Much like wine, the produce on our plates has been under exceptional pressures thanks to climate change and global upheaval. Equally, our tastes continue to diversify, and the rich variety of UK restaurants and cookbooks continues to thrive. So, what will we be eating in the years to come? We spoke to Jaega Wise, presenter of BBC Radio 4’s The Food Programme and head brewer at Wild Card Brewery in Walthamstow. She shared some of her thoughts on where food is heading over the next few decades:
Mussel and seafood farming in the uk
As a nation we need to make better use of homegrown produce and learn to appreciate what we have in our own backyard and on our seashores. Unlike some other fish and seafood sources, mussel-farming is actually very sustainable. They are a low-fat, high-protein source that’s high in B12 and iron and when grown on ropes, they help improve the biodiversity of their surroundings too.
A return to traditional british pulses
These are another great source of protein and are certainly not just for vegans and vegetarians. They are becoming more widely available with companies like Hodmedods offering a good range from British farmers. Look out for interesting recipes which introduce new flavours and ways to make the most of these homegrown staples.
Cutting the waste out of meat
While meat is still on the menu, the conscious move to eating less and minimising wastage has to be the way forward. We could adopt the approach of using all the cuts of meat, not just the popular ones, and think of using the meat element in a British take on cucina povera – look at the Italian way of using a small quantity of meat to flavour a sauce, the Spanish fabada asturiana (pork and bean stew) or French cassoulet where pulses are mixed with different types of meat to bulk out the dish.
Regionally specific food trends
A better understanding of other cultures and a continued appetite for travel will lead to more appreciation for authenticity. The clichés won’t cut it – we’ll see more openings like Danny Trejo’s restaurant in Notting Hill, not a generic taco eatery, but a specific taste of LA-style Mexican in London.
The recipes
Pamela Brunton, whose restaurant, Inver, on the west coast of Scotland is the only one in Scotland to have received a Michelin Green Star, shares a delicious recipe for Mussels with Lechoso chickpeas, cumin and spinach.
Restaurateur and chef, Mark Hix MBE of The Oyster and Fish House in Dorset is a well-known champion of British cuisine and local produce – his recipe for A Kind of British Cassoulet is just perfect for the colder nights.
Northern Ireland-based chef Paula McIntyre takes inspiration from a trip to Lancashire to bring us a recipe for Chicken Paillard with Carlin Peas, the latter traditionally served on Bonfire Night in this part of the world.
The wines: Future favourites
We tasked our buyers with selecting some versatile, gastronomic bottles capable of complementing a wide variety of flavours with ease in the styles we believe represent future tastes in wine. They’ll go terrifically with the dishes we’re featuring here but will be good bottles to have on hand for future culinary exploits, simple or fancy!
