What will London be eating and drinking in 2012? And where? Tom Jeffreys and Emma McAlpine ask those best placed to know.
The big news for foodies in 2011 was clearly the long-awaited official launch of Spoonfed's food and drink section, so with that in mind 2012 has some rather big shoes to fill. But as London's restaurant scene continues to go from strength to strength, you wouldn't bet against it. Peruvian food, barbecues, BYO, Madeira with elevenses, and a sprinkling of love: if our illustrious pundits are even half right, then it's going to be quite a year. You read it all here first, folks.
Chris Pople
Food blogger
cheesenbiscuits.blogspot.com
However lucky I consider myself to live in London (and I do), and however great I think the overall choice of cuisines is here, you can’t deny that there are still some glaring gaps. So, equally in hope and expectation I think proper American pit BBQ will be one of the dining trends of 2012 – led by the guys from Pitt Cue Co who are opening their first bricks & mortar place in Soho soon. And I wouldn’t be surprised if they don’t take reservations, as that’s a trend I also see continuing – if even Jose Pizarro’s big new sit-down restaurant on Bermondsey Street is walk-ins only, it goes to show it’s not just the trendy little drop-in tapas joints that are finding managing bookings more trouble than it's worth. Whatever your thoughts on the matter, 2012 looks like being the Year of the Queue.
Mike Knowlden, Josh Pollen, Amy Houston
Blanch & Shock
www.blanchandshock.com
Far be it from us to cast aspersions on one particular ‘foodstuff’, as it might be called, but we feel that it’s high time the cupcake reign of terror came to an end. Like a playground bully in the pastry school, young cupcake has smothered the competition for too long. How many éclairs have to go home crying, covered in frosting, for someone to take a stand once and for all.
Those scores settled, we’d like to see a lot more classic American BBQ – think pulled pork and ribs – like the great Pitt Cue Co truck this summer. There’s noise about Peruvian cuisine, bespoke takeaway is coming up, and hopefully urban farming will get ever more sophisticated and popular, along with community supported agriculture. For our part we’ll be learning more about Japanese Kaiseki, and cooking and smoking over different varieties of woods. Finally: spare a thought for the honey bees.
Jose Pizarro
Owner and founder of Jose and Pizarro
www.josepizarro.com
It’s clear now that restaurants aren’t taking the hit during this recession, which is fabulous news for all of us restaurateurs. But what will become clearer is the growing demand for simple, seasonal food cooked with love and with an eye on the bottom line. So for example, at both my restaurants, I buy what looks good at the market every day and when it runs out, it runs out. So I have zero wastage and I buy only in season, when things taste their best and when they are cheapest. If diners are spending their last few pounds on good food every week they want to feel they’ve got great value too, so I expect we’ll see a clampdown on silly cover charges for bread and water, and over-the-top cooking. People want honest, home-cooked food when they are running low on money!
Henry Jeffreys
Wine columnist, The Lady
worldofbooze.wordpress.com
Who would have predicted that 2011 would be the year that the uniform of the Sloane Square lothario – red trousers worn too short, tweed jacket and hand-me-down Chelsea boots – would be become the look for fahionable youths? So you’re dressing like a toff; now it’s time to start drinking like one. You probably know all about sherry, but in 2012 you’re nowhere unless you’re frequently seen drunk on port: next year you should open that case of vintage port that was laid down for your christening. Port should be drunk after dark, but happily for the morning drinker 2012 will see the return of elevenses, consisting of a glass of Madeira and a slice of seed cake. One can then move onto sherry at midday, claret at lunch and some port as soon as the sun shows signs of setting. It’s the only way to get through the bloody Olympics.
Lily Vanilli
Cupcakes, Baking, Cake Design
www.lilyvanilli.com
I foresee 2012 being the year for simple, hearty and often neglected British classics. Sausage rolls will be back in a big way and comfort food like crumpets (as if they ever went away) served this year with dollops of rich (Super)jam. In terms of places, look out for the return of the brilliant Long Table; Nuno Mendes' canteen in Dalston; Tom Adams' new venture in Soho. Also look out for Jack Coleman's eponymous South London-roasted coffee – popping up in cafes across London and also retailing every Saturday in the new culinary (and artistic) hotspot that is Bermondsey. Oh, and watch out for Young British Foodies of course!
Martin Morales
Ceviche
cevicheuk.com
As cooking continues to get more and more interesting, 2012 will see yet more innovation. It's not only the most popular hobby in the UK but also a catalyst for social movements and political expression, by the likes of http://www.conflictkitchen.org/.
My big tip for what to look out for in 2012 is experiences that feed many senses. Next year will see more curators, producers, chefs, musicians, and generally creative people getting together to offer people more than just a bite to eat or a play to see. A cohesive combination of these is so much more exciting. So check out Street Kitchen, Platterform and, of course, our new Peruvian restaurant, Ceviche, opening in Soho in March.
William Gossip
Sales Manager, Richard Dawes Fine Wine
www.rdfinewine.com
2012 is going to be the year that the UK cottons on to BYO restaurants. It’s pretty standard everywhere else in the world, but we don’t even think about it. Ask nicely beforehand and most places will let you bring a bottle for a small corkage charge (usually between £10 and £20). Probably better if you use it as an opportunity to drink your best bottles in a restaurant environment, rather than an excuse to bring Jacob’s Creek in for £4.99 and get smashed – restaurateurs are less happy when you do that
Also, 2011’s fad – ‘natural wines’ – is surely on its way out. Show me an example of good natural wine and I’ll show you two more undrinkable examples with bits floating in them being drunk in Soho restaurants, with little apparent thought going into the actual taste. For proper closely-regulated alternative winemaking, customers want biodynamics.
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Image credit: George Jackman, State Library of Queensland.
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