From a Tuesday-only Indonesian table in an Elmhurst grocery to two Michelin stars in the back of a Hell’s Kitchen supermarket, New York’s hidden kitchens show how a small space and a narrow offer create clear value.

From stone-milled sourdough in Hackney to Texas brisket in Leyton and railway-arch wineries in Battersea, London’s makers now produce inside the city and sell across their own counters. Here are 14 stops, a two-day programme and five lessons for food retail teams.

A2D has partnered with IGD, the food and grocery research charity founded in 1909. Discover how IGD insight will strengthen our content and add optional expert briefings and retail safaris to your Food Innovation Travel.

London’s booming salad chains, the UK’s push into fermented and cultivated proteins, regenerative sourdough in Tesco and Whole Foods Market’s smaller stores: four UK food innovation stories from 2026.

Fujianese cooking, a lighter Jägermeister, the date snack boom and the race to make lamb a luxury: four flavour shifts food retail teams can explore on a short trip from Northern Europe.

From an Uzbek buffet counter in the West Village to a cyberpunk-styled night market in Flushing, New York’s most revealing food stops are its markets, supermarkets and food halls, not its restaurants.