Six trends every foodie needs to know about

**WARNING**
side effects of reading this post include insatiable hunger, food envy, and dribbling

Summer is almost upon us and with it comes a plethora of new things to experiment with food-wise. From fresh, locally-sourced, vitamin-packed goodness to terrifying concoctions discovered in a dark, smoky science lab (think Heston Blumenthal’s secret lair) – there is something that everyone can delight in.

A showcase for chefs, hospitality events is a place where innovation, luxury and experimentation reign.

It’s really important to be innovative and try new things each year. You want to wow the customer and being innovative is part of the experience you want to provide

Frazer Wilson, Culinary Director for Horse Racing

With world-class culinary greats such Albert Roux OBE, Michel Roux Jr and Jason Atherton designing our menu’s, you can’t ask for much better from a hospitality experience.

So what can you expect from your hospitality experience this summer? Here are six food trends that we can’t get enough of.

SMOKING

The subtle flavours that can be achieved from smoking foods and drinks is delightful. The smell, the texture, the taste is enough to transport you to another place.

Seared Scottish salmon, ing callops cooked on Himalayan salt plates with a micro salad

Seared Scottish salmon, king scallops cooked on Himalayan salt plates with a micro salad
To be served in the Winning Post, Investec Derby Festival, 2016

FREE-FROM PRODUCTS

This year has seen the rise of the flexitarian – a flexible vegetarian, i.e. those who reduce their meat intake for health reasons. There has also been a big rise in gluten and lactose free products over the year.

Catering to hundreds of guests in a day, our hospitality experiences are designed with everyone in mind. There really is something for everyone available.

Courgette & goat's cheese roulade with beetroot slices, basil cress, and red pepper reduction

Courgette & goat’s cheese roulade with beetroot slices, basil cress, and red pepper reduction
To be served in the Winning Post, Investec Derby Festival 2016

ORGANIC

Carrots. Do you really care whether they’re a bit wonky? Apparently not. Good, no nonsense, ugly vegetables have been welcomed back onto our plates this year and we couldn’t be happier about it.

Mushrooms on toast with mushroom ketchup, truffle, tomato cup, pine nut and basil pesto
To be served in the Warwickshire Suite, Edgbaston 2016

SOUS VIDE … EVERYTHING

Cooking meat to perfection is the ultimate goal for every foodie and this has become the must-use technique for hospitality. Ensuring a perfect outcome and maximum flavour, it will soon be time to sous vide… well, just about everything!

Tea-infused duck with micro salad

Tea-infused duck and micro salad
Edgbaston Food Tasting 2016

LOCAL-SOURCING

Ethical eating, as with organic food, is on the way up. From the farm to the fork, we want to know the story of where the meal has come from – who made it? How it was made? And how did it get onto my plate?

For me it’s the Cheese selection. It’s always fantastic and all locally sourced. It tastes amazing and looks really lovely too

Helen Hutchinson, General Manager @ The Jockey Club

Selection of British Cheeses
To be served at the Investec Derby Festival 2016

INDULGENCE

You’ve been good all week. You’ve gone to the gym, you’ve eaten healthily (you might have been flexitarian). Now it’s the time to go to the sports event you’ve been waiting for and you want to let your hair down, relax and eat what you want.

We say nay to the zero-calorie desserts; if we’re indulging we want the full shebang. Delicious, finger-licking, mouth-watering meals that are a delight to all the senses.

A lot of market research goes into the way we present the food on the plate. We look at different and current trends and keep on top of what’s in vogue

Helen Hutchinson, General Manager @ The Jockey Club

Salted juniper custard, blackberry, blueberry, blackcurrent and gin jus, citrus black pepper shortbread crumble

Salted juniper custard, blackberry, blueberry, blackcurrent and gin jus, citrus black pepper shortbread crumble
To be served in the Warwickshire Suite, Edgbaston 2016

***

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