The way


Charles Banks Co-founder, The Food People


Food trends We are moving in a neo-global era where chefs and operators have greater levels of permissibility than ever before. The con-


strains are gone, the shackles are off, the boundaries are no more. We started to see the ‘hybrid food move-


ment’ develop in 2014 and expect to see it develop further into 2015. Cuisines, food for- mats, service style all mashed together. Take a cuisine, fuse it with an alternative conven- tional food format, serve it in a semi-casual environment and voilà, a few examples are Penkul & Banks, Asia meets London, Kim- chinary – Korean Burrito’s and Galbi Bros – Korean rice burgers. British cuisine will still ride high but


it’s becoming more ingredient-led, über- seasonal and local all overlaid with a splash


Restaurant Insight Report | September 2014 20 www.thecaterer.com


The Restaurant and Casual Dining Insight Report has aimed to provide a comprehensive overview of how the market looks currently, but what of the future? We ask four experts to talk about how they see the next few years in four key areas


ahead


of Scandi – more rawness on the plate and a refreshed flavour palette – acids, sours, bitters and smoke. Carrots are the new pork belly, cauliflower the new steak, kale the new burger. Vegetables’ turn from sup-


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