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foodwatching February 2015

Bunnychow South African The full English bunny features a brioche loaf baked daily by the London Bakery Company, stuffed with bacon, sausage, own-made spicy beans, own-made black pudding, button mushrooms, roasted tomatoes and a fried egg.

foodwatching February 2015 | www.thefoodpeople.co.uk 1

Index INTRODUCTION

SUMMARY

OUR TREND PREDICTIONS

RESTAURANTS

CHEF COMPETITIONS

MADRID FUSION

TRENDING DIETS

FORWARD THINKING

IN DEEP - FERMENTS

SHOWS AND EXPOS

COOKBOOKS

MARCH 15 FOODWATCHING


IN THE NEWS

Introduction We hope that this report stimulates ideas for new, exciting and

inspirational products and services that grow your business.

foodwatching brings to you whats hot, new, interesting, radical and

inspirational on the global food scene. As this scene is ever

changing we bring this thought provoking information to you

monthly.

This is your report. We want you to cut it, paste it, copy it and use it

as a source of inspiration within your business and with your

clients. You can even add your own sector specific examples and

ideas. All we ask is that you credit us by stating the date as well as

foodwatching at thefoodpeople.

Discover tomorrow's food trends today


Introduction Tracking foods trends is a crucial way to understand what consumers

are doing now and may be doing next, which should inspire you to

dream up new food concepts, ideas and experiences to excite your

consumer and anticipate their needs.

foodwatching is qualitative, we compile it by looking, watching, talking,

reading, eating, cooking, shopping, travelling, surfing, consuming, dining and

generally immersing in the world of food, food services and food experts.

Remember all trends do not apply to all consumers, one mans heaven is

another mans hell, or to put in another way, beauty is in the eye of the

beholder.

Despite its size and frequency foodwatching can not cover everything that

is happening in food, the world is too big and a month is a long time in food,

so weve decided to cover the things that we believe apply to the majority of

food businesses.

Discover tomorrow's food trends today

Why participate in foodwatching


foodwatching foodwatching

| food-wa-tching | verb

observing an occurrence or series of occurrences that

illustrate a product or service that satisfies mans basic

need for food and drink* in a unique, new, different,

innovative, inspirational or unusual way.

* Foodwatching can also include observing some non food and

drink examples as we think these are really useful in this

context


executivesummary Eggs no longer considered just for breakfast, egg-centric dishes are taking centre stage at eateries globally, with some just focusing on one of the world most complete food sources.

Sustainable restaurants - The Sustainable Restaurant Awards were initially set up in 2011, now four years on and theyve had

to upscale their venue for the awards from the small and intimate library room of The Cinnamon Club to Oval Space, a 6,000

sq.ft. green venue in East London. If anything shows just how seriously todays chefs and restaurants are taking the call to

secure a future for our dining out experiences, then this certainly does. We explore who is doing what in foodservice and how

the home cook could learn from it.

Chef Dominique Ansel is planning another opening in spring and is experimenting with making his pastries not only to order but

to be eaten immediately!

NEXT in Chicago has this periods theme as Parisian Bistro, and Michael Mina is also looking to transport you to the streets of

Paris with his Bardot brasserie opening in Las Vegas. Zuma, Londons award winning restaurant officially opened in Manhattan,

the 9th outpost in its international collection.

In London celebrity chef Judy Joo has opened her much-anticipated Korean small-plates restaurant, JinJuu in Kingly Court. Joo

made a name for herself when she worked under Gordon Ramsay and has appeared on major TV shows including the Iron Chef

and Korean Food Made Easy.

Meanwhile in Paris, Mathieu Pacaud, 3 star Michelin chef at LAmbroisie, has opened Hexagone positioning it to appeal to young

Parisiennes who seek a less expensive, less formal approach to fine dining.


executivesummary


The Bocuse dOr winners were Norway taking Gold, Silver to USA and Bronze to Sweden, with UK spearheaded by Adam Bennett taking 10th spot. The bi-annual World Pastry Cup took place in Lyon at the end of January with Italy taking top spot.

Silver went to Japan and the USA took bronze.

Madrid Fusion 2015 took place at the beginning of February with Travelling cuisines, a learning adventure being the theme of

this years conference. We bring you some of the headline trends.

New Year new diets these are the ones making the headlines at the moment, the good, the bad and the.really?

In the news the theme wafting down the catwalk at the moment is 1970s inspired, retro looks colours and flavours. Top 5

trends from the Winter Fancy Food Fair, Chobani expands their Greek yoghurt snacks and 1st May heralds the opening of the

World Expo in Milan, Italy for 6 months. It is expected to attract 20 million visitors.

Forward thinking includes bio-food from red grapes, wine infused ice cream, super specialist shops, Love Beets organic juice,

gluten free ancient grain pizza, coconut milk yogurt, hydrolyzed whey proteins and frozen breakfast sandwiches

In deep we explore Ferments, which have been described as the flavourful space between fresh and rotten by food author

Sandor Katz. However, most highly prized gourmet foods are fermented ones because the process of fermentation creates very

strong flavours. Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago

and bread even before that. Most cultures have their own version of fermented cabbage or sauerkraut European sauerkraut,

Korean Kimchi, Latin Cortido and the list goes on and on.

summaryinwords


Eggs Sustainable restaurants Eat now bakery NEXT:Bistro Zuma opens in New York Hexagone, Paris Bocuse dOr winners Madrid Fusion 2015 Trending diets Wine infused ice cream Coconut milk yogurt Frozen breakfast sandwiches Ferments

Ourpredictions

Eggs


Food Trends Map 2015-16 Trending eggs fit into

freedom

informal indulgence all being well

simple and natural whats the story

global trends for 2015-16


Which came first?

No longer considered just for breakfast, egg-centric dishes

are taking centre stage at eateries globally. Find out which

eateries turn the dinner standby into a canvas for a chef's

creativity, topping them with Sriracha mayo, pulled pork and

quinoa.

The egg is considered by the United Nations Food and

Agriculture Organisation (FAO) as the most nutritious in

nature. It is a complete food and a great source of nutrients


So humble, so nutritious, so versatile.

Meet the egg!

Man v Egg which country consumes the most?

It would appear, that overall egg production is up, but which

country consumes the most per capita?

Well, Peru seem to be going egg mad with egg production

increasing by a staggering 73% and consumption by 55% in the

last 10 years. When you break that down, what it means is

Peruvians have increased their egg intake from 118 units per

capita to 184 units per person, per year. Sound a lot? Well its not;

despite the significant increase in egg consumption, Peruvians still

maintain a below average per capita consumption for the region.

Mexico ranks first with 350 eggs per person per year.

How does this compare to other nations? In the USA its around

261 per capita and in the UK, approximately 185 eggs are eaten

per person per year.

Best we take a look at this inspirational lot to up our quota!


Dippy eggs are great but perhaps we need to eat them a little more like the Mexicans do!

Put an egg on it! A Facebook site dedicated (just some) of the ways you can include eggs in

your recipes.

https://www.facebook.com/hashtag/putaneggonit?source=feed_text


Caramelised root veggies with an egg on top

Korean bimibap with, you guessed in a delicious egg

Baked egg potato bowls

Egg-in-a-hole sandwich

Shrimp and kale udon enriched with an egg

https://www.facebook.com/hashtag/putaneggonit?source=feed_texthttps://www.facebook.com/hashtag/putaneggonit?source=feed_texthttps://www.facebook.com/hashtag/putaneggonit?source=feed_text

Scotch egg burger at the Star of Kings, London

Yeah! Burger have re-opened at the Star of Kings

in Londons Kings Cross.

Set to stay there for only four months, though rumours

say otherwise, their culinary chains pull on Mexico

and California. Plenty of grilled cheese and chicken

features alongside double patty burgers, modern mix

ups and simple classics, as well as Yeahs! flare for

health-kick food, such as The Morrisey: a burger

with quinoa, root veg, lentils, chick peas and cheddar.

