October Trend Report

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS

STREET FOOD

Trend Report
& MENU SOLUTIONS

  A G L O B A  IL NETXRPOL DO UR CA T I O N | 2 StirIt Up

Stir it up is the trade magazine produced exclusively for

the customers of the member wholesalers of the Country

Range Group and has been supporting and inspiring

the independent caterer for over ten years. Stir it up is

published 10 times a year and includes the latest food

and industry news as it affects the education, health and

welfare, hospitality sectors of the independent catering

62% industry. Each sector is clearly identified and easy to
DOOF NO’UTRRERAEADDAENRYS
OTHER TRADE locate within the magazine.
MAGAZINES
Our team of writers’ report on all the latest food
and catering industry news, as well as writing
fascinating features on a range of relevant topics.
The magazine also includes advice columns from
industry experts, along with recipes and interviews
with foodservice’s leading figures.

S T I R I T U P | S TA RNEDEWT I FC OH EO SD &T RFEONODD -RTEOP -OGROT TARNEDN DM ERNE UP OSROTL U T I O N S If you have any suggestions for content for Stir it up,

would like to feature within Stir it up and for all

editorial opportunities please contact Janine Nelson

at [email protected]

Visit www.stiritupmagazine.co.uk to access all recipes
details within this trend guide as well as up-to-date
industry news and trend information across the
foodservice marketplace.

Each year we carry out our Readers Survey and
consistently you, our customers, tell us that
you want more recipe ideas, menu inspiration and
marketplace trend insight.

70%Ask and you shall receiveTMIAODHADEFEGVAICRAISUCMZTESIHT,ENPONEERYUMDOREIDRERUAESCDCTTTOWLNYLIDETINWHUFISSLNUATTEHNHNADECTRETESHCEIPE

All sources for the research and statistics referenced
throughout the report can be found on the back cover

STAYING S T A Y I N G S T R E E T S A H E A D O F T H E PC LOAMNPTE PT IOT IWOE NR | 3

Ahead
OFTHECompetition

The eight mega trends shaping the Eating Out market are led by STREET FOOD IS ONE OF S T I R I T U P | S TA RNEDEWT I FC OH EO SD &T RFEONODD -RTEOP -OGROT TARNEDN DM ERNE UP OSROTL U T I O N S
consumer awareness, demands and developments in expectation. THE FASTING GROWING
These compromise of; convenience, customisation, healthier eating, MARKET SEGMENTS WITH A
experiential, indulgence, sustainability, quality-led and value scrutiny.
£1.2BN
As the year progresses, key food trends start to reveal their many different
permutations, taking on a life of their own as innovative chefs weave their Turnover (with an annual
magic - testing and tweaking dishes for consumers to enjoy. It comes as no growth rate of 9.1 per cent YOY)
surprise therefore, that now is a good time to take stock and examine some
of the micro food trends which are rising to the surface under the umbrella BN
of a macro influence.
people
OUR MACRO
TRENDS £198 M

Our macro trends identified earlier in the year of Experiential Dining, Isolation IS SPENT ON FOOD AND
in A Social World, Eco 2.0, The Wellness Kitchen and Time Scarcity still hold BEVERAGES BY FESTIVALGOERS
true. What we are currently identifying is how they have been translated EVERY YEAR
and more interestingly, the regional cuisines and specific dishes which are
becoming popular as a result. 68 %

A large influence on food trends You would be mistaken if you thought OF SURVEY RESPONDENTS FELT
around the world is originating from that the street food trend refers THAT STREET FOOD INTRODUCED
street food vendors. Twenty years to cheap, junk food. It is in fact, THEM TO NEW FLAVOURS
ago, street food was an unheard- the opposite. Street food vendors
of concept but thanks to the rise are serving up gastronomic delights
in outdoor events and festivals, it and charging more for it. As a
now represents a thriving, vibrant result we are seeing an increasing
community of entrepreneurial chefs number of food halls springing up
introducing us to exciting new flavours throughout the country, specifically
and fantastic food. In 2015, almost designed to capture this social eating
28million people attended a music concept, offering a diverse and
festival in the UK & Ireland and last extensive menu served with a side
year, over 1000 festivals were held of food market style experience. The
across the country. A hotbed for opportunity to try lots of different
imaginative and innovative vendors cuisines whilst out shopping,
bringing delicious, hand-held, globally socialising or visiting events offers
sourced cuisine to the masses; street a simple and inclusive solution
food has exploded onto the scene. to a variety of dietary needs.

