Cactus water, boodles (buttersquash noodles), and kombucha all had their moment in the spotlight in 2016. But what food trends should we look out for in 2017?
1. Using up EVERYTHING
‘There is so much food waste at the moment, so I think there will be more focus on utilising every part of the meat, fruit and vegetables that we use.
‘Certain things like melon skins, for example, can be pickled. This is something that is going to be interesting and there’s a lot to learn about minimising wastage.’
‘I think freekeh, a slightly smoky green wheat, is going to be featured heavily on a lot of menus next year.
‘This grain is easy to cook, either like you do rice in a pilau, or simply boiled.
‘The texture is appealing, the nutrient count looks good and the flavour is superb. It’s a versatile grain that goes well with vegetarian dishes, meat and fish.’
Peter Gordon – Executive Chef and Co-Owner at The Providores and Tapa Room
‘Algae is something I think will be a huge trend for 2017.
‘Surprisingly, it costs more than caviar – that’s how I normally know something will be big!
‘It’s great as a seasoning, particularly with fish, as algae really brings out its flavour. It’s great mixed into butters and oils, particularly because it keeps its beautiful bright green colour which is visually striking. ‘
Adam Handling – Head Chef at The Frog E1
4. Holistic eating
‘For me the big trend is away from fad eating and to a more holistic approach to food. It is not about cutting out any food groups, rather embracing food as something that is restorative and soul-affirming.
‘I really do see 2017 as a year of getting back to basics and cooking more from scratch which, after all, is the healthiest food of all.’
Thomasina Miers – Founder of Wahaca
5. Peruvian cuisine
‘The explosion of Peruvian food will continue to grow throughout next year.
‘It’s so appealing due to the wide combination of new flavours and ingredients which have been introduced within it.
‘Some of the most nutritious new ingredients being championed today such as amaranth, quinoa, chia and different types of corn, tubers, chillies all come from the Andres of Peru. There is new wave of food and ingredients coming from this region which is starting to establish itself and be known.’
Martin Morales – Founder and Chef at Ceviche, Andina and Casita Andina
6. Healthier restaurant dishes
‘With the shift towards a healthier lifestyle more dominant than ever, I feel restaurants are now looking at ways to eliminate fat content from dishes, without compromising on taste.
‘For 2017, leaner meat such as bison, venison and duck will be championed over other, more traditional cuts – incorporating wellbeing into dining will only continue to grow next year.’
David McIntrye – Executive Chef at CUT at 45 Park Lane
7. A new take on Indian food
‘I think next year it’s going to be all about Indian street food in restaurants. Chicken tikka masala is a thing of the past with innovative indian street food cooking now done with panache.’
Anthony Dementre – Chef and Proprietor at Wild Honey
‘My predictions for 2017 are a big focus on healthy Indian food i.e. smaller portions, less oils and butters; food that packs serious flavour but without the extra calories.’
Atul Kochhar – Chef and Owner at Bernes
8. Chefs in residence
‘Next year I predict more an exciting dining scene with plenty of residencies and guest series from chefs. They enrich the scene and give an eye opener on how produce can be reinvented with different techniques.’
Mark Dobbie – Head Chef at Som Saa
via: Good Housekeeping UK