Here at Kerrymaid we love seeing the latest food trends come and go, so we decided to make some predictions for the new year!

Root to leaf

Food waste is becoming a huge concern across the entire food industry, and how it can be reduced is becoming a major focus for 2018. In the new year, we expect to see an increase in the number of dishes that make use of every part of the ingredient. For example vegetable peelings can be crisped and used as garnish to maximise usage.

AM – PM breakfast

As we know, breakfast is the most important meal of the day and recently it’s grown to the the trendiest meal of the day. We have seen cereal only restaurants and breakfast inspired pop-ups appear across the country. In 2018 more restaurants will introduce breakfast-inspired menus and those they already do offer breakfast will increase to this to an all day menu offering. Take a look at our Brunch Guide for recipe inspiration.

Korean cuisine

In 2017 we saw the rise of fermented foods, such as sauerkraut. Fermented foods are often rich in vitamins A and C, and due to its fermentation process is also rich in beneficial gut-boosting lactobacilli bacteria. In 2018 Korea’s kimchi will take centre stage. We can expect to see classics reinvented with a Korean-inspired twist, such as Kimchi burgers.

Japanese expands into sharing platters

2018’s take on Japanese food will offer more indulgent and meatier options, rather than their lighter dishes of noodles and sushi. With the sharing platter trend continuing next year we can expect to see Japanese inspired versions with dishes like deep fried tofu and wasabi glazed chicken skewers.

Plant-based dining

As environmental concerns and a desire to reduce red meat intake increases, more and more people are turning towards the vegan, vegetarian and flexitarian lifestyle. This means that 2018 will see an increasing number of veggie based dishes on menus to help appeal to this growing audience.

Here’s to 2018 and the exciting new food trends to come!

If you’d like to receive exclusive updates, recipes, hints and tips then sign up to our Kerrymaid newsletter.