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS  CONTENTS | 4

ContentsPAGE

16 PAGE
10
PAGE
14
06 PAGE

PAGE

18 26 PAGE
30
PAGE
HOW THE
PAGE
Past influences PAGE
PreTHE sent
PAGE
20 22
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24
32

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS CONTENTS | 5

 THE STREET FOOD INFLUENCE | 6

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS If we look at the experiential The diversity that street Street Food also has a strong
dining concept; stumbling food offers means it offers link into the Eco 2.0 macro
across that illusive fantastic solutions to a wide variety of trend. Served on recyclable
street food vendor producing delicious dietary requirements. Street food is no paper plates or containers, eaten with
morsels that only the locals know about longer about junk food – it’s about great your hands or a wooden fork, it is less
whilst you are on holiday, has a huge food - food that is made with care, that about packaging and more focussed on
reputation for being one of the most uses fresh ingredients and prepared in flavour. Vendors operate out of recycled
highly prized finds. The experience is a front of you whilst you wait. It is only shipping containers or small vans
story that gets repeated to friends and natural therefore that there are many using little to no electricity, promoting
colleagues as you regale in your abilities vegan, gluten free and wellness focussed a stripped back approach to their
in discovering such a gem. Street food offerings. From smoothie and juice service which not only highlights their
is all about the experience; bringing the bars to vegan raw food vendors and dedication to reduce waste, but also
hustle and bustle of a social event to life, noodle bars, all produced with a “to-go” makes their food the star of the show.
the excitement of trying something new, mentality - ideal for the time scarce -
the interaction with friends as you share street food is fast becoming a preferred Tmhveeaadrniievsteiytrsooitffyfdetirehstasatorsylutrrteeioeqntusifroteoomdaeownftfised.res
plates of food and laugh with each other option for the health conscious.
as you master the art of eating hand held
dishes. For Millennials (aged 20-39 and
well known for their self-pronounced
foodie credentials), discovering the next
best street food vendor is high on their
list of social priorities.

 THE STREET FOOD INFLUENCE | 7

NOT JUST A CASUAL DINING TREND MORE PROMINENT

The success of street food is permeating all corners of hospitality. CUISINE IN
Schools, care homes, hospitals and out-of-home menus can all TRENDS
be inspired by its variety and energy. Some of the more high- 2019
profile examples such as Dishoom, Wahaca and Masala Zone are RETAIN A SIGNIFICANT ASIAN SKEW
restaurants who have successfully adapted street food trends into
the casual dining environment, however we are witnessing an AND INCLUDE CONTEMPORARY
increasing number of sectors participating as the year progresses.
INDIAN, SRI LANKAN AND THAI

STREET WISE – STREET FOOD - THE WORLD ON THE STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
THE EDUCATION CARE HOMES STREET – EATING
SECTOR AND HOSPITALS OUT OF HOME

The education sector consists of Traditionally care homes focus In the Street Food Report, commissioned
children from 4 years old through on meals which their residents by Santa Maria, 68% of survey respondents
to young adults, breaking through to can recognise, relate to and can felt that street food introduced them to new
the upper end of the GenZ consumer be eaten by those with dysphagia. flavours, with 80% reporting that they like
group (ages 4-24). New government With the growing popularity of its adventurous, global nature. Its not
guidelines mean that menus must be veganism and vegetarianism (especially surprising therefore to see retailers such as
more varied in schools and street food in hospitals) dishes need to include Selfridges launching a street food section
is assisting with this. Quick to produce, more variety, ensuring patients receive in their food halls and sandwich shops are
regional street food dishes provide an both a balanced and appetising meal. finding ways to integrate different dishes
education to the kids as well as variety Whilst adopting a street food influence and ingredients into their offering from sushi
and portability – ideal for a school may seem a little far fetched for some, to Yorkshire pudding wraps and protein
environment. At university level, there it is already occurring around the globe. pots. The OOH sector is highly competitive
is pressure from students on caterers Menus are featuring dishes such as and the opportunity to harness a trend as
to be more relevant. More than 75% lamb tagine, curry and individual pies. powerful as this one is high on the agenda
of GenZ consider themselves as foodies This may be a far cry from the heartland for many commercial businesses from fine
with a keen interest in new flavours of street food’s origins, but it does dining to pubs and cafes. With so much
and experiences. In answer to this call, indicate its influences are stretching variety on offer when it comes to street
Salford University in Manchester has far and wide. food recipe planning can be a headache for
introduced a daily street food special caterers, we’ve explored the latest trends
to its menu. and global cuisines to provide you with 10
brand new recipes inspired by the dishes
and cuisines that are leading the way.

 BRINGING THE FOODHALLS TO MARKET | 8 BRINGING THE

FTO mooadrkheatlls
In recent years food halls and markets Many of the food halls shown below
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS have given street food a new lease of have been created within restored old
life, transforming it into an entirely buildings bringing a new lease of life
new dining experience. Far from a to unused or unloved spaces and they
food court or burger van, food halls often have events held there such as
are bustling dining spaces often filled monthly farmers markets bringing a
with art, culturally diverse cuisines and sense of community to the areas they’re
Instagrammable spreads. located in.

