As the summer solstice passes, and we move into the harvest season, what key food trends can we expect to see?
I’ve tried to think of some way of getting a pun of Prince’s Purple Rain into this trend, but failed. Basically, out with the rainbow fruit and veg, and in with the purple asparagus and potatoes.
A darker, warmer colour to match the turning leaves. Also, of course, the great “fake news” colour of the vegetable world – red cabbage. It’s purple, right? Oh, and red onion…come on people, let’s be honest.
Ferment everything and wack it in a jar. This is undoubtedly the go-to trend of 2018, but now vegetables and fruit have been picked, and you are wondering what to do with all the leftovers, maybe it is time to grab some nice looking specimen jars and line up a collection of tasty treats in your cold storage.
If you don’t fancy the concept of starter cultures and messing around with brine, just pickling some vegetables and create some acidic treats to spice up a plate.
Inapub produced a useful guide to healthy snacking last month which is a good starter for ten on this front.
Just as people don’t want to necessarily down pints on a visit to the pub anymore, the move towards health-conscious drinking and eating is a trend that will not go away, and that boozers must get to grips with.
Add to the list we’ve already made coconut bites, dried fruits, date bars – and basically anything low in fat and sugar and high in protein. You will have the gym bunnies coming to the pub with their mates reaching deep into their wallets.
The trend for boozy food shows no sign of letting up, and the most popular option is to wack some alcohol in a sauce or dip – as well as adding to cooking juices and batters.
People love it when they can see on the menu a specific local or premium brand has been used in a sauce or recipe, so make sure to tell everyone what type of bourbon you have put on your barbecue sauce, or which ale is in a steak and kidney pie.
Again, another trend which has been going for a couple of years, but is still a winner, and it is certainly one which pubs should be able to cash-in on with their traditional dishes.
People are looking for that childhood favourite, like the Battenburg cake above, or something which reminds them of a certain time and place in their lives.
Maybe it’s time to get down that old cookbook from the 1970s or 1980s and do a bit of a Delia in the kitchen.