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The Top 2018 Food Trends From Our Favourite Chefs

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Although we’ll always back eating good, healthy well-sourced food as part of a balanced diet, food trends will always peak our interest… So we asked some of our favourite chefs what they predict to be the biggest food trends for 2018.

Think vegetables taking the main stage, sustainable eating and a move away from alcohol…

Here’s 2018’s food trend predictions from people who know

Alissa Timoshinka of Kino Vino:
“I am glad that the craze for ‘clean vegan eating’ has been replaced with a more adequate and informed understanding of the importance of veggies in our diet as well as the ethical consumption of meat and diary. I hope that this will be the trend for 2018 – more seasonal veg-centric diet with responsible consumption of animal products.”

Olia Hercules, chef and author of Kaukasis and Mamushka:
“Luxe vegan food – deep fried…”

Kylee Newton of Newton and Pott:
“Drinking Fruit Shrubs – no, not little trees and plant life but the Victorian drinking vinegars that have started to be seen in cocktail bars as of late. It’s a maceration of fruit with sugar and then vinegar to create a sharp, almost tart flavoured cordial which is good for the gut. You don’t have to drink it with alcohol, it’s equally as great with still, sparkling water or as a shot by itself (for the brave). Now I’ve said it I bet you’ll see them everywhere.”

Katie and Safia of Cook & Baker:
Safia – “As well as becoming more aware of what we’re eating, I think we are also starting to care a lot more about where we are eating. I don’t necessarily mean the kinds of restaurants we choose (although our attitudes towards that are definitely changing too) but I am mainly talking about the kind of environment we eat in. When we were living in Madrid, I always noticed that people would only eat at a time when they could really sit down and enjoy it. You’d never see anyone eating on the go or in a rush. Food deserves to be celebrated like that, and I hope we start to see that more in the UK too!”

Katie- “I would love to see a return to celebrating good, seasonal dinner party food and getting more people sat around a dining table, catching up on the day, rather than a quick bite.”

John Gregory-Smith, food writer, chef and author of Orange Blossom and Honey:
“I am thinking all eyes of lux vegan food. The fabulous Gizzi Erskine launched Pure Filth a few weeks ago, and I predict more from her and more from this category in general.“

Steffi Knowles-Dellner, chef and author of Lagom:
“Scandinavian food of course! I also hear that non-alcoholic cocktails are going through a bit of a revolution.”

Katie Reid, maker of the best croissants in Melbourne:
“In recent years we have seen a trend towards producers focusing on one thing (i.e. Lune and croissants!). We’re starting to see it already, but I think 2018 will be the year of single producer collaborations – where artisan manufacturers bring their concepts together. This summer at Lune we are collaborating with a local gelateria to offer an ice-cream sandwich. It makes more sense than us producing the gelato because it is not our speciality, however it is theirs, meaning we can offer a finished product that takes the best of two producers, without compromising any of the individual elements.”

Chetna Makan, chef, cook book author and GBBO legend:
“I think we might have a lot more vegetarian food in 2018 with the focus on using all bits of the vegetables. We might also see baking going back to basics with more rustic breads and simple, straight forward bakes.”

Gigi Falanga, patisserie chef and Zumbo star:
“I think the trend is whatever makes people have great experiences with your food and keeps that moment in their memory.  That’s why sharing plates have been so popular; people can talk, share and celebrate around the table experiencing the same feeling they are having with whatever they are sharing.”

Rangoon Sisters, Burmese supper club hosts:
“Not at all biased, but Burmese food of course. It’s getting more well known and accessible and we have high hopes that this is going to continue! Everyone will be eating pickled tea leaf salad by this time next year.”

Loading...

Although we’ll always back eating good, healthy well-sourced food as part of a balanced diet, food trends will always peak our interest… So we asked some of our favourite chefs what they predict to be the biggest food trends for 2018.

Think vegetables taking the main stage, sustainable eating and a move away from alcohol…

Here’s 2018’s food trend predictions from people who know

Alissa Timoshinka of Kino Vino:
“I am glad that the craze for ‘clean vegan eating’ has been replaced with a more adequate and informed understanding of the importance of veggies in our diet as well as the ethical consumption of meat and diary. I hope that this will be the trend for 2018 – more seasonal veg-centric diet with responsible consumption of animal products.”

Olia Hercules, chef and author of Kaukasis and Mamushka:
“Luxe vegan food – deep fried…”

Kylee Newton of Newton and Pott:
“Drinking Fruit Shrubs – no, not little trees and plant life but the Victorian drinking vinegars that have started to be seen in cocktail bars as of late. It’s a maceration of fruit with sugar and then vinegar to create a sharp, almost tart flavoured cordial which is good for the gut. You don’t have to drink it with alcohol, it’s equally as great with still, sparkling water or as a shot by itself (for the brave). Now I’ve said it I bet you’ll see them everywhere.”

Katie and Safia of Cook & Baker:
Safia – “As well as becoming more aware of what we’re eating, I think we are also starting to care a lot more about where we are eating. I don’t necessarily mean the kinds of restaurants we choose (although our attitudes towards that are definitely changing too) but I am mainly talking about the kind of environment we eat in. When we were living in Madrid, I always noticed that people would only eat at a time when they could really sit down and enjoy it. You’d never see anyone eating on the go or in a rush. Food deserves to be celebrated like that, and I hope we start to see that more in the UK too!”

Katie- “I would love to see a return to celebrating good, seasonal dinner party food and getting more people sat around a dining table, catching up on the day, rather than a quick bite.”

John Gregory-Smith, food writer, chef and author of Orange Blossom and Honey:
“I am thinking all eyes of lux vegan food. The fabulous Gizzi Erskine launched Pure Filth a few weeks ago, and I predict more from her and more from this category in general.“

Steffi Knowles-Dellner, chef and author of Lagom:
“Scandinavian food of course! I also hear that non-alcoholic cocktails are going through a bit of a revolution.”

Katie Reid, maker of the best croissants in Melbourne:
“In recent years we have seen a trend towards producers focusing on one thing (i.e. Lune and croissants!). We’re starting to see it already, but I think 2018 will be the year of single producer collaborations – where artisan manufacturers bring their concepts together. This summer at Lune we are collaborating with a local gelateria to offer an ice-cream sandwich. It makes more sense than us producing the gelato because it is not our speciality, however it is theirs, meaning we can offer a finished product that takes the best of two producers, without compromising any of the individual elements.”

Chetna Makan, chef, cook book author and GBBO legend:
“I think we might have a lot more vegetarian food in 2018 with the focus on using all bits of the vegetables. We might also see baking going back to basics with more rustic breads and simple, straight forward bakes.”

Gigi Falanga, patisserie chef and Zumbo star:
“I think the trend is whatever makes people have great experiences with your food and keeps that moment in their memory.  That’s why sharing plates have been so popular; people can talk, share and celebrate around the table experiencing the same feeling they are having with whatever they are sharing.”

Rangoon Sisters, Burmese supper club hosts:
“Not at all biased, but Burmese food of course. It’s getting more well known and accessible and we have high hopes that this is going to continue! Everyone will be eating pickled tea leaf salad by this time next year.”

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Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...

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WRITTEN BY:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...

READ MORE BY Maria Bell

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photog...

READ MORE BY Maria Bell

You decide

Your dream holiday destination

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