Food trends 2018
2018 is here, and it’s set to be another big year for exciting new foods. We spoke to our food team to reveal the top emerging trends for the year ahead…
‘It’s always hard to predict what trends will take off, but there are some clear patterns emerging,’ says food director Leah Hyslop. ‘2017 was a big year for colourful food – from rainbow bagels to unicorn cakes – and this is clearly going to continue in 2018 (it’s all do with what looks good on Instagram, of course…! Asian food will definitely continue to be a winner; Chinese dumplings are having a moment, with acclaimed Hong Kong restaurant Duddell’s opening a branch in London, and street-food stall Dumpling Shack wowing locals.’
Get ready to try these other new arrivals on the foodie scene:
‘Fold American-style pancakes around berries, yogurt and other sweet fillings for a weekend breakfast,’ says managing food editor Tamsin Burnett-Hall.
Have a go at making your own mozzarella at home (or indeed, other kinds of fresh cheese) – apparently it’s really quite easy! And addictive… notonthehighstreet.co.uk has kits available.
London brewery Meantime recently launched beer-flavoured coffees in their tasting room. It can’t be long before other brands hop on the trend…
AKA ‘wheat meat’. ‘My vegan friends swear by it! It’s basically pure gluten… but has a texture much more ‘meaty’ than tofu, for example, and takes on flavours really well,’ explains Tamsin.
SWEET STEMMED CAULIFLOWER
New to Sainsbury’s, this is like a cauliflower version of Tenderstem broccoli. Its dainty leaves will look beautiful on your spring table.
CLASSIC RETRO PUDS WITH A TWIST
‘Sara Lee-style gateaux, soft-serve ice cream and classic British puds are set to get a modern makeover this year on restaurant menus,’ predicts creative food editor Anna Glover.
Italian restaurant chain ASK made headlines last year when it introduced this little-known version of pesto, made using purple basil leaves. Treat yourself to purple basil seeds from marshalls-seeds.co.uk.
FRIED FOOD WITH AN ASIAN TWIST
Japanese fried chicken, Korean barbecue, lots of frying and battering.
Nigella Lawson is a fan of these sweet, fragrant South-East Asian leaves. Stir them into a curry, or use the essence in baking – it turns your bakes a striking green colour! Available from theasiancookshop.co.uk.
You’re not limited to dark, milk and white any more. Switzerland-based chocolate company Barry Callebaut has spent years trying to crack how to make pink chocolate using a natural compound found in cocoa beans. It’s not commercially available yet, but watch this space…
‘I think we’re also going to see a renaissance in Greek food, particularly of the upmarket variety,’ says Leah. ‘Notting Hill restaurant Mazi has a cookbook coming out in 2018, while the family responsible for hit London restaurants such as Roka and Coya recently opened Meraki in Fitzrovia.’ Anna adds that a delicious Greek cheese known as manouri is popping up on lots of menus, too... think feta, but less salty and more creamy.