10th January 2023
2023 FOOD & DRINK TRENDS
Jonas Karlsson, Head Chef at Aquavit London
With people turning to cheaper ingredient alternatives, I expect sardines to rise in popularity with chefs and home cooks alike. Sardines are a great source of omega 3, delicious and versatile. They are easy to find in tins in supermarkets and are quite affordable, so they make for a great store cupboard ingredient. They’re perfect for adding to salads, pasta and even enjoying on toast; if you’re feeling more adventurous, create a sardine dip by blending with cream cheese, lemon, parsley and shallots, and enjoy with crackers, pickles and vegetables.
Christian Onia, Head Chef at SUMI
At the end of 2022, everyone was talking about sea moss and its popularity soared. I expect this to continue into 2023. Part of the seaweed family, the best sea moss comes from Scotland and has so far been mainly used as a garnish to add a final flourish of flavour to a dish. I think it is going to feature much more as an ingredient in the new year, with people incorporating it into dishes and creating recipes centred around it due to its incredible health properties.
Sameer Taneja, Executive Chef at Benares Mayfair
With rising costs and the after-effects of the pandemic, I think people view their food differently and are turning to local suppliers more. People want to support small businesses, and it’s part of a wider move towards being more sustainable. I also think we’ll continue to see an increase in the use of spices, which have cemented their place in the kitchen as part of everyday cooking. I expect more people to experiment with spices as they look for cost-effective ways to add bold, enriching flavours.https://www.benaresrestaurant.com/
Oliver Marlowe, Owner Chef Director at Ganymede
For a comforting and cost-effective meal, pasta is the ultimate go-to and I think homemade fresh pasta is going to increase in popularity in 2023. It’s easy to make, uses relatively cheap ingredients, and can be made into a fun activity for the whole family to get involved with. It also offers heaps of versatility, not only in the sauce you make to accompany it, but also the pasta itself in terms of the shapes and flavours. My go-to super simple fresh pasta recipe is: 630g ’00’ pasta flour, 4 eggs, 7 egg yolks, splash of olive oil - can be used fresh or rolled and air dried for a different style!
Vivek Singh, Executive Chef at Cinnamon Club
As restaurants become increasingly more conscious of sustainability, no and low waste is going to be even bigger in 2023, particularly by using unusual parts of vegetables and meat. I expect ingredients such as preserved stems of kimchi and rinds to be used within dishes, as well as fruit and vegetable peels to be dried as snacks and crisps. I also think that chefs will start to use all parts of an animal, including the organs, to create new dishes on menus.
Sofian Msetfi, Executive Chef at Ormer Mayfair by Sofian
With restaurants increasingly aware of the importance of sustainability and adopting an eco-friendlier approach, I think there will be a continued trend to use as many ethical and organic ingredients as possible. Kitchen gardens are a brilliant way to do this - we are proud to source our fruits and vegetables from our own one-acre kitchen garden, located just outside of London in Essex.
David Waller, Head Chef at The Spread Eagle
There is a growing appetite for posh pub snacks and one menu item hitting menus across the country is the nugget. At the Spread Eagle, the pub introduced its irresistibly cheesy Pitchfork cheddar nugget just a few months back which is a variation to the traditional chicken iteration. As the menu is based on nostalgic foods - taking childhood favourites and making them seasonal and British - it made perfect sense to tap into this and it has become a bestseller!
Aman Lakhiani, Chef Patron and Founder at Junsei
People are looking for real value and heart-warming meals, and with this a more authentic home cooking style from different regions could be more represented in restaurants across London. Compared to other countries there is still a lack of diversity in Korean restaurants here, I think group dining will grow, and there will be a growth in South East Asian cuisine as well.
Mariella Franciosi, Assistant General Manager and Beverage Manager at Aquavit London
I believe 2023 is going to be the year of aquavit, and I’m not just saying that! In the same way Mezcal captivated customers in 2022, I think aquavit is set to do so next. Aquavit is a Scandinavian produced spirit distilled from grain or potatoes that is flavoured with a variety of herbs and botanicals; it’s very similar to gin and works beautifully when paired with tonics. Given the boom gin has experienced in recent years, I expect aquavit to be as well received in the coming months.
Robert MacCulloch MW, Head Winemaker at Hattingley Valley
In terms of English wine production and products, the industry is developing so quickly and what’s becoming apparent is a real focus on environmental sustainability. People’s general attitudes towards consumption are shifting, and many are keen to minimise their impact on the planet with the food and drink they enjoy, even down to a glass of wine. At Hattingley Valley, sustainability is a real focus and we’ve made great strides in vineyard sustainability this year and hope to continue this into 2023 to match consumer demand.
Rizwan Khan, General Manager at Junsei
We’re expecting to see a big focus on low and no alcoholic beverages with a lot of new product development in this area - from beers to sparkling wines - to meet the demand from consumers not drinking, particularly in the first few months of the year. For those who are drinking, 2023 should see Shochu (a Japanese distilled beverage made from barley, brown sugar and sweet potato mainly) getting the attention it deserves. Alongside being a beautiful beverage, a two-ounce serving of shochu contains only 35 calories and with the recent law changes surrounding calories on menus, it’s a great choice for those looking for alcohol with a lower calorie intake.