They’re often placed in convenient city Just as with the rise of street food vans
centre locations and they allow groups in previous years, food halls can help
to find choices based on their individual chefs and restaurateurs to avoid the cost
tastes across all day-parts. Especially of opening their own place by allowing
with the increase in specific dietary independent caterers to take a counter
requirements whether that be lifestyle or small kitchen within the larger
choice led such as eating a vegan or communal space.
vegetarian diet or if someone has a food
allergy or intolerance it’s more difficult Here we've highlighted some of the
now than ever to find an establishment. amazing food halls and markets across
the UK & Ireland.

Food halls

ARCADE LONDON, CENTRE POINT ON HAWKER HOUSE, MODEL MARKET, STREET FOOD CLUB, NOTTINGHAM
NEW OXFORD STREET, LONDON GIANT ROBOT & DINERAMA www.streetfoodclub.co.uk/
www.arcade-london.com/ www.streetfeast.com/
THE DOCKYARD SOCIAL, GLASGOW
BALTIC MARKET, LIVERPOOL KERB www.dockyardsocial.com/
www.balticmarket.co.uk/ https://www.kerbfood.com/
THE HATCH, MANCHESTER
BOXPARK, SHOREDITCH, LONDON MARKET HALL, FULHAM hatchmcr.com
https://www.boxpark.co.uk/ www.markethalls.co.uk/market/fulham
THE PITT, EDINBURGH
DUKE STREET FOOD & DRINK ST ANDREWS FOOD HALL, DUBLIN www.thepitt.co.uk
MARKET, LIVERPOOL (COMING SOON 2020),
www.dukestreetmarket.com/ michaeljfwright.com/st-andrews-food-hall/ TRINITY KITCHEN, LEEDS
trinityleeds.com/shops/trinity-kitchen
FLAT IRON SQUARE, LONDON BRIDGE STREET FOOD CIRCUS, CARDIFF
www.flatironsquare.co.uk/ streetfoodcircus.co.uk/

The  BRINGING THE FOODHALLS TO MARKET | 9

Pitt
EDINBURGH

DToheckyard
Social

GLASGOW

Duke Trinity
&Street Drink HatchThe Kitchen
ASntdrews LEEDS
FoodHall Food Market
DUBLIN LIVERPOOL

(COMING SOON 2020) Baltic MANCHESTER
Market
LIVERPOOL Street

FoodClub
NOTTINGHAM

HawkeHr ouse STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
ROTHERHITHE

Street Market BoxparkCircus
Food Giant KerbCARDIFF
HallFULHAM SHOREDITCH
LONDON
Robot

CANARY WHARF

Model FlatIronMarket
LEWISHAM
Square LONDON
BRIDGE
Dinerama ArcadeHACKNEY
London
OXFORD ST

 THE AMERICAN DREAM | 10 ALL AMERICAN
SHARING PLATTER

AmTHEerican

Dream

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS We have had a Our love affair with America can at For those wanting to capitalise on
fascination for all times be selective, but increasingly key events to create a promotional
things American since we are looking to adopt more of their theme, Independence Day is definitely
the 50’s when Rock ‘n’ culture into our daily lives; Thanksgiving trending, offering the perfect excuse for
Roll took the nation by has given us the opportunity for a pre- a change of menu incorporating buffalo
storm, opening up a Christmas celebration, Starbucks has wings, ribs, hot dogs, banoffee pie and
huge cultural revolution unleashed a prolific craving for pumpkin American craft beer. For those who
which influenced how spiced lattes and the 4th of July has doubt the power of celebrating
we dressed, danced and provided us with the perfect excuse for all things Americana – Harnessing a
(more importantly) ate. a party. little of that action, may change
your mind!
Although eating competitions and billion
American Football is not for everyone, THIS YEAR
there are few who will turn down the
opportunity for a great BBQ and it 1.38
is rare to find a pub menu without a
burger taking centre stage. America chicken wings were eaten in America
will continue to influence our food alone during Super Bowl Sunday.
trends, providing a source for some
much-needed comfort food as we
occasionally feel the need to fight
against the wave of “clean eating” which
has swept the country. Grilled cheese
features heavily here, oozing from
sandwiches and more regularly seen in
the fast-casual food sector.

Get a “PIZZA” THE AMERICAN DREAM: GET A "PIZZA" THE ACTION | 11

ActionTHE
Italy may well be the birthplace of pizza, however
America has been lovingly recreating this classic
Italian staple for many years, so much so that there
now exists a series of unique interpretations which have
become synonymous with various regions across the US.

