AUTUMN/WINTER 2016 • SPOTLIGHT• 17


exponentially. It is not just take- aways or coffee that shoppers want, but different types and styles of food as well. Whilst London has attracted a


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host of culinary expertise with world renowned chefs practising around the capital, many budding chefs have moved out of the capital to take advantage of the appetite for good food in the regions. At the same time, Bristol has become the slow food capital of the UK which, combined with its food heritage, has meant the food industry in the South West has expanded to the benefit of us all. Restaurants are about so much


more than the style of food and where it comes from. What’s important is how food is served to you, what the environment is like, and what the staff are like. Our Central London Restaurants


team thought it would be interesting to analyse the new openings in 2015 - not based on what sort of food they are offering - but the style of restaurant and the sort of experience you would expect to have there. Most menus will probably prompt you to order a starter, main course and a dessert. However, one of the biggest changes we’ve seen across London, is that 64% of new openings in 2015 had a menu that really invited you to share the food. Whether it’s small plate dining like tapas, or something more sophisticated where you order a whole chicken or a large fish, the menus are being designed for 3-4 people to share. Another area of growth is all day


dining. Tis concept has come from >>


ver the last 5-10 years the importance of food in the retail offer has increased


Colliers International


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