Waitrose Predicts The Biggest Food Trends of 2014

Food is fashion, with popular trends and flavours changing every season. Now 2014 is just around the corner, Waitrose Executive Chef Jonathan Moore has picked his Top 10 food trends for us to enjoy at home during the next year.

Brazilian Barbecue

We’ll be looking south for foodie inspiration this year – namely to Brazil and Argentina. With the World Cup coming up, we will be enjoying South American style BBQs, with marinades and whole joints of meat cooking slowly on open grills.

Ceviche: The New Sushi

Continuing with the shift of focus from the East to the South, ceviche will become the new sushi. This fresh and citrusy way of serving fresh fish will be at the forefront of the South American home food revolution.

Gardener’s World

In 2014, we’re not going to know where the kitchen ends and the garden begins. From pick your own pot grown basil leaves on the table to edible flowers, our plates will become horticultural hubs for delicious home grown produce.

The Great Pastry Experiment

2013 was the year of fusion in bakery, and savoury versions of our favourite sweet treats will be on the cards in 2014. Cucumber custard tart anyone?

God Bless America

Burgers. Waffles. Pancakes. These Stateside classics are booming this side of the pond, and this year, they’ll have a luxury makeover. Think skyscraper burgers, gourmet waffles with sweet and savoury toppings and fluffy, light pancakes served alongside brunch.

Part -Time Veggies

Meat Free Mondays are becoming more prevalent; even if it’s not intentional. We’re making vegetables the heroes of more and more meals. Scandinavian styles of preserving veg, with pickling juices and marinades, will ensure we don’t even notice the meat is missing.

(Regional) Variations on a Theme

No longer content with the umbrella terms of ‘Chinese’ or ‘Indian’, shoppers are drilling down into specific regional variations of cuisines, including Cantonese, Goan and Keralan.

Fresh Fusion

Think Chimichurri sauce on pasta. Or a Japanese miso glaze on a Sunday roast chicken. Unexpected ingredients create different yet familiar twists on classic dishes.

Make Your Own Cheese

It’s well documented that we’re a nation of bakers. This year, we’ve mastered bread as well as cakes, with sourdough starters and other fermenting techniques being employed at home. In 2014, we’ll be taking this one step further, with homemade cheese becoming the latest foodie technique to master.

The Ingredient is King

Food will be more fuss free than ever. A beautiful cut of meat, or a perfect fillet of fish will carry dishes, with minimal additions. Choose wisely, paying attention to provenance, sourcing and ethical credentials to ensure the best flavour from your chosen protein.