In December 2023, we at Studio H were thrilled to unveil our 2024/5 Future Food Report during a series of presentations at our Tiny Empire office. As aspiring leaders in culinary innovation, these sessions provided a detailed exploration of upcoming gastronomic trends. Our approach involved comprehensive research, data analysis, and expert insights, all of which were shared with enthusiasm and great OPTIMISM - one of the very prominent themes. The presentations were not only informative but interactive, featuring a flavour museum, a pop-up shop, in-session tastings and a hot sauce workshop. This event underscored our commitment to staying ahead of culinary trends and showcased the dedication we bring to the intricate world of food design.
The team
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Ever Peckish, The Fermentary by Sepial, Sweet Lionheart, Two in a Bush, Vinehugger, Lebanese Bakery
Graphic design: Spook Design Co.
Venue: Tiny Empire
In December 2023, we at Studio H were thrilled to unveil our 2024/5 Future Food Report during a series of presentations at our Tiny Empire office. As aspiring leaders in culinary innovation, these sessions provided a detailed exploration of upcoming gastronomic trends. Our approach involved comprehensive research, data analysis, and expert insights, all of which were shared with enthusiasm and great OPTIMISM - one of the very prominent themes. The presentations were not only informative but interactive, featuring a flavour museum, a pop-up shop, in-session tastings and a hot sauce workshop. This event underscored our commitment to staying ahead of culinary trends and showcased the dedication we bring to the intricate world of food design.
The team
Concept, experience design, menu design, culinary curation: Studio H
Food collaborators: Ever Peckish, The Fermentary by Sepial, Sweet Lionheart, Two in a Bush, Vinehugger, Lebanese Bakery
Graphic design: Spook Design Co.
Venue: Tiny Empire
Use the amount of salad that you need:
For vinaigrette:
To finish:
Credits:
Use the amount of salad that you need:
For vinaigrette:
To finish:
Credits:
Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.
We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.
Studio H prides itself on being at the forefront of culinary innovation in the intricate world of food design. One of the core elements in staying ahead of the curve is food trend forecasting, which requires comprehensive research, data analysis, and expert insights to predict future food trends. Embracing this strategic approach, we are excited to announce the release of our 2025/6 Future Food Report — an in-depth, carefully curated forecast of the gastronomic landscape that lies ahead.
We recently hosted a series of in-person sessions to present the latest report to clients and industry friends. You can order and download the report in our online shop.
Studio H designed an interactive installation, Don't Feed The Birds, to launch our Millets Report in the Future of Design area at Decorex in Cape Town. We wanted to highlight that millets are mostly only available as bird feed in our supermarket aisles. Our stand navigated visitors through a collection of bird baths by Kassa Studio, that were filled with either bird seeds or millet brownies (for human consumption).
Project Manager: JC Landman
Concept: Hendrik Coetzee, Juwan Beyers
Floor vinyl design: Hoick
Bird Baths: Kassa Studio
Photos: Paris Brummer
Studio H designed an interactive installation, Don't Feed The Birds, to launch our Millets Report in the Future of Design area at Decorex in Cape Town. We wanted to highlight that millets are mostly only available as bird feed in our supermarket aisles. Our stand navigated visitors through a collection of bird baths by Kassa Studio, that were filled with either bird seeds or millet brownies (for human consumption).
Project Manager: JC Landman
Concept: Hendrik Coetzee, Juwan Beyers
Floor vinyl design: Hoick
Bird Baths: Kassa Studio
Photos: Paris Brummer
We do in-depth trend and/or flavour presentations based on the reports that we publish. A recent presentation included a flavour immersion presentation to the global staff component of a FMCG foods business. The presentation would include a synopsis of the relevant report(s), designed specifically to the businesses' brands and objectives.
We do in-depth trend and/or flavour presentations based on the reports that we publish. A recent presentation included a flavour immersion presentation to the global staff component of a FMCG foods business. The presentation would include a synopsis of the relevant report(s), designed specifically to the businesses' brands and objectives.
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THE CLIENT
BKCRDS for Spotify Africa
THE BRIEF
Provide culinary consultation and creative direction for the Lagos edition of the Spotify Greasy Tunes pop-up.
THE EXECUTION
Studio H developed the menu concept for the Lagos pop-up, translating Spotify’s music-driven ethos into a carefully curated food experience. The team worked closely on ingredient selection, flavour profiles, and presentation to ensure each dish reflected the energy and spirit of the host city while remaining cohesive within the Spotify framework. In addition to menu development, Studio H was in charge of culinary production and food styling for the shoot, supporting BCKRDS in producing a complete suite of visual assets to support the pop-up’s presentation and storytelling.
