Chefs Speak: Food Trend Predictions for 2016

The  Staff Canteen

The Staff Canteen

Editor 30th December 2015 spoke to some of London’s top chefs to find out their food trend predictions for 2016.

If 2015 was the year nothing was safe from a spiraliser, kimchi unquestionably came into its own, and sharing was truly inescapable (cocktails, small plates, tables, taxis!), then 2016 has a heap of surprises in store. 

Allan Pickett1Allan Pickett, Chef Patron, Piquet Restaurantsays "Chefs using more traditional cooking methods and less use of chemicals in cooking will become more apparent next year. The Bakewell tart will make a firm comeback and chefs will be doing their variations on it using rhubarb jam, damson jam etc. I also think chefs will be looking to source older, more uncommon grains like barley and spelt for use in vegetarian cooking. Delivery from top end restaurants is also set to boom in 2016 and restaurants will need to keep up with the current technology available to make it happen."    

Vivek Singh, Executive Chef, The Cinnamon Club, says "I predict more of a shift towards raw, uncooked foods that are cured, marinated or simply soaked and bitterness as a taste is set for a resurgence whilst spices like nigella seeds and fenugreek will be used more and more in 2016."

Saiphin Moore, Co-Founder and Head Chef, Rosa’s Thai Café, says "Street food is showing no
signs of slowing down, though healthier options will likely take over in 2016 with more vegetable-based dishes. East Asian cuisine from Thailand and Laos is perfect for this as it provides fuller-flavoured dishes that are fast, fresh and soulful with lots of vegetables and herbs."

Matt Hill, Head Chef, Down Hall Hotel, says "A more traditional approach to cookery will continue to grow – foraging, diner demand for organic, locally-sourced produce; pickling and fermenting – whilst I predict more savoury, herb-based desserts like mango and white chocolate mousse with basil and an influx of coastal and woodland ingredients such as seak buckthorn, wild garlic, wood sorrel and sea beets."Saiphin

Owen Sullivan, Head Chef maze Grill Park Walk, maze Grill Royal Hospital Road, says "Consumers will look for greater provenance of meat as they eat less but expect a higher quality and spec when they do, for example the sensational quality coming out of Scotland and Wales-bred Wagyu beef. Peruvian cuisine is set to really take hold in the capital."

Chris Jennings, Owner, Purssells London, says "Quality coffee is becoming more and more accessible online as discerning customers seek premium taste, provenance and quality. The taste for espresso, rather than syrup-sweetened or milk-based coffee drinks, will grow throughout 2016 and similarly coffee-based cocktails will offer a more grown-up way to imbibe!"

Jamie Dobbin, Head Chef One Canada Square Restaurant & Bar, says "With the shift to a more vegetable-based diet, ugly or unsung vegetables will take more of the spotlight, becoming more available in supermarkets not just farmer’s markets. I also think we'll see a big rise in Korean food in general. It’s the next Asian food to become mainstream – less greasy than Chinese, less spicy than Thai and lighter than Indian."  

>>> Find out what other food predictions have been made for 2016

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The  Staff Canteen

The Staff Canteen

Editor 30th December 2015

Chefs Speak: Food Trend Predictions for 2016