Our highly accomplished chefs have been working tirelessly, scoping out 2019 food trends in order to create our exciting new Spring/Summer 2019 menu collections. We can’t wait to shout about them very soon!
In the meantime Richard Gynn, Executive Head Chef, and Euan Peach, Development Chef, have taken a few moments out of their busy schedules to share their thoughts on the hottest gastronomic trends for the year ahead.
Richard ‘s insights
“We have seen a massive increase in demand for health-conscious, vegetarian and vegan offerings across 2018. A more ethical, zero waste approach has become the norm and, wherever possible, we utilise the entirety of the ingredients we purchase.
We find many inventive ways to maximise their usage – we love to make unusual stocks or fruit vinegars which are brilliant for intensifying flavours. One such example of using the whole vegetable is our Tandoori butternut squash dish which features an incredible bhaji created from the skin of the squash.”
“The interplay between food and drink items can directly affect our perception of flavour (as explored further by Euan below). The young adult demographic coming up is showing a lot of interest in non-alcoholic beverages which may well have a knock-on affect to 2020.
Our mixologists have been exploring dynamic virgin cocktail recipes featuring unusual infusions, enhancing aromas and craft tea blending – all of which add an exciting depth of flavour.”
“West African cuisine has provided the inspiration for some of our Autumn/Winter dishes. Bringing warmth into the cooler months with spicy, full-bodied flavours and hearty ingredients, these dishes will retain our stylish approach to food presentation.”
“The popularity of bitter drinks such as Aperol Spritz and the array of artisan gins last year has opened up our collective palate. This is not only great nutritionally, as bitter foods tend to be good for the gut (for instance, charred mackerel as shown below), but this also makes a little more space for chefs to create a more interesting balance of flavours.
In terms of 2019 food trends in the restaurant scene, we’ve already seen a lot of kimchi, kefir and kombucha going into dishes this year. During the development stage of designing our 2019 menu collections, I began experimenting with the fermentation of a range of vegetables including leeks, lettuce, red cabbage, beetroot and garlic. The results are really flavoursome!”
“Traditional citrus fruits are brilliant at bringing brightness and acidity to dishes, but 2019 will see fresh kaffir limes and pomelos making a big splash. Yuzu and calamansi have already seen a surge in popularity in 2018 and this will continue to grow.”
“London’s restaurant scene is so vibrant! We’ve noticed a really exciting trend for dishes being cooked over a naked flame. This approach results in big bold flavours, which can be difficult to replicate at events – however I will be exploring ways to do just that.”
Inspired ice cream
“Ice cream is making a huge comeback in 2019 food trends (although it never went away for me!). I’m working with lots of unusual flavours including Sake, roasted almond and black sesame. Watch this space…”
Events and more…
Find out the key event trends for 2019, stay up-to-date with us on social or speak to our knowledgeable team about event trends on 020 7733 3151 or at firstname.lastname@example.org for more information.