Generator hostels teams up with Luke Thomas to revamp Millennials menu
The aim is to make the menu shareable, affordable, and relevant to the group's target audience, who it describes as the ‘new age, informed consumer’.
Thomas will work with each Generator hostel in turn and focus on local produce and flavours, incorporating elements from street food culture.
The chef has already launched a new menu at the Amsterdam Generator, whose all-day menu now offers typical plates such as a Benedict bun at brunch, and ‘low and slow’ harissa lamb pitta with mint and pomegranate yogurt. Other options are set to include a ‘house pizza’ with torn prosciutto and basil, and a lobster club sandwich with avocado and barbecued gem lettuce.
Fredrik Korallus, Generator chief executive, said: “Our dynamic food offering is a fundamental part of the sociable lifestyle experience we create…Luke is connected with his generation and has a unique way of interpreting local and global trends into exciting, simple and fresh offerings."
Luke Thomas added: “Being part of their journey is super exciting as it allows me to connect people through food on a global scale. My vision for Generator is the creation of unique, modern eating experiences that get people talking and sharing.”
With over 8,600 beds overall, Generator hostels seek to reflect their local area’s culture, and now operate across Dublin, London, Copenhagen, Berlin, Hamburg, Venice, Barcelona, Paris, Amsterdam, Stockholm and Rome.
Thomas first began his chef career aged just 12, working in Michelin-starred kitchens after school and at weekends, before working with chefs including Gary Rhodes, Jamie Oliver at Barbecoa, and the three-Michelin starred Chicago site Alinea. He then won FutureChef in 2009, aged just 15, and competed on the BBC’s Great British Menu show as the youngest ever participant.
He launched Luke’s Dining Room aged just 18, named as head chef at the former Sanctum on the Green restaurant, and has since opened Luke’s Eating House in Chester, and Retro Feasts in Dubai, alongside a cookbook, Luke’s Cookbook, in 2014.
