Located in the heart of Beşiktaş, Shangri-La Bosphorus, Istanbul, renowned for its timeless elegance overlooking the Bosphorus and heartfelt hospitality, will host the first annual Shang Brunch on Sunday, January 11th. Master chefs from Turkish and international cuisines will present their signature dishes at live cooking stations, giving guests the opportunity to meet the chefs in person and enjoy a memorable brunch experience featuring signature flavors from diverse culinary traditions.

Shangri La Bosphorus, Istanbul Executive Chef Şevket Cihan This meeting, organized under the leadership of; award-winning signature restaurant Cheng Lu, Head Chef of Shang PalaceIt features signature dishes such as Peking duck, barbecue honey chicken, Chinese vegetable salad, fried beef dumplings, and noodle soup. It interprets classics of Italian cuisine with modern touches. Osteria Salvatore Executive Chef Giuseppe UsaiBaylan stands out with its innovative flavors. Executive Chef Tim BriggsIt entered the Michelin Guide by presenting Japanese and Korean cuisine with a contemporary perspective. Fatih Alkan, Executive Chef of Akira Back Istanbul ve Cosimo, the Italian Cheese Master of Napoli Antica...is participating in this gastronomic gathering with its signature dishes.

Live jazz music, Le Bar's signature cocktails, and children's activities complete the experience throughout the event. Guests have the opportunity to meet renowned chefs one-on-one and enjoy an unforgettable Sunday brunch enriched with signature flavors from different cuisines.

Gault & Millau Türkiye Guide by "Best Brunch Venue" Having been selected, they achieved significant success on the international gastronomic scene. Shang BrunchIt aims to maintain this prestigious title with an inspiring experience throughout 2026.

Source: HORECA TREND and Shangri-La Bosphorus

UGFF, which plans to convey the story of common sense, heritage, and a universal language through its events, will bring participants together this year in its festival in Urla with talks, workshops, master classes, tasting events, and film screenings.

UGFFThe Board of Directors of UGFF includes Founding Director Gülper Ergün, Festival Coordinator Yeşim Kaya, Artistic Director Ferdinando Maddaloni, Gastronomy Curator Yalçın İnam, Media and Communications Officer Yağmur Yağcı, Competitions and Programs Officer Seda Kanburoğlu, International Gastronomy Curator Claudio Chanelli, and Festival Assistant Delfin Can. The Advisory Board of UGFF includes Ahmet Güzelyağdöken, Ebru Erke, Ebru Koralı, Ercan Kesal, Ezel Akay, Fadik Sevin Atasoy, İlhan Koçulu, İsmail Ertürk, Pınar Kartal Timer, Serra Yılmaz, Sırma Güven, and Zeynep Atakan.

Gastronomy and Cinema Meet for the Second Time in Urla

Last year's festival, also held in Urla, brought together participants with many events focused on gastronomy and cinema, and this year's events aim to establish a strong and lasting link between gastronomy and cinema.

This year, the festival will once again offer participants a multifaceted program with film screenings, talks, workshops, and tasting experiences. The festival will explore the cultural, historical, and social dimensions of gastronomy through the universal narrative language of cinema, fostering knowledge and experience sharing among a broad range of participants, from local producers to international guests. While aiming to highlight Urla's gastronomic heritage, the festival also seeks to contribute to the region's cultural and creative potential. The festival is poised to create an inspiring meeting place for both industry professionals and audiences interested in cinema and gastronomy.

Kaynak: HORECA TREND and International Gastronomy Film Festival

Global fashion brand defactoThis New Year, drawing inspiration from diverse styles and tastes, she is breaking new ground in Türkiye by launching a special project that brings fashion and gastronomy together in the same experience. The author and food expert... Levon Donation As part of the collaboration, gastronomic stories were created specifically for DeFacto's personas representing different New Year's styles. The project, “Can style have a taste? Based on this idea, it reminds us that style is not just about what we wear; it's about how we feel, the moments we share, and how we enjoy life.

Enjoy life in your own way.

DeFacto, through its “I Love Me” brand platform, strengthens the link between personal style and personal well-being, and for the first time, transforms this feeling into an experience through taste, smell, and senses in collaboration with Levon Bağış. As part of the collaboration, Levon Bağış prepared special recipes for five different Christmas personas of DeFacto.

A new experience where fashion, taste, and emotion merge. 

