Food & wine

What to eat and drink in 2020

Enjoy this tantalising taste of the food philosophies and flavours that are set to underpin a new decade of delicious eating, plus our buyers' tips on what should be filling your glass this year.

What To Eat And Drink In 2020
What to Eat and Drink in 2020

Ideological eating – Andrew Jefford on why 'ethical' eating is about to take a long, hard look at itself

'The biggest food trend at present is what we might call ideological eating – a response not just to climate change but also to other concerns and fads of the moment. It's great that people are thinking about the implications of their food choices, but the results are sometimes incoherent and contradictory. Are you really helping the climate if you give up Welsh lamb in order to eat avocados that have flown in from Peru, or soya products grown on deforested Amazon land? Wild food has a lovely ring to it, but we'd all quickly starve if we had to forage our daily calorie intake. Do you really know what's in a vegetarian sausage roll and where it's all come from? Maybe it's better to eat a free-range egg sandwich made with Beurre d'Isigny ...'

Bordeaux: Start reaping the rewards of 2018 says Tim Sykes

'While 2018 clarets higher up the price scale are very serious indeed, there are plenty of high-performing 'entry-level' wines, full of energy and enjoyment. What's more, many are starting to drink really well already, and I can enthusiastically recommend that you give them a try!' – Tim Sykes

The Loire Valley: Find flattering wines and cracking value in both red and white says Jo Locke MW

The Loire Valley: Find flattering wines and cracking value in both red and white says Jo Locke MW

'Many of the Loire's classic regions have never regained the popularity they once enjoyed, and that's despite modest prices for now far better wines. Add to that the approachable 2018 vintage and there are bargains not to be missed.' – Joanna Locke MW

Spain: Get more flavour for your money says Pierre Mansour

'The Spanish know how to do flavour and they know how to do it well. And they do it with utmost respect to the natural ingredients – indigenous grapes, venerable vineyards and sunshine – that combine to create individuality and flair in their wines.' – Pierre Mansour

Portugal: Get to know the beauty of blends says Jo Locke MW

'Portugal produces some cracking varietal wines, but its host of indigenous and often unfamiliar grape varieties are remarkably complementary when blended together.' – Joanna Locke MW

Globetrotting cuisine? Yes, but don't forget the classics — Sarah Knowles MW on restaurant trends and home cooking

Globetrotting cuisine? Yes, but don't forget the classics — Sarah Knowles MW on restaurant trends and home cooking

'Whether you'll be celebrating a new food year via myriad exciting restaurant openings or giving your at-home repertoire a bit of a refresh, 2020 looks to be a game of two foodie halves celebrating the excitingly new while giving classic cuisine its dues too. The buzz for deliciously diverse Singaporean cuisine (blending Malay, Chinese, Indonesian, Indian and western influences - think chilli crab, wanton mee and moreish meaty broths) and Sri Lankan flavours (whether devilled meats and fish or flavoursome noodle dishes) shows no sign of abating, while bigger and better food halls (including Eataly, known for its fresh pasta and Italian-style delis) are springing up from Brixton to Bolton mean you can enjoy a global feast from young chefs without having to leave one space.

Instagram will continue to influence diners, with photogenic eats dominating newsfeeds everywhere – 'katsu sando' (crisply crumbed cuts of pork sandwiched between soft slices of white bread, with savoury Tonkatsu sauce and sliced cabbage) will nestle snugly alongside classic bakery (such as beautiful tarts pies and French patisserie), potentially even made from alternative flours (coconut, lentil, chickpeas) in savvy gourmets' Instagram grids.

Alongside these new trends though in 2020 (being lucky to live in central London) I will be revisiting some classics. French Bistro food, pubs with much-improved pies, and 'old school' Chinese spots that have had a lick of paint. The more I explore Italy with work the more deeply I fall in love with its food culture, seasonality and ingredients. As such I find myself more frequently with a bag of radicchio, pecorino and Borough market-sourced mushrooms trying my hand at the various pasta dishes, salads and hearty olive oil drenched dinners I'lI have been dreaming of.

Whatever you choose to eat in 2020 – I hope it's delicious.'

White Burgundy: Surprising value to be found if you know where to look says Toby Morrhall

'Burgundy is a region associated with high prices but the whites offer world-class value for money between £10-20 a bottle. Ripe, fruity and balanced Mâcons are a delight while the taut, brisk and refreshing style of Chablis is often imitated but rarely equalled.' – Toby Morrhall

The Rhône: Get to know the new vintage and revisit 2013 says Marcel Orford-Williams

'The Rhône delivers full-bodied reds that have warmth, spice and round fruity flavours that are perfect with the kind of dishes we enjoy today. 2018 is excellent and there's plenty to choose from but for now I'd plump for something like Rive Droite Rive Gauche, which is eminently gluggable. Among the grander wines, the 2013s are coming round and have come out of their shell. Jaboulet's Thalabert is marvellous.' – Marcel Orford-Williams

South Africa: Make 2020 the year to explore the Cape says Jo Locke MW

South Africa: Make 2020 the year to explore the Cape says Jo Locke MW

'There is always something new in South Africa and the year ahead promises some remarkable bargains, as evidenced by this trio, providing a range of different styles at fantastic prices given the quality inside the bottle. What's more, all come from brilliant winemakers we love working with.' – Joanna Locke MW

Like Grandma used to make – Felicity Cloake on why a thrifty approach to food is very 2020

Like Grandma used to make – Felicity Cloake on why a thrifty approach to food is very 2020

'West African and Palestinian flavours have been tipped to be big in restaurants in 2020, but to be honest, I think the trend that's more likely to have an impact on the average British home kitchen is meat reducing; not full-fat veganism, but dishes where meat is just one ingredient of many. Attractive for environmental reasons, it's also a return to the way our grandparents would have eaten – and anything that gives me an excuse to make toad in the hole is fine by me.'

Italy: Plunder the 2018 whites and savour the 2016 reds says Sarah Knowles MW

'Italian whites under £10 are really showing great distinctive varietal characters and 2018 is the perfect vintage to discover, or rediscover, them. 2016 was a fantastic vintage in many parts of Italy and entry-level Chiantis are delicious; look out for our en primeur offer of Barolos and Barbarescos later in the year. – Sarah Knowles MW

Australia: Keep it cool with new-wave chardonnays says Freddy Bulmer

'Cooler-climate Australia is seemingly criminally overlooked, but these regions are making wonderfully fresh fine chardonnays which aren't to be missed. I've picked two exclusives to show why this style should be on your radar and in your glass for 2020.' – Freddy Bulmer

Chile: Look to Alto Maipo for cut-above cabernet says Toby Morrhall

'Cabernet sauvignon from the new world can often fall into the 'fruit bomb' category but the region of Alto Maipo is producing wines with an intensely aromatic cedar-scented quality and firm linear palates with more length than breadth.'– Toby Morrhall

Rosie Allen

The Society's Brand Marketing Manager

Rosie Allen

Rosie joined the team in 2016 and oversees all our content including 1874 magazine and Discovery pages.

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