2015 restaurant trends: what the insiders say


Updated on 19 January 2015 • Written By Dominic Rowntree

2015 restaurant trends: what the insiders say

Pure Taste Notting Hill London restaurant2014 was the year that the London restaurant scene was awash with a barrage of burgers, ramen and lobsters. But what does the new year hold? We asked some of London’s top chefs and industry experts what to expect from 2015 – and here’s what they predicted.

Chef and restaurateur Robin Gill (The Dairy and The Manor in Clapham) told us he thinks that fermented ingredients are going to be a big trend this year – kimchi especially. If the success of Gill’s restaurants is anything to go by, then he’s not half wrong. With dishes such as chicken oyster, crispy skin, cellar kimchi and burnt kale (pictured right) Chicken oysters at The Dairy Claphamflying off his menus, this versatile Korean side dish of fermented vegetables is growing in popularity. Ross Shonhan, owner of the hit ramen joints Bone Daddies and Flesh and Buns, echoes this. “I think we’ll see a rise in more non-Asian restaurants using Korean ingredients.”

Predicting a more simple year, Tomos Parry, the head chef at new Mayfair hotspot Kitty Fisher's, thinks we’re going to see fewer gizmos and gadgets in the kitchen. “I think people are going to go back to real cooking, grilling over fire for example, and move away from things like sous-vide machines.” Cary Doherty, who heads up the kitchen at Jason Atherton-owned Little Social, agrees, suggesting “simple and non-complicated classics” are making a comeback.

Camilla Topham, a partner at restaurant property agent Shelley Sandzer, commented on the rise of health-conscious restaurants. “During the recession there was a massive increase in comfort food, but now we’re well and truly out of that. I think attention is going to turn to a far healthier offering. Pure Taste in Notting Hill (pictured top left), for example, serves a Paleo diet menu – this could become a massive trend.”

Owner of José and Pizarro on Bermondsey Street, José Pizarro (pictured below left), agrees that healthier foods will come to the fore. In particular, he mentions that pulses will be big this year. “They are wonderfully cheap, versatile and super good for you. Back in Spain we use lentils, chickpeas and beans as the basis for most meals and they are no longer seen as a peasant staple.”

Jose Pizzaro in the kitchen Stephen Macintosh, the general manager at Corbin and King’s Brasserie Zédel, thinks that diners are going to be less attached to the idea of set meal times. “What we are seeing is diners increasingly more relaxed about when they choose to eat out. Couple that with the prospect of a 24-hour Tube service and I feel we will see the re-emergence of a really interesting post-theatre scene in the capital.”

Restaurant consultant Adam Hyman, who writes CODE, a weekly bulletin for the restaurant industry, told us, “We’ve already started to see an increase in Middle Eastern, Jewish and Levantine cuisine with the likes of The Palomar and Arabica Bar & Kitchen. I think its popularity will keep going. There’s also a rise in wine-led offerings like Sager + Wilde, Mission and 10 Greek Street. Diners are starting to pay more attention to the wine list now.”

When asked to predict a food trend for 2015 in just one word, co-owner of the MEATliquor empire Scott Collins said: “mimicry”. With last year seeing more burger joints,Dan Doherty (pictured right) chef of Duck and Waffle noodle bars and lobster shacks popping up than ever, he’s got a point. Executive chef at Duck & Waffle, Dan Doherty (pictured right), hopes 2015 will be more about what’s ending than beginning: “No more dude food.”

What do we think? There’ll still be plenty of junk food in the capital as there will always be a market for cheap and quick food – but we’re expecting to see a far better and more accessible healthy fast-food offering to go with it. We also think Middle Eastern is also going to be big on the high street, as will new Asian offerings: witness JinJuu, Bo Drake and Duck & Rice.

Have your say. If you think we’ve missed anything out then let us know via Twitter @squaremeal
This feature was published 19 January 2015