New Food Trends - a look into the future of food!

Rose Mccullough |

Recently we looked into new food trends and the future of food with the "Food Busker" John Quilter, food futurologists The Food People and Loyd Grossman sauces.

Trying to predict the future of food is a common pastime for chefs, journalists and scientists alike, all of whom want to be three steps ahead of the masses. We've seen burgers grown in a lab, insects hopping on to menus and fruit that looks like fruit but tastes like meat. Confused yet? Luckily for us The Food People are on hand to wade through it all and, well, predict the future. By analysing what all of us foodie folk write about, create and eat they came up with a shortlist of top trends, which were then combined and re-imagined by the charismatic and hugely talented "food busker", John Quilter. photo Now, some of these trends may not come as a surprise to you - we've all been devouring 'dude food', feasting on 'fusion' and sampling 'small plates' like it's nobody's business, but with the expertise of John and his team we were treated to an amalgamation of all of the current trends in a six course feast. Below are two of our favourite dishes from the night, which incorporate Loyd Grossman's sauce range. And, if you're interested, this is what the future of food will look like...
  • Persian, Israeli and Greek as the leading cuisines - check out Honey & Co and Ottolenghi
  • Fusions of flavour and format - think Goan Beach BBQ Burgers fusing the flavours of India with a typical American format
  • Sensory restaurants - visit The Edible Cinema or Dans le Noir
  • Alcohol flavoured anything - try Smith & Sinclair's cocktail confectionery
  • Savoury in sweet - Marmite and caramel cupcakes anyone?!
  Lobster Thermidor Mac and Cheese Fusing American with French in a Dude Food dish   Loyd Grossman recipe 1 Ingredients 1 lobster 1 handful of samphire ½ shallot, finely diced 40g Comte cheese 100g macaroni cooked knob butter 1 tsp English mustard 3 x tbsp Loyd Grossman White Sauce 2 x tbsp Panko breadcrumbs Method
  1. Place the lobster in a large pan of boiling water and cook for between 10 – 12 minutes.  Pull out and refresh immediately in iced water for 10 minutes
  2. Slice open the lobster length ways and scoop out all the tail flesh, slice into 1cm chunks.
  3. Saute the shallots in the butter and once translucent add the samphire, lobster and Loyd Grossman White sauce.  Cook until everything is incorporated.
  4. Next add the cooked macaroni, 2/3 of the cheese and stir in the English mustard - season to taste.
  5. Place the mixture back into the lobster shell, grate the remaining Comte cheese on the top and breadcrumbs.  Place under a grill and cook until golden brown and the sauce begins to gently bubble.
  6. Meantime, crack the lobster claws open, extract the claw meat and drop in back into the water you used to boil the lobster in.  Leave the claw in the water for 30 seconds.  Drain and then dress with parsley butter and a squeeze of lemon.
  7. Remove the lobster from the grill, serve the claw on the side and garnish with a lemon wedge.  Boom!
Korean Fried Chicken Everyday food done better   photo 2   Ingredients ¾ cup rice flour 2 tsp baking powder ½ cup of plain flour ¼ cup of vodka ¼ cup of cold water 4 chicken wings veg oil to fry   Sauce 1 cup of Loyd Grossman Tomato & Chilli Sauce ½ cup gochujang ½ large banana shallot 3 garlic cloves 1 tbs toasted sesame oil 1tbs runny honey 2 tbs of toasted sesame seeds Method
  1. Mix together ¼ cup rice flour and 1 tsp baking powder in a large bowl.  Add the chicken wings and cover them with the flour mixture.  Leave for a minimum of 1 hour uncovered.
  2. Pre heat the veg oil to 350c
  3. Combine the remaining baking powder, rice flour and plain flour.  Combine the vodka and water together and then add in batches to the flour mixture whisking any lumps that occur out.  The mixture should coat thinly.
  4. Check the oil is ready by dropping a couple of drips of the batter into the pan.  If they dance on the surface immediately the oil is ready.  Drain the chicken of access batter and place into the oil, fry for 8 – 9 minutes.
  5. Once cooked drain and season with sea salt.
  1. Place the garlic and shallot in a food processor and blitz.
  2. Saute this mixture on a low temperature for 3 – 5 minutes without colouring.
  3. Mean while place the LG tomato & chilli sauce along with the gochujang in the food processor and blitz until smooth.  Add this mixture into the pan with the garlic and shallot mixture.  Cook for a further 4 – 5 minutes.
  4. Then add the honey and sesame oil, cook for a further 3 - 4 minutes and set aside.
  5. Pour a little of the sauce into a large metal bowl and move it around to coat it.  Then add the cooked and drained chicken into the bowl and allow it to be coated by the sauce.  At the same time sprinkle the sesame seeds over.
  6. Garnish with sliced spring onion and more sesame seeds.
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