But what you need to know about right now is their

Double cheese scotch egg burger. Yeah!

http://starofkings.co.uk/food-and-drink/


Bad Egg, London

This egg-inspired diner in the City takes

inspiration from all over the world for its

dishes, and thats what makes it so

unique.

Kimchi and pulled pork, Chilaquiles, Chaat

masala hashes; or Sambal, Huevos

Rancheros and Goats curd and harrisa if

youd prefer baked.

And if you are wondering..they source their

eggs from Arlington Whites from Cackleberry

Farm in the Cotswolds.


http://badegg.london/

Eggslut, Los Angeles Eggslut is a chef driven, gourmet food concept

founded in 2011, by Alvin Cailan. Eggslut is

inspired by a true love for eggs.

This food-truck-turned-stall (and now in bricks and

mortar) in Downtown LA is dedicated to the art of the

perfect egg sandwich. Their out-of-the-box breakfast

sandwich toppings include braised pulled pork,

chimichurri and Sriracha mayo, creating indulgent

egg-wiches that can cure a hangover at any time of

the day.

FAIRFAX: soft scrambled eggs, chives, cheddar

cheese, caramelized onions and sriracha mayo in a

warm brioche bun

EGG SALAD: hard cooked eggs, thinly sliced chives

and honey mustard aioli, topped with dressed arugula

in a warm brioche bun

EGGSLUT CHEESEBURGER: ground american

wagyu beef, caramelized onions, bread and butter

pickles, melty cheddar cheese, and dijonnaise, topped

with an over medium egg in a warm brioche bun

SLUT: a coddled egg on top of a smooth potato pure,

poached in a glass jar and served with a demi

baguette


http://www.eggslut.com/#about

Egg Shop, NYC

Open late, this yolk-centric SoHo newcomer has a wacky

menu of egg sandwiches and cruisers (dishes in a bowl)

served until midnight (and 1am on weekends). Expect some

unusual combos like a poached egg over miso quinoa or an

egg salad sandwich topped with fried chicken.

These Nite Cruisers offer a healthy midnight feast after a night on

the town..

SPANDEXXX - poached eggs, miso quinoa, baby kale, avocado,

pickled carrot

PREFAB SPROUTS - poached eggs, crispy brussels sprouts,

roasted baby carrots, salty sea feta, fresh dill, spicy lemon

vinaigrette

EL CAMINO GRANDE - poached eggs, avocado, pulled pork

carnitas, tomato, fried tortilla, cilantro


http://www.eggshopnyc.com/

Egg, Brooklyn The inevitable wait is worth it at this Williamsburg brunch destination serving affordable egg dishes.

Dishes include:

Eggs Rothko: Easy-cooked egg in a slice of Amys brioche and topped with Grafton cheddar. Served with broiled tomatoes and a side of meat or seasonal vegetables.

Duck Hash: Braised duck leg seared with potatoes and green onions and served with 2

eggs any style.

Organic Grits and Eggs: Stone-ground grits from South Carolinas Anson Mills. Eggs cooked any style. Served with a side of meat or seasonal vegetables.

They also tick the sustainability box here too. For 5 years, theyve been working on developing a farm in Oak Hill, New York. Theyve got about 6 acres of land, and every year they turn a little more of it over to growing vegetables. This year theyre up to cultivating about 1 1/2 acresabout 110 times the size of eggs dining room!


http://www.eggrestaurant.com/

The Cracked Egg, Las Vegas

This Las Vegas mini-chain has five locations sprinkled around

Sin City all serving a long list of scrambles, omelettes,

Benedicts and other egg-centric food to big crowds seven

days a week. They aren't open late, but they start serving at

6am!


http://www.thecrackedegg.com/index.htm

The Chicken or the Egg, Beach Haven, NJ Sharing the limelight with the chicken, the

egg still steals the show at this family-

friendly Beach Haven diner that serves

quirky dishes round the clock.

Fondly referred to by fans as the Chegg, the

restaurant is famous for big portions, cheesy

menu names ("The Lokal Yolkal") and, during

the summer season, being open around the

clock.


http://492fowl.com/menu/

LEggs, Barcelona Barcelona is now home to the first eggs restaurant LEggs, which is dedicated to a variety of dishes but mostly eggs. Why is it making a buzz? Well chef Paco Perez, famous for his avant-garde cooking style, is behind the concept.

Following the success of their first restaurant specialising in signature burgers and Premium Gin Tonic, they wanted another concept of specialisation that met the following requirements it had to be inexpensive, due to the current economy of the country, it had to have enough content to develop and be innovative. They came up with eggs. They get them from a farm from Calaf, a small village near Cervera.

Menu includes:

Fried eggs with espardenyes and sausages.

Egg on perigueaux sauce with foie and bacon.

Omelette with cod and pil-pil sauce.

Chicken wings with spicy sauce and pack choi.

Iberian pork dewlap with teriyaki sauce

Quail eggs on grilled bone marrow, chilli, tender onion and green beans


http://www.leggs.es/?lang=en

Japan loves raw, frozen eggs.

Apparently raw, frozen eggs have

become popular on the Japanese

website Cookpad, a recipe-sharing

site.

Its apparently a delicious way to enjoy

your eggsand easy to prepare as well!

Raw egg dishes in Japan, like sukiyaki,

usually involve unfrozen eggs, so its

definitely a unique take on eggs. In a lot of

the recipes the eggs arent actually

completely frozen when eatenbut theyre

not entirely thawed either.

First, take your two eggs, put them in a

ziploc bag (since the shells will crack),

and leave them in the freezer overnight.

Once your eggs are thoroughly frozen,

take them out and let them thaw for three

hours at room temperature. They wont be

entirely thaw at this point, but they should

be mochipuri, as described by the

recipe, which is an onomatopoeia that

roughly means chewy and kind of firm.

Next, separate the egg white from egg

yolk, putting the latter into a dish with the

dashi shoyu and shaoxing

wine/nihonshu. Wrap the dish and let it

sit for 15 minutes, being sure to flip the

eggs half way through so that they soak

up the sauce on both sides. Once time is

up, youre done and its time to eat! Just

place the eggs in shallow dishes with a

bit of the mixture and eat in small bites

with chopsticks, spoons, or whatever

utensil you prefer!

The recipe also recommends adding

some squid sashimi or sweet shrimp

(ama-ebi) on top, if youre feeling

adventurous.

Raw egg yolk with chopsticks - now thats a skill!


How to cook the perfect egg

Slow-cooking eggs are trending on menus. Or rather very,

very slow-cooked eggs. You might want to think of it as sous-

vide.

However, one of the easiest and best uses of a sous-vide style

water circulator, it requires no expensive vacuum sealer (the eggs

cook directly in their shells), and it allows chefs to achieve textures

with eggs that they had never been able to achieve before.

There is some science behind it, and some people have had a lot

of time on their hands to give it a go. Try some further reading at

these sights, then decide for yourself if it is worth waiting that long

for your egg to cook!

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-

eggs.html

http://www.lafujimama.com/2013/07/sous-vide-perfect-eggs/


An egg has three parts: loose white, tight white and yolk

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Now youve cooked your egg, make it raw again!

Oh yes, this can be done! Researchers

at UC Irvine say theyve figured a way

to return hard-boiled egg whites to

something like their clear, original

form.

Its not something that has any immediate

benefits for home cooks in fact, it would

take a kitchen full of equipment to do it

but it does have important implications for

other fields, including food processing and

even cancer treatment.

The team cooked an egg at 195 degrees

for 20 minutes (yeah we know, massively

OVE cooked). They then succeeded in

taking that hard, plasticky egg white and

returning it to a liquid, clear form.

When an egg is boiled, the protein in

the egg white changes shape from

tightly wound individual clumps to long

tangled strands. This is why a raw egg

white is clear while a cooked egg white

appears solid the tangled strands

dont allow light to pass through.

To return those proteins to their original

form, the team first added a chemical

that turned the solid back into a liquid.

