Back in 2016 we feasted on Poké and acai bowls and saw a rise in small-plate Indian restaurants and Middle Eastern cuisine. We wanted to share our thoughts on what we think will be the key food trends influencing chefs, retailers, and foodies in 2017.
The Rise of Portuguese Food
Lisbon is one of the hottest European travel destinations at the moment, as people make the most of the reasonable flight costs and the promise of beautiful food, including the legendary Portuguese custard tart. The PCT is already the pastry of the moment in London thanks to Nuno Mendes’s Taberna Do Mercado, but we think that salt cod, rice pudding, and spicy sausage will be amongst other Portuguese classics popping up on London menus.
Bar Douro opened in Flat Iron Square last month and has quickly become a city hotspot for authentic Portuguese cuisine.
On the menu you will find:
- Croquetes de Alheira (Portuguese smoked sausage)
- Bisaro pork ribs with a port glaze
- Roast suckling pig with handmade crisps
- Pastel de Nata (custard tarts)
Zero Food Waste
Minimising food waste is something we 100% support, and now thanks to restaurants like Tiny Leaf in London, the war on waste is gaining traction. Add to this company the like Rubies in the Rubble, who make jam from rejected fruit, and California’s Fog Point Vodka, which extraordinarily is made from net-caught fog moisture. We’re starting to see some real pioneering.
Hyper Regional foods
We believe that hyper-regional food will continue to set our taste buds alight in the next 12 months. From Nordic bakeries to niche Cuban and Filipino restaurants, we expect authenticity to be the order of the day.
As for star dishes, we’ve noticed that tacos have been all over our Instagram feeds recently thanks to the likes of Breddo’s Tacos, Neil Rankin’s Temper and Taqueria, so now’s the time to get well-versed in the fine art of Mexican cooking.
Market Driven dining
Our friends at The Food People released their trend report for 2016 and one of their suggestions resonated with us – ‘Market driven dining’. The UK will see an increase of chefs becoming, or at least taking part in the farming of their produce, whether it is putting what fruit or vegetables are available on the menu, or physically getting involved in the farming process. It’ll lead to us seeing a greater increase in stem-to-root and nose-to-tail eating.