# Taste of Saudi Culture Brings the Kingdom's Culinary Heritage to Taste of London 2026

- Link: https://www.thailand-business-news.com/pr-news/taste-of-saudi-culture-brings-the-kingdoms-culinary-heritage-to-taste-of-london-2026
- Published: 2026-06-25T04:00:00+07:00
- Author: PR Newswire

◦ _Visitors at the culture at Taste of London 2026 experienced Saudi cusine first
   hand 
 ◦ _The pavilion highlighted the diversity of Saudi cuisine through regional dishes,
   local ingredients, and hospitality traditions_
 ◦ _Award-winning chef Bader Alshaikh and chef and culinary curator Myasem Adham
   brought Saudi culinary heritage and contemporary food culture to international
   audiences_

RIYADH, Saudi Arabia, June 25, 2026 /PRNewswire/ — Saudi Arabia’s Culinary Arts 
Commission, one of 11 sector-specific commissions under the Ministry of Culture,
successfully concluded its participation in Taste of London 2026, welcoming visitors
to its "Taste of Saudi Culture" pavilion at Regent’s Park from June 17–21. Throughout
the five-day festival, the pavilion served Saudi dishes and beverages, introducing
visitors to the flavors, ingredients, and hospitality traditions that define Saudi
culinary culture.

 [⌊Taste of London visitors experience Saudi hospitality and culture at the country’s pavilion.⌉](https://mma.prnasia.com/media2/3000069/Saudi_Arabia_Taste.jpg?p=medium600)

Taste of London visitors experience Saudi hospitality and culture at the country’s
pavilion.

**Mayada Badr, CEO of the Culinary Arts Commission, said:** _"__Food offers a unique
window into culture, and Taste of Saudi Culture is an opportunity to share Saudi
Arabia’s culinary heritage with international audiences. Through traditional dishes,
local ingredients, and the hospitality that defines the Saudi culinary culture, 
visitors are able to discover the richness of Saudi cuisine and the stories behind
it."_

Visitors sampled a range of traditional Saudi dishes including haneeth, the traditional
slow-cooked lamb dish, balila, a popular chickpea dish, and mutabbaq, a crispy stuffed
pastry. The pavilion also featured Saudi-inspired beverages, including a mango mocktail
infused with Haili sarar, a traditional chili spice from Saudi Arabia’s Hail region,
alongside ice cream flavors inspired by local ingredients such as kleija and sidr
honey.

A central feature of the pavilion was its live cooking area, where chefs Bader Alshaikh
and Myasem Adham led demonstrations throughout the festival, introducing visitors
to traditional cooking techniques, regional ingredients, and contemporary Saudi 
culinary experiences.

The pavilion also featured a curated showcase of Saudi food and craft brands spanning
categories including pottery, perfumes, chocolate, dates, teas and coffee, and dried
fruits and nuts, giving visitors the opportunity to discover and purchase products
inspired by Saudi culture and heritage.

The participation reflects the Culinary Arts Commission’s ongoing efforts to promote
Saudi culinary heritage internationally and create opportunities for global audiences
to engage with the Kingdom’s diverse food culture.

 

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