These regional specialities are now NEW HAVEN APIZZA: Pronounced
making their way to the UK and Ireland,
expanding our consumption of the CAPTURING‘ah-beets’, this pizza is made with
Chicago Deep Dish and New York THEa dough which has been fermented for
Slice to include styles from Detroit,
Philadelphia and California. Here longer than traditional pizza doughs;
are a few of our favourites: starting in a cold environment and then
brought to room temperature to give it
GRANDMA PIES: Rectangular in shape,
these are baked in an oil-coated pan. Trendflavour and elasticity. The pizza features
The dough is given less time to proof a thin crust, rolled into a freeform,
which results in a thin, dense crust.
asymmetrical shape and baked in a
PHILLY & NEW JERSEY TOMATO PIE:
There are two variations to this. In New brick oven. Toppings include clams,
Jersey it is a round crisp, thin-crust pizza
with cheese added before the tomato garlic and smoky bacon. TIPS & TECHNIQUES: Research
sauce. In Philadelphia it is rectangular
in shape with a thick focaccia-like crust, CALIFORNIA PIZZA PIE: This is each regional variety and stay
topped with tomato sauce and little/no a light crust pizza where the toppings true to how it is made.
cheese – ideal for vegans.
are the stars. Fresh, local ingredients WHO TO FOLLOW: Frank Pepe,
DETROIT STYLE: A rectangular pie with
a thick focaccia-like crust and crisp base make up the toppings which can include Dan Richer, Domenico DeMarco.
which is cooked in a large steel pan.
The dough is pressed into the edges anything from broccoli and avocado MENU INSPIRATION &
of the pan and topped with lots of to smoked salmon and caviar. RESTAURANTS TO VISIT:
Wisconsin brick cheese. Tomato sauce
goes on top of the cheese, and once RHODE ISLAND: Grilled pizza is Rudy’s Neapolitan Pizza STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
cooked it is typically cut into squares. a local institution in Rhode Island. (Manchester), Paesano
The dough is chargrilled over hot (Glasgow), The White Rabbit
coals with the toppings added when (national grocery stores).

it is almost cooked through. grRievnoaapttraieaetdditniidaegitstrricioecogncuioatldorneamthlhapeokimmzezeeaasn.u

Whether baked in a brick oven, an oil
coated pan or placed on the grill, there
is plenty of scope for everyone to add
and trial different varieties on the menu.

SRIRACHA CHICKEN
BBQ BASE PIZZA WITH
CHORIZO TOPPED FRIES

 THE AMERICAN DREAM: THE SANDWICH REVOLUTION | 12 The stage. This trend is all about indulgence
not functionality so healthy eating takes
a back seat for a while, but that doesn’t

Sandwich mean vegetarians or vegans can’t join in;
a Buffalo Cauliflower Sandwich can be
just as enjoyable as a towering deli stack.

It’s time to get creative with your
sandwiches and try different flavour
combinations or mash ups; incorporate

Revolution Japanese spices for an Asian-fusion
twist, look to Latin America for some
heat and get a little fruity with apple
coleslaw – there’s a whole world of
combinations to explore, so whether
you stuff it, wrap it or toast it, let your

imagination go wild and don’t forget
the grilled cheese!

Sandwiches are steadily revolutionising

From the classic on our side of the pond, taking CAPTURING
Louisiana Po’ Boy
to the Rueben, Philly inspiration from our American cousins.
Cheese and Muffaletta,
Americans know how THEArtisan sandwich shops have been
to put our “dainty”
sandwiches in the springing up across the UK and Ireland,
shade. Whether they're delivering generous and hearty fillings
stuffed, stacked, fried which can only be described as truly
or grilled, sandwiches
have gained cult status Trendindulgent comfort food and this trend is
in America – so much so set to continue its growth trajectory.
that Turkey and the Wolf
(a New Orleans sandwich SO WHAT MAKES A TIPS & TECHNIQUES: Source
shop) was awarded Bon GREAT SANDWICH? ingredients with great flavour,
Appetit’s Best New be creative with combinations
Restaurant in 2017. According to Max Halley of Max’s and go global for condiments.
Sandwich Shop, it’s that combination
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS of “hot, cold, sweet, sour, crunchy and WHO TO FOLLOW: Max Halley,
soft” in every sandwich – a difficult Mason Hereford, Tommy Habetz.
combination to achieve unless the
fillings are lavishly applied to an artisan MENU INSPIRATION &
bread base. Attention should be paid to RESTAURANTS TO VISIT: Arch
quality fillings with provenance and great House Deli (Bristol), Hells Kitchen
flavour, whether that involves classic Deli (Brighton), Kracklinjoint
cuts of meat or vegetables taking centre (Newcastle upon Tyne), The Dusty
Knuckle (Dalston, London), The
Flour Pot (Hove).

