What are the big food trends for 2017? Here’s some to keep an eye on…
Believe the hype. These croissant/donut hybrids have become such a cult product that they’ve actually been trademarked by their genius creator Dominique Ansel. The Frenchman, who made his name in New York, opened a bakery in London’s Belgravia last autumn. Retailing at £4, customers are restricted to only buying six cronuts per day, and the pre-order process is intense. Like, really intense.
The charming Ansel’s creation has spawned several imitators, but his loyal devotees continue to make the pilgrimage to his bakery and spread the gospel about the real deal.
ICE CREAM SANDWICHES
Nostalgic, indulgent, and ideal for Instagram – these treats are a calorific triple threat. Born in the USA, ice cream sandwiches have thrived in London thanks to food trucks including Milo & Hector’s, Chin Chin Labs and Blu Top Ice Cream. Putting colourful cream between two brownies appeals to the child in all of us, so roll on summer!
Long overdue a reinvention, all memories of bad Tex-Mex have been obliterated by London’s thrilling new taco joints. The seriously cool Breddos in Clerkenwell is a labour of love which started out as a food truck. Forget Old El Paso – here you’ll find a flavour overload from curry leaf and cumin pizzas to lime and coriander tuna and kung pao pork with sichuan pepper. And as for the mezcal…
No wait, come back! The popularity of vegetarian and vegan cooking continues to grow, but the next big thing promises to come from the ocean. Yes, really. Seaweed is set to be the next healthy snack, bringing what the Japanese have known for years to a UK market. Seaweed can also be used as a salt substitute to add a briny tang to your cooking.
The health benefits of seaweed are extensive, as it contains a high proportion of vitamins and minerals. The flavour may be an acquired taste, but we guarantee you’ll be seeing seaweed on sale in a hot yoga studio or health food shop near you soon.
With ‘clean eating’ on the way out (hurrah!) flexitarianism looks set to become a more achievable way ahead. The practice – where users eat a predominantly but not exclusively vegetarian diet – is increasing in popularity thanks to ethical, health and financial factors. The popularity of the Meat Free Monday campaign started by Paul, Stella and Mary McCartney, is also encouraging people to think about veggie options without ditching burgers altogether. We call that a win win!