hospitalitytoday.com | 27
Small colourful dishes, packed with
flavour – Nisha Katona MBE, CEO of Mowgli
Street Food restaurants Meat substitutes will be big – Mark Teed,
food implementation manager at Star Pubs &
Bars
People are keen to have a table full of
colour, flavour variety and a sharing way
of eating. I see this on my Instagram
posts — photos of tables laden with a
myriad of dishes, colours and entirely
lacking in formality are the ones that
inspire the most appetite. Customers are choosing to have meat
free days and are looking for meat free
options to balance their diets. We’ll
see things like banana blossom make
their way onto mainstream menus
and vegetables being added into meat
products, both to enhance taste and
texture and cut C02 emissions.
The rise of flexitarians – Paul Lewis, chef
director at Prezzo
People, irrespective of demographic
and age, will choose two to three days a
week to follow a vegan diet. So, picking
the right carbs and proteins will play an
important role. Pasta is now beginning to
grow in popularity again – as people have
a better understanding of consuming
the right amount of carbs to maintain a
healthy diet and all the fantastic, meat
free alternatives to classic pasta dishes
that are coming back on the market.
Home-grown – Seamus O’Donnell, executive
chef at The Alchemist Bars & Restaurants
Brexit will have a big influence on food
and drink trends in 2020. There are some
very basic things that we are going to
have to accept that we will have to import,
and we will have to pay more for it.
Drinks for all seasons – Simon Woplin,
head of innovation - F&B at Ambassador
Theatre Group
Some long held key Sunshine brands
will see more competition in 2020, with
anyone who can come up with a 21st
century version of Pimm’s being a sure-
fire long-term bet. The decline in growth
of Prosecco will continue, as will the
growth in UK sparkling.
Healthier choices – Baton Berisha, MD of
The Ivy Collection
We will see a growth in healthier
choices within both the food and drink
categories. Guests are more conscious
of ingredients and eating healthier in
general and I think this is a trend that
will very much continue into 2020.