Philippines Culinary Tourism to Experience Unstoppable Growth Through 2036, with Key Destinations like Manila, Cebu, Pampanga, and Bacolod Leading the Charge – Here’s What You Need to Know

The Philippines culinary tourism industry is poised for remarkable growth in the coming years, with the market expected to expand at a significant 14.5% CAGR. From USD 9.5 billion in 2026, it is projected to reach USD 36.9 billion by 2036. This surge is propelled by a combination of government-driven gastronomy initiatives, international accolades, and evolving tourist preferences. Regional food experiences, such as those in Manila, Cebu, Pampanga, and Bacolod, are positioning the country as a premier destination for food lovers worldwide. The country’s focus on institutionalizing its food tourism infrastructure through initiatives like certified food trails and chef training programs is enhancing its global appeal.

The Rise of Culinary Tourism in the Philippines

In recent years, the Philippines has emerged as a dynamic culinary destination, where food tourism is no longer a niche but a key economic driver. By embracing gastronomy tourism as a central pillar of its tourism strategy, the Philippine government has significantly influenced the sector’s growth. The Food and Gastronomy Tourism Strategic Framework and Roadmap 2024-2028, designed by the Department of Tourism, aims to formalize and promote food-based experiences across the country.

These initiatives, alongside increased investment in tourism infrastructure and professional culinary training, have positioned the Philippines as an increasingly prominent figure in the global culinary tourism market.

Strategic Government Moves for Culinary Tourism

The government’s proactive stance on culinary tourism is evident from its commitment to fostering food-related experiences. The Philippines’ hosting of the 10th UN Tourism World Forum on Gastronomy Tourism in 2026, a first for the country, serves as a testament to this dedication. This global event will not only showcase Filipino cuisine on the world stage but is expected to drive a surge in inbound tourism, with food-related bookings projected to increase by 15-20% in the year following the event.

As part of the Philippine Department of Tourism’s long-term strategy, food tourism is being institutionalized through the creation of standardized food trails and certified culinary programs, which aim to elevate local food practices to international standards. This vision is further supported by sustainable tourism practices, focusing on local sourcing and farm-to-table models.

International Recognition: A Game-Changer for Philippine Culinary Tourism

In addition to local efforts, international recognition has been a significant driver of growth. The arrival of the prestigious MICHELIN Guide in the Philippines in 2024 marked a turning point, as the country saw 108 of its best restaurants in Manila and Cebu earn recognition, including one two-star and eight one-star establishments. This kind of recognition boosts the reputation of Filipino food on the global stage, aligning the Philippines with international standards of culinary excellence.

Further adding to the global allure of Filipino cuisine is the Terra Madre Asia and Pacific event, which took place in Bacolod in 2025. Organized by Slow Food International, this event highlighted the Philippines’ commitment to sustainable and indigenous food systems, attracting chefs and food experts from around the globe to explore the country’s unique offerings.

The Road Ahead: Market Outlook and Growth Projections

Looking to the future, the Philippine culinary tourism market is expected to continue its upward trajectory, with annual growth anticipated at a CAGR of 14.5%. By 2036, the market size is projected to balloon to USD 36.9 billion. This growth is not limited to high-end dining but spans diverse culinary experiences, including street food tours, regional food festivals, and cooking workshops that allow tourists to immerse themselves in local flavors.

The Philippines’ gastronomic diversity, seen in regions like Pampanga—often dubbed the country’s culinary capital—has positioned the country as a top choice for experiential travelers seeking authentic culinary experiences. Tourists can engage in hands-on activities like cooking traditional Filipino dishes with locals, a growing trend among travelers who value immersive experiences.

Key Destinations for Culinary Tourism in the Philippines

While Metro Manila and Cebu continue to lead as culinary hotspots, emerging destinations such as Pampanga, Bacolod, and Iloilo are also gaining prominence. These regions are carving out their niches by showcasing their unique regional specialties. For example, Pampanga is famous for its Sisig, while Bacolod is known for its chicken inasal. In addition, Palawan and Davao are attracting food tourists with their rich seafood offerings and indigenous culinary traditions.

