By Richard Groves
Food Trends –
Fad or the Future?
hen considering the
food trends question,
the most arresting fact is
that the ever-evolving
explosion in the London
restaurant scene is leading
the way, subsequently
reflected in special event
catering.
W
Cosmopolitan, food-literate
corporate and private clients
are all looking to replicate what
they have experienced at the
latest tapas bar, lobster shack
or sophisticated steak
restaurant and are asking
caterers to bring these
influences and presentation to
their events. It falls neatly
under the heading ‘simple with
an expensive twist’.
This concept manifests itself in
dishes featuring relaxed
comfort food, such as slow
cooked lamb or beef cheek
paired with great bio dynamic
wines and a prime cut of meat
such as a canon of lamb or
fillet of beef .... perfectly
sourced from a named farm or
estate of course!
Where we caterers struggle is
trying to replicate the high-end
steak or fish restaurant
treatment of Wagyu beef or
tranches of turbot cooked on
the famous Josper grill,
synonymous with the ultra-hip
Hawksmoor and Restaurant 34.
This expensive and highly
regarded charcoal grill gives the
meat a lovely smoky and crisp,
almost burnt, crust whilst
leaving a perfectly cooked pink
core. We are obviously not
allowed to operate something
like this in many venues,
especially heritage and
landmark attractions, so we
have therefore had to create
our own treatment. A very
popular dish is our treacle
cured fillet of beef, where we
marinate beef sirloin or fillet
overnight in dark molasses to
enhance the flavour and obtain
a texture almost matching the
magic of the Josper!
Entertaining is on the increase
and as clients eat out more,
catering menus need to
harness and exploit the move
towards accessible and well
flavoured dishes. This move is
further reflected in the menus
of top-end Mayfair restaurants
that satisfy the most jaded
palettes with simple pasta
dishes, risottos and, of course,
the ubiquitous burger and mac
‘n cheese, even if it is made
with truffle and the most
expensive mature cheddar.
We are also using more
interesting grains and pulses
than before such as
buckwheat, wheat berries,
Camargue red rice, green
wheat freekeh, barley, spelt
and puy lentils. Mixed with
lashings of fresh herbs and
dressed with fruity olive oil, this
is super food made tasty!
Testament to this, recently our
most chosen starter at Smart
Group has been British cured
ham wrapped around
asparagus and served with
herbed quinoa.
Raw food is also becoming very
popular. One example i