Trends – Bread & Wine – By Chef Neil Jewell
The ‘trends’ that I see are chefs offering menus that are more expressions of themselves. There is the continuation of the return to basics, from cuts of meat to interpretations of dishes. Chefs are also more inclined to know more about the produce used and not just where it came from.
We are all exposed to what is happening worldwide with food trends, even if it is only through media and not actual taste experience. Chefs are looking at what is available locally to use, and with more artisanal producers emerging, the results are exciting.
Equipment is used to everyone’s advantage – the sous vide for example used correctly produces well flavoured food, simply.
My own style continues to be simple – the layers are there, just not written in a paragraph but rather carried through onto the plate linked with a common thread.
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