A couple of weeks ago saw the last of Lumina’s Quarterly 2025 briefings, packed full of data and what we can expect to see in the world of hospitality as we welcome in 2026. Following the highly insightful deep dive, our hosts took us on a festive foray around Spitalfields Market.

The theme of this quarter’s food tour was ‘Festive Round Up and Greatest Hits’ – which brought together what operators are doing to stand out, exploring a diverse range of concepts. Key concepts include elevated snacking, Asian dessert trends, social sharing menus and some new trends in food to go.

Join us as we recap the highlights of the day:

Indi-Go Rasoi

Where authenticity meets efficiency – this fast serve Indian street food concept focuses on traditional snacks such as samosas and dosa, and authentic Indian street food. With 8 sites in the UK, mostly in travel hubs, Indi-Go Rasoi focuses on providing food-to-go choices made with premium ingredients. We tried their Classic Kati Rolls, described as classic elevated wraps.

Verdict: tasty and worth the money.

Niji

Just around the corner from Indi-Go Rasoi, was Niji, the makers of handcrafted Japanese Mochis. Having made an impression in the UK over the last few years, the mochis combine tradition, innovation and haute cuisine. The brand started in Barcelona and experienced rapid growth as the only store in the country to exclusively sell mochis. If you’re new to mochi, the light spheres are made of a glutenous rice dough, encapsulating an ice cream centre. We tried both the matcha flavour and the Sakura (cherry blossom).

Verdict: we found the Matcha variation an acquired taste, a little bit grainy. While the Sakura was much more palatable with the complimentary cream flavoured filling.

Brother Marcus

Next stop, and just a 5-minute walk away, was Brother Marcus. We spent a little longer here and enjoyed a sit down ‘picky bits’ meal. The Mediterranean dishes are mostly veggie, wining over even the most dedicated meat-eaters. The brand has opened a total of 7 sites, with each differing slightly from one another – for example, the Soho branch places a much higher focus on cocktails. We tried a few items on the menu including: the Rip & Dip pita tear platter with Roasted Beetroot Houmous, Fennel Tzatziki and Smoked Aubergine Baba Ghanoush; Pan-Fried Halloumi with Prune and Clementine reduction; Crispy Aubergine Skewer, Labneh and Grape Molasses and Roast Chicken, Sun-Dried Tomato Harissa, Fresh Herb Salad, Labneh and Nigella Seeds.

Verdict: absolutely fantastic – we will be returning.

OKJA

Next stop on our tour was South African OKJA Bakery, which offers a fully plant-based experience with all products made in-house. In fact, the team make as much as they can on-site, including plant-based butters and milks, to avoid heavily processed foods. This ensures their small ingredients list is as healthy as possible and can cater to a wider range of dietary requirements. Specialising in pastries, breads and desserts, Okja manages to balance indulgence with sustainability whilst appealing to health conscious and ethically-minded customers. We tried their Chai Latte which had notes of cinnamon and cardamom and contains less caffeine than Matcha.

Verdict: really smooth and delicious, perfect for the colder months.

Eataly

A short walk away was our next stop, Eataly – the superstore when it comes to Italian cuisine. The luxury food hall combines a premium grocery experience with their themed market halls, wine cellar, deli counters and fishmongers, whilst also offering an elevated option for on-the-go and eating in. Eataly taps into the 2025 trend of consumers proving that they’re willing to pay a premium for an elevated experience, incorporating treats into their daily routines. The unique experience highlights both familiar and unfamiliar products from Italy and beyond, reflecting the growing trend for experiential and flavour-led shopping. We tried two different pastas – Rigatoni alla Norma, and Casarecce with Pancetta.

Verdict: if I worked in London, I’d be keen to treat myself to this kind of lunch on a regular basis!

Wheelcake Island

Making our way back into Spitalfields Market, we were led to Wheelcake Island, a dessert stall specialising in Taiwanese ‘wheelcakes’ – soft, round, fluffy pancakes filled with sweet pastes made from beans. While some options featured traditional Asian fillings (azuki bean), others incorporated popular Western fillings like custard or chocolate. We tried the Festive special – Chocolate Caramel Fudge, and we particularly enjoyed the indulgence of the wheelcake whilst not being sickly sweet.

Verdict: we’d like to sample the entire menu.

My Favourite Sandwich

In my opinion, we saved the best till last. Our final stop was My Favourite Sandwich, which is a chef-led concept making its way across London with a third store coming soon. With a Michelin background, you can expect to see sandwiches made with more interesting techniques and flavours than your standard meal deal, with a hint of playfulness and nostalgia. My Favourite Sandwich uses novel ingredients to create memorable experiences, such as their unique offering which features Monster Munch crumb for a pickled, tasty and familiar bite. We tried their Christmas Club which sees maple butter, roasted turkey, pigs in blanket crumble, shredded raw sprout, Paxo mayo and cranberry ketchup, crammed into a soft, sweet brioche roll.

Verdict: sensational, will do my best to recreate at home.

We want to thank Lumina Intelligence for another memorable Food Tour, and for sending us home with full stomachs and a list of new recommendations.

To stay up to date with all things jellybean and share your recommends, follow us on Instagram – @jellybeanagency.

Courtney Rodrigues
Latest posts by Courtney Rodrigues (see all)