The Ways That Restaurants Are Spicing Up Their Menus

Restaurants & their chefs are one of the main innovators that we see within food trends. Whether they are trendsetters themselves or demonstrating exceptional dishes and techniques – it’s always a great idea to study what they are doing to determine how food trends may change and develop in the future. In this article, we take a look at the ways in which restaurants are innovating with ingredients, menus, and concepts, as well as how they are using this to make relatable yet complex dishes at their establishments.

This article is written by Love Food, the leading provider of office lunch catering in London.

Sustainable Is Easily Gourmet With Canned High-End Fish

A trend that has been a staple in Nordic / Scandinavian cuisine, simplicity and minimalism in dishes has become a popular theme for different restaurants across the world. Canned fish such as mackerel and squid or octopus are canned with their sauces but this doesn’t affect their exceptional quality. This is a very popular way of introducing minimalist starters to menus whilst also providing a luxury experience which uses sustainable practices.

Plant-based foods are also seeing innovation as plant-based diets continue to gain popularity. Sustainable seaweed farming and duckweed have become more and more popular, they match a wide range of different pallets and are high in protein. Dried edible seaweed (nori) for example has been a staple in Japanese cuisine for over a century, and many love the way in which these healthy ingredients can be incorporated into dishes.

Fusion Food is Highly Innovative and is as Popular as Ever

Fusion is still extremely popular with the classics providing joy for many around the globe. Fusion is a chance to showcase the best parts of foods that are culturally linked. Famous fusions that continue to gain popularity across the globe contain world favourites such as Italian, Mexican, Chinese, Japanese, American, French, Indian and British fusions. There are also new fusions on the block that have exploded in popularity in the last few years, such as Korean and West African fusion. The great news is that with growing global communities, every culture is able to combine its foods with other cultures – resulting in truly unique and fantastic food and drink.

Alcohol-Free and Low-Alcohol Options Are Becoming a Must-have Option

There’s no doubt that alcohol is becoming a lot less popular for Millennials and Gen Z, with the latter being one of the first generations to have a large demographic of abstainers from alcoholic beverages. This has seen a huge increase in market share for the low-alcohol and alcohol-free market. This has paved the way for the development of entire mocktail menus and wonderful drinks that taste just as good as their alcoholic counterparts in order to provide drinks for those who choose not to or don’t want to drink when they are at the restaurant.

Physical Health and Wellbeing Combined With Dining

Health and well-being is becoming more and more important to many and it’s impacting the way that they approach food. Whether it’s looking for balanced and healthy meals to ethically sourced and created ingredients and recipes that are also healthy – this has had an effect on the way that restaurants have approached their menus.

But there’s also plenty of choice for those who want to enjoy the occasional guilty pleasure with different innovations of classic recipes. The great thing is that there is now so much choice for the type of meal that someone is looking for, whether they are looking to enjoy a treat or want to eat something that is healthy and balanced.