Foodable Goes International: Welcome London, Our Newest Foodable City!

London skyline.jpg

Expanding our readership beyond national borders has long been a milestone goal at Foodable. Today, just over two years since the anniversary of Foodable’s official launch, we are proud to announce the day is finally here, with the rollout of London.

From old-world offerings to a new wave of upgraded (not to mention, highly acclaimed) ethnic concepts, it would be amateur for one to label or define London’s dining scene in a few words.

Weekend street food markets, a rather bustling breakfast scene, and a slew of offerings for any appetite or craving, may sound similar to that of another city at first glance but there’s no doubt that London has its own panache. The city stands tall with 704 Michelin-starred restaurants, 52 of which are labeled “Bib Gourmand,” proving you can get a good meal without spending a fortune. 

What does Foodable’s London rollout mean for you? 

In short: A new blog to bring you the most important, newsworthy food business happenings in the British market from local contributors, along with a regular lineup of original video content from London-based hosts and producers, including Foodable video correspondent Helen Hokin, a London local.

Readers will also enjoy an upcoming Foodable Top 25 ranking specifically geared toward London restaurants. So, whether you’re a local, a transplant/ex-pat, or simply visiting, we will be bringing you a restaurant ranking of the Top 25 establishments that resident diners in London are most talking about right now across 17 social media platforms. 

With so many options on the dining front, these resources will help keep you in the know and give diners, restaurant owners and chefs directly targeted insight as to how local restaurants are stacking up amongst the competition.

Check out our London blog here, and stay tuned for more international coverage launching in 2016!

Want to become a Foodable correspondent for London?

As with all of our cities, we are always on the lookout for freelance contributors with a trade-based understanding of the local dining landscape. We are seeking both writers and video correspondents with an established network in the local culinary scene, and an understanding of the inner-workings of the restaurant business.

Interested or want to learn more? Apply to become a Foodable Star here.

Biological Barcoding: Taking Farm-to-Fork to Another Level

Foodable WebTV Network

Foodable WebTV Network

You’ve most likely heard about the importance of data in the food — and, in turn, the restaurant — industry. As it becomes more of the norm to track numbers and habits to determine trends and behavior amongst consumers, we must ask ourselves how far we are willing to go — how deep are we willing to dig?

In a time where customers almost expect to know — and even demand — where the food they order comes from, will the breadth of the farm-to-fork movement expand?

A recent article in The Guardian tests that question by proposing and reporting on a new way to trace the geographical origin of food: biological barcoding. But this isn’t the kind of sourcing most of us are used to — it comes in a very analytical and scientific tracking process using DNA profiling. We all want to know what’s going into our bodies, but biological barcoding takes it to another level, breaking down the point of origin of even the bacteria, yeasts, molds and fungi that are found on the surface of produce. Read More

Why is Subway Partnering with a New Zealand Burger Chain?

Photo Credit: BurgerFuel

Photo Credit: BurgerFuel

In a strategic move to reach U.S. diners, New Zealand’s BurgerFuel is partnering up with Subway to sidle into the overcrowded American market.

The Better Burger segment has been taking the restaurant industry — specifically the fast casual segment — by storm. Umami Burger, Five Guys, Shake Shack, Smashburger — are all big contenders fighting for dollars from consumers who want upscale burgers, rather than mysterious meat slapped together underneath artificial lighting. BurgerFuel also boasts upscale burgers and heavily stresses high-quality ingredients like fresh veggies and grass-fed beef — pitting the brand against some major competition.

So, how did this partnership come to be? How will it play out? And more importantly, what’s in it for Subway? Read More

A 'Disneyland of Food' is Coming to Italy, and Eataly is Behind It

Foodies, make sure to start working on building up your appetite: a larger-than-life “Disneyland of food” is hitting the scene, and Eataly is behind it. The catch? You’ll have to make a trip to Italy to enjoy it. Teaming up with the municipality of Bologna, what will be called Fico Eataly World is being built to create more jobs and ignite economic activity. The theme park venture will house restaurants (of course), as well as grocery stores, food labs, an aquarium, and other food-centric outlets. Bon Appetit! Read More

Photo Credit: Eataly

Photo Credit: Eataly

Bluefin Tuna: A Million-Dollar Catch

There’s plenty of fish in the sea, they say.

Photo Credit:  Toru Hanai//Reuters

Photo Credit: Toru Hanai//Reuters

“They” were clearly not referring to bluefin tuna, which has become quite a rare catch in the restaurant – specifically, sushi – industry. A million dollar catch, at that. In Japan, at Tokyo’s Tsukiji fish market, it’s become an annual tradition to offer up the head of a bluefin tuna at an astronomical price. The prized possession has been nabbed by restaurant owner Kiyoshi Kimura for the past few years – in 2013 (at 489 pounds), for a grand $1.76 million, and this year, for a mere $70K. With such sensationalism surrounding this event each year, we can't help but wonder: what does this mean for not only the fishing industry, but restaurants that deal with this type of competition for the best of the best in fare? Read More