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Some trends for 2015

Author Damien Wilde
Posted On 8th January 2015

thaiWe’re still gently lowering ourselves into 2015, but what can those in the foodservice and catering industries expect over the course of the next twelve months?

Last year was certainly dominated by the rise of craft ales, locally sourced produce become exceptionally premiumised foodstuffs and the continued ascension of gluten free products, to name but a few. We fully expect these items to be hot tickets as the days, weeks and months pass by.

But – as we hear your calls – what could be on the horizon?

Here we round some of the predictions we’ve seen been put forward, and add a few of our own. Of course if you have a hot new trend then we’d love to hear what you have to say!

Paleolithic

Last year the first Paleolithic restaurant opened up in London. Entitled Pure Taste, the Westbourne Grove establishment serves up a wide range of dishes that are compatible with the Paleo diet. This particular diet mimics the type – and quantities – of foods that were available to our hunter-gatherer ancestors. Grains, dairy and processed ingredients are all off the menu.

And in the next twelve months we’ll see more and more establishments embracing this trend.

True Thai

Take what you know about Thai cuisine and throw it out of the window.

Big Hospitality point out that Andy Oliver has got East London salivating over his authentic Thai offerings that are fiery as they sweet. Think of those bland and creamy curries and stir fries and turn everything up to eleven.

Pizza

Pizza is unlikely to ever go out of fashion, but during the course of the past year posh pizzerias began to pop up. Our American cousins however have fully adopted this approach – some of the fastest-growing restaurants in the United States concern themselves with Italy’s finest export – but over here its growth has come at a more relaxed pace.

We hope that’s set to change this year and come 2016 they’ll be plenty of premium pizzerias serving up an authentic slice of Italy on most high streets in Britain.

Kelp

Many high profile soothsayers have predicted that kale – the superfood of 2014 – is set to be replaced by kelp. Yelp!

This seaweed is high in iodine, which is believed to improve thyroid functionality and regulate metabolism, and is thought to have anti-aging properties. What could be better?

The experts predict that kelp soups and salads will be big business in 2015, as will kelp-themed Asian recipes. Delicious.

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