Then they used a high-powered

machine developed by Australian

scientists that is called a vortex fluid

device to disentangle those stuck-

together protein strands.

The object of the research wasn't the

Dont try this at home!


eggs themselves, but those proteins.

Being able to separate tangled proteins

could be a huge boon for scientists.

Its like an egg but.

Cracking dessert: Sepia's golden egg is a daring feat of

culinary engineering.

Martin Benn has produced his most daring feat of culinary

engineering yet. Starting with a silicone mould fashioned from a

real duck egg, Benn has created the shell using mannitol sugar and

edible gold, the yolk from hachiya persimmon, and the eggwhite

from a frozen meringue of yuzu and coconut cream. It makes a

cracking pre-dessert.


www.sepiarestaurant.com.au/

The book all about the egg

In this innovative cookbook, James

Beard award-winning author Michael

Ruhlman explains why the egg is the

key to the craft of cooking.

For culinary visionary Michael Ruhlman,

the question is not whether the chicken or

the egg came first, it's how anything could

be accomplished in the kitchen without

the magic of the common egg.

He starts with perfect poached and

scrambled eggs and builds up to brioche

and Italian meringue. Along the way

readers learn to make their own

mayonnaise, pasta, custards, quiches,

cakes, and other preparations that rely

fundamentally on the hidden powers of

the egg.

A unique framework for the book is

provided in Ruhlman's egg flowchart,

which starts with the whole egg at the

top and branches out to describe its

many uses and preparations -- boiled,

pressure-cooked, poached, fried,

coddled, separated, worked into batters

and doughs, and more. A removable

illustrated flowchart is included with the

book.

Nearly 100 recipes are grouped by

technique and range from simple (Egg

Salad with Tarragon and Chives) to

sophisticated (nougat). Dozens of step-

by-step photographs guide the home

cook through this remarkable culinary

journey.

What other, one single ingredient, can be used in so many different ways?


Rise in breakfast popularity and where to eat in London Eggs feature in every nation, especially at

breakfast. This is our guide to where to get

the best start to your day.

Fischers Austrian

Austrian grostl consists of paprika-fried

potatoes and onions, bacon and fried egg

Andina Peru

Full Peruvian consists of fried eggs, pork skin

chicharrn, quinoa pancake, wild mushrooms,

grilled tomato, avocado and toast.

Honey & Co. - Middle Eastern

Shakshuka (eggs baked with spicy tomato

sauce) and roasted aubergine with tahini and

fried egg on pitta.

The Cinnamon Club - Indian

Spiced omelette and Bombay-style scrambled

eggs with layered paratha (flatbread).

Dishoom Indian

Spicy Bombay omelette is not to be missed;

and other eggy delights include fried eggs on

chilli-cheese toast, Parsi-style spicy scrambled

Grostl at Fischers


eggs, and chicken mince and chicken liver

topped with fried eggs.

Camino Spanish

Basque-style scrambled eggs with salted cod

and toasted mollete (soft white bread roll from

Andalusia).

Lantana Australian

Sauted wild mushrooms on potato bread with

crumbled baked ricotta, crispy parsley and fried

egg.

Granger & Co Australian

The must-try dishes are scrambled eggs and

ricotta hotcakes both of which have enjoyed

a cult following in Grangers Sydney

restaurants.

Wahaca - Mexico

Huevos rancheros here consists of blue corn

tortillas with fried eggs, frijoles and red and

green sauces. She also does Mexican

scrambled eggs cos we know Mexican love

their eggs right?

Rise in breakfast popularity and where to eat in London

Habanera - Mexican

Try avocado breakfast featuring poached egg

with avocado and lime on rye.

Cooper & Woolf Scandinavian

Morning eats include Swedish fish roe spread

with a boiled egg on crispbread or toast.

Istanbul Restaurant Turkish

Along with traditional menemen (pan-fried eggs

with tomatoes, onions, green peppers and

herbs), theres a village breakfast for two: hot

bread with pan-fried eggs, garlic sausage, feta,

halloumi, goats cheese, honey, cream, quince

jam, cherry jam, olives, tomatoes, cucumber

and Turkish tea.

Nar Caf & Bistro Turkish

On its breakfast menu are eggs Istanbul

featuring poached eggs and sucuk (spicy

sausages) served with hollandaise sauce and

toasted muffin, menemen with various optional

extra toppings, and ilbir (poached eggs with

garlicky yoghurt topped with hot paprika-infused

melted butter).

Bunnychow


Wagamama - Japanese

On the menu at Heathrows Terminal 5 branch

is an intriguing Japanese kedgeree of sticky

white rice mixed with smoked haddock, leeks,

spring onions and parsley in katsu curry sauce

served with a poached egg: the sort of perfect

marriage of Japanese and English.

Far East Restaurant Chinese

There a few varieties of congee (Chinese rice

porridge) here, such as one with shredded pork

and thousand year egg.

Mandarin Oriental Chinese

On the menu are dim sum, duck eggs, chicken

congee, Chinese pickles and much more.

Bunnychow South African

The full English bunny features a brioche loaf

baked daily by the London Bakery Company,

stuffed with bacon, sausage, own-made spicy

beans, own-made black pudding, button

mushrooms, roasted tomatoes and a fried egg.

Rise in breakfast popularity and where to eat in London La Brasserie - French

Claiming to be Londons first all-day brasserie

youll find,scrambled eggs with smoked salmon

on toast, French toast with maple syrup, eggs

benedict, omelettes with ham, cheese,

mushrooms, tomatoes and herbs on the menu.

Aubaine - French

Their petit djeuner encompasses duck egg

omelette with smoked salmon and crme

fraiche, and rich, lavish lobster imperial with

poached eggs, smoked salmon and hollandaise

sauce.

Hawksmoor British

Youll find breakfast at the Guildhall branch. On

the menu are pigs cheek scrapple with fried

eggs and grits, kipper with poached eggs, steak

and eggs, and more!

Dean Street Townhouse British

Choose from ham hock hash with fried duck

egg, grilled kippers with butter, or kedgeree. Turkish eggs


The Riding House Caf British

Fitzrovias cool, contemporary all-day brasserie

serves smoked salmon with scrambled eggs

and omelette Arnold Bennett.

Caravan Eclectic

Located in an old grain store in increasingly

foodie Kings Cross, this much-loved restaurant

is incredibly busy at breakfast. Try the jalapeno

cornbread with fried eggs or the baked eggs

with chorizo (they have a cult following you

know!)

The Providores and Tapa Room Eclectic

Dont miss one of Londons best-loved and

most iconic breakfast dishes: Turkish eggs

made from poached eggs with whipped yoghurt

with hot chilli butter.

Pimp my ramen! From lovingly home-made, to instant in a

hurry. People are pimping their ramen (and

other Asian soup) with eggs fried,

poached or soft boiled. Go on, pimp yours,

you know it makes sense!


Quail & duck eggs, smoking and slow cooking on trend

A look across over a thousand eateries

reveals just how popular the humble

egg is.

Smoked cheese rosti fried quail egg, red

pepper puree, carmelised red onion.

Twelve

Gratin of white asparagus, smoked egg

yolk. Martin Wishart at Loch Lomond

Grilled escalope of lightly oak smoked

salmon with poached quail egg on a bed

of leeks, glazed with chive hollandaise.

Braidwoods

Salad of Burford Brown egg, salt

roasted beetroot & mche salad. Galvin

Bistrot de Luxe

Fish scottish scallop / apple / black

truffle / lime tuna / chilli watermelon /

basil / balsamic smoked salmon tartare

/ beetroot relish / dill crme frache

smoked haddock scotch quail egg /

curried. Duck & Waffle

Coconut and black cardamom laksa, a

chicken hijiki dumpling, soba noodles,

soy truffled shimeji mushrooms, a soft

boiled quails egg, crispy shallots,

coriander. The Providores & Tapa

Room

Quail's eggs are increasingly popular


Soft poached duck egg, young leeks,

baby Charlotte potatoes and marinated

girolles. Peat Inn

English Wye Valley asparagus, slow

cooked duck egg, chicken oyster

tempura. Galvin La Chapelle

Salad of asparagus, slow cooked duck

egg, morels, reblochon cream & ice wine

vinegar. Galvin at Windows

Slow cooked egg, courgette, basil &

Parmesan soup, smoked sea trout, confit

lemon, crispy pigs ears. Pollen Street

Social

Coddled, crispy or soft so many ways with eggs!

