The Biggest Food Trends For 2023

The last few years have seen canned cocktails, TikTok recipes and meal kits all become staples in our kitchens, but what does 2023 have in store? From nu-wave croissants to fauxmage, here’s what – and how – experts think we’ll all be eating and drinking over the next 12 months.
By Heather Steele /
Snail Omelette, The Park Cafe

SNAILS

“Snails are having a moment. The Suffolk in Aldeburgh flambé theirs in Ricard and at Richard Corrigan’s recently opened The Park Café in Dublin, you’ll find them in an omelette with a Bordelaise sauce. At Maison Francois, they serve snails atop a flatbread with lardons and bone marrow. Richard sources his snails from Co. Cavan, Ireland, while James at The Suffolk gets his from The Credenhill Snail Farm in Herefordshire.” – Crab Communications

Hokkaido Potato Baked Potato Mille Feuille, Trivet

MEAT & VEG DESSERTS

“Changing palates are giving rise to more savoury twists on classic desserts, with restaurants creating dishes using meat, vegetables and other savoury ingredients to give a more complex flavour. JOIA has a chocolate mousse with chorizo ice-cream and sherry vinegar on its menu and fine-dining restaurant Native has a ‘Marrowmel’ dessert made using bone marrow, served in the bone cavity. More vegetable-focused desserts can be found at the likes of Michelin-starred Trivet which has created a Hokkaido potato mille feuille and at Tom Cenci’s new restaurant, Nessa, there’s a cheese mille feuille with Baron Bigod, celery and hot honey. Lastly, Mayfair institution The Colony Grill Room has a refreshing apple and celery sorbet to accompany its vanilla cheesecake.” – Tonic Communications

Audley Public House
SIMON BROWN

GASTROPUB RENAISSANCE

“After waning in the late 2010s, pubs are firmly back on the menu for dining connoisseurs, with top chefs and hospitality groups reimagining the pub with luxury interiors or fine-dining chefs for the 2020s. Opened in 2022, The Chelsea Pig, from furniture and interiors brand, Timothy Oulton, has an eccentric interior inspired by the grand era of Victorian exploration, featuring intriguing elements such as an aquarium containing a Victorian deep sea diving suit. Also opened in 2022 was The Audley Public House, a traditional local pub, carefully restored, with a striking contemporary mural designed by British artist Phyllida Barlow, as did the contemporary and clubby The Barley Mow, with food overseen by Ben Tish. There was also the The Boot in Barnsley, another from Timothy Oulton Studio, who curated their largest collection of rare antiques to date there, including a variety of artworks spanning the last three centuries.” – Tonic Communications

NU-WAVE CROISSANTS

“There has been a rise in epic croissants variations. First Philippe Conticini brought the viral US spiral stuffed pastry to London and Cedric Grolet, a croissant master, opened at The Berkeley last year. Fallow has launched its breakfast royales, featuring a bespoke croissant dough, and an indulgent whey caramel royale, a croissant pastry filled with salted caramel using leftover whey (3,120 litres since the dessert came on the menu, to be precise) from Kappacasein Dairy in Borough Market.” – Crab Communications

“It’s been a few years since the world was hit with cronut fever, the donut-croissant hybrid from New York pastry chef Dominique Ansel. Now, cubed croissants are set to take the cronut’s crown. These flaking buttery squares were the brainchild of Swedish baking supremo Bedros Kabranian, who came up with the idea a couple of years ago.” – Waitrose

Fallow Royale, Fallow

SCHOOL DINNER DESSERTS

“The resurgence of retro, nostalgic desserts has gone one step further and is taking us right back to our school canteens, with restaurants creating higher-end versions of classic school dinner puddings. The Palmerston in Edinburgh serves up gooseberry roly polys and steamed blood orange puddings – both with custard – and soon-to-open Nessa in Soho will be serving roly poly with custard, while Norman’s Café is serving a chocolate concrete cake with pink custard. The Chelsea Pig is doing a version of a treacle tart and the new The Proof bakery in Dalston is serving mini takeaway sticky toffee puddings.” – Tonic Communications

Baked Alaska, Nessa
DAVID ROBSON
Tatale

  

WEST AFRICAN FOOD

“On Google Trends, searches for West African dishes in the past 12 months are up, including Nigerian foods (+ 250%), Fufu (+ 120%), Egusi (+ 120%) and Jollof rice (+ 70%). Aji Akokomi, founder of Akoko says, ‘I am so thrilled to see West African food getting a name for itself in London and beyond – places worth checking out are Zoe’s Ghana Kitchen, Chishuru and Papa L’s Kitchen. Plus, supermarkets now have a good selection of essential ingredients used in West African cooking so more people are trying out recipes at home now too.’ Ben Tish, chef director of Cubitt House Group, also thinks there’ll be more West African restaurants to come, “It’s still relatively undiscovered and unexplored in the UK but the cuisine is incredible with interesting flavours and unique cooking techniques.” – Crab Communications

