Food trends for 2017

by Clemi Cruickshank

Clemi has been a major player at Bread & Honey for two years. Before joining us, she worked as a wedding manager at Bijou Weddings and as a marketing executive at Quintessentially.

January 19th 2017

We’ve been compiling our top foodie predictions for 2017 and it’s looking like this year will be seriously delicious. Balance is most definitely the keyword here: simplicity and decadence, comfort with elegance, indulgence and well-being. We’ve been trying out some of these trends in our menus for a while now – and the best is yet to come.


Bowls are the new plates

This one’s been bubbling up for a while, but 2017 is truly the Year of the Bowl. Okay, so it’s crockery, not food. But there’s no doubt our choice of serving dish can massively influence the experience of what we’re eating. Sweet, savoury, hearty or healthy: bowl food can take many forms. Yes, there’s most definitely a comfort vibe going on here, but that’s not all. Serving up in a bowl instantly makes food look gorgeous and inviting, retains heat better and allows flavours and ingredients to blend together. Think laid-back lunches with friends, relaxed evening meals or energy-boosting-ultra-healthy breakfasts.

A photo posted by Claudine (@cookingclaudine) on


Korean fine dining

These are exciting times for Korean cuisine, and this is the year to enjoy it at its best. Korean dining has a reputation as being the tapas of Asian food, with a focus on offering a plethora of tasty side dishes. Flavoursome though this is, there’s a definite shift towards quality over quantity, with Korean chefs bringing sensational fine dining options to these shores.

A photo posted by Food for Love (@melnjeffy) on


Mocktails

Mocktails are for life, not just for January; thanks to a new breed of mixologists making no-alcohol choices a big hit for 2017. No longer a second-rate offering for the drivers or health conscious, mocktails are fast becoming the star attractions in many a well-heeled bar. We’re talking cold-pressed juices and a move away from sickly-sweet commercial syrups towards organic blends like homemade orgeat, with its Amaretto-esque twang.


Octopus

This is a biggie for 2017 and definitely one to try. If you’ve never cooked octopus at home, make this the year you do. It’s unbelievably easy to cook (go for the grill if you’re a novice) and tastes sensational.


Tacos

Taco fever has been spreading through the UK like a culinary Mexican wave thanks to a clutch of some pretty hot specialty restaurants popping up in London and beyond. We’ve been getting particularly excited about pairing our tortillas with seafood this year (grilled scallop tacos? Yes please). But we’ll also be enjoying the pure, unadulterated joy that is a dessert taco. Heaven.


Healthy eating

This year healthy eating is all about the F word: fermentation. And mark our words, it will be everywhere. Strictly speaking, there’s nothing new about this culinary practice as people have been fermenting foods for thousands of years. But recent times have seen a push towards innovate flavours and techniques which have brought about some pretty interesting results. Packed with pro-biotics and all sorts of other good stuff, fermentation is great for the gut. For us? We’ll be going wild for kimchi, a fermented vegetable side dish traditionally served with every Korean meal.


Sour beer

The beer industry continues to boom and each year brings a new trend: spirit, craft and flavoured beers have all been big on the scene. But this year, those in the know are drinking sour beer. And what a treat it is. Tart, zingy and full of flavour it’s the toast of many a beer connoisseur and we’re loving it too.

A photo posted by ABV: 27% (@iamjun.j) on


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