The Role of Digital Transformation and Sustainability

As the world increasingly shifts toward digitalization, the Philippines’ tourism sector is adapting to meet modern demands. The rise of contactless check-ins, virtual tours, and online booking platforms is making culinary experiences more accessible to both local and international visitors. Meanwhile, sustainability is becoming a central theme for many tourism operators, with more attention being given to local ingredients, sustainable farming practices, and eco-friendly accommodations.

This focus on sustainability aligns with global movements like Slow Food and the Philippines’ push for more ethically sourced ingredients, which is expected to further enhance its appeal to environmentally conscious travelers.

Culinary Experiences That Will Change Your Travel Perspective

Travelers visiting the Philippines can expect more than just a meal—they can participate in food festivals like the Pista ng mga Kakanin in Iloilo or the Kadayawan Festival in Davao. These events showcase the country’s regional dishes and provide an immersive experience of the local culture through food. For those interested in learning to cook Filipino food, regions like Pampanga and Bacolod offer interactive cooking classes where participants can prepare traditional dishes like adobo or sinigang with local chefs.

Travel Tip: If you’re a food lover looking to explore the Philippines, don’t miss the food trails that are becoming increasingly popular in places like Tagaytay, Iloilo, and Pampanga. These trails offer curated journeys through local markets, street food vendors, and famous eateries that highlight the best flavors of each region.

Exploring the Culinary Future: Key Takeaways

The future of Philippine culinary tourism is incredibly bright. With government-backed initiatives, international recognition, and a growing demand for experiential travel, the country is positioning itself as one of the top destinations for food lovers worldwide. Regions like Manila, Cebu, Pampanga, and Bacolod are leading the way in creating immersive food experiences that are attracting travelers from across the globe.

By focusing on sustainable practices, culinary excellence, and digital transformation, the Philippines is setting the stage for continued growth in the coming decade. With food now firmly established as an essential part of the tourism experience, the Philippines is ready to lead the charge in global gastronomic tourism.

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Something Big Is Coming to Spitalfields Holy Carrot’s Plant-Based Revolution Will Leave Food Tourists Speechless!

London’s renowned Spitalfields Market is about to gain an exciting new addition to its vibrant food scene. The acclaimed plant-based restaurant, Holy Carrot, is set to open its second location in the historic area in March 2026. Known for its ingredient-driven, plant-based cuisine, this new venue will feature a cutting-edge fermentation vault that transforms vegetable by-products into unique and flavorful offerings, including carrot molasses cocktails and smoked carrot XO sauce. This development represents a significant step for Holy Carrot and adds to London’s growing reputation as a must-visit destination for food tourism.

The Vision Behind Holy Carrot’s Expansion

Founded in 2020 as a pop-up and initially making its mark in Notting Hill, Holy Carrot quickly earned a reputation for its innovative plant-based dishes, focusing heavily on fermentation and fire. Its growing fan base, coupled with the demand for more accessible plant-based options, has now led to its expansion into Spitalfields, one of London’s most iconic and historical food markets. The restaurant’s new location will continue its mission to bring delicious, sustainable, and vegetable-focused dining to the heart of London. This new site will be strategically located within Spitalfields Market, a place known for its rich food heritage and dynamic market culture, making it an ideal setting for Holy Carrot’s plant-based offerings. The introduction of a fermentation vault to the kitchen space is an exciting new venture for the brand. Vegetable by-products, such as focaccia trims and vegetable peelings, will be creatively repurposed into ferments, pickles, miso, soy sauce, and even garums, pushing the boundaries of plant-based cooking and reducing food waste. These innovative processes are set to inspire food tourists seeking new, sustainable, and immersive culinary experiences.

The Art of Fermentation and Fire in Plant-Based Cooking

Fermentation and fire are central to Holy Carrot’s cooking philosophy, forming the backbone of its flavourful and unique offerings. At the Spitalfields location, the fermentation room will be an integral part of the menu development process. This dedicated space allows for the creation of complex flavours and textures, elevating vegetables to new heights of sophistication. Dishes will include fire-grilled koji flatbreads, a rotating pie du jour, and seasonal vegetable-driven plates that embrace both traditional and modern techniques.

