CHRIS KNIGHTS Group Executive Chef, Young’s
2018 was the year of dining consciously and 2019 is set to follow suit. We now live in a world where consumers know a lot more about food than ever before. Lifestyle and food choices will continue to adapt, as consumers become more educated on what they’re consuming, where it comes from and how. The flexitarian movement will be a big one to watch, with more and more people choosing to eat less meat and dairy, with some cutting back to once or twice a week. Meanwhile, social responsibility will be bigger than ever. Consumers will make food choices based on a restaurant’s credentials to do better to the environment, the community, the planet and the people that live within. While provenance will still have an importance when it comes to ingredients, consumers will want to see more chefs experimenting with ideas such as reducing food waste and ultimately it’s the restaurants role to educate and inspire diners. youngs.co.uk
Volume 31 | Autumn/Winter 2018-2019
Duddell’s
Mr Chew’s Chino Latino Bar