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Vivek Singh( below left), Executive Chef & CEO of The Cinnamon Club, says:“ The millennials will continue their discovery of food, but it will need to be an experience. Extra sensory stimuli, as well as cool collaborations, will get their attention. Meanwhile, the rest of us will continue to look for the trusted and the familiar, but we want to know more about the ethics, the provenance and that it’ s done better than the rest. We will also make the most of the fact that butter is back and fats will be in vogue. Masterclasses will also become key to true foodies, with as much focus on drinks as on food.”
Chef predictions
Jun Tanaka( above), Chef Patron at The Ninth( 1 Michelin Star) says:
“ 2017 will see an even heavier focus on vegetables. Whilst we have always known the health benefits of eating a plantheavy diet, restaurants will start making vegetables the focus of the dish. This doesn’ t mean ignoring meat; just making it less of a focal point. When it comes to this meat( and, in fact, all produce) local sourcing will be incredibly important, especially with the current exchange rates.”
Liam Smith-Laing( above), Executive Chef at Bluebird, says:
“ Love them or hate them, small plates are here to stay! Eating out is at the heart of our social lives now- people like to be seen and they like the place they’ re in to have a buzz which is easily achieved when people are chatting over small plates. Londoners love to eat out, even when times are hard, so small plates like those we have on the new menu at Bluebird offer diners a slice of luxury in a more accessible way. From British rock oysters to steak tartare, customers will continue to want to enjoy the finer things in life.”