Chefs are loving the egg!

Duck Egg Tunworth Soldiers and

Celeriac. The Burlington

Celeriac soup. Trompettes, coddled egg,

chestnuts Forge farm squash. St Tola,

sloe vinegar, crispy kale, watercress.

National Dining Rooms

Crispy Hens Egg with Whipped

Parmesan Polenta, Bacon Crumbs and

Truffle. Kitchen W8

Soft-boiled egg, marinated anchovies and

garlic croquettes. Alain Ducasse at the

Dorchester

Slow Poached Garden Egg with Crispy

Duck Croquettes, Spiced Consomm

and Pak Choi. The Terrace

Egg, salad cream. Perkin Reveller

A chicken croquette topped with a

burford brown egg, anchovies and

capers. Tramshed

Ravioli, smoked hens egg with

celeriac, bens bacon & black pudding.

Paris House

Smoked duck ham, Braddock White

Egg, chips. The Social Eating House

Duck eggs larger and often richer than hens


Soft poached duck egg, young leeks,

baby Charlotte potatoes and marinated

girolles. Peat Inn

English Wye Valley asparagus, slow

cooked duck egg, chicken oyster

tempura. Galvin La Chapelle

Salad of asparagus, slow cooked duck

egg, morels, reblochon cream & ice wine

vinegar. Galvin at Windows

Slow cooked egg, courgette, basil &

Parmesan soup, smoked sea trout, confit

lemon, crispy pigs ears. Pollen Street

Social

Everyone has time for eggs!

With these time-busting devices, theres no excuses for not

having time to cook an egg!

This Ive got breakfast covered gadget from Tefal lets you poach

your egg in the mini pan alongside the toaster, or steam it to hard

boil all in the time it takes the toast to cook! Whats not to like?

Dippy Egg which launched back in 2013 is a pre-cooked, pouch-

packed chilled egg that you just add boiling water to and wait 5

minutes. Designed for on-the-go egg eaters, provided you have a

kettle!

Tired of getting it wrong this colour-changing egg timer will sort

that out right away.

Just love Eggs for soldiers. Great idea!

Want more egg related gadgets? Look here

http://www.lazyboneuk.com/categories/Kitchen-Gifts-and-

Gadgets/Egg-Gadgets/ theres even things to make square eggs!

34 foodwatching February 2015 | www.thefoodpeople.co.uk

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Ourpredictions Sustainable Restaurants


Food Trends Map 2015-16

Sustainable restaurants fit into

Whats the story

Food with conscience

Simple and natural global trends for

2015-16


Sustainable food the lengths some go to vs the wasters

How come, on one hand, restaurants, hotel groups, pubs and caterers are competing for awards to see who is the most sustainable, has the best food wastage strategy or gets the highest score for their social initiatives then on the other households in the western world are still throwing away too much food?

The Sustainable Restaurant Awards were initially set up in 2011, now four years on and theyve had to upscale their venue for the awards from the small and intimate library room of The Cinnamon Club to Oval Space, a 6,000 sq.ft. green venue in East London. If anything shows just how seriously todays chefs and restaurants are taking the call to secure a future for our dining out experiences, then this certainly does.

Then shamefully, a recent report details how the UK throw away enough food every week to make 6 meals how come theres SUCH a disparity?


Restaurants go to extreme lengths to save food & energy, some people barely throw a crust away, while others bin plates of food daily

Sustainable Restaurant Award The Sustainable Restaurant Award sponsored by Zacapa was introduced in 2013 and recognises a restaurant within The World's 50 Best Restaurants list that demonstrates the highest environmental and social responsibility rating. The rating is determined with reference to audit partner the Sustainable Restaurant Associations Global Rating System.

The Sustainable Restaurant Association (SRA) is the UKs premier sustainability-focused industry body and The Worlds 50 Best Restaurants is proud to partner with the SRA to determine this award, sponsored by Zacapa.

The Global Rating System covers three main pillars:

Sourcing recognises restaurants using local, seasonal and high welfare and ethically sourced produce.

Environment focuses on the restaurants supply chain, waste management, workplace resources, energy efficiency and water saving initiatives.

Society recognises restaurants for treating people fairly, promoting healthy eating, community engagement and responsible marketing.

In order to be eligible for the Sustainable Restaurant Award each contending restaurant must complete a short Global Rating Survey. Only restaurants in the World's 50 Best who complete the survey will be considered for this award.


Sustainable Restaurant Awards 2015

Oval Space, London

23rd February

Azurmendi winner 2014

AzurmendiLarrabetzu, Bizkaia, Spain.

The stunning glass and wooden structure

that is Azurmendi - chef Eneko Atxas

restaurant artistically perched on a hillside

just outside Bilbao - looks more like a

Bond villains hideout than an eco-friendly

eatery. But looks can be deceptive. The

restaurant, which opened in 2005, was in

fact built using the guiding principles of

sustainability. It is not only made from

environmentally-friendly materials but

makes use of renewable energy, recycles

its own waste, harvests rainfall, and heats

and cools itself using geothermal energy.

Once inside, however, there is more of

an earthly feel to the place, thanks to

Azurmendis wood-clad walls and the

abundance of wild plants and even

trees that it houses. These form part of

the restaurants own internal

greenhouse, where dozens of native

vegetables are also grown. Indeed, the

36-year-old Basque chef is a champion

of local suppliers and producers,

thereby keeping food miles to a

minimum. He and his team co-operate

with a Spanish research centre involved

in recovering historical varieties of local

vegetables and ensuring others are not

Self-sufficient eco-restaurant that champions local produce


lost - the project has so far managed to

preserve 36 varieties that were set to

become extinct - and helping farmers

find ecological solutions to dealing with

pests.

His cooking is often cutting-edge: Atxa

uses ultrasound to alter the texture of

food and has devised a unique system

for capturing flavour in three-

dimensional essences and aromas. But

this rising-star chef is also at pains to

understand the local environment and

how it can be incorporated into his highly

imaginative menus.

Narisawa winner 2013

Narisawa, Tokyo, Japan

As a young man, Yoshihiro Narisawa left

his native Japan to train in France,

Switzerland and Italy and his culinary

tutelage is evident in the style of his

eponymous Tokyo restaurant. But

Narisawa does much more than simply

transport European haute cuisine to the

Far East; his genius is in blending

classical French techniques with the finest

Japanese ingredients along with plenty

of imagination and a dose of drama

making for a genuinely unique

gastronomic journey. The combination

has seen Narisawa retain its seat at the

top table of global gastronomy for many

years.

In 2013 aside from being the highest

ranked in Asia Narisawa also picked

up the inaugural Sustainabile

Restaurant Award at The Worlds 50

Best Restaurants, reflecting the chefs

commitment to the environment and his

deep connection with nature. Diners in

the restrained, elegant dining room are

treated to dishes that reflect the

aesthetics of the natural world using

seasonal ingredients drawn from

Japans leading restaurant celebrates nature with an added dash of drama


Japans rich pantry. A test-tube shot of

fawn-coloured liquid revealing a dewy,

peaty aroma from the darkest forests

sets the scene for dishes to follow.

Each is perfectly executed, from the

charred fritter revealing a lightly cooked

Toba oyster from Mie prefecture to the

hirame carpaccio with scallop cream

sauce and olive oil. Service is polished

and polite, but it is Narisawas stunning

dishes that deliver a sublime

manifestation of the countrys natural

beauty and bounty.

You wouldnt throw money in the bin, so why good food?

A report compiled by the Environment,

Food and Rural Affairs Select

Committee in Britain has revealed that

millions of tons of edible food is

thrown away every year in the UK.

