Our Winter Innovation Forum brought together chefs, partners, designers and makers to explore how innovation, sustainability and creativity can shape the future of hospitality.
A key moment within the forum was the One Planet Plate competition, where chefs created dishes designed around sustainability, low waste principles and responsible sourcing.
The winning concept was brought to life through collaboration with Mark Ciavola from Potter’s Thumb, with the trophy itself acting as a physical expression of the forum’s values.
Created through The Glass Plate Project, the award was made from Glass Porcelain — a material formed using recycled single-use glass — and presented in bespoke packaging by Fibrelab, made from recycled textile pulp.
Beyond the competition, chefs explored creativity through reinterpretation, including a focus on the humble croissant — reimagined as a canvas for technique, flavour and storytelling.
From laminated pastry to unexpected savoury and sweet applications, the session demonstrated how even the simplest dishes can become platforms for innovation when approached with curiosity.
The Forum ultimately reinforced a core belief: sustainability is not a constraint, but a catalyst for creativity.
