B y E l l i e C o u g h l a n
C r e a t i v e F l a v o u r C o a c h
C o n v e n i e n c e R e m a i n s K i n g
Convenient, eat-on-the- go food isn’t a new trend by any means but, we are starting to see it elevating to a whole new level. Consumers want “food on the move” at all hours of the day, so food and drink manufacturers and retailers will need to tap even further into an audience which is increasingly time – strapped with busy schedules, yet doesn’t want to sacrifice health goals, or end its curiosity for new ingredients, flavours and formats. The reputation of the Leon outlets are a great example of this.
E v e n M o r e Po p – u p s
Pop-ups have become a great way for operators and chefs to test out their new ideas and get an honest reaction from their patrons. It also allows them to try out different locations for their business, from empt warehouses, pubs and theatres to high-end department stores. More examples of this are venues such as Boxpark, who now have three locations. Their idea is a pop up ‘mall’ with eating and drinking destinations and shopping combined, creating a one – stop experience.
S h a r i n g i s C a r i n g
“We recommend sharing” is one of the most popular phrases used in restaurants today. The casual dining scene is booming, street food is still seen as trendy, and the idea of eating on communal benches is now the norm. Ordering from multiple food vendors and enjoying a variety of cuisines together is all part of the fun, with locations like Box Park in London, they do just that. Independent vendors celebrating their individuality through food. Now more then ever, we get to taste the spices from South Africa to the heat from Sichuan peppers in the same sitting, and it works.
M o d e r n B r i t i s h
Modern British food isn’t fancy and unless you’re in a high – class restaurant it’s rarely too technical. It’s a reinvention, sometimes an imagination of tried and tested classics. People are right when they say British food is simple, but these days that’s what makes it so great. British chefs are once again making the most of the high -quality ingredients available and London is now home to some of the 50 best restaurants in the world. (The Clove Club, Lyle’s, The Ledbury, Dinner by Heston Blumental). Anywhere you look in Britain (or the Michelin Guide, for that matter) the popularity of new gastropubs is clear to see as well. The boring picture of British food that still seems to linger is outdated.
J a p a n e s e C u i s i n e – B e y o n d S u s h i
Japanese ingredients are becoming more mainstream with the likes of shops such as sous chef which makes it more accessible for people across the UK to create beautiful Japanese dishes at home. The popularity of Japanese cuisine could be down to the ‘theatre’ of its food, as it’s never boring. Japan has an abundance of flavours, ranging from sweet miso, salty tamari or the ubiquitous umami, and with the popularity of restaurants such as Flesh & Buns, the trend towards smaller portion sizes is perfectly suited to Japanese cuisine.