The use of seasonal ingredients and locally sourced produce is the single most influential trend in chefs’ current thinking, new research has revealed.
Outlining the results of a survey of professional chefs at FPJ’s Food Trends Event at New Covent Garden Market this month, Selena King, insight director at research agency Kadence International, explained that supporting local production was a key consideration for chefs today.
“Chefs like to feel they’re doing their bit in sourcing local, but actually it’s also because it’s fresh and it’s cheaper,” King explained.
After local sourcing, the most influential current trends are street food, casual dining and healthy eating, the research showed.
A new trend for sourcing “hyperlocal” is also emerging, with chefs looking to grow fruit and veg the shortest distance from their kitchens as possible.
That view was backed up by horticulturalist Richard Vine, who is a strong advocate of kitchen gardens. “More and more chefs want access to their own produce in seconds,” he explained. “They want to be able to walk out the door and get access to the most amazing produce.”
The trend towards kitchen gardens is still relatively new in the UK, despite being well established in the US, he said. Vine also urged the industry to work together more closely with chefs, insisting there is a “fantastic opportunity to sell the story and engage with customers.”
He added: “It’s about teaching the chef how to use the produce. It’s so exciting to see so many people engaged in this, including growers and wholesalers. For those chefs who cannot grow themselves, they can link with a grower or wholesaler and sell the story. There are opportunities for everyone.
“It’s about thinking in a different way, promoting the story – the story is massive. Lots of PR and marketing doesn’t have heart to it, but fresh produce is an exciting thing.”
Meanwhile, Simon Coles of Westlands, who spoke at the event alongside West Brom FC executive chef Mike Bullard, stressed that all the company’s newly developed lines came on the back of feedback from chefs, stressing that engaging more closely allowed the company to hugely boost its product range.
