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Great British food for thought


While the UK hasn’t always been at the forefront of world cuisine, the Old Dart is rapidly getting its kitchen in order. Here, we look at some of the tasty treats on the horizon in 2019.

VEGAN VENTURES, farm-to-fork, foraging. Britain certainly knows how to embrace a food trend with gusto and apply its own unique passion and style to it.

 

Pannacotta

 

What will 2019 bring to the tables? Here are just a few of the gastronomic trends that await visitors over the next 12 months.

 

Sugar-free desserts

These days it is entirely possible to have your guilt-free cake and eat it too because gone are the days when sugar-free meant taste-free.

In the smart North London neighbourhood of Islington is Romeo’s Sugar Free Bakery & Café and yes, those lip-smackingly good red velvet cakes, banoffee pies and raspberry gateaux are all made without refined sugar.

 

Fermented foods

From London’s thriving Korean foodie scene, where traditional Kimchi (fermented vegetables) is a regular side dish, to the city’s Scandinavian-inspired restaurants, fermented food is having a moment.
Nestled in the corner of South London is small plates restaurant Counter Culture and the place to come for a fermented food feast.

Taking each season’s produce, the people behind the restaurant are fermenting, pickling, curing and bottling before serving up with meat, fish and vegetables.

 

Counter Culture

 

Zero-waste restaurants

Discover delicious food while keeping a clean conscience, thanks to the growing number of zero-waste restaurants in Britain.

One of the pioneers, Brighton-based restaurant Silo, grew from a desire to respect the environment and to reinvigorate the food industry. What you’ll discover is a menu drawn from products made in-house, direct trading with farmers and choosing local and British ingredients, resulting in zero waste.

There’s no compromise on taste – its brunch menu alone contains delicacies such as Sheffield pigs’ cheek and Yorkshire rhubarb.

 

Ethical drinking

Hot on the heels of the trend of pay-as-you-feel meals and zero waste restaurants, local drinks companies are increasingly following ethical practices.

In Manchester, the Moss Cider Project takes place seasonally around September, turning apples donated by members of the public into delicious cider and juice, selling it, and sowing the profits back into the local community.

And at Brew Wild Manchester you’ll be able to enjoy a pint from a community project that brings beekeepers, brewers and gardeners together through the medium of beer. 

 

Plant inspiration

In full bloom on many sophisticated menus, floral flavours have become a staple; look no further than Skye Gyngell’s Spring restaurant at London’s Somerset House for inspiration.

It seems plants are also having a moment. One of London’s innovators of cocktails, Ryan Chetiyawardana of White Lyan fame, opened the Dandelyan bar at the Mondrian hotel on London’s South Bank and brought customers a cocktail menu called ‘Modern Life of Plants’.

Discover taste sensations such as ‘Greener Grass Fizz’, which uses gem lettuce and ‘Monkey Puzzle’ where hogweed is an ingredient.

 

Spring restaurant

 

One-food menus

Discover delicious food while keeping a clean conscience, thanks to the growing number of zero-waste restaurants in Britain.

One of the pioneers, Brighton-based restaurant Silo, grew from a desire to respect the environment and to reinvigorate the food industry. What you’ll discover is a menu drawn from products made in-house, direct trading with farmers and choosing local and British ingredients, resulting in zero waste.

There’s no compromise on taste – its brunch menu alone contains delicacies such as Sheffield pigs’ cheek and Yorkshire rhubarb.

 

Ethical drinking

Hot on the heels of the trend of pay-as-you-feel meals and zero waste restaurants, local drinks companies are increasingly following ethical practices.

In Manchester, the Moss Cider Project takes place seasonally around September, turning apples donated by members of the public into delicious cider and juice, selling it, and sowing the profits back into the local community.

And at Brew Wild Manchester you’ll be able to enjoy a pint from a community project that brings beekeepers, brewers and gardeners together through the medium of beer.

 

Plant inspiration

In full bloom on many sophisticated menus, floral flavours have become a staple; look no further than Skye Gyngell’s Spring restaurant at London’s Somerset House for inspiration.

It seems plants are also having a moment. One of London’s innovators of cocktails, Ryan Chetiyawardana of White Lyan fame, opened the Dandelyan bar at the Mondrian hotel on London’s South Bank and brought customers a cocktail menu called ‘Modern Life of Plants’.

Discover taste sensations such as ‘Greener Grass Fizz’, which uses gem lettuce and ‘Monkey Puzzle’ where hogweed is an ingredient.

Cafés are catching on to the day-to-night transition too; Rake’s by Liverpool Street station is a café by day and transforms into a hip DJ-set bar by night, while Grind – which has four outlets across London – serves up your favourite macchiato in the daytime and espresso martinis come nightfall. 

You might even catch a music star or two at its Shoreditch branch; it has its own recording studio where artists such as Tinie Tempah, FKA Twigs and Sam Smith have laid tracks. 

 

Dandelyan bar

 

WATCH OUT FOR…

London Coffee Festival, Old Truman Brewery, Brick Lane. March 28-31\

Arabica aficionados can celebrate London coffee culture at this dedicated festival, which brings together a range of coffee-related activities under one roof, as well as art and food spin-off events. 

Blenheim Palace Food Festival, Oxfordshire. May 25-27

Oxfordshire’s largest food festival features 150 stalls, jazz musicians, children’s storytellers and some of the biggest names in the foodie world. Raymond Blanc and MasterChef winners have attended in the past. 

Cardigan Bay Seafood Festival, Cardigan Bay, North Wales. July 7

This well-established seafood festival has welcomed previous participants including Michelin chefs Hywel Jones of Lucknam Park and Roger Jones of the Little Bedwyn.

 


Written by: Traveltalk Magazine
Published: 13 November 2018


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