The facts and figures make for sobering

reading:

Families throw away enough food to

make six meals a week.

The nation as a whole dumps food

worth 12.5billion a year.

Estimates are that of the 15million tons

of food wasted nationally, nine million

tons is completely edible.

Half the UKs food waste (around

seven million tons) occurs in the home,

with the average household throwing

away the equivalent of six meals every

week at a cost of 250400 a year.

Farmers and other food

manufacturers waste four million tons

27% of the nations waste.

Retailers and food distributors throw

away 0.4million tons just under 3%.

So why are households SO bad? It

would seem were not very good at

shopping wisely. We buy too much, are

suckered into the 2-4-1 offers, buy on

impulse and dont plan what were going

to eat for the week. Plus many use-by

dates are misunderstood resulting in

people throwing perfectly good food

away.

Its a crime or should be when nearly 1

million people are relying on food banks

to feed themselves and their families.

A little more knowledge (and common sense) about use-by dates would go a long way.


Tesco & Co-Op waste reduction initiatives WRAP Waste and Resources Action

Programme, a UK-based charity work

closely with agriculture, energy, retail

and hospitality sectors to name but a

few in helping them reduce their waste.

In the UK, over 2 million tonnes of fresh

produce are lost or wasted each year in

the supply chain alone. It is estimated

that, through action to reduce or prevent

this waste, the UK fresh produce industry

could make savings of between 400

million and 500 million a year.

The most significant causes of waste to

target for reduction are:

Products which do not reach their

intended market outlet oversupply,

not meeting or changing specification

requirements.

Loss of product because of poor supply

chain management for example

changing packaging specifications

which provides less protection for

products or incorrect demand

forecasting. Such losses are estimated

to be between 100,000 to 150,000

tonnes a year - between 5% and 7.5%

of total annual waste arisings.

Damage through handling and

storage at depots and stores.

WRAP have worked with retailers to

help them with this issue and some

results Tesco and the Co-Op have seen

significant benefits. To help reduce

grape waste, Tesco has shortened its

supply chain and guaranteed in

advance to buy at least 80% of grapes

from its suppliers. Suppliers are

therefore better able to forecast

demand and are less likely to end up

with unsold grapes. Tesco has also

been able to cut out a stage in their

distribution chain and reduce the time

grapes take to arrive in the UK, thereby

extending the code life of the product

and helping prevent waste. The Co-Op

worked with WRAP to identify where

value is lost in the potato supply chain,

finding that Packhouses are the most

http://www.wrap.org.uk/sites/files/wrap/Coop%20Potatoes%20Pathfinder%20Project_Case%20Study.pdf


significant source of waste with more

than 20% of product typically lost due to

downgrades. On farm, storage and retail

operations also contributed to the losses.

Now they are reviewing the size of cases

across their produce range in order to

establish the most efficient size for

different store formats and products.

Co-op Central England undertook a trial

that found a sizable reduction in banana

waste was achieved by moving to

smaller case sizes.

Sainsburys 20 by 20 Sustainability Plan Following consultation with NGOs and other stakeholders, Sainsburys have set themselves 20 ambitious goals, which will help their customers make more nutritious, sustainable and ethical purchasing decisions week in, week out, on a journey to 2020.

They want to transform the marketplace for greener, fairer and healthier products. They want to help shift their customers everyday behaviour in favour of sustainability but still provide the value and quality that they have come to expect.

Theyll seek higher standards from their suppliers. Theyll actively promote and drive sales of products with the highest health, environment and social standards. Theyll step up their efforts in local communities and work harder to provide people with the skills and tools they need to improve their economic and social wellbeing. Theyll use marketing campaigns to raise national awareness of these issues. And theyll ensure their colleagues are treated in the right way so they remain a great place to work.

20 by 20 will bring about a step change in the way they manage their business, securing its future.


http://www.j-sainsbury.co.uk/media/373272/sainsbury_s_20_by_20_sustainability_plan.pdf

Back to front thinking at Silo, Brighton

Silo is designed from back to front,

always with the bin in mind. The

production of waste has been

eliminated by simply choosing to trade

directly with farmers, using re-usable

delivery vessels and choosing local

ingredients that themselves generated

no waste.

Their compost machine set inside Silo,

turns all of their scraps and trimmings

directly into a compost used to produce

more food Closing the loop.

They are currently looking for crowd

funding to achieve a zero carbon delivery

system, sourcing non-native products

such as green coffee beans, red wine &

cacao sailed in with only the wind as

energy.

http://silobrighton.com/


Sustainability in London Looking to eat somewhere that

REALLY cares about where the food

on your plate came from? Try these

Clerkenwell Kitchen

This bright and airy cafe puts produce at

the heart of everything it does. A compact

list of suppliers provide different

ingredients as the owners Emma and

Laura going out of the way to seek out the

best of the best. The vast majority of

ingredients are organic, all the meat is

free range, and the ever-changing menu

is resolutely British and seasonal. English

wine, London beer, locally roasted coffee

and water straight from the tap ensure

drinks dont let the side down.

http://www.theclerkenwellkitchen.co.uk/w

ww/index.php

The Duke of Cambridge, Islington

This organic gastropub source everything

from as close by as possible, with over

90% of their fruit and veg coming from the

South East of England and East Anglia

(they recently teamed up with Riverford

Organic). The meat here is all from small

farms, and you can guarantee the team

will know the name of the farmer. Game,

foraged herbs and anything wild take a

big place on the menu when in season,

and their fish-sourcing policies are just

as responsible. Bread and pickles are all

made in-house to keep their carbon

footprint as low as possible.

http://dukeorganic.co.uk/

Feng Sushi

They use sustainable bamboo

chopsticks; almost entirely

biodegradable packaging; they recycle

leftover oil to be used as biodiesel; and

work with farmers in the UK to grow

produce usually only found in Asia, such

as mooli and edamame beans. As for

the fish, everything is MSC approved,

they push as much readily available

British fish (such as line-caught

mackerel) as possible, and they refuse

to serve any varieties of which stocks

are low, including common sushi fish

bluefin tuna and eel.

http://www.fengsushi.co.uk/


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Sustainability in London Franklins

An East Dulwich neighbourhood favourite,

Franklins uses only a handful of south

Englands best farms for its meat, and

sustainable all-British fish for its daily-

changing, ultra-seasonal menu.

Traditional breeds of pig, beef and lamb

are supported, and as much as possible

are bred, reared and slaughtered on one

farm in order to minimise emissions

associated with transportation as well as

giving them a better quality of life. All

vegetables used are grown in Kent, bread

is homemade, ales are local; theres also

a small on-site farm shop helping

customers eat more ethical, local food

even when theyre not in the restaurant.

http://www.franklinsrestaurant.com/

Grain Store

This new restaurant at Kings Cross from

chef Bruno Loubet has a maverick

concept: it gives vegetables equal billing

with meat and fish, meaning theyre very

often the star of the plate. This is good for

sustainability in itself given meat

production is considered to use far more

natural resources than veg, but theres

more to it than that. Almost all meat used

is organic and free range, the kitchen is

fitted with state-of-the-art technology that

monitors energy consumption, and half

of the profits from sales of filtered water

go to local charities. Grain Store was

voted sustainable restaurant of the year

by the Sustainable Restaurant

Association in 2013.

http://www.grainstore.com/

Hawksmoor

We all know that Hawksmoors meat

sourcing is top notch (it comes direct

from The Ginger Pigs free range

Yorkshire farms) but all of the

restaurants eggs, milk and cheese are

also carefully selected from sustainable

British farms. At their Air Street

restaurant where they also serve fish,

sustainability stickler Mitch Tonks is

tasked with ensuring the freshest Devon

fish arrives daily. They also give a bit

back to the community through their

involvement with several charities,

including Springboard helping

unemployed youngsters, and global food

initiative Action Against Hunger.

http://thehawksmoor.com/


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Sustainability in London Franklins

