Every year has its own rise of new food trends and fads. In 2017 we saw the emergence of the Yorkshire pudding burrito, As one of the world’s fastest-moving and most multicultural cities, London is always ahead of the curve – so the chances are, as we’re already a couple of months into the year, Londoners will want to know what 2018’s hottest food trends will be.
Here at Dayan & Webb we’ve got our ear to the ground, and picked out five culinary trends that we think we will take off this year…
Air frying food
Love chips but don’t love greasy deep-fat fryers? That’s where air frying comes in. This method – using hot air to fry food instead of deep-fat frying it – fits in well with the trend for healthier eating alternatives, as it means you don’t have to break your diet to indulge in something fried.
Air fryers require just a fraction of the amount of oil, instead using very hot air to dry out the exteriors of food to produce the same crunchy texture achieved by regular frying.
Other benefits include safety – advocates note that kitchen fires and oil burns, common dangers when deep-fat frying, are not an issue with air frying.
Describing Ghee as a food trend is slightly misleading – it’s been used for centuries in South Asian and Middle Eastern cultures.
A type of clarified butter, Ghee could well become huge in London this year for its health benefits. With lower levels of lactose than butter and high levels of vitamins A, D and E, as well as butyric acid, it’s good for your immune system and reducing inflammation.
Often used like oil in sauces and curries, Ghee is also great for searing meat and fish.
Ghee is also used as a medicine and even in religious rituals in Asian cultures.
In recent years, superfoods such as kale have become hugely popular, and 2018 could be buckwheat’s time to shine.
Confusingly, buckwheat is not actually a grain but is the seed of a plant similar to rhubarb. Higher in protein than rice and wheat, boasting amino acids that are great for a healthy heart and a strong immune system, and gluten-free, buckwheat has all the attributes to take over the world this year.
Described as “this year’s superfood” by the Evening Standard, it can even help you sleep better. We often use buckwheat in our salads, and its a strong favourite with the DW team.
An extremely spicy condiment, Kimchi is apparently so popular in South Korea that they say “Kimchi!” instead of “Cheese!” when taking photos? We’re not sure if that’s 100% true but we’d like to believe it is.
Made from red cabbage, radish and peppers, kimchi is used in everything from soups to pizza and burger toppings. High in vitamins A, B and C, it’s also incredibly good for you, and contains similar ‘healthy bacteria’ to yoghurt.
In last – and definitely least – place on our trends list is crossushi, the controversial invention that has already made headlines this month. Crossushi is – you guessed it – a croissant filled with sushi.
While this sounds horrible to us, it’s already taken off in the U.S. and South Korea, and is predicted to start hitting the UK, despite a mixed reaction elsewhere.
We’ll stick to the buckwheat, thank you!
Have you spotted another trend that you think will take the capital by storm this year? Tweet us @dayanandwebb.