Menus gain worldwide influence with greater use of niche ingredients
International cuisine and niche ingredients are influencing food sold by high street operators.
Menu Trends, the latest report from foodservice consultancy Horizons, revealed that British menus are becoming increasingly eclectic. Some of the newest ingredient trends picked up by the survey include the wheat-free, grain-like superfood quinoa, the use of which has doubled on menus since winter 2014 and is now on menus at Hilton, Nando’s, Leon and O’Neills.
“Many of these trends have been picked up and adapted from street vendors and small independent operators, particularly the more innovative, easy-to-eat hand-held dishes,” Horizons’ analyst Nicola Knight said.
“It’s clear that operators are working hard to offer customers something new and interesting, often including so-called super-food ingredients which satisfy diners keen to eat healthily,” she added.
For example, South American seeds have also become more widely used including amaranth and chai seeds, which have a delicate nutty flavour and a high nutritional value, used in breakfast and dessert dishes at All Bar One, Pod, Castle Pubs and Le Pain Quotidien.
The menu at All Bar One is offering a Vietnamese-inspired open sandwich ‘banh mi’ with grilled chicken, pickled carrot, sweet chilli and mouli, while the Middle Eastern flatbread ‘khobez’ is now on the menus at three high street brands.
The Menu Trends survey showed that Mediterranean-inspired dishes are becoming more popular as well– kebabs, for example, are 50% more likely to be listed on menus compared with last year, while the skewer-grilled souvlaki has also become more widely served. Houmous alternatives are more in evidence including skordalia, (made with garlic and pureed potatoes, nuts or soaked bread) and favetta (broad beans with olive oil).
Halloumi has seen a sharp rise on menus, up 54% year-on-year with Mexican chain Chiquito featuring halloumi-stuffed mushrooms and Wetherspoon listing a dish of grilled halloumi.
The use of the mouth-exploding popping candy has hit the mainstream in both sweet and savoury versions – including in a burger! Bella Italia, Zizzi and Revolution all have dishes on their menus containing popping candy.
“In 2010 it was virtually unheard of, but its use has grown 170% year-on-year as operators look to add some novelty to dishes and give their customers something to talk about. The trend was started by celebrity chefs such as Heston Blumenthal to offer their diners a taste and sensory experience,” said Knight.
