tradition reigned supreme. This Florentine gelateria has been perfecting its craft for almost a century, and its focus on simplicity was a welcome reminder that less is often more.

We sampled the iconic Buontalenti – a four-ingredient gelato layered with pistachio sauce, which was a testament to how minimalism and quality can deliver pure joy.

Trend takeaway: Simplicity and provenance continue to drive emotional connection in food.

Arnabeet – Culture, Community and Care

Few stops were as heartwarming as Arnabeet, a Syrian concept at Seven Dials Market that weaves food with purpose. Their ‘Special Selection’ platter combined spiced potatoes, flatbread, and hummus with a choice of lamb, chicken, or aubergine – a colourful, fragrant feast that told a story of home and heritage.

Arnabeet’s mission goes beyond the plate: they employ refugees and use food as a platform for cultural exchange and awareness.

Trend takeaway: Purpose-led dining is moving from niche to normal – authenticity and impact resonate deeply with today’s conscious consumers.

Mac Hut – Comfort Food, Elevated

The penultimate stop was Mac Hut, where childhood nostalgia meets grown-up indulgence. Their brûléed four cheese mac & cheese with crumbled Frazzles flakes turned a humble comfort classic into something decadent and fun.

With its sister brand Hash Hut, this concept perfectly captures the ‘elevated comfort’ trend, reworking everyday favourites for modern diners.

Trend takeaway: Familiar dishes reimagined with flair hit the sweet spot between comfort and creativity.

Floozie Cookies – Unapologetically Indulgent

We ended on a sweet note at Floozie Cookies, where vegan indulgence takes centre stage. Founder Kimberly Lin’s stuffed cookies – from Pumpkin Spice to Black Forest and even a Toffee Apple Matcha deliver on both flavour and fun, proving that plant-based treats can be every bit as decadent as their traditional counterparts.

Trend takeaway: Plant-based can be joyful, nostalgic, and downright delicious.

Final Thoughts

The tour perfectly captured what ‘feel good food’ means in 2025 – not just what’s on the plate, but how it makes you feel.

Whether it’s indulgence without guilt, cultural connection, sustainability, or sensory delight, each stop on the tour reflected the same truth: foodservice is evolving beyond function – it’s about meaning, emotion, and experience.

We left Covent Garden full – of flavour, inspiration, and excitement for the future of our industry.

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Jess Clare
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