London’s food scene moves fast.
Let me show you where it’s going.
A Food Innovation Safari with Jennifer Earle gives your team a day of immersive, strategic discovery in London’s most interesting food neighbourhoods - tailored to your category, your brief, and your business goals.
Food Innovation Safaris for Industry
What Is a Food Innovation Safari?
A Food Innovation Safari is a full or half-day guided visit to the bakeries, chocolatiers, ice cream makers, patisserie counters and specialist retailers that are shaping where London’s premium food scene is heading.
It is not a tour. It is a strategic insight tool.
Jennifer has spent 20 years tracking what’s new, what’s gaining traction, and what’s about to cross over from artisan to mainstream. She has worked as both a food buyer and food developer for major UK retailers, which means she understands not just what’s interesting — but what’s commercially relevant, what’s scalable, and what your consumers are moving towards.
A Safari can be built around:
• Bakery & Patisserie — sourdough, laminated doughs, new formats, flavour innovation
• Chocolate & Confectionery — craft makers, new ingredients, category premiumisation
• Ice Cream & Frozen Desserts — artisan operators, flavour trends, plant-based development
• Plant-Based & Free-From — what’s actually working at the premium end of the market
Who It’s For
Food Innovation Safaris are designed for:
• Product developers and innovation teams at manufacturers and retailers who need to see what’s happening in the real market rather than reading about it
• International ingredient suppliers and manufacturers visiting London to understand the artisan and premium scene — particularly in bakery, chocolate, ice cream and plant-based
• Category managers and buyers who want to sharpen their understanding of where the premium tier is moving
• Senior leadership teams who benefit from immersive category exposure as part of strategy planning
Previous clients include teams from Tesco, M&S, Greggs, Premier Foods, Pladis, BBF, AAK, Brioche Pasquier, Burton’s Biscuits and others.
Why Jennifer
Jennifer is one of only two people to have sat on the Grand Jury of both the International Chocolate Awards and the Academy of Chocolate Awards. She has judged the Great Taste Awards for over 13 years and was part of the panel for the UK Croissant Awards in 2024.
She worked as a food buyer at M&S and a food developer at McDonald’s UK before going full-time with her own practice. She writes The Next Delicious Thing, a weekly newsletter read by 3,000+ food industry professionals, covering what’s new and what’s sticking across bakery, chocolate and beyond.
She understands the difference between a trend that’s exciting and a trend that’s commercially viable — and that combination is exactly what a Food Innovation Safari delivers.
Ready to plan a Safari for your team?
Safaris are available as half-day or full-day formats and can be tailored to your specific category brief. Jennifer works with a limited number of industry clients each year.
Get in touch
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