40 New Year, New You Healthy Food & Drink Future food
Join us as we look to the food trends of the future, to the rise of restaurants serving insects to a return to traditional British fl avours. Words: Emma Gibbins
Buckwheat PHOTOGRAPH: GETTY F Tlayuda tortilla with edible grasshoppers PHOTOGRAPH: GETTY
ood trends for 2024 are infl uenced by sustainability, innovation and a growing appreciation for local
fl avours. We’ve gathered insights from two culinary experts to highlight the expected trends that are likely to shape our eating habits in the coming year.
Yummy bugs Hurst introduces a bold and unconventional trend — the incorporation of insects into culinary creations. “We’ve already started to test these out on customers, and some have been more receptive than others,” says Sam Hurst, chief grazing offi cer at food delivery company Grazing. “It’s a good protein replacement, and things like crickets can be quite versatile, so it’s an interesting product to keep an eye on.” As sustainability takes precedence, insects off er a protein-rich alternative with a signifi cantly lower environmental footprint compared to traditional
meat sources. Eating insects might sound a little dystopian, but they’re eaten in many countries around the world. Here in the UK interest is at an all-time high — insect-based food company Yum Bug opened a pop-up restaurant in London last October, which completely sold out.
The growth of grains “Grains — and buckwheat in particular — are going to be big in 2024. We’re seeing it used across all sorts of diff erent dining areas,” Sam tells me. It’s welcome trend for the health conscious and gluten- free alike (although always check the ingredients as a few grains do contain gluten), as it works well in replacement of wheat in anything from bread to noodles. Known for its nutty fl avour and nutritional benefi ts, it provides a versatile and wholesome addition to a variety of dishes. “You can toast it, make muesli with it, and add it as an ingredient to bulk out other dishes,” Sam explains.
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Sustainable fi sh Jermaine Harriott, head chef at T e Greyhound in Beaconsfi eld, says, “We’ve seen a huge interest in fi sh such as coley and more rarely used varieties,” he says. “T ese are going to be increasingly popular as they’re from our shores and, due to their underuse, are more sustainable to cook with.” T e emphasis on sustainability aligns with the global movement towards responsible sourcing and eco-conscious dining. Expect to see a surge in dishes featuring lesser- known fi sh varieties, showcasing the richness of our local waters.
British game Jermaine predicts a revival of interest in British game. “People are becoming more attuned to the seasonal and fl avour benefi ts of using this meat,” he says. T is culinary trend refl ects a desire for authenticity and a return to traditional, seasonal ingredients. T e unique fl avours of game meats off er a departure from conventional choices, providing a richer and more nuanced dining experience.
grazingfood.com greyhoundbeaconsfi
eld.co.uk
British pheasant PHOTOGRAPH: GETTY
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ats are one of the most healthy and nutrient-dense foods you can eat. Adding them into
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