Within the scope of the project, DeFacto styles and Levon Bağış's recipes come together in the same frame. With "Style & Taste" themed photo and video content, recipe videos, and content exclusive to digital platforms, the worlds of fashion and gastronomy unite under such a powerful narrative for the first time. Through this collaboration, DeFacto goes beyond classic Christmas communication, offering a sensory experience centered on personal style, personal ritual, and the idea of ​​enjoying life.

DeFacto Global Marketing Communications Director Gülin Görünmez describes the project as follows: “New Year's Eve is no longer just about looking good. People really want to feel good, to create moments that are their own. Some prefer tranquility, others crowds. We have created a New Year's language that embraces these different moods. We see these personas not as a marketing segment, but as real-life emotional responses. Not everyone has to experience New Year's Eve the same way. DeFacto's style world also opens up space for this freedom. This year we asked the question, 'Can style have a taste?' By creating a taste that accompanies every style, we transformed fashion into a more sensory and lived experience.”

Here are DeFacto's 5 New Year's Eve personas and the food pairings Levon Bağış created for these personas:

1. Cozy - "Enjoy the Warmth"

Cozy describes those who find tranquility rather than crowds during the New Year. The security of being at home, the peace of slowing down, and small moments shared with loved ones are central to this persona. Soft textures, oversized knitwear, and comfortable silhouettes are not just a style choice, but a way to feel good.

This style is complemented by a selection of cheeses ranging from aged Kashar to Tlos and Patmol Amber, paired with a sweet and salty balance of watermelon, capers, and onion jam. Flatbreads with olive paste and crispy bagels complete those intimate home conversations that are passed from hand to hand.

2. Party Spirit: “Enjoy the Sparkle”

Party Spirit embodies the mood of those who love to shine in the spotlight on New Year's Eve. Energetic, outgoing, and social, this persona shines in the crowd; for them, New Year's Eve is more than just a night, it's a moment of self-expression. Sequined textures, bold silhouettes, and sparkling accessories blend seamlessly with the night's energy, dancing, and fun.

For those who enjoy high-energy nights, the gastronomic equivalent of this style is Topik and Fennel Salad. Topik, with its smooth chickpea and potato texture on the outside, balances the caramelized onion filling with pine nuts, currants, and cinnamon inside. The accompanying fennel salad, with orange vinaigrette and slivered almonds, offers a refreshing accompaniment to the high energy of the evening.

3. Dinner Chic – “Enjoy Elegance”

Dinner Chic reflects the style of those who find elegance over ostentation in the New Year's celebration. Attention to detail, a calm yet chic ambiance, and shared meals with loved ones form the basis of this spirit. With smart casual silhouettes, minimalist dresses, and a soft color palette, Dinner Chic represents celebrating the New Year with balanced, refined, and timeless elegance.

The flavors that accompany this style are Abudaraholu (botarga) pasta and beef tartare, signature dishes of a refined table. Botarga pasta combines the elegance of the sea with a simple technique. Spaghetti infused with fermented grape juice and fish stock is complemented with lemon zest and breadcrumbs. The beef tartare, on the other hand, references the table aesthetics of the past with homemade mayonnaise, chili oil, and traditional Russian salad.

4. Chill Crew – “Enjoy the Relaxation”

Chill Crew embodies the spirit of those who like to celebrate the New Year 'without overthinking'. Game times at friends' houses, shared pizzas, and laughter are central to this persona. The sporty and urban style, shaped by hoodies, joggers, and oversized t-shirts, reflects a natural balance between ease and fun.

The taste of laughter and natural flow: Couscous and tarama bagel

Couscous cooked in chestnut mushroom puree, corn milk, and garlic oil is complemented by oyster mushrooms thickened in butter and bergamot tulum cheese. Tarama, with its cloud-like light texture, is a delightful and intimate treat that accompanies the meal, served with crispy simit (Turkish bagel).

5. Wanderer – “Enjoy the Discovery”

Wanderer is the persona of those who connect with the surprises of the streets, Christmas markets, and the lights of the night. This connection fuels a sense of freedom and exploration. This style offers a fresh, vibrant, and free attitude that harmonizes with the energy of the city through puffer jackets, layered styles, and outdoor comfort.

Fish Bread and Fried Cauliflower, which are the equivalents of this style, reinterpret street food with a gourmet perspective.

Source: HORECA TREND and DeFacto