Sampling wine at The Sampler
Yesterday, I explored the first 7 of Dr. Morgaine Gaye’s predictions for future food trends. Below I reflect on on 8 further predictions and where you can experience them now
Trends in how we eat our food
8. Vending machines. What started with wines by the glass will become more extensive, with opportunities to have gourmet meals selected and distributed via vending machines. Want to try it now? Wines by the glass via a vending maching have been available in the U.K. since 2006. My favourite stops include the The Sampler‘s original Islington store (they now have one in South Kensington too), the Wonder Bar at Selfridges and the front room at Kensington Wine Rooms. In a bizarre twist, this trend has recently been combined with the Food grade and Multi-functionality trends from yesterday and pomegranate-laced dog food is now available from a billboard in Germany as shown here
Source: Shacklewell Nights
9. Ceremony. Particularly, in the way we create a community around a shared eating experience. This seems to be a direct backlash against a rise in eating whilst on the move. Want to try it now? Supper clubs are the epitome of a shared food experience, as highlighted on The One Show here [NB: start at 8.45] where even the pros are getting involved. Find one to check out on Ms. Marmite’s site which shows different options by date
Trends in what we actually eat (sweet)
10. Ice cream sandwich. The humble ice cream sandwich is set to make a comeback at home, in grocery stores and in upscale restaurant versions. This trend follows on from a movement in the U.S. to look for new opportunities to sell ice cream. Want to try it now? Giant Robot in Clerkenwell and its sister Tiny Robot in Notting Hill have a tasty version with homemade pistachio ice cream and perhaps my all-time favourite – the brioche bun ‘gelato burgers’ at Gelupo
Gelatinas
11. Gelatinas. These jelly-like, fondant-stuffed paperweight type desserts are almost too pretty to eat. No-fat (but loaded with sugar) they are Mexican by origin and first gained a critical following in Washington D.C. Want to try it now? Until the proper gelatinas make it to London your best bet, assuming you don’t find yourself near Canela Bakery outside of D.C., is to try the jelly dessert at Mestizo
12. Alfajores. Forget the cupcake, move past the whoopie pie and check out alfajores, the Argentinian treat which Morgaine thinks will be the next big dessert/snack trend in the U.K. I remember having these with dulche de leche in Argentina and would be oh so happy if Morgaine is right. Want to try it now? Plunk down £8.95 and order a box online here. Eat them whilst brainstorming the business plan for a Hummingbird does alfajores venture
Trends regarding our 5 senses (well at least two of them!)
13. Balls. Very simply lots of stuff shaped like balls. Last night we tried pork balls with marzipan (another example of the meat + sweet) and had scrumptious cake pop balls from POP Bakery. This one to me feels like one that is already fairly entrenched between cake pops and other options – New York even has a restaurant solely devoted to meatballs! Want to try it now? Order some cake balls from POP – I loved them and I don’t do sweets normally – or pop down to Giant/Tiny Robot for some meatballs
Spuntino's Peanut Butter & Jam sandwich
14. Geometry. Balls but with edges – triangles, cones, etc. This trend felt a bit hard to pin down for me because so much could be described as being influenced by geometry. Want to try it now? Fight for one of the seats at Spuntino and order the peanut butter and jam sandwich. A gooey, sweet take on the classic PB&J in a satisfying triangle shape
15. Olfactory. Our noses will get more attention in the future as smells become part of the overall food experience. Olfactory marketing is quickly catching on, with products like Nescafe using mild scents on packaging to further ‘sell’ the brand. Want to try it now? Give your nose a workout at the next Scratch + Sniff event at The Book Club
And there you have it. One woman’s view of 15 upcoming food trends and my thoughts on how to enjoy them.
So what else do you see happening out there that is going to shape our eating habits going forward? Small plates? Sherry and tapas (according to Jancis Robinson)? Other ideas??
