Kale, kimchi and chia seeds were all big in 2014 but food trends change as quickly as fashion. For 2015 kale has been replaced by cauliflower and Ethiopian teff has taken over from spelt and quinoa as the hottest new super grain, while all the coolest chefs now want a cedar plank to cook on.
You may have heard of this term referring to a hard core exercise move but in the kitchen it’s all about cooking poultry, meat and fish on wood. According to experts cooking on a plank allows the wood’s natural flavours to infuse into the food when used in the oven or on the barbecue. The wooden plank also makes a funky serving platter. This method of cooking isn’t actually anything new, as Native Americans without access to modern catering equipment have cooked in this way for generations.
Sales of kale were up by 400% last year as it gained a reputation as a trendy superfood, and the same looks set to happen with cauliflower. Cauliflower cheese isn’t part of the fad, however, as this time cauliflower is a hero of healthy eating and is being used to replace stodgy white carbohydrates – think cauliflower crust pizza…
Do you remember when you felt sophisticated and exotic for ordering a caramel latte? Well coffee is set to get really wacky this year, with the advent of the like of the fizzy espresso (one part espresso to one part fizzy water) or the bulletproof brew (a silky blend of coffee, oil and butter).
It’s been one of Jamie Oliver’s favourite spices for years and you’ve probably eaten it hundreds of times without even realising it in curry or piccalilli. Now turmeric is having a moment in the sun as an ingredient in juices and teas. Health food nuts rave about its anti-inflammatory, anti-bacterial and anti-oxidant properties.
Insects in food
Once eaten only by remote jungle tribes, insects are now popping up on the menus of the finest restaurants. Internationally, this protein rich food is popular in Japan in the form of yellow jacket wasp larvae, in Malawi they eat cicadas and in Thailand weaver ants are a common snack. The humble termite is known to be smoked, fried, sun dried, steamed and even ground up to make a powder in Africa. According to the UN’s Food and Agriculture Organisation there are 1,900 separate insects which can be eaten as food. This summer the Grub Kitchen in Wales will become Britain’s first insect restaurant.
Brunch is out and the cool kids are now combining breakfast with dinner. In the US they love to eat pancakes for dinner and cereal as supper, and the trend is catching on in the UK too. There are cereal cafes in London and Leeds serving up breakfast until 8pm, and Manchester is set to get two cereal outlets this year.
Consider how you can incorporate this year’s trends into your menu – can help you identify menu trends and 247cateringsupplies.co.uk can supply any extra equipment you might need.
Of course you can always think about starting a few new trends of your own!