We ask chefs what food trends they predict will be big in 2018

The  Staff Canteen

The Staff Canteen

Editor 29th December 2017

As 2017 draws to a close we find out which food trends you can’t wait to embrace this coming year and which food fads you can’t wait to let go of!

This year we spoke to numerous chefs to gauge what trends they predict for 2018 and which ones they just can’t wait to disappear.

fermented foods
fermented foods

From unicorn inspired Frappuccino’s, cakes, bread, everything really, to the bizarre black ice cream or ‘goth ice cream’ faze that took over our Instagram feeds this past summer -  2017 was an odd bag of weird and wonderful food fads.

Speaking to chefs, it seems we could see more healthier food choices in the new year and a return to classical techniques.  

Food Trends 2018

MasterChef: The Professionals 2017 finalist, Jamie Park said: "The food trends I'm looking forward to in 2018 are gut healthy food and beverages."

Former Peckforton Castle chef and chef patron of Allium, Mark Ellis is excited for fermented foods, something he and the team have been doing all year.

"We try to stick to the often overquoted but rarely executed ‘waste nothing’, we pickled and fermented what we couldn’t use, ready for the winter and spring! This has continued with all manor of fantastic vegetables as they have appeared and has totally changed the way we create dishes!"

JP McMahon, chef patron of Aniar in Galway and Private chef, Matthew Campbell agree saying they would also like to see more fermented foods being used next year.

JP also wants to see a return to ‘great Italian food' and organic and natural wines becoming more accessible. 

While Matthew wants to see more chefs take up controversial ways of cooking.

“I know this will probably be laughed at, but I would really like to see ‘dirt smoking’ adopted by a few chefs”, Matthew explained. “It's an age old tradition but If people are able to overcome their misgivings about eating manure smoked foods, the reward is flavour packed with a region's terroir.”

Great British Menu 2017 contestant and chef patron of Le Cochon Aveugle, Josh Overington, says he’s looking forward to the return of casual dining and believes wine bars will be a ‘thing again’.

Michael Wignall, who recently announced his departure from the Michelin starred, Gidleigh Park, wants us to embrace ancient grains and heritage breed meats as well as start using uncommon cuts of meat and focus more on healthier food options for children and maybe some alternative doughnut fillings.

This year's MasterChef: The Professionals was a hit with viewers especially finalist, Jamie's Park's plankton risotto recipe and we're not the only ones that think his unusual choice of ingredient will be on the top of a lot of chef's supplier lists.

Michelin starred chef, Paul Ainsworth thinks we'll see a return to classical techniques and wants to see diners given more choice rather than a multitude of tasting menus.

He said: "A la carte eating is amazing and can still show the skill of the kitchen but makes the chef have to think even harder on balancing a dish."

Matt Worsick from Matt Worswick at The Latymer agrees with Paul's desire to see more classical French techniques used next year.

"I suppose with the old school French classics making a big appearance this year it’s pushing the ill executed modernist cuisine to the background.

"Personally I think  this is awesome especially as a lot of chefs are focusing on the sourcing and sound cooking of ingredients rather than technique led frivolity based cuisine."

As does Adam Byatt of Trinity who commented: "This change in approach over the past year has been the most refreshing thing to happen to British gastronomy for quite some time."

oops I dropped the lemon tart.JPG

Massimo Bottura's

'oops I dropped the lemon tart'

Trends you want to see the back of

For trends you can't wait to say goodbye to, Mark Ellis says he's fed up with Tripadvisor which he refers to as the 'bane of every hospitality providers life'. The chef also expressed his dislike for foraging claiming it to be an 'over used' term for pickling anything found on your doorstep.

While Jamie Park says he's sick and tired of coconut water and fellow MasterChef allumni, Matthew Campbell is over people copying Massimo Bottura and his 'oops I dropped the lemon tart' splatter technique. He also shared his distaste for 'overly chewy sourdough' hoping chefs throughout 2018 will opt for a softer texture.

While Josh Overington says 'wine snobs' are a thing of the past. 

He said: "You know the ones telling you they know better because they spent a week in Burgundy. They don't know better anymore, they're a dying breed."

Anna Haugh on the other hand, who stepped down from her role as executive chef at Bob Bob Ricard earlier this year, is fed up with handcrafted gourmet burgers wishing they would just ‘feck off’.

What trends do you see big for your restaurant in 2018? Let us know by commenting below or head over to our Facebook page or Twitter to keep the conversation going.

The  Staff Canteen

The Staff Canteen

Editor 29th December 2017

We ask chefs what food trends they predict will be big in 2018