HEALTHY, BUT MAKE IT FAST
Time is still tight, but standards are higher.“ Healthy in a hurry” means pantry staples and freezer favourites reimagined. Overnight oats, chia puddings, tinned fish, canned soups, and instant espresso become foundations rather than compromises. The appeal is efficiency without resignation, meals that work hard nutritionally while fitting into real schedules. Today, eating well doesn’ t have to be aspirational or time-consuming. It just has to be doable. The smartest cooks aren’ t chasing perfection; they’ re planning ahead and reaching for what works.
Clementine Café
Dead Horse Cider Company
WELLNESS TRAVEL, CLOSER TO HOME
Wellness travel in 2026 isn’ t just about flying somewhere far away. It’ s about how food, movement, and place fit together. Travellers are prioritizing walkable cities, strong local food scenes, and experiences that feel restorative rather than exhausting. Cooking classes, market visits, and winery, brewery or cidery tours are part of the appeal because they offer connection, not just consumption. For restaurants, this means visitors arriving with curiosity and a desire to eat with intention. For locals, it reinforces something already true. A city’ s food culture is a form of care. When meals are thoughtful and grounded in place, they become part of how people recharge.
RED MEAT WITH AUTHORITY
Red meat is returning with authority. Heritage cuts, dryaged beef, and pasture-raised pork, prepared with care are prioritized this year. Burgers remain popular, but chefs are exploring slower grinds, hanger steaks, flank cuts, and organ meat too. The focus is authenticity: simple, transparent, flavourful, and local when possible. This trend also balances protein with vegetables, legumes, and grains. Kitchens are embracing it confidently without hype. The result is indulgence, where quality trumps quantity and every bite earns its place. ciao! / feb / mar / two thousand twenty-six 11