PERI PERI PRAWN PO’BOY Wsuihencwidhglsurahatecsesduawnittbeiheceonealrnltstsiaeenssaredairdcnureteeglognltiferuceoneitmrotrniutpsfthsioutoe.iornuedgss,

REUBEN SANDWICH

Recipe AMERICAN CrIeCaEm THE AMERICAN DREAM: ICE CREAM BUT NOT AS WE KNOW IT | 13
PATTY MELT BUT NOT AS WE KNOW IT

INGREDIENTS When West Coast mini-chain Salt & Straw developed
pig blood, cinnamon and pepper ice cream, little did they
10ml Country Range Extended Life Vegetable Oil know they started a trans-Atlantic trend for some of the
1 Country Range 99% Gourmet Aberdeen Angus Burger most unusual flavours of ice cream we have ever seen.
25g Country Range Creamery Salted Butter With American supermarket Whole Foods predicting that
2 slices of Country Range Mature White Cheddar Cheese culinary ice cream will be going mainstream throughout
(or any Monterey Jack Cheese Slices) the US this year, it is not surprising that a number of
2 slices thick white bread loaf/ bloomer outlets are already finding their own unique combinations
1 red onion, sliced across the UK and Ireland.
1 large field mushroom, sliced
10ml mushroom stock base/gravy From savoury to sweet, the combinations are endless.
This trend has come at just the right time, consumer
demand for the unusual (mainly driven by Millennials and
METHOD GenZ) has never been so strong. Jannettas in St Andrews
has launched seaweed sorbet, Nonna’s Gelato in London is
1. Slice the onions and fry in half the butter. serving roasted plum and brandy ice cream and you can also
2. In a separate pan, fry the sliced mushrooms in the order the Pork Pie-Scream at local branches of Pieminister
– a vanilla based bacon and bourbon maple syrup ice cream
remaining butter and add a little mushroom stock/ topped with a pork scratching and apple sauce!
gravy to form a nice mushroom mix - make sure it’s
not too watery. CAPTURING
3. Cook the burger in the oven and keep warm. THE
4. Butter the outside of two slices of bloomer bread.
5. Layer up the melt as follows…. bread, cheese, burger, Trend
onions, mushroom, cheese and finally bread.
6. Cook on a griddle until the bread has browned TIPS & TECHNIQUES: Collaborate with local
and the cheese has started to melt. Flip and repeat. producers, using fresh ingredients to make small
Serve immediately. batches which can be rotated.

SERVINGS – 1 WHO TO FOLLOW: Fabgelato, chinchinicecream.
COOKING TIME – 10 MINS
PREP TIME – 20 MINS MENU INSPIRATION & RESTAURANTS TO
VISIT: Jannettas (St Andrews), Blu Top Ice Cream
(London), Ginger's Comfort Emporium (Brighton). STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS

This trend is full of experimental
fun which is currently a high

demand for Millennials and GenZ’s.

TORTILLA WRAP
ICE CREAM CONE

 A-MAIZE-ING LATIN AMERICA | 14 A-maize-ing BAKED EGGS
WITH GUACAMOLE
ALmaetriinca
FcreohvmaiwcshataheitediinneBgePrptaeozrwiublie,eaaLnelatxbthipanolroAbfrefmeocdoeurdeictao

AWESOME ARAPES' With the continued growth and interest

Food enthusiasts are Arepas are currently taking the global in Latin America, there is much to
continuing to enjoy the
delights of Latin American food market by storm, made with be gained from this trend. Caution
cuisine. Many of us are
graduating from fajitas little more than cornflour, water and does need to be taken to ensure the
and burritos and now
simply can’t get enough seasoning, they are a form of flatbread authenticity of dishes are not diluted
of delicious culinary
delights such as churros, which can be grilled, baked, fried, by a mass market “Tex-Mex” approach
tamales and empanadas. steamed or even boiled to make a fluffy – businesses such as Wahaca and
Our appetite for the corn patty to be topped or filled. Mexikings are great examples of finding
food and culture of Latin a good balance between our European
America is far from abating There are distinctions to be made tastes and the authentic explosion of
and is driving a deeper between Venezuelan and Columbian flavours achieved by Latin American food.
understanding for its origins style arepas; the Venezuelan variety are
and the people who cook it.
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS small, fluffy and usually split open and CAPTURING
Latin America is a vast region so it filled in a similar way to pita, however THE
would be easy to assume the food Columbian arepas are wider, flatter and
here is all very similar but in fact, every more crispy and as a result, they are Trend
country has its own flavours and taste more likely to be topped.
preferences. For example; it is a common
misunderstanding that food in every Whichever way you make and serve
country is spicy, but Venezuela is one arepas, they are extremely versatile
country in particular where the food and easy to make. Use them instead
isn’t that spicy at all. From the Brazilian
barbecue to ceviche (marinated raw of a burger bun, pita bread or flatbread
meat or seafood) in Peru, Latin America
has a deep wealth of food waiting to and serve them at any time of the day TIPS & TECHNIQUES: Arepas
be explored.
with fillings from eggs to jackfruit. and Salbutes can be added
For all their differences, you can
also find common ingredients which bind Because arepas are corn based, they throughout your menu, offered
many Latin American countries together are naturally gluten-free and vegan as a breakfast/brunch option
– one of which is maize. The same maize which makes their addition to any menu as well as snacks, lunch and
flour that is used to make tortillas in an easy decision to make if you want to dinner – they can be served
Mexico and tamales in Peru is also used attract a broader audience. with meat or as a vegan option.
for arepas in Venezuela and Columbia.
SIZZLING SALBUTES WHO TO FOLLOW: Martha Ortiz,
An alternative to the arepa is the salbute @breddostacos, @maizeblaze