A weekly-changing menu helps keep this

Clerkenwell restaurant fresh, exciting and,

well, modern; it also means that only

bang-in-season ingredients are used and

carefully chosen selections mean there is

minimal waste. The restaurant uses the

most local suppliers possible, including

Newby Tea and Caravan Coffee who are

both just down the road and deliver by

hand to cut emissions, and makes their

own pickles, jams and chutneys. The

Modern Pantry supports numerous

charities such as Action Against Hunger,

and Chef Anna Hansen has been a face

of many a good cause.

http://www.themodernpantry.co.uk/

The Three Stags

This Kennington gastropub ensures its at

the height of sustainability in some pretty

normal ways: carefully sourced produce,

only using sustainable fish, stocking as

many British ingredients as possible, not

serving bottled water. They also have

some more quirky initiatives; they are

working with schools and local people to

put to use vegetables grown in local

allotments, have built a roof garden to

grow leaves all year round, and installed

a beehive on their roof to supply

themselves with honey. Theyre also big

supporters of English wine, the Fish

Fight project and have been awarded a

coveted 3 stars by the Sustainable

Restaurant Association.

www.thethreestags.london/index.php

Waterhouse Restaurant

Owned and run by Shoreditch Trust, a

charity which works to empower

deprived communities in Hackney,

Waterhouse runs a training scheme

giving youngsters, who might not

otherwise get the chance, an opportunity

to enter the restaurant industry and gain

experience. While this is a good

reminder that restaurants can be

considerate in approach without it all

being about the sourcing of ingredients,

Waterhouse has no problem in that

department either. Local, organic and

free range produce is used wherever

possible, almost everything is British and

the menu is constantly changing with the

seasons. The kitchen its cooked in plays

its part, too: it is specially designed to be

as energy efficient as possible.

http://www.waterhouserestaurant.co.uk/


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Food waste around the world South Korea

South Korea Pay as you throw!

A high-tec food waste disposal system

began almost a year ago here.

Households are given a card that has a

radio frequency identification (RFID) chip

embedded in it containing the user's name

and address. They scan their card on a

small card-reader on the front of a high-

tech bin to get the lid to open, then dump

the food waste into the bin and onto the

scale at the bottom, which gives a

numerical reading of the waste's weight

and disposal cost.

Before this everyone paid the same flat

rate for disposal and they would just throw

their food waste away without thinking.

Each household is sent a bill for the

total disposal costs at the end of the

month. The bills aren't the type that we

all dread finding in the mailbox.

Residents are charged per kilo of waste

discarded and officials say the average

household ends up with a monthly bill

of around 1,300 won (about 72 pence).

This IS set to rise, as costs for the

program had been covered almost

evenly by Seoul city government, the

national government and the district,

but the city-level funding is being

discontinued after its first year. Officials

will need to find a new source of

funding before the program can be

more widely implemented.

Pay for what you throw away but would that result in food being illegally dumped in THIS country?


Getting rid of food waste is a matter of

particular urgency in South Korean

households. Korean food tends to be

fragrant, as much of it is fermented, an

old custom for preservation through cold

winters. Most Korean meals are based

around some kind of soup, meaning after

almost every meal there's some amount

of thick, pungent stew to dispose of.

South Korea also has a population of

more than 50 million in a mountainous

space smaller than Iceland.

This population density makes proper

waste handling extra important.

Food waste around the world Sweden

Sweden Bioga-powered buses.

Sweden has very long, very cold winters.

So they like to stock up and store their

food. Preserving, drying, and smoking are

ways to them steeped in history.

Wrapping and re-using is the culture there

- left-over boiled potatoes frequently

reappear at breakfast, sliced cold on crisp

bread, or knackebrd another

preserved food. Then there's pyttipanna, a

hash made from leftover meat and

potatoes, served with a fried egg.

However, times and generations change.

There are still those who will save every

last potato, wrapped carefully for later, or

the one slice of meat because you never

know when it will come in, but despite this,

Swedes still each throw away an

estimated 100kg of food a year, making

them not that much more virtuous than

people in the UK!

Nowadays in the city, they have a new

culture, where they look at the best-

before date on the product, and if it's

after the best before day, they throw it

away. There's lot of debate about

throwing away food. Sounds familiar

doesnt it.

Sweden's response has been to turn all

this waste into a resource. In 2011 a

national target was set which aims for

50% of the country's food waste to be

turned into biogas by 2018.

In Malm, they stick our food waste into

Clean buses in Malm thanks to food recycling initiatives.


paper bags, and drop them into a plastic

bin downstairs from where they go to

make the gas that powers the city's

buses. Malm uses anaerobic digestion

carried out by bacteria and other

methane producing organisms to

produce methane gas. Each batch

spends three weeks in the digester to

complete the process. The resulting gas

is then purified so it can be used for a

fuel. Each paper bag apparently

produces enough to drive a car 2.5km.

Last year, 62.5% of the fuel for the city's

177 buses came from biogas. By the end

of next year, when a new larger scale

biogas plant is completed, this should

rise to 100%.

Chobani's ID plant debuts waste recycling system

Chobani has completed the installation of a multimillion-dollar

whey recycling system at its Twin Falls, Idaho plant. The

system removes pure water from acid whey, a by-product

from yogurt-making.

The remaining by-product is a more concentrated form of whey,

which will be supplied as livestock feed. With the new system,

about 170,000 gallons of water will be saved per day, or 20% of

what Chobani sources from city water. Prior to the new system,

acid whey from the factory was being transported to a local farm

that recycled the by-product and converted it into livestock feed,

but local residents complained about truck traffic and odours from

the process. Chobani's Idaho plant uses 2.5 million pounds of milk

a day to make its Greek yogurt, a number which may double over

the next three years.


The new plant uses a reverse osmosis filtration system

Further reading This is a hot topic at the moment, with

some BIG names fronting campaigns. From

TV shows, to books and websites. Check

out the top tips, learn all about gleaning

and learn how to cook with leftovers.

http://www.lovefoodhatewaste.com/

Jamie & Jimmy are on a mission on Friday

Night Feast, Channel 4.

Greg Wallace fronts the BBCs Eat Well for

Less.

How to Reduce Food Waste by Ruthy Bar

Waste Matters by David Evans, Hugh

Campbell, Anne Murcott

Save with Jamie by Jamie Oliver


http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/http://www.lovefoodhatewaste.com/

restaurants NEXT:Bistro Dominique Ansel bake to order eat now! Santina, NY Stanton Street Kitchen, NY The Polo Bar, new York Fixe, Austin The Progress, San Francisco Cockscomb, San Francisco Roxies by the Slice, Chicago Michael Mina opens Bardot Brasserie in Las Vegas Zuma opens in NYC The Manor, Clapham JinJuu, London Amaru, London Joes Southern Kitchen & Bar, London Hexagone, Paris Les Pinces, Paris Meat Corner, East Barcelona


NEXT: Bistro

Nick Kokonas (joint owner NEXT

Chicago) feels every restaurant should

tell a story. So without any hanging

around, he went straight to the top

enlisting help from Pixar visual effects

artists.

The latest in a series of animations to give

the public the idea of NEXTs forthcoming

menu theme, this one features Next as a

charming Parisian bistro, complete with

daily chalkboard menus and set to a jazzy

violin version of "Chicago.

Creators Allen and Sarah Hemberger said

Kokonas had a "pretty clear vision" of

what he wanted from the start, the

husband-and-wife team was able to

insert other creative touches to the

video, including the skyline transition

from Chicago to Paris and the

"Fantasia"-inspired magic sparkles over

food meant to convey flavour.

The Bistro menu, which features a six-

course prix fixe selection and daily

additions (hence the chalkboard), will

continue until the first week of May.

Tickets for the first three weeks are on

sale now on their website,

nextrestaurant.com.

