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."
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."
