The world of food is accelerating, and restaurateurs, retailers, and manufacturers need to make sure they don’t lose touch.
And as the industry slowly but surely recovers from the impact of the last two years, the celebrated chef Ryan Cole, who is behind the three-starred Salsify at the Roundhouse, offers a look into what the year ahead may hold when it comes to restaurant, food, and drink trends.
Hyper-endemic and indigenous ingredients, flavours, and techniques
Cole expects to see a shift away from international cuisines and techniques, with kitchens looking towards heritage and origin.
“It’s going to be about the discovery of land at a hyper-local level. For instance, we’ll be looking at what Camps Bay used to be, what has been eaten here in the past, and how it…
