Skip to main content
Search
The Postal Museum Borough Market Sadler’s Wells Horniman Museum and Gardens House of Commons The Royal Institution of Great Britain 10-11 Carlton House Terrace ArcelorMittal Orbit RSA House British Library Two Temple Place The National Gallery Chiswick House and Gardens Goldsmiths' Centre, The Somerset House Sir John Soanes Museum Swan, Shakespeare’s Globe Science Museum Saatchi Gallery Royal Opera House Royal Museums Greenwich The Royal Institute of British Architects Royal Hospital Chelsea Whitechapel Gallery Royal Horticultural Halls Westminster Abbey Wellington Arch Royal Geographical Society Wellcome Collection Events Spaces Southbank Centre Wallace Collection Royal College of Physicians Royal Albert Hall Victoria and Albert Museum Twickenham Stadium Royal Air Force Museum Trinity House Royal Academy of Arts Tower of London Tower Bridge Old Royal Naval College Tate Modern Tate Britain Syon Park St Paul's Cathedral St Martin-in-the-Fields Southwark Cathedral Spencer House Natural History Museum National Theatre Museum of the Order of St. John Museum of London Museum of Brands Middle Temple Madame Tussauds LSO St Luke's Lord's Cricket Ground London Zoo (ZSL) WWT London Wetland Centre London Transport Museum London Museum of Water & Steam Coca-Cola London Eye Leighton House Museum Laban Building Kew Palace Kew Gardens Kensington Palace IWM London (Imperial War Museum) Lincoln's Inn HMS Belfast Harrow School Hampton Court Palace Guildhall Gibson Hall Garden Museum Foundling Museum Dulwich Picture Gallery the Design Museum Cutty Sark BFI IMAX BAFTA 195 Piccadilly Banqueting House Churchill War Rooms Central Hall Westminster Freemasons’ Hall Spitalfields Venue

Blue Strawberry and Table Talk's 2019 food predictions

Wednesday, February 6, 2019 - 15:30

Blue Strawberry and Table Talk's highly accomplished chefs have been scoping out 2019 food trends in order to create our exciting new Spring/Summer 2019 menu collections. We can’t wait to shout about them very soon!

 Baked cod with butter bean, chorizo and octopus ragu, rose harissa and spinach (photo William Reavell)

In the meantime Richard Gynn, Executive Head Chef, and Euan Peach, Development Chef, have taken a few moments out of their busy schedules to share their thoughts on the hottest gastronomic trends for the year ahead.

Richard Gynn, Executive Head Chef

Thoughtful approach “We have seen a massive increase in demand for health-conscious, vegetarian and vegan offerings across 2018. A more ethical, zero waste approach has become the norm and, wherever possible, we utilise the entirety of the ingredients we purchase - we love to make unusual stocks or fruit vinegars for intensifying flavours. One such example of using the whole vegetable is our Tandoori butternut squash dish which features an incredible bhaji created from the skin of the squash.”

Virgin cocktails “The interplay between food and drink items directly affects our perception of flavour. The young adult demographic is showing lots of interest in non-alcoholic beverages. Our mixologists have been exploring dynamic virgin cocktail recipes featuring unusual infusions, enhancing aromas and craft tea blending – all of which add an exciting depth of flavour.”

Development Chef, Euan Peach:

Flavour shift “The popularity of bitter drinks such as Aperol Spritz and artisan gins last year opened up our collective palate. This is great nutritionally, as bitter foods tend to be good for the gut, and it makes more space for chefs to create an interesting balance of flavours. We’ve seen a lot of kimchi, kefir and kombucha going into dishes this year and I’ve been experimenting with fermentation. The results are really flavoursome!”

Alternative citrus “Citrus is brilliant for bringing brightness and acidity to dishes, but 2019 will see fresh kaffir limes and pomelos making a big splash, joining already popular yuzu and calamansi.”

Fire cooked “London’s restaurant scene is so vibrant! We’ve noticed a really exciting trend for dishes being cooked over a naked flame. This approach results in big bold flavours, which can be difficult to replicate at events – however I will be exploring ways to do just that.”

Inspired ice cream “Ice cream is making a huge comeback in 2019 food trends (although it never went away for me!). I’m working with lots of unusual flavours including Sake, roasted almond and black sesame. Watch this space…”