British produce is en vogue. Government strategies have been launched to push domestically grown food, while a growing number of supermarkets are making public commitments to British meat, milk and eggs. But what does the British brand add? And what does the label mean to consumers?

From sushi to ramen, Japanese food is globally adored. It’s so uniquely different from other cuisine that Japanese-produced products are often required to recreate these dishes in kitchens across the world. And 2015 saw the highest export figures from Japan since records were first kept.

People’s culinary horizons are wider than ever, with international travel broadening palates and ethnically diverse communities helping new cuisines find a foothold in foreign lands. But should it matter if an American chef sets up a Vietnamese eatery? Would the food be any less ‘authentic’?

Taiwanese cuisine is fast becoming more palatable and recognisable in the UK, thanks in no small part to street food stalls and London restaurant BAO. Are people more adventurous in what they’re willing to eat? And how will the rise in street food change restaurants for good?