(pronounced sal-boo-tay) made with a MENU INSPIRATION &
fried tortilla and topped with a delicious RESTAURANTS TO VISIT:

mix of pulled chicken, beef or a plant- Santo Remedio (London),
based alternative such as jackfruit, white Cielo Blanco (Farringdon,
cabbage, pickled onions, avocado and London), Mexikings (London)

salsa then finished off with a little sour sInaaplne2osd0p1guisr8lean,wrMotwy1tehp1xteei%hceUoayfntKeh/caTiurreidsoximn-nMeyoeesintaxr
cream. Salbutes are ideal as snack food,
starters or multi-plate sharing dishes
which means they work well in the
casual dining and food-to-go sectors.

Recipe YUCATAN JACKFRUIT SALBUTES SERVINGS – 2 A-MAIZE-ING LATIN AMERICA | 15
COOKING TIME – 15 MINS

PREP TIME – 8 MINS

INGREDIENTS METHOD

10ml Country Range Long Life Vegetable Oil 1. Pre-heat your fryer to 170°C .
4 Country Range 12” Tortilla Wraps
50g Country Range BBQ Pulled Jackfruit 2. Cut small circles out from the tortillas,
1tbsp Country Range Set Soured Cream fry the circles until they 'puff up'. Take the
2 limes puffed tortillas, season with salt, pepper
10g red cabbage and lime juice and keep to one side. (Top tip!
10g white cabbage Use the trimmings to make funky tortilla chips
10g cos lettuce or fry off and then blitz in a food processor
½ avocado to make a crunchy crumb to add further
1 red onion texture to your salbutes or any other dishes).
1tbsp coriander, chopped
4 cherry tomatoes 3. Heat the BBQ jackfruit and keep warm.
½ fresh jalapeño
Pinch of salt 4. Shred the cabbage and lettuce. Slice the
Pinch of pepper onions and chop the tomatoes. Mix all
together and season with salt, lime juice
Try topping arepas or salbute with a and a little vegetable oil.
more traditional style chilli for the care
5. Use the puffed tortilla as your base and pile
h ome sector – giving residents food up the salad, jackfruit and a little sour cream
with familiar scents and flavours with or salsa to create your salbutes - great party
street food. Substitute the jackfruit for chicken
a slight twist to the presentation or pulled pork for a meat-based version.

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS

 HYPER-LOCALLY GROWN | 16 HYPER-

GrownLOCALLY

Increasingly across the UK and Ireland, we are focusing on seasonal produce and locally
grown, reared and foraged ingredients for menu inspiration. This ongoing trend may well
have its beginnings in our adoption of such a wide variety of global and regional cuisines.
As we improve our understanding that local ingredients are key to making international
dishes so well defined and unique, it is only natural that thoughts turn flavours from our
own territory, giving birth to the creation of new and exciting dishes that coincide with
consumer desire to eat local and celebrate British and Irish culture.

SAUSAGE AND APPLE suarrcsepouIrnnpoissppaiconeiwnregtnotttthorhilaodeptuuwi7ssrhs6ccueh%oeranessosiufttnhhm1gee3iayrn-e2psgit5,rsaoitynmdediusoacfrnroteoorttlods
MUSTARD SLAW SUBS

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS PROVIDE A DELICIOUS VEGETARIAN
OPTION BY UTILISING MEAT-FREE
CHORIZO AND RED PEPPER SAUSAGES

QUALITY IS KEY! WE'VE USED
THECOUNTRY RANGE BUTCHERS
STYLE SAUSAGES IN OUR SLAW SUBS

 HYPER-LOCALLY GROWN | 17

SPICED COTTAGE PIE

We have already witnessed a bounty SUPER SEASONAL environment by connecting consumers
of high-profile chefs talking about
this style of cooking throughout the Some restaurants are now going one with the locality in a more casual setting.
media and the trend is set to be in
place for quite some time to come. step further, dividing each season into Locally sourced ingredients,
Whether restaurants are growing three in order to use seasonal produce environmental mindfulness and
their own produce (such as The Pig at its peak, educating consumers on the a sense of community will continue
in Brockenhurst or Bath) or promoting practices used from farm to table to to influence menus from the fine
local producers, the locally grown engage them in the process, harnessing dining sector through to casual dining
trend is about to take on a new their desire for a sense of community. and cafes. Consumers are looking
form and include environmental
mindfulness. Low environmental BOUTIQUE BEVERAGES for food which has been crafted with
impact and a recognition of our own
responsibility to the environment will It is not just food featuring in the love and care throughout the process,
feature heavily going forward. Foraged
ingredients, nose to tail cooking and hyper-local spotlight, beverages are tapping in to story-telling aspects and
reducing food waste through curing,
pickling, aging and smoking will all also becoming more ingredient led. encouraging pride in the provenance
impact menus across the country.
Non-alcoholic drinks, commonly known of food they consume.
TRENDING TECHNIQUES
Smoking food is a technique which as “Dry drinks” including homemade
has primarily been applied to proteins,
however chefs are now using it to cordials and juices along with alcoholic
maximise specific flavours, extending
its application to vegetables and dairy options such as boutique gin from craft CAPTURING STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
too, pairing it with tangy fermented distillers are transforming bars across THE
ingredients. This is certainly a trend the country, with beautifully designed Trend
where vegetables are given as much
respect as meat – a welcome change bottles adorning shelves alongside
for vegans and vegetarians. a feast of accompanying garnishes.

