Predictions and musings: what does 2013 hold in store for diners?

Many thanks to restaurant, drinks and design writer, Douglas Blyde for sharing his trend report for 2013 with us. After Alex Renton’s article on the future of food in The Observer last weekend (5 January 2013), we would rather look no further than 2013 with some exciting trends and themes predicted from England’s most prominent foodies.

We are really excited to be serialising Douglas’s trend report for 2013 in three parts. We hope you enjoy the first instalment!

Andy Lynes, Food Journalist and Writer (www.andylynes.com):

‘Americana is over. How can it be hip now that the Blue Boar Smokehouse at the new Westminster Intercontinental is “taking inspiration from the best American pit masters” and has pulled pork on the menu? It’s about time London started to find its own identity anyway – it’s spent far too long chasing after the Brooklyn beards. I hope to see more time and energy spent figuring out what a British restaurant can and should be in the early 21st century, and that looks like it could happen at places like Salon in Brixton, Upstairs at the Ten Bells and the Clove Club, Shoreditch, and in a slightly more mainstream form at Newman Street Tavern, Fitzrovia.’

Noah May, Food and Drink Editor, The Arbuturian (www.arbuturian.com):

‘I suspect London will continue its strange love affair with re-imagined American junk foods.  Smoking, deep-frying, curing, battering etc. are here to stay, but I hope this trend evolves into something less resolutely low-brow. I feel that there’s something a little doubtful about this headlong charge towards hot dogs, burgers and fried chicken. Said chicken will be king, though, with more and more poultry purveyors planned. I’d like to see some interesting experimentation with British game along these lines. Southern fried rabbit or perhaps some dark and brooding junk food involving hare… We’ll see.’

Nick Harman, Editor, Foodepedia (www.foodepedia.co.uk):

‘I’d expect to see the tyranny of teenage taste buds finally weaken its hold on London and for street food to drive indoors to get out of the rain. Fine dining will continue to be a treat for people who don’t live in London and pizzas may well become the new burgers.’

Richard Johnson, Founder, British Street Food Awards (http://flavors.me/richardjohnson):

‘There’s no sign of the growth in street food slowing – and it’s now starting to feed into other sectors of retail. At British Street Food, we are working to lift street food traders – and their vans – inside Trinity, one of the Europe’s most exciting new retail developments. Is it still “street food” if it’s on the first floor? We are developing street food “brands” in the biggest stations and airports. Does that count as street food? But our model for the street food revolution – working with private AND public land – is now a template throughout Europe, and next month we are advising the Nordic Council of Ministers on how to broaden their food culture. The Noma food truck is only a matter of time.’

 Chris Pople, Food Writer, Blogger and Evening Standard-proclaimed ‘Influential Londoner’ (http://cheesenbiscuits.blogspot.co.uk):

‘Much as I hope it won’t be, I think many food corporations and investment groups will attempt to ride certain street food success stories to profit, so I think we’ll see a few more lazy clones of Wishbone, MeatLiquor etc. In addition, I don’t think the Spuntino small-plates/drinks/no-reservations model has run out of steam yet, so I think we’re due a few more in that vein, showcasing dishes from all over the world. Think what Garufin did for Argentina, or Ceviche for Peru. At the high end, I’m hoping trend-setters like Ben Spalding (Roganic, John Salt) will have more influence; we still need more of their kind than we ever needed beige Michelin-starred snooze-fests in Mayfair and Knightsbridge.’

You can find Douglas on twitter, blogging, and planning his future restaurant. 

 

 

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