At the beginning of each year I get those stares
across the office floor, which I know are the prelude to that annual question - “what’s hot and what’s not?” I feel
slightly ‘Mayan’ in so much as it’s like
trying to predict the end of the world and you look a bit daft if you don’t get
it right - but I’ve
got my crystal ball out and so here goes for 2013…
Healthier dining out
In our efforts to find new and interesting
ingredients chefs will work to make our meals healthier by using new found
ingredients and eastern influences. I predict they will see the
opportunity they present and add the healthier tag to their menus.
 |
| Asian cuisine |
Asian foods &
flavours
Thai, Vietnamese and Korean flavours will work
their way into our lives. Even on our deli bars won’t escape. The Bánh Mì Vietnamese sandwich,
a remnant of the French colonial, is already on our
doorstep.
Sour foods, pickles &
fermented ingredients
With the growth in Asian foods will also come a
taste for ‘sour’ - sharp, tart bitter
flavours - from well-known favourites such
as sauerkraut to fermented cherry juice and vinegars.
 |
| I predict beetroot will be big in 2013 |
Vegetables as main courses
Not that we’re all turning into vegetarians, but with the increased prices in meat options, cauliflower
steaks and squash noodles are beginning to
make their way onto our menus. It’s
good for our wallets as well as our hearts. Keep an eye out for the
return of the humble vegetable as producers join
the ‘heritage’ bandwagon. I’m
predicting beetroots, leeks, kale and cauliflowers…
they’re packed with goodness, so get
them onto your plates folks!
Popcorn
Sales of popcorn grew over 21% last year and they are healthier than crisps. I’m already seeing it used in many more creative ways - like toppings for ice cream, desserts and even salads. It’s also creeping onto the breakfast menu as a granola replacement for breakfast.
Local chefs and local food heroes
 |
Pop-Up Chef -
Chef Celia Brooks joins
us in our restaurant |
With the glut of celebrity chefs I think we’re
going to be looking at who’s cooking our food and indeed creating our food more
locally. We’ve created ‘Pop-Up Chef’ -
a concept that invites local chefs and food makers to come into our restaurants
to showcase themselves and their ingredients.
Éclairs
Yes that bastion of 1970’s dining is back with a bang. It’s all
part of this massive baking trend that’s going on and looks set to stay for a
while (thank goodness). These Parisian bad boys are about to hit the
big-time, so get ready for brightly coloured
toppings, butterscotch fillings and loads of sprinkles everywhere. Fruit
toppings, bitter, sweet icings and butter cream and creams in abundance.
Eggs
As our love affair with chicken continues,
I predict we will see a growth in eggs as a great source of protein. The
sales of breakfasts looks set to continue and so combining all these factors
together it seems only logical that the humble egg will have a place on my food
trends list for 2013.
 |
| Right on trend - hot dogs |
The hot dog
Have we all gone barking mad? Actually at bartlett mitchell I think we’re bang on trend as we’ve already created a great hot dog concept, but its going to ride the wave this year. The rise of street food and ‘dude food’ has meant that the humble hot dog has had the gourmet makeover, so the once nasty market food stall is now a foodie trend. Look out for ingredients and meats like duck or pork, turning this simple street food into real posh nosh.
Teff: the next quinoa
grain. In Ethiopia they’ve used an ingredient called ‘Teff’ (sounds
Welsh I know!) where for thousands of years it has
been the staple ingredient of their
fabulous flatbread, known as injera. Why so popular? Well
it’s gluten-free and, of course, it’s high in those all-important essentials
such as protein, calcium and fiber.
Top tip for next year
Keep an eye out for the all-new donut as I have a feeling if they don’t hit this year they definitely will the next!
Delicious regards
David James
Director of Food Services
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