Book tip: The E-Food Book

It’s approaching. The first workday of the new year. For most people, this year it will be January 5. This day is quite special in terms of communication. A little small talk will do the trick: “Did you have a good start to the new year?” is the diplomatic, classic, and possibly meaningful question to ask. Provided you mean the question seriously. If you ask a question, you must also be genuinely interested in the answer.

Tradition meets trend: British tea time is experiencing a stylish renaissance in hotels, cafés, and upscale restaurants. What was once reserved for the British aristocracy is now being reimagined with elegant tiered trays, international tea varieties, and a thirst for knowledge about blends, brewing times, and rituals. A look at new concepts, old customs, and the future of tea—including insights from the Academy.

Jules Winnfield runs a vegetarian cocktail bistro in Berlin, which has been awarded a Michelin star since 2023, two cooking class and event spaces, and a focacceria. The growing universe surrounding his “Bonvivant” is based on sustainability and teamwork – and shows that gourmet gastronomy can also be done differently. A portrait.