Top 10 food and drink trends for 2019

Fermenting

Counter Culture in Clapham is among the restaurants pioneering pickling

Do you know your kimchi from your kombucha? If not, fear not, as this year fermented food and drinks are set to go mainstream as we all seek to be good to our guts. Fermenting, pickling and brining have been used as a way to preserve food for centuries, though this year will see the practice brought under the spotlight due to its health-boosting probiotic properties.

Among the alleged health benefits of indulging in fermented food and drinks are elevated energy levels and improved immune function, so expect to see more restaurants incorporating the likes of kimchi (Korean fermented cabbage), tempeh (fermented soy beans), miso, pickles and yoghurt into their dishes. Among those leading the charge are Counter Culture in Clapham, Little Duck The Picklery in Dalston, and Rök in Islington.

As for fermented drinks, having already hit the big time in Scandinavia, we’ll all be better acquainted with kombucha (fizzy fermented green tea) by the end of the year as hipster brands battle for supremacy on supermarket shelves.

Thought to have originated in Northeastern China, the sour sparkling drink, which is said to aid digestion, has become a huge hit among abstemious millennials, many of whom are experimenting with their own home brews. We predict that kombucha will start popping up on cocktail menus at some of London’s more experimental bars and restaurants.

Also set to make a splash this year is kefir, a fermented milk drink similar to yoghurt with a tart taste. First made in the Caucasus Mountains in west Asia, today you’ll find British made kefir at Waitrose. A less saturated market than kombucha, the race is on for leading brands to emerge.

Leave your reply

Most Recent Stories

Noble Rot partners with The Wine Society

Noble Rot Mayfair has opened a new cellar private dining room with a special collection from The Wine Society  to welcome the occasion. 

London's hottest restaurant openings: December 2023

Christmas is the time of year to eat, drink and be merry – here are some of the new London spots worth dropping by this festive season.

Tributes paid to Russell Norman

The restaurateur credited with transforming London's dining scene with the opening of Polpo, Spuntino and Brutto, died last week at the age of 57.

Mendoza sweeps up Michelin stars

In the very first edition of the Michelin Guide in Argentina, Mendoza took home four of the six stars in an awards ceremony last week firmly placing the wine region at the top of any gastronome’s bucket list of places to visit.

WLC Eats: The Clove Club, Shoreditch

Douglas Blyde heads to what was once Shoreditch Town Hall to visit The Clove Club. While there, he explores the two Michelin-starred restaurant's "masterful" and "memorable" tasting menu, and raises the question of why chef-patron Isaac McHale hasn't written a book yet.

Most Recent Stories

Noble Rot partners with The Wine Society

Noble Rot Mayfair has opened a new cellar private dining room with a special collection from The Wine Society  to welcome the occasion. 

London's hottest restaurant openings: December 2023

Christmas is the time of year to eat, drink and be merry – here are some of the new London spots worth dropping by this festive season.

Tributes paid to Russell Norman

The restaurateur credited with transforming London's dining scene with the opening of Polpo, Spuntino and Brutto, died last week at the age of 57.

Mendoza sweeps up Michelin stars

In the very first edition of the Michelin Guide in Argentina, Mendoza took home four of the six stars in an awards ceremony last week firmly placing the wine region at the top of any gastronome’s bucket list of places to visit.

WLC Eats: The Clove Club, Shoreditch

Douglas Blyde heads to what was once Shoreditch Town Hall to visit The Clove Club. While there, he explores the two Michelin-starred restaurant's "masterful" and "memorable" tasting menu, and raises the question of why chef-patron Isaac McHale hasn't written a book yet.