Our predictions for 2016 are in…

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Cuisine predictions for 2016

This year it has been all about treating your body right and we believe this is not something that is going to change in the new year, but with a resurgence in Italian food it may just have to be about balance. Japanese food is something that we all seem to enjoy in the office and has food for all occasions whether it is lunch on the rush or a elegant dinner.

Clean Eating:

Pollen Street Social has recently launched a fantastic vegan menu with a range of perfect choices for the health conscious and for those wanting to steer clear of meat after all of that festive overindulgence. Stand out dishes include  Roasted Scottish cèpes salad, raw chestnuts, castel franco & truffle dressing and pearl barley. As you would expect from Jason, the dishes look incredible too.

Offering a fresh and healthy menu packed with Peruvian superfood ingredients, and dishes such as sea bream ceviche and avocado puree, heritage tomato ceviche and scallop tartare,  LIMA Floral is an obvious choice for those wanting a ‘clean’ dining out experience.

Luxury Chinese restaurant, Chai Wu, located in Harrods, will be offering a special detox menu this January for those wanting to start the January health https://antibioticsall.com kick in style. For a minimum of two people, the menu includes six cleansing and restorative courses, from steamed vegetable dumplings to fresh berries with dragonfruit, all designed to help you finally shake that Christmas and New Year hangover.

Japanese:

Contemporary Japanese restaurant Tokimeitē in the heart of London’s Mayfair, created by world-renowned Michelin-starred Kyoto chef Yoshiro Murata. Tokimeitē is operated by Zen-Noh Group, the business arm of Japan’s largest agricultural cooperative, JA. Highlights from the menu include Wagyu Rei Shabu – thinly sliced Wagyu shabu shabu garnished with ponzu jelly and edible flowers; a table simmered Wagyu Sukiyaki served with onion and watercress in miso dashi with a side of creamy truffle sauce and a variety of sashimi sets and sushi rolls. www.tokimeite.com

Italian:

Two of London’s leading restaurateurs are teaming up to open their own Italian establishment, Margot, in Covent Garden in May 2016. One of London’s best loved Maître d’s, Paulo de Tarso is to leave Bar Boulud at London’s Mandarin Oriental Hyde Park to start his new venture with Nicolas Jaouën, who is currently general manager of Mayfair’s La Petite Maison. The 100-cover restaurant will celebrate the glamour and rustic charm of Italian food, wine and design, with special emphasis on the excellent service for which de Tarso and Jaouën are so well known.

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Food without the fuss

With companies such as Deliveroo thriving this year it is hard to see to see London without them making your life easier and the accessibility to great food so simple.

Operating on a delivery basis within the City, Mayfair and Canary Wharf, GODO is on a mission to bring top quality Italian pasta-based meals to Londoners in a unique and highly engaging way. GODO’s philosophy is to ‘deliver emotion’ which not only manifests in the food, but in the entire delivery process. Packaging the pasta in elegant, custom-made glass jars developed by food technology experts, GODO ensure each order is delivered at optimum temperature and texture. Starting from £8 a dish, GODO provides affordable luxury brought straight to your door. www.mygodo.com

More and more of our clients have began to use Deliveroo such as Bone Daddies, Busaba Eathai and the Bajo Bar at LIMA Floral

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Food and drink pairing.

We recently read a glorious quote by Grace Dent in the Evening Standard describing sommeliers as her ‘2nd favourite emergency service’ and we agree. 2015 launch Les 110 de Taillevent is a testament to great matched wines, and things have been mixed up with food now paired with more than just wine.

With the rising popularity of craft beer over the past years, 2016 is sure to see a rise in food and beer pairing. With their expertly hand brew, quality iconic beers, Harviestoun Brewery have been ahead of the trend hosting pairing events across the UK and we expect to see even more interest in the next few months. With such a wide range of flavours, finding a beer to match a dish is easy – sweet or sour, simple or intricate, there’s a craft beer for every meal.

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Stop, Collaborate and Listen

Chef collaborations are set to be all the rage- and with so many exciting cooks and concepts out there we can expect culinary fireworks.

This February, Tom Aikens and the Typing Room’s Lee Westcott are to host a collaborative, one-off dinner at Tom’s Kitchen Chelsea, with Lee previously having worked with Tom Aikens at his eponymous two Michelin-starred restaurant. The evening will begin with Tom and Lee introducing the five course tasting menu, and talking through the produce and skills involved in creating the Modern European dishes that combine the best of their experiences and creativity. 

Ember Yard also has numerous collaborations booked in for the new year working with chefs such as, Selin Kazim, Vivek Singh and James Ferguson.

Shake Shack also have kicked off their new launches in Cardiff and New Oxford Street with epic collaborations with Fabulous Welsh Cakes, paul.a.young, Outsider Tart and Bread Ahead to make their concretes from local and lovely favourites.