CAPITALISING ON THE TREND
With consumers making an appeal

for pubs and bars to modernise, the

hyper-local trend is certainly food

for thought. In a recent Mintel study, TIPS & TECHNIQUES:
68% of those who were interested Fresh foods, seasonally grown.
in seeing modern adaptations of pub Vegetables take centre stage
classics, also agreed that their menus along with mindfulness
should change seasonally. If adopted, of the environment.

this could pave the way for pubs to WHO TO FOLLOW: Tommy
create their own experiential dining Banks, Lorna McNee, Damien Grey

w“oSIirttw’huseshaeinletlga”ianlattrhhnteheydaewe“sCdasooteriricsndscipgsaryti“ape”Tndtraidaorwderneiiptt–fihheorrrhneeaiafgnselehlcryseee”srmnapctnooerdsiscpt“etraMoossvs“aeFotnurceairasenthdce””e,d, MENU INSPIRATION &
RESTAURANTS TO VISIT:
The Duke William (Ickham),
The Butcher’s Tap (Marlow),
Isaac-At (Brighton), Northcote
(Lancashire), Wild Honey Inn
(Co. Clare), Loam (Galway)

 ALL RISE FOR THE YORKSHIRE PUDDING | 18 RISEALL FOR
THE

Yorkshire
Pudding

The Yorkshire pudding is made with Yorkshire puddings instead Whether it’s a Yorkshire pudding pie,
arguably one of the most of bread. Diners can build their own pizza, wrap or dessert, our affection
quintessentially British Yorkshire sandwich with classic Sunday for this traditional fayre makes it
foods. A Sunday lunch staple roast ingredients such as beef, turkey, a firm favourite and after over 450
in pubs and homes all over pork or ham with roast carrots, gravy years, it once more finds itself back
the country, it dates back to and cranberry sauce. in the culinary spotlight.
1747 when a pudding was
a meat based, sausage-like Not to be left out, EAT have unveiled
food. By the 18th century,
contemporary puddings (of their Christmas menu for 2019 with CAPTURING
their time) were no longer the headline being a Yorkshire pudding
meat based, which coincides
with the introduction of wrap stuffed with turkey, sage and THE
the Yorkshire pudding.
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS Historically it was eaten Trendonion stuffing, crispy bacon, sage mayo
as an appetiser with gravy
when meat was scarce and cranberry sauce, whilst Aldi has
because it was filling - added a Yorkshire pudding burrito
cooked beneath the meat to their offering, designed to serve
to catch fats and juices up to 5 people.
as it dripped from a spit Pubs are joining the trend with more
above the fire. modern adaptations of Yorkshire TIPS & TECHNIQUES:
puddings, integrating them into the Portable/hand held options
The significance of the humble dessert menu. Chocolate and Caramel are great additions to pubs and
Yorkshire pudding in today’s food Yorkie is on the Reform Social and to-go menus.
trends is growing. Pubs are being Grill at The Mandefille Hotel and Zingy
challenged to modernise all aspects Raspberry Yorkshire Pudding Sundae WHO TO FOLLOW: Jason Hartley
of their offer, and food on the go features on the menu at Blaina Wharf @daft_puddin, @yorksburrito.
combined with a demand for smaller Public House. There is also plenty of
portions of classic British dishes is scope to offer take-away handheld MENU INSPIRATION &
driving a renewed energy for a much- wraps which answer the call from RESTAURANTS TO VISIT:
loved item. customers who are interested in The York Roast Co (Manchester,
more portable options from pubs. Liverpool or Salisbury), The Real
Leading the charge is The York Roast Yorkshire Pudding Co.
Co in Yorkshire, a five-strong sandwich
brand which specialises in sandwiches CaEwhAYrioTtishrthkmtashhvaeeisrheumenpeavundeduliidlnefieondrgbt2ehw0ienr1iagr9p

