We asked a panel of experts including a food writer, a chef, a producer and a blogger to gaze into their crystal balls and identify food trends for 2013.
Predicting the future is never easy (just look at this article about the future of food as foreseen 100 years ago). But doesn't mean we shouldn't try. So we’ve asked a panel of experts what they think will be the interesting food people and trends for 2013.
Tim Hayward
Food writer
The thing I'm really looking forward to in 2013 in a continuing increase in self-confidence in the British food scene. I love that people are showing less interest in 'International' Fine Dining as we see a growth in home-grown, grassroots stuff – partly through more chefs developing indigenous food from our own ingedients and tradition, partly through more and more people starting up on their own in markets, pop-ups and small businesses. I suspect the steak/burger/BBQ phase of resurgence is just jumping the shark and I'm confident we'll see more and better British food in 2013.
Chris Pople
Food blogger
American restauranteur Keith McNally's Balthazar will be the big story in 2013; I've heard some tremendously exciting news regarding who's manning the bar. Elsewhere I hope London's infatuation with American comfort food eases slightly and leaves us only with the cream of the crop. Bandwagon jumping is a 2012 trend I think we'd all like to see the back of.
Oliver Payton
Restaurateur and Judge on Great British Menu
I think we will see healthy gastronomy becoming more important and I wish for something that's not a burger concept
Paul Thomas
Cheesemaker at Lyburn Farm
@vibrant_forest may start brewing full time next year. He should – proof that a talented part-timer brewing in his garage can take on the big boys and win medals and much praise. Astonishingly good beer. One to watch for 2013!!! Looking forward to finally making it to Pitt Cue. Owner Tom tells me he may have plans for a slightly bigger kitchen! The Courtyard Dairy – a new cheese shop in Settle. Like George Mewes in Glasgow, Andy & Kathy at The Courtyard have the ability to take cheesemongering to a new level. Those are my top tips. I won't miss the dairy-free, gluten-free cheese-substitute that I encountered while judging for a food award. I'm sorry that some people are lactose intolerant or coeliacs – but that was grim!!
Helen Graves
Food blogger
I think ramen will continue to be popular in 2013 and we'll see more and more places opening. Up market fried chicken is also taking off. The gourmet junk food trend won't be going away any time soon. Barbecue has also started to become more popular but has a million miles to go in comparison with the US. I wish, wish, wish there was more good Mexican food; it baffles me that there isn't.
I won't be missing the trend for excess, even though I'm very much guilty of cooking that way myself. In 2012 it seemed everything was topped with kimchi, wrapped in bacon, dipped in lard then deep fried. I'd like to see a return to simplicity. I had a great ham and mustard roll in Brockley Market recently for instance: just ham, mustard and butter. Perfect.
Lucy McDonald
Food Writer
I'm looking forward to drinking unusual wines. My local Michelin star restaurant (La Trompette) now sells Indian white and I’m intrigued. Eating soul food, particularly any cooked by Outsider Tart. Continuing my Riverford-inspired love affair with vegetables. A food packaging revolution. Want to visit the zero packaging grocery in Hackney. Praying for a new series of Junior Bake Off. My kids loved it, but possibly not as much as me.
Jeremy Lee
Head Chef at Quo Vadis, London
Oh darling, let us cherish what we have. Out with new. In with old. Despatch the despair for the relentless search for the culinary philosopher's stone which may well need the Rosetta stone to translate and Merlin to make. Potato soup is what the doctor ordered, x
So there you have it, the rise and rise of Food Britannia, more artisan producers, and a respect for the old ways.
Finally here's what was predicted for 2012; take a look and see what came to pass.
What do you think are the coming trends in 2013, and what are you looking forward to eating this year?