Revisiting Paris 4 years after our 1906 menu, we find the more casual side of Parisian dining culture. With the great flood of 1910 behind them, Parisians once again embraced the Bistro. At Next, we will do the same.


https://www.youtube.com/watch?v=AW8_-msHMXc

https://www.youtube.com/watch?v=AW8_-msHMXchttps://www.youtube.com/watch?v=AW8_-msHMXchttps://www.youtube.com/watch?v=AW8_-msHMXc

Dominique Ansel bake to order eat right now! Dominique Ansel is planning another

opening this spring although there wont

be a cronut in sight!

He plans to use the techniques of a restaurant

kitchen, offering all his pastries and desserts

la minute (made to order). He says a retail

bakery lacks the freshness. So many desserts

are better when not sitting around.

He is trialling one product in his SoHo store

with the four-minute madeleines that he insists

be eaten on the spot.

He also plans to have a communal table for

dessert tastings in the evening and has already

suggested an outpost in Japan.


dominiqueanselkitchen.com.

Santina Santina is a coastal Italian restaurant created

by Mario Carbone, Rich Torrisi and Jeff

Zalaznick. Situated on what used to be the

coast of Manhattan where some of the city's

first farmers markets once stood. Santina

takes inspiration from the neighborhoods

history with a menu that highlights

vegetables and fish. Dishes like Giardinia

Crudite, Spaghetti Blue Crab and Bass

Agrigento integrate Italian coastal cuisine

with modern culinary sensibilities.

Other house specialties include chickpea flour

crepes called Cecina, house cured anchovies,

mozzarella grilled in a lemon leaf wrap. Santina

is located underneath the Gansevoort entrance

to the High Line park in a structure designed by

renowned architect Renzo Piano. A Julian

Schnabel installation of blue and white broken

pottery dominates one wall.

Menu:

Starters:

Calabrian tuna

Lamb tartare

Avocado trapanese

Salads:

Arugula fig

Kale sunchoke

Wild rice calamari

Vegetables & fish

Squash Carpaccio

Beets Sicilian

Artichokes & grapes

Radish & cured salmon

Rice & Pasta

Broccoli & pecorino

Tortellini sorrentina

spaghetti blue crab

Mains:

Mushroom marsala

swordfish dogana

Bass Agrigento

Polpetti Americana

Lobster catalan

NYC http://www.santinanyc.com


Stanton Street Kitchen Menu:

Shrimp crusted rouget & oceanic clam

broth.

Grilled heart of romaine, black figs, aged

cheddar,

2 hr. Cured pork belly, frisee, honey crisp

apple salad

Sugar pea risotto, cepes, delicata squash,

pear tomato

Truffle crusted wild salmon,kabocha

squash, petite peas, truffle vinaigrette

Lamb blauburger, picked veggies, spicy

steak sauce, hand cut potato

Grass fed Hudson valley black angus strip

steak

Truffle crusted wild salmon, kabocha

squash, petite peas, truffle vinaigrette dish

Valrhona white chocolate mousse parfait &

chocolate filo dessert

Champagne & goat's milk cheesecake with

raspberry coulis, maple walnuts, and dark

chocolate


New York

http://www.stantonstreetkitchen.com

Chef Erik Blauberg, who was chef at 21 for

eight years and has now opened his first 70-

seat restaurant wine bar and beer cellar. The

menu is composed of affordable small plates

designed to be matched to with an extensive

list of over 100 craft beers and the large wine

list.

A contemporary menu which ranges from raw

dishes such as oysters and carpaccios, meaty

dishes such as port-braised oxtail and tagliatelle

with sausage and hen of the woods mushrooms

and also a range of vegan dishes.

The restaurant space is in an old 1920s building

with brick walls and slate floors. There is a wine

cellar, an upstairs 14-seater food bar and a large

30-seater chefs table within an open kitchen , the

interior is brick walls and slate floors.

The Polo Bar American designer Ralph Lauren has opened his first

restaurant in New York City. The restaurant is his third

following RL Restaurant in Chicago and Ralphs in Paris.

Inspired by classic New York establishments and Ralph

Laurens love of gathering around the table with family and

friends. The Polo Bar offers a casual yet refined setting for

food and drink in the heart of NYC. The restaurant dcor

pays homage to the distinguished sporting lifestyle that has

long been synonymous with the Ralph Lauren brand

The Polo Bars American cuisine is inspired by Ralph Laurens

personal favorites. Seasonal dishes range from a crispy kale

salad and crab cakes to a corned beef sandwich, steaks and the

signature Polo Bar Burger. The beef comes from Ralph Laurens

ranch in Colorado will be on the menu at select times throughout

the year.

Menu:

The Polo Bar Crab Cake thinly crusted & served with mustard

bell pepper sauce.

Tuna Tartare avocado, mustard greens & crispy shallots with soy

ginger dressing.

Ralphs corned beef sandwich melted Swiss & horseradish

coleslaw on marble rye.

Alaskan black cod hen-of-the-woods mushrooms, mushroom

broth, garlic parsley pure & wilted spinach

Chocolate & Peanut Butter Tart with toasted peanut Ice Cream

& Peanut Praline

New York

http://www.ralphlauren.com


Fixe Austin Fixe, a fine dinning southern

restaurant celebrates the soul of the

South , Sunday Supper style served

nightly in a warm and spirited

atmosphere, the dinning experience

is created to resemble attending a

dinner party at someones home.

Bringing to life familiar tastes

imagined in progressive ways,

Executive Chef and owner James

Robert and his team pay homage to

his roots with an eye to tradition, a

commitment to quality and passion

to deliver guests an unexpected and

memorable culinary experience.

The menu contains specific dishes

containing grits with biscuits, pickled

shrimp and boudin also on the menu.

The interior resembles a charming

Southern home, complete with an indoor

screened porch. It all sounds wonderful

we wish that Austin TX was closer!

e


Austin

/http://www.austinfixe.com

Menu

Crispy beef tendon chicharrnes-style,

fixe hot sauce

Deviled eggs fermented cabbage,

smoked trout roe, grated ham

Ahi tuna muffuletta olives, lemon, crispy

seeded toast

The herbivore( grits) garlicky kale, farm

egg, romesco, salsa verde

Lobster & crawfish pot pie

Maine lobster, Louisiana crawfish,

mushrooms, pecan miso bchamel

'Blackened' red snapper rock shrimp,

bone marrow, squash, shellfish broth

Pork shoulder potlikker pinto beans,

mustard greens, jalapeo-kale emulsion

Wagyu ny strip texas wagyu, creamed

collards, Carolina Gold rice, hazelnut

Sweet potato pie brioche, hazelnut,

maple, bourbon, burnt meringue

Cheesecake coffee, currant, chicory

financier

http:///

The Progress As The Progress opened it quickly became

one of San Franciscos most sort after places

to dine, there is a wait list to eat but they do

have a walk-ins but only in the bar area and

that has no seats! It has been two years in the

making and is the sister restaurant and owned

by the team behind State Bird though the

concept is different there where trays and

carts of food are wheeled around to guests in

a spontaneous choose and eat style service .

Everything at The Progress is served family-style

and served from big sharing plates tailored to

each party size. The offer is very large and long

meals to be eaten standing up, though the menu

format is a checklist where you choose your own

adventure of eight dishes together with some

extra off menu dishes that dinners are given at

the start and all for a set price. There are so

many choices and temptations it would be easy to

get carried away. It is a complicated concept but

one which seems to be working as it is becoming

increasingly difficult to eat there.

Menu:

local kiwi with super-fresh ricotta,

almonds & pickled sunchokes

smoked duck with marinated yellowfoot

mushrooms & dried plum

shaved romanesco-herbs & pig fries

yuzu & olio nuovo marinated raw tuna

with watermelon radish

Japanese red snapper with turnips &

crme frache

black butter butternut squash with

caramelized onion & Swiss chard

lamb merguez with yellow eye beans,

octopus & crispy squid

Dungeness crab, bok choy & tofu stir-fry

aromatic spiced squab with salted chili

paste

pineapple confit tart, guava-ginger cream

& pink peppercorn

walnut-rosemary torte, cream cheese ice

cream & tart cherries

bitter cocoa sorbet, lemon curd floating

island & plum caramel

San Francisco http://www.theprogress-sf.com


Chef Chris Cosentino and partner Oliver Wharton introduce Cockscomb, a celebration of San Franciscos diverse culinary heritage and homage to the chefs adopted city. The menu features selections from the restaurants oyster bar and wood-fired oven, coupled with an amazing drinks list composed of Cosentinos favorite gins, cocktails, beers and ciders. Cockscomb pays tribute to the citys fresh and native flavors, as well as Cosentinos expert offal cookery and butchery.