THE TEAM
Culinary lead & food design: Studio H
Menu design and food preparation: Strone Henry
Food styling: Ashleigh Frans
Props: Annemarie Meintjes
THE CLIENT
BKCRDS for Spotify Africa
THE BRIEF
Provide culinary consultation and creative direction for the Lagos edition of the Spotify Greasy Tunes pop-up.
THE EXECUTION
Studio H developed the menu concept for the Lagos pop-up, translating Spotify’s music-driven ethos into a carefully curated food experience. The team worked closely on ingredient selection, flavour profiles, and presentation to ensure each dish reflected the energy and spirit of the host city while remaining cohesive within the Spotify framework. In addition to menu development, Studio H was in charge of culinary production and food styling for the shoot, supporting BCKRDS in producing a complete suite of visual assets to support the pop-up’s presentation and storytelling.
THE TEAM
Culinary lead & food design: Studio H
Menu design and food preparation: Strone Henry
Food styling: Ashleigh Frans
Props: Annemarie Meintjes
THE CLIENT
Weylandts
THE JOB
Design a corn-themed food installation for the launch of the Weylandts x Thebe Magugu collab during Cape Town Furniture Week
THE MENU
Grilled corn disks with spicy Nik Naks dust
Cheesy corn fritters
Amagwinya with corn and bacon filling
Corn Flakes brittle
Steamed cornbread
Caramel popcorn bracelets
Cornbread cake with xigugu custard and whipped crème fraîche, covered in popcorn
Concept and menu design: Studio H
Chefs: Mia Everson, Faith Sotondoshe
Art direction for Weylandts: Sanri Pienaar
THE CLIENT
Weylandts
THE JOB
Design a corn-themed food installation for the launch of the Weylandts x Thebe Magugu collab during Cape Town Furniture Week
THE MENU
Grilled corn disks with spicy Nik Naks dust
Cheesy corn fritters
Amagwinya with corn and bacon filling
Corn Flakes brittle
Steamed cornbread
Caramel popcorn bracelets
Cornbread cake with xigugu custard and whipped crème fraîche, covered in popcorn
Concept and menu design: Studio H
Chefs: Mia Everson, Faith Sotondoshe
Art direction for Weylandts: Sanri Pienaar
Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang
A speculative project imagining the food system in a world where we have only sea water. This project was named by Dezeen as one of 10 most sustainable future foods at DDW 2017.
Following from the installation, Studio H hosted a number of waterless dinners, which imagined the future of food if the water used for agriculture was sea water. The menu included items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this were water wise beverages, such as waterless cocktails and beer brewed with sea water.
Embassy of Food, Dutch Design Week 2017, Curated by Marije Vogelzang
A speculative project imagining the food system in a world where we have only sea water. This project was named by Dezeen as one of 10 most sustainable future foods at DDW 2017.
Following from the installation, Studio H hosted a number of waterless dinners, which imagined the future of food if the water used for agriculture was sea water. The menu included items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this were water wise beverages, such as waterless cocktails and beer brewed with sea water.
The Food and Agriculture Organisation (FAO) of the United Nations declared 2023 the International Year of Millets (IYM 2023). Millet, an ancient grain, is indigenous to South Africa, and has the potential to play a major role in addressing climate change and food security. The Millets Report includes articles by many experts; from nutritional benefits by Mpho Tshukudu, recipes by Khanya Mzongwana and Tapiwa Guzha, to a humorous column by Dr Anna Trapido, a manifesto for the Sorghum Agenda by Zandile Finxa and a personal essay by Mokgadi Itsweng.
Contributors: Khanya Mzongwana, Tapiwa Guzha, Mpho Tshukudu, Mokgadi Itsweng, Zandile Finxa, Dr Anna Trapido, Lynette Botha
Copy editing: Lynette Botha, JC Landman
Table scapes in millet flour: Hendrik Coetzee
Recipe styling: Khanya Mzongwana
Millet photos styling: Juwan Beyers
Photos: Daniela Zondagh
The Food and Agriculture Organisation (FAO) of the United Nations declared 2023 the International Year of Millets (IYM 2023). Millet, an ancient grain, is indigenous to South Africa, and has the potential to play a major role in addressing climate change and food security. The Millets Report includes articles by many experts; from nutritional benefits by Mpho Tshukudu, recipes by Khanya Mzongwana and Tapiwa Guzha, to a humorous column by Dr Anna Trapido, a manifesto for the Sorghum Agenda by Zandile Finxa and a personal essay by Mokgadi Itsweng.
Contributors: Khanya Mzongwana, Tapiwa Guzha, Mpho Tshukudu, Mokgadi Itsweng, Zandile Finxa, Dr Anna Trapido, Lynette Botha
Copy editing: Lynette Botha, JC Landman
Table scapes in millet flour: Hendrik Coetzee
Recipe styling: Khanya Mzongwana
Millet photos styling: Juwan Beyers
Photos: Daniela Zondagh