The integration of a custom-made grill and a newly designed pizza oven into the kitchen will further enhance the dining experience, allowing for a fusion of fire-cooked dishes with fermented components. One of the star dishes includes a miso-marmite pizzetta, finished with grated pecorino, alongside fire-grilled leeks, served with a house-made smoked hot sauce and hazelnuts. These combinations provide a creative twist on familiar comfort food, drawing in tourists looking for both innovation and nostalgia in their dining experiences.

A Design to Reflect Connection with Nature

Holy Carrot’s Spitalfields location will not only be a culinary destination but also an artistic and immersive experience. The space, designed in collaboration with Studio Toogood, will feature a striking, site-specific mural by Faye Toogood. The mural depicts human figures connecting with towering vegetables, symbolising the deep-rooted connection between people, food, and the earth. This artistic touch highlights the philosophy of Holy Carrot, which celebrates vegetables and sustainable ingredients as the centrepiece of the dining experience. The mural’s theme of human connection with nature adds an extra layer of intrigue for tourists seeking to experience food culture in an enriched, sensory-driven way.

Regenerative Sourcing and Sustainable Practices for the Conscious Traveler

Sustainability is key to Holy Carrot’s ethos. The restaurant sources its ingredients from regenerative producers such as Natoora and Shrub London, focusing on food systems that support environmental restoration and sustainable agriculture. This conscious sourcing appeals to food tourists and travelers who are increasingly seeking eco-friendly and ethically produced food options. By supporting local and sustainable producers, Holy Carrot contributes to London’s growing reputation as a hub for sustainable dining. This aligns with the increasing trend of eco-conscious travel, where visitors look for experiences that reflect their values, particularly in food choices.

Impact on London’s Food Tourism Scene

Holy Carrot’s move into Spitalfields is part of a larger movement in London’s food tourism scene that has seen a rise in interest for plant-based and sustainable dining options. London has long been at the forefront of culinary innovation, and as more travelers become interested in sustainability, health-conscious eating, and plant-based alternatives, the city is positioning itself as a leading destination for such experiences. Spitalfields, with its storied food history and bustling market atmosphere, serves as the perfect backdrop for this new chapter in Holy Carrot’s story. Visitors to this iconic market are already familiar with the diverse food offerings available, and the addition of a restaurant like Holy Carrot further diversifies the landscape, appealing to tourists seeking both innovative cuisine and cultural immersion.

The restaurant’s focus on fermentation and fire techniques offers an engaging way to connect with food culture that goes beyond traditional dining. This is an example of how modern restaurants are reshaping the travel experience by offering unique, memorable moments tied to sustainable and experiential cooking methods. For travelers, the chance to watch fermentation in action and to taste a dish that has been crafted through fire and fermentation will be an unforgettable aspect of their journey.

What This Means for Plant-Based Dining and the Tourism Industry

The expansion of Holy Carrot into Spitalfields marks an important step for the plant-based dining sector in London and beyond. As travel and tourism continue to evolve, food has become a powerful tool for enriching cultural exchanges. The rise of plant-based dining experiences speaks to the growing awareness of sustainability and health-conscious eating among travelers. Holy Carrot’s approach to fermentation and fire-driven dishes positions it as a culinary destination that caters to these changing consumer preferences. In a city like London, known for its diverse food offerings, Holy Carrot is setting a new standard for what plant-based dining can look like. For travelers seeking to immerse themselves in London’s rich culinary culture, a visit to Holy Carrot will provide a unique glimpse into the future of food – one that is rooted in sustainability, creativity, and flavour innovation. With the restaurant’s expansion to Spitalfields, it is clear that London will continue to lead the charge in the global food tourism scene, setting the stage for other destinations to follow suit.

Conclusion: A New Era for Plant-Based Food Tourism in London

As the culinary world continues to evolve, Holy Carrot’s new Spitalfields location marks a transformative moment in London’s food tourism scene. By combining fermentation, fire, and sustainable sourcing, the restaurant is creating an experience that is both innovative and deeply connected to nature. Food tourists seeking new, plant-based experiences will find Holy Carrot at Spitalfields an exciting destination that not only elevates vegetables but also showcases the power of sustainable cooking methods. With this new location, Holy Carrot is poised to contribute to London’s legacy as a world-leading food tourism hub.

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