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VIN SULLIVAN
What’s Cooking?
At the beginning of each year, the leading bloggers, journalists and chefs from around the world forecast the future of the catering industry. So after some fierce sifting, here are the top 3 tips for a tastier 2017.
01 The Big Smoke Pulled meats dominated menus in 2015,
with smokehouse concepts expanding rapidly across the UK. 2016 will see the focus shift to the smoking process itself, in particular the use of innovative ingredients to boost the flavouring technique.
CGA Peach Business Leaders believe barbecuing is set to impact restaurants by roughly 57%*. This trend is also influencing consumer cooking habits, with The Souschef reporting sales of home smoking products up by 200% from last year**.
What’s more, smoking won’t be limited to meats and salmon. We’ll also see its impact on roasting vegetables, desserts (charred fruits and burnt sugar), cheeses, yoghurts, cocktails (smoked salt, smoky syrups) and even beer. Iechyd da.
*eatoutmagazine.co.uk/cga-peach-business-leaders-survey -reports-confidence-2015-eating-out-trading **http://www.dailymail.co.uk/news/article-3425868/ The-latest-kitchen-home-smoker-Sales-200-families-attempt -recreate-flavours-restaurants-home.html#ixzz40LB5btBX
02 Clean Eating #CleanEating was a huge conversation
starter last year. Despite Nigella Lawson’s reservations that the philosophy masks eating disorders, there is clear evidence that the public are becoming increasingly concerned about people playing with their food.
A recent survey revealed that 36% of consumers are worried about the use of chemicals in food, while 40% thought it was “very important”* that dishes only include natural ingredients, free from artificial colours and flavours. According to renowned restaurant consultants Baum + Whiteman, this will mean more “vegetable-forward”** restaurants opening throughout the year, where greens are no longer just the support act.
One ingredient set to take centre stage is celeriac, with several London restaurants already showcasing the vegetable and supermarkets noting sales up almost a third on the previous year. Clearly, It’s only a root vegetable but we like it.
*restaurant-hospitality.com/trends/11-trends-will-impact -restaurants-2016 **11 hottest food & beverage dining trends in restaurant & hotels 2016’
03 Sweet & Savoury After the massive rise of Freak Shakes,
Nutella Doughnuts and Monster Ice-Cream Sundaes, desserts in 2016 will reflect a more intricate balance of sweet and savoury sensations.
Matt Hill, head chef at Down Hall Hotel, Hertfordshire, predicts innovative combinations such as “mango, white chocolate mousse with basil”, as well as and the introduction of coastal and woodland ingredients such as “buckthorn, wild garlic, wood sorrel and sea beets”*.
Interestingly, Bruno Loubet at Grain Store in London features a parsnip and white chocolate cream dessert, while at Rhubarb’s, Grant McPherson has developed a range of puddings containing peppers, fennel and chicory.
In addition to these bold ingredients, toast is also tipped to be a huge dessert trend for 2016. Kitchens are already experimenting with white bread drizzled with honey and bruleed until crisp, as well as serving with ice-cream and toasted nuts. We wonder
if anyone will be brave enough to include Marmite.
*cityam.com/231823/food-trends-2016-black-food-persian -food-and-cherry-bakewell-tarts
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