WE'RE A TEAM OF REAL FOODIES HERE AT WE LOVE THIS.
ALWAYS KEEN TO LEARN ABOUT THE LATEST RESTAURANT OPENINGS AND FOOD TRENDS, WE THINK WITH OUR TASTEBUDS. SO WHEN WE READ THE NATIONAL RESTAURANT ASSOCIATION'S 2016 CULINARY FORECAST WE WERE KEEN TO FIND OUT MORE...
According to the 2016 forecast home-brewed beer, locally produced wine and spirits, artisan butchery and hyper-local sourcing (restaurant gardens, on-site beer brewing and in-house-made items) are now some of the key movers and shakers in food and drink.
We're all aware that local brewing is booming right now (See our 'Yorkshire Breweries Are Ace' blog) but what about the Heston-esque, food-theatre trend that so many are now embracing? - This is where it gets exciting.
Here's a round up of the trends we can't wait to experience and integrate into events ourselves...
3D FOOD PRINTING
One of the most interesting and innovative areas to be born out of 3D printing is printed food.
Edible 3D printing emerged several years ago with Cornell's Fab@Home printer, which won a 2007 Popular Mechanics Breakthrough Award. The syringe-based machine works like an inkjet printer, depositing layers of viscous liquids to build up an object according to a user's uploaded design. Since then engineers and gastro scientists have been dabbling with edible substances as raw materials for 3D printing.
Offering a range of potential benefits, this once unimaginable process could see us not only being able to rapidly reproduce our favourite dishes but could also help reduce global warming and the growing dilemma of low natural resources. It also opens the door to food customization, tuning into individual needs and preferences.
Pioneering the future of food, emerging technologies are constantly being developed by Belgium's living labratory - The Smart Gastronomy Lab - but so far, only a few pop restaurants have showcased these culinary intricacies. This trend certainly has a way to go but hopefully 3D printed 'We Love This' treats are not too far away.
Appealing to all five senses, top chefs and experts in neurogastronomy (yes, that is really a thing) believe that all five senses - smell, sight, sound, touch and of course taste - are all fundamental in us formulating an opinion of whether a meal is good or not.
So how can you experience multi-sensory dining?
Try Bompas & Parr's events, the duo create immersive flavour-based experiences including their latest; a inhabitable cloud of gin and tonic 'Alcoholic Architecture' in London's Bourough Market. These guys really do bring food and drink to life, as leaders in flavour-based experience field they're our go-to experts on the matter. Past projects also include a 'Sensory Accumulator' for Thorntons and the world’s first multi-sensory fireworks. Check out their website www.bompasandparr.com
You could also visit Heston Blumenthal's three-Michelin-starred restaurant Fat Duck, where you can literally order the "The sound of the sea". You'll be presented with an ipod shuffle playing actual sounds of the sea just a few minutes before a dish of seafood and edible seaweed is served. The dish is said to taste stronger and saltier when eaten to the sound of crashing waves.
Leeds' most saught after restaurant, The Man Behind The Curtain by Michael O'Hare also explores how art and food fuse together. O'Hare uses food presentation to evoke emotions similar to those experienced when we perceive a work of art. Check out his website to reserve a table, be prepared for a long wait though, rumour has it they're already booked up until 2017; www.themanbehindthecurtain.co.uk
JUST THE TICKET
JWT intelligence recently reported that there's been a rise in millenials seeking to buy experiences rather than material possesions. Simply put, this new generation of diners would prefer to purchase a place at a dining experience than reserve a table at their favourite eatery. The appeal seems to be the exclusivity of being a part of an ticketed event rather than becoming just another cover in a popular restaurant.
Enter the food adventure.
Take Gingerline, a group of self proclaimed 'clandestine dining adventurers' for example, they've been creating a growing line up of immersive dining experiences along the East London line. Their out-of-this-world, strictly top secret experiences fuse together art, performance, food, drink and design and have been increasingly described as ‘the hottest tickets in town’.
The six week residency will offer up a bespoke series of events including mixology classes, Italian culinary masterclasses and private dining experiences.
World-renowned chef, Francesco Mazzei (Chef Patron of Sartoria in Mayfair and previously of L’Anima, London) is the Master of Taste at The House of Peroni and has created an expansive menu of indulgent Italian dishes. Guests can select from numerous courses along with a pre-bookable private dining experience, Il Banchetto (Italian Feast). These traditional dishes will be served up within beautiful interiors designed by residency Master of Style: Margherita Maccapani Missoni. Her settings which are inspired by gorgeous Italian landscapes and her own heritage capture the mood of Italian socialising. Visitors are sure to feel as though they have stumbled into a traditonal Italian family gathering.