Deep-Fried Rarebit, St John
@ST.JOHN.RESTAURANT

DEEP-FRIED FOOD

“Chefs are adding an extra ‘comfort blanket’ to their menu by deep frying dishes. At The Suffolk, James Jay is elevating the humble nugget by frying cod’s cheeks and serving them with a curried tartare sauce. The menu at St John’s new restaurant in Marylebone features deep-fried rarebit and Café Cecilia have added deep-fried bread-and-butter pudding to the menu.” – Crab Communications

Wake Up Coffee, £3.89 | Whole Earth

COFFEE-LESS COFFEE

“We’ve had meatless meat, milk-less milk and fishless fish... The next thing to have a sustainable makeover is coffee-less coffee. With scientists warning that coffee plants are extremely susceptible to climate change, a number of start-ups are racing to find acceptably authentic and drinkable alternatives. Seattle-based company Atomo is first out the blocks with its bean-less cold brew. Meanwhile a number of coffee alternatives closer to home include Whole Earth’s Wake Up coffee drink.” – Waitrose

Cod's Head, Fallow

INNOVATIVE FOOD WASTE

“Chefs are outdoing themselves with creative and delicious ways of using food waste. One of Fallow’s signature dishes is a cod’s head glazed with homemade sriracha butter, using fish heads from Scotland that are normally thrown back into the sea. They also make a potato bread using leftover potato peelings and salmon mousse using fish bellies which are often discarded. At Native, they run a ‘Scrappy Hour’ with a menu featuring zero waste cocktails and ‘wasting snacks’.” – Crab Communications

It started with restaurants using meat such as cull yaw (old ewe) and retired dairy cow, ingredients that we have forgotten about. It then moved onto fish heads, collars and wings. Now this ‘use it all’ trend is hitting the mainstream – partly driven by economy and sustainability, but also by the rise of the slow cooker which makes cooking cheaper (often tougher) cuts a doddle. Sales of beef shin, ox cheek and lamb neck are up by 23%, 9% and 4% respectively. Sales of fish heads increased by an incredible 34%.” – Waitrose

“It’s one thing making use of your own waste, but restaurants are now taking this a step further and making use of other people’s waste produce. Acme Fire Cult makes use of its neighbours and partner 40FT Brewery’s waste, including for dishes such as Marmite butter, using leftover yeast from the beer brewing, but they also make use of neighbours The Dusty Knuckle’s waste in their sourdough miso and sourdough mole.” – Tonic Communications

SEA MOSS

“At the end of 2022, everyone was talking about sea moss and its popularity soared. I expect this to continue into 2023. Part of the seaweed family, the best sea moss comes from Scotland and has so far been mainly used as a garnish to add a final flourish of flavour to a dish. I think it is going to feature much more as an ingredient in the new year, with people incorporating it into dishes and creating recipes centred around it due to its incredible health properties.” – Christian Onia, SUMI

Organic Golden Sea Moss Gel, Millie's Moss

TINNED FISH

“With people turning to cheaper ingredients, I expect sardines to rise in popularity with chefs and home cooks alike. Sardines are a great source of omega 3, delicious and versatile. They are easy to find in tins in supermarkets and are quite affordable, so they make for a great store cupboard ingredient. They’re also perfect for adding to salads, pasta and enjoying on toast. If you’re feeling more adventurous, create a sardine dip by blending with cream cheese, lemon, parsley and shallots, and enjoy with crackers, pickles and vegetables.” – Jonas Karlsson, Aquavit London

“From Ortiz tuna to Cornish pilchard fillets, savvy foodies are loving canned fish. These long-life store-cupboard essentials can be used in appetisers, as a snack on toast or in a salad. It’s effortless food – and great with a glass of chilled white wine. And the colourful cans are works of art in themselves.” – Waitrose

Sardines With Lemon In Olive Oil, José Gourmet
La Fauxmagerie

   

FRAUXMAGE

“Vegan cheese has come on in leaps and bounds in recent years. Leading the pack is plant-based cheesemonger La Fauxmagerie whose artisan varieties made using traditional techniques are equally as superior to their non-vegan versions. You can find mould-ripened Truffle Camemvert, Shoreditch Smoked and the Clapton Chive in 18 of our stores.” – Waitrose

Silver Moon Rum, Lost Years

R&Ts

“Big on the bar scene and hopping over onto our drinks trolleys is white rum – we have seen a 107% uplift in sales. In fact, the UK is now officially the third largest rum market in the world. The reason for its success? It’s so versatile – you can mix any kind of rum with anything, from Coke to coconut water, not forgetting the all-important splash of tonic.” – Waitrose 

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