For many of us, the start of the New Year brings a renewed focus on healthy living. Reduced alcohol intake, a new gym membership, mindfulness and certainly more home-cooked, healthy food. The food trends for 2020 replicate this too. Look out for healthier ‘on the go’ snacks, with retailers using reduced sugar and fat ingredients to give us healther options. Plus the trend for flexitarian blended foods will continue to grow, with the introduction of 50/50 blended cooking ingredients, such as 50/50 oat milk to dairy milk to try to tempt the shopper to think differently. Finally the use of different sugars to sweeten dishes also is in growth, with natural sweeteners such as coconut and sweet potato syrups being used in favour of traditional sugar.
Our restaurant has started the year with more of an emphasis on vegetarian and flexitarian dishes.
We’ll be showcasing recipes and ingredients that make dishes colourful, nutritious and exciting. Jon Wragg-Chambers, our Head Chef, has shared one of our new recipes, so why not try it at home!
Recipe of the month – Roasted butternut squash, pomegranate and pine nut winter salad