Wondering what’s on the menu for the year ahead? We’ve trawled the trend reports and hand-picked some of the top food trends for 2019. If you’re into ice-cream and ugly veg, this could be your year!

Low booze, no booze – With more us choosing to cut back on booze or ditch it completely, we’ll see an increase in low-alcohol drinks on menus this year, as well as interesting soft options like infusions and craft sodas. Sales of low- and no-alcohol beer is on the rise, along with non-alcoholic spirits like Seedlip. It’s a chance for bartenders to get creative and experimenting with savoury cocktails and drinks made with kombucha, fruit and veg trimmings, and aquafaba, according to Waitrose.

Mushrooms – Packed with nutrients and high in antioxidants, the humble ‘shroom has shot to superfood stardom in recent months. They’re cropping up in everything from coffee and chocolate bars to beauty products and burgers. Expect to see more of them on menus this year as restaurants find new ways to showcase them – think confit, pickled, and even cocktails.

Oat milk – Move over almond milk, oat milk is our new dairy-free fave. It’s creamy and froths up like the real deal – perfect for smoothies, coffee and cereal.Continue Reading

Farewell 2017, a year where (if you believe Instagram) we mostly ate bubble waffles, poké, and unicorn freakshakes. So what’s on the menu for 2018? We’ve trawled the trend reports to find out what the UK’s food experts are predicting for the year ahead. From edible flowers to plant-based proteins, here’s what we could be eating in 2018.

Booze-free beverages – The trend forecasts agreed that there will be a rise in interesting alcohol alternatives this year. Think flavoured bitters, sparkling waters, and bubbly cold brews. Will it stop us knocking back the occasional Martini? Probably not, but it’s nice to have options.

Plant-based protein – This was a trend we could all agree on, with experts predicting more root-to-stem cooking, vegan junk food, and plant proteins like tempeh and seitan. Frenchie’s Greg Marchand thinks we’re likely to see ‘less protein on the plate but this protein will be better sourced, where protein is used almost as a condiment rather than a main ingredient’.

Healthier snacking – Could this be the year we say goodbye pork scratchings, hello bean bites? Expect to see snacks made from lentils, peas, and black beans taking over the supermarket snack aisles this year.Continue Reading