Members By Members

Peggy Chan brings plant-based fine dining to Hong Kong

The Soho House Hong Kong member and chef-restaurateur on how meat-free cuisine can enter the big leagues, ahead of her 25 November dinner

Cooking in Marfa, where culture is the integral ingredient

Internationally heralded as the mecca of minimalism, the Texan town of 1,800 residents is home to a couple’s culinary experiments

A sustainable future for the drinks industry

Meet Annabel Thomas, the pioneering distiller and member who’s championing renewed energy, organic produce, and rigorous recycling at Nc’nean

A taste of Istanbul

Food writer Cemre Torun shares what inspired her to collect recipes from more than 100 of the city’s most beloved restaurants

Amass Master Distiller on bottling nature

Morgan McLachlan, the Master Distiller and Chief Product Officer of botanical brand Amass, discusses breaking into the boys’ club of distilling

Hungry for something new

Bloody, meatless burgers grown in a lab and 3D-printed dinners may be the future of food thanks to advancements in technology

Vivek Surti on sharing his cultural heritage through food

The Nashville member and chef behind Tailor Nashville, shares how his restaurant blends a dining party experience with an exploration of cultural cuisine