Hospitality predicts emerging food trends for 2023

Alex South

Alex South


As we now turn our heads towards the New Year, what food trends are going to emerge in 2023?

This year we once again ask chefs the question, what food trends are going to be big in 2023?

Forbes recently posted an article discussing the four new trends that are expected to influence consumer choice in the upcoming year.

The first of these is the 'growing impact of artificial intelligence' and how it is expected to change the make-up of kitchens but also the boundaries of how establishments can present and serve food to clients.

'The rise of private dining clubs' is the second trend, creating a flat rate payment and membership scheme for guests wanting to eat and drink at certain restaurants. It's already a growing trend amongst hotels in the US, but will it catch on in the UK? Only time will tell.

Third is the rejection of plant based foods and processed vegan goods. Whilst the so-called 'Green Trend' is expected to continue, markets in the US have reported a 10% fall in processed plant-based products following criticism around price, taste and nutrition of these products. 

Finally collecting food instead of having it delivered is predicted to make a big return. Whether it's a rise in fees, poorly travelled food or the speed of delivery, 2023 is expected to be the year we embrace the tradition of collecting orders.

what do chefs think is going to be big in the coming year?

Speaking to The Staff Canteen, Matt Abé Chef Patron of the three michelin-starred Restaurant Gordon Ramsay, predicted: "A lot of chefs will fall back to the classics and continue the evolution of going back to the classic routes of cuisine and reinventing the classics, bringing them forward and more relevant to today."

When asked what trends he was hoping to see the back of in 2023, Matt said: "Dishes coming out on more than two plates."

Paul Durand, Chef Owner of Manifest and TSC Awards 2022 One to Watch Winner, said that he would like to see "more real British comfort food" adding that "I think we all need things like Jam Roly Poly and custard in our lives. Big flavours that for a few minutes make you forget about your electricity bill. I’ve also been getting into a vermouth at the moment so maybe a bit more of that on the menu please!"

When asked what trends he was hoping to see the back of in 2023, Paul said: "I’ll be glad to see the back off all those butter board videos doing the rounds on social media. What I waste of time that is."

Alex Claridge, Chef Owner of Wilderness, said: "The gulf between human made and scaleable. Fast and casual will adopt more and more tech (robotics, AI) to enable scale and reduce labour, whilst the endeavour of running a from scratch restaurant with personality will become more expensive, with fewer restaurants."

When asked what trends he was hoping to see the back of in 2023, he said: "If it makes people happy I’m not fussed. I realised long ago that sometimes I’m just not the audience and that’s fine."

Kim Ratcharoen, Head Chef at Restaurant Gordon Ramsay, predicted: "I like to say Asian influenced, modern, simple, and delicious." 

When asked what trends she was hoping to see the back of in 2023, Kim said: "Food being covered with loads of herbs, flowers, and things that aren't necessary on the plate. It should be about the flavour of the ingredients and everything should be tasty and delicious. It should just represent the chef." 

Daniel Grounds, Chef and The Staff Canteen's September Member of the Month said: "I do think Korean food is going to take off. We see it growing but I believe 2023 is the year it's going to dominate. Yakitori shacks, modernist Korean food and insane flavours."

When asked what trends he was hoping to see the back of in 2023, he said: "This has to be the butterboards from TikTok. I'll never be doing them and they need to leave."

Anthony Wright, Head Chef at L20 Restaurant at Hugh Baird College, Liverpool, predicted that "old school classics" will make a return for 2023, with "purée splat" being the trend he's most excited to see the back off. 

Alex Standen, Head Chef at The Concorde Room, predicted: "I think there will be a resurgence of classical cooking with chefs moving away from the modernist style as it’s being taken up by chains etc, so going back to cooking properly with classic combinations but reimagined for the modern palate."

When asked what trends he was hoping to see the back of in 2023, Alex said: "I would like to see the back of fermented food being everywhere. Where the chefs understand the process and have the skill to do it right it’s delicious but often it’s just to say fermented this or that on a menu to look up to date, but the product doesn’t taste good. It’s like foraging all over again where just because they picked it, it ends up on plates regardless of taste."

The Sqaure Bistro, who were announced TSC Awards 2022 Front of House Team of the Year, predicted: "A continuation of fermentation & pickling. Also as little waste as possible will be a necessity to survive in the coming months so nose to tail will be another trend I suspect!"

When asked what trends he was hoping to see the back of in 2023, they said: "I'll be glad to see the back of pre-batched cocktails and “cook at home” boxes. I hope we never have to do that again!"

Enrico Baronetto, General Manager of Restaurant Gordon Ramsay at Hospital Road, said: "I think we will go more into more vegetable use and a lighter approach to food. Probably a bit more fish and shellfishes, particularly over the spring and summer seasons." 

When asked what trends he was hoping to see the back of in 2023, he said: "I don't want to see no-shows, cancellations, or late arrivals."

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 4th January 2023

Hospitality predicts emerging food trends for 2023