MINI BEEF ROAST

Recipe YORKSHIRE SERVINGS – 1 ALL RISE FOR THE YORKSHIRE PUDDING | 19
PUDDING WRAP COOKING TIME – 10 MINS

INGREDIENTS METHOD PREP TIME – 40 MINS

1 tbsp Country Range 1. Defrost the Yorkshire 3. Prepare the gravy
Horseradish Sauce pudding, cook in the as per instructions.
Or 1 tbsp mustard oven and then keep warm
25ml gravy - made with and place on some tin 4. Warm through the beef.
Country Range Rich Gravy Mix foil and parchment paper. 5. Layer up the Yorkshire
1 giant Yorkshire pudding (8”)
2 slices of beef, cooked 2. Cook all vegetables with a smear of horseradish
½ carrot and roast potatoes or mustard. Top with
½ parsnip however preferred, meat, gravy, vegetables and
2 roast potatoes season and keep warm. roast potatoes then roll like
you would a wrap and serve.

tYuhonerikvpseehrrsifrieetcyptsuaaddndddiiwntigoicnwhtrooafpfsescrhminoagoksle/

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS

 THE MAJESTIC MIDDLE EAST | 20 MajTHE estic

Middle East

There’s something beautifully unique about Middle

Eastern food which has captivated the attention of

today’s consumer. Perhaps it is the myriad of global

influences steeped well into its history and heritage

combined with the story it tells, the vibrancy of

colour from fruits, spices and fresh herbs or the

flexibility it offers diners – effortlessly catering for CAPTURING
vegetarian and vegan diets. Whatever the reason, THE
Middle Eastern food is on the menu to stay and it
is proving to be a firm favourite in fine dining as Trend
well as the casual dining and take away sectors.

Middle Eastern cuisine is full of dining experience with bountiful

flavour, with charcoal and wood platters always accompanied with

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS fire cooking adding smoky notes to bread. Mezze, consisting of small dishes TIPS & TECHNIQUES: Wood
a heady combination of warm and such as houmous, dips and salads and charcoal fires are perfect
sweet spices. Shaped and influenced reinforce this convivial style of eating. for creating theatre as well as
by trade, empires, wars and religion, Today Middle Eastern cuisine is being adhering to more traditional
there are common threads and shared modernised slightly with ‘Scandi’ style methods of cooking to achieve
dishes which span across countries; plating from the fine dining sector and smoky, chargrilled flavours.

however, each country has its own build-your-own houmous bowls within WHO TO FOLLOW: Yotam
way of preparing them. Food overall casual dining and take away outlets. Ottolenghi, Sabrina Ghayour,
tends to be less processed compared Yasmin Khan.
to Western cuisine; with olives, nuts, SWEAT TREATS
chickpeas, beans, aubergine, spinach, To satisfy a sweet tooth, the Middle MENU INSPIRATION &
okra, tomatoes, figs, dates and plenty East has a reputation for baklava - RESTAURANTS TO VISIT:
of fresh herbs taking centre stage, all sweet bites of wafer-thin layered Nopi (Soho, London), Honey & Co
of which gives the cuisine some strong pastries drenched in sticky, fragrant (Fitzrovia, London), The Palomar
healthy eating credentials. syrups - however their range of desserts (W1 London), A New Book of
go well beyond baklava. Floral flavours Middle Eastern Food, Vegan
Today, many influential chefs are from orange blossom and rosewater Recipes From The Middle East.
looking to the Middle East, and in to the fragrant spice of cardamom as
particular Israel for inspiration when well as nuts, dates and semolina which thWleeFsecossuotpiesderiroanoncteviecnessugorsiasemclidlrneetecedsonwtemrdnhostpinicataghorlsehgbdeievatelotshy
creating new dishes and experiences, are all put to good use, creating a wide
undergoing an unforgettable culinary variety of desserts and sweets which
journey. Traditionally Middle Eastern are as distinctive as they are delicious.
cuisine is centred around a shared

Recipe PERSIAN  THE MAJESTIC MIDDLE EAST | 21
LOVE CAKE

INGREDIENTS

4 Country Range 175g caster sugar Recipe GAZ (PERSAIN
Medium Free Range Eggs ½ tsp ground cardamom NOUGAT)
1 orange zest and juice
200g Country Range 1tbsp rosewater
Creamery Butter Topping:
3tbsp icing sugar
300g Country Range 1 orange juice and zest
Ground Almonds 2tsp rose water
25g Country Range
40g Country Range Pistachios, chopped
Pistachios, chopped 1tsp dried rose petals

100g Country Range
Plain Flour

2tsp Country Range
Baking Powder

METHOD

1. Pre-heat the oven 6. Add the flour and mix INGREDIENTS Drizzle of Country
to 160°C slowly into to the egg Range Long Life
mix to form a nice 3 Country Range Free Vegetable Oil
2. Cream the caster loose cake mix. Range Medium Eggs 250g caster sugar
sugar and soft butter (egg whites)
until light and fluffy. 7. Pour the mix into 100g glucose
a buttered spring 150g Country Range 100ml water
3. Add the rosewater, base cake tin and Pure Clear Honey 1tsp rosewater
ground cardamom and bake for 40 minutes. 4 edible rice paper
the beaten eggs one at 75g Country Range sheets
a time. Add a spoonful 8. Meanwhile, make Flaked