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…”