Hottest food fashion trends for 2013
Fáilte Ireland has produced research showing that consumers are willing to spend that little bit more on local produce which offers a sense of place and a true taste of the region.
Print13 May 2013
Whether it’s hyper-local, local or within the island of Ireland, indigenous ingredients will continue to be a focus on menus around the country this year.
“Consumers want an emotional connection when dining,” Fáilte Ireland states, “Telling the story behind the local food producers, the history and traditions of the food in the region can provide depth to the eating experience. This philosophy has been translated to menus to tell a restaurant’s unique story, with a focus on front-of-house staff engaging with the visitor to reinforce this message.”
In producing some of the hottest food fashion trends for 2013 Fáilte Ireland points out that restaurant-grown produce is an emerging trend for 2013.
“Establishments are investing in greenhouses, allotments and roof-top gardens to grow heirloom varieties of fruit and vegetables with some even keeping bee hives,” it states.
Craft beers & artisan cocktails
Among the latest Irish food trends for this year are craft beers and artisan cocktails.
According to Fáilte Ireland, “Artisan and microbreweries are big news, bringing with them a wealth of new options for drinkers. Food and beer pairing will also have a growing influence on menus, with local beers and foods matched to enrich each other and excite diners’ taste buds”.
And the report states, “Artisan cocktails will feature more and more on drinks menus. Local syrups, bitters and mixers are being produced here in Ireland and bar-tenders are mixing up a storm in the race to create the next big thing”.
Fáilte Ireland also predicts that the emergence of South American and Asian flavours on menus will continue into 2013.
“Brazilians, Indians and Chinese in particular have a growing wealthy travelling population and they are bringing their indigenous flavors to Irish menus.”
Under ‘Nose to Tail’, it’s pointed out that cheaper cuts forgotten during more affluent times, like beef cheeks and offal, are becoming more acceptable as menu choices.
“Chefs all over Ireland are incorporating these different cuts to develop dishes that have added flavor, obtained by slow cooking methods, yet are cost-effective.”
A trend for simple, fresh produce has gained renewed respect too, with a shift away from more contemporary-type dishes towards more nostalgic creations and comfort food.
“Classic dishes with a modern twist continue to feature on menus across the country, with chefs adding new ingredients to a classic favorite to modernise and excite the palate,” states the report.
In favour of pub dining, casual dining is becoming more popular, driven by a desire for value and a more informal and relaxed experience.
“Deconstructed menus, with no distinction between courses and options for sharing, are becoming the norm. Tapas-style menus allow consumers to try different dishes and enjoy the social aspect of sharing food. Changeable blackboard menus promote the use of fresh, seasonal ingredients.”
The health-conscious diner has led restaurants and pubs to adapt their cooking styles, methods of preparation and recipe content. Many now offer the customers a choice of cooking options ranging from grilled to baked or poached.
And the ubuiquitous ‘Kid’s menu’ is also likely to undergo some growth and development this year as outlets address concerns over childhood obesity by encouraging children to eat healthily, thus reflecting the growing demand from parents looking for healthier choices for their children.
“Creative plating and presentation to market healthy food to children is key.”
For more information goto: Food Trends
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