So Hot Right Now
Three trends for spring / summer

Smokin'

This summer is set to be Smokin' because it's all about those smoky tones, from authentic Mexican offerings laced with cheeky chipotle, to the piquancy of pimento-smoked jerk and other Caribbean classics. Southern-style barbecue will continue to lend menus a rich hickory twang though the most forward thinking 'smokers' are serving up dishes Korean-style. This means raw chicken wings, baby squid, pork steaks and tender strips of beef - all infused in garlic, sesame and soy - which the diner then cooks themself at their very own table top grill. This year's hottest trend. Debatably. Well you know what they say: there's no smoke without fire!

Pots of Goodness

Our second plat du jour is a well rounded one - and as much about content as presentation. Blending fresh, aromatic ingredients, Pots of Goodness serve up delicious, perfectly balanced flavours by the bowlful.

The trend may roughly be divided into two camps: Team Coconut - which showcases creamy, zingy dishes from the Caribbean, Cambodia, Southern India, Thailand and Vietnam; or Team Noodle - bountiful noodle offerings with a cleansing broth base. Like Team Coconut, Team Noodle may showcase Cambodian or Vietnamese stylings, while more meat-heavy, umami-centric dishes from Japan cater for the spice-shy. Regardless of their origin, all offerings come with a strong street food twist.   

How Do You Want It?

Last year saw a significant rise in customisable options and now the trend is soaring into 'cook your own' territory (see Korean Barbecue above). It essentially covers any meal or snack whereby the customer is presented with a choice of options, be it proteins or sauces, toppings or base, cooking style, presentation... the list is extensive and endlessly interchangeable. To demonstrate how popular customisation has now become, we need look no further than the sandwich market. In 2016, made to order options rose from one in seven sandwiches purchased to nearly one in five. This year, keep an eye out for hot pots - or 'steamboats' - sailing onto menus. This South East Asian favourite sees diners presented with a simmering pot of stock or stew - along with a platter of raw meats, fish, vegetables, herbs, noodles, tofu - egg even - to add to the pot and cook as desired.    

So there you have it, a big ol' bowl of the trends to come: smokin' hot and good to-go any way you choose. Take stock, digest and enjoy!