The dcor is fun and funky there are two small bars upstairs and downstairs, and dining areas on both floors as well as kitchen bar seating. along dinning counter facing the kitchen. The kitchen contains a wood-fired oven, a grill and a plancha. Specialties include a whole pigs heard and offal to share and big entre dishes and conversely a raw bar serving oysters and a range of shellfish

Menu

pickled sardines giardiniera

bruschetta seasonal selection

Benton's 6 aged country ham pears

country pate pistachios, cornichons, butter

duck liver terrine pickled fruit & grilled bread

Hamburger ( made from ham) grilled onions, gruyere cheese, Dijon & fried potatoes

Wood oven roasted pigs head chicories, capers, parsley & lemon ( to share)

bacon chop apples, brussellskraut & mustard

bavette steak roasted carrots, onions, thyme & kombu butter

toasted oats maitake mushrooms, kale, poached egg & button mushrooms


Cockscomb

San Francisco http://www.cockscombsf.com

Roxies by the Slice Menu:

Pizza by the slice:

Red or White

With Toppings:

Pepperoni

Prosciutto

Sopressata

Anchovies

Arugula

Sweet peppers

Olives

Mushroom


Chicago

http://roxiesbytheslice.com

Roxies by the Slice is Brendan Sodikoffs

is his tenth and latest restaurant. It is his

take on a pizza eatery. The dcor is dimly

lit with wooden tables topped a low tin

ceiling and a big oven in the back. Roxies

isn't a place to linger for a big, sit-down

meal, it is a place to grab a slice of pizza

for dinner or when the munchies hit after

a night out in the bars.

The menu is on the wall and its simple

choose a red or white slice ($4.50), then add

toppings for $1 a pop.

Michael Mina opens Bardot Brasserie in Las Vegas Looking to add a little je ne sais quoi to

your evening?

Look no further than Michael Minas Bardot

Brasserie, an intriguingly delicious place to sip

a cocktail and indulge in French comfort

cuisine.

Cozy up to the bar and let one of our

mixologists transport you to the streets of Paris

with a classic French cocktail. Wine

connoisseur? Youll feel at home with an array

of new-world and old-world wines. Culinary

highlights include a roving shellfish cart,

roasted bone marrow with bacon marmalade,

foie gras en croute, steak frites, and all your

French favourites.


http://aria.com/dining/restaurants/bardotbrasserie

Zuma opens in NYC

Zuma, London's award-winning

restaurant, officially opened its highly

anticipated location in Midtown

Manhattan (261 Madison Avenue), the

ninth outpost in its international

collection.

Founded by acclaimed chef Rainer

Becker, Zuma offers contemporary

Japanese dining that is authentic, but not

traditional, prepared using the highest

quality ingredients and characterized by

bold flavours and simple but exquisite

presentation.

Inspired by the many years Becker spent

in Tokyo, immersed in the food culture

there, Zuma presents informal izakaya-

style dining and gracious service in an

elegant space.

Zuma's menu is informed by Becker's

reverence for the discipline, passion,

heritage and innovation that

characterizes Japanese cuisine. The

restaurant features a main kitchen, sushi

counter, and a robata grill that produces

dishes designed to be shared. Executive

Chef Carlos Jorge leads Zuma New

York's kitchen in collaboration with

Group Executive Chef Bjoern

Weissgerber and Zuma's Group Head

Sushi Chef, Kazutoshi Endo. The menu

offers signature dishes including tsubu-

miso gake hinadori no oven taki barley

miso chicken oven roasted over cedar

wood, rib eye no daikon ponzu fumi

rib eye steak with wafu sauce and garlic

chips, kinoko no kama meshi rice hot

pot with wild mushrooms and Japanese

vegetables and suzuki no sashimi

seabass sashimi with yuzu and salmon

roe. http://www.zumarestaurant.com/


The Manor Clapham Dean Parker who is part of The Dairy team is

joint owner and head chef of The Manor and

has created the menu for this modern bistro.

The kitchen upstairs is open within the

restaurant and there is also a sleek zinc bar

serving imaginative cocktails and on trend

drinks such as kombucha sours and small

plates.

The menu is also of the moment, a Green Egg

roasts cauliflower with cocoa nibs, medjool dates.

There is a Nordic influence to the menu too for

example use of lactic, smoked, fermented and

foraged ingredients. The restaurant also features a

pastry, dessert counter where the bread and pastry

cooked and served.

Tasting Menu:

Homemade sourdough, savory chicken

butter, salumi & droe wors

Cornish cod cheeks, sour cream,

wakame & rice cracker

Cauliflower, grue de cacao, medjool

dates & kefir

Julie girl monkfish, roasted salsify &

chanterelles

Hay smoked pigeon, fermented grains,

parsnip & malt granola

Tunworth, kombucha prunes, walnut

toast

Mandarin, ginger bread & goats

yogurt

Jerusalem artichoke, smashed creme

fraiche & poached quince

London http://www.themanorclapham.co.u

k


Celebrity chef Judy Joo has opened her much-anticipated Korean

small-plates restaurant, JinJuu in Kingly Court. Joo made a name for

herself when she worked under Gordon Ramsay and has appeared on

major TV shows including the Iron Chef and Korean Food Made Easy.

JinJuu will serve traditional Korean street food including kimchi fries,

jeon pancakes and Korean fried chicken. JinJuu , meaning Pearl, is a

modern Korean food restaurant with chef, Judy Joo, at the helm.

Situated in the trendy Carnaby district in Soho, Jinjuu serves up two different

fun and casual dining concepts. The ground floors menu focuses on small

dishes based on anju, which is food that you eat when you drink. Plates

such as their signature and addictive Korean fried chicken, bulgogi style

burgers, and traditional savory dumplings will take center stage, along side

creative soju cocktails and beer.

Downstairs showcases more of a full dining experience with large sharing

platters and, of course, the much loved and famed Korean barbecue.

Menu

Sae-woo Pops Five crispy fried round prawn cakes served on sticks.

Addictive creamy gochujang mayo on the side

Gochujang Hong-hab (spicy mussels) Korean Moules Mariniere. British

mussels, bacon, white wine, spiced gochujang & dwengjang broth.

The Jinjuu Tong Dak (for 3-4 people) Whole Korean Fried Chicken

Battered and fried golden brown, served with Asian slaw, pickled white

radish, & roasted corn salsa.

Stone Bass Wrapped in a banana leaf & roasted on the grill. Yuja pickled

cucumbers, & spring onion salad


JinJuu

London http://www.jinjuu.com

Amaru Menu:

Oysters on the Halfshell, Tequila

Mignonette, Rocotto Pepper Sorbet

Cold Green Tea Noodles, White Miso &

Ginger

Shiro Miso Soup, Silken Tofu, Seaweed,

spring onion and white miso,

Sesame Crusted Tuna, Avocado, Umeboshi

Plum, Truffle

Smoked Mussell Ceviche, Beetroot, Mango,

Red Onion, Chivesand Roocoto Pepper

Peruvian cured Beef, Wasabi, Sweet potato,

Onion Escabeche

Ceremonial Matcha Green Tea Tiramisu

White Miso & Apple Cheesecake, Green

Apple Sorbet & Miso Caramel

Lychee & Valrhona Gran Cru Chocolate

Truffles Kwai-fei Lychee Liquor


London

@AmaruSKD

Amaru serves Nikkei cuisine - light and healthy

Japanese dishes with a Peruvian twist. Cevich

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