You'd be forgiven for thinking that we've already had months of summer, after the seemingly endless stint of hot sunny days in the rear view mirror!
But believe it or not, we've only closed the chapter on Spring – which means not only that there are more sunny days ahead(!), but also that our seasonwatching Spring roundup is now live on the Hub! It's full of seasonal Spring trends from across the foodie-sphere, including top flavours, formats, sweet and savoury trends, cuisine influences and more.
Three top takeouts from our report are:
- Flavour, Squared – Doubling up on flavours within one plate, bowl or glass is becoming the new norm for delivering that 'wow' factor. Chefs are celebrating spring by making the flavours of the season sing, using one seasonal product in multiple ways and forms – from ferments to foams, across sweet or savoury dishes. Imagine tucking into a strawberry & elderflower pavlova with elderflower cream, strawberry compote & compressed strawberries to really celebrate the season.
- Hyper Local & Seasonal – 'Local and seasonal' reigns supreme as consumers look for budget- and planet-friendly bites. They don't just want the best of the season, they want the best of their season, with a focus on location. This gives way to springtime foraging and the glorification of short-lived produce like highly anticipated asparagus. Restaurants like Kol (London, UK) are experts in straddling these lines with dishes like gently cooked squid that mimics the texture of fresh coconut served in Mexico, dressed in locally foraged woodruff, gorse flowers and pine vinegar.
- Quality, Not Quantity – Value for money increasingly isn't about size; it's about quality. With the rise of GLP-1 medications, and their impact on appetites and portion sizes – it isn't just about how much is on the plate or how tall the drink is anymore. It's about what's inside that counts. Think, mini martinis, sold either on their own or as a flight for those looking for variety (rather than volume). Treats aren't off the table either as mini macarons and mini Victoria sponge cakes are being offered for those looking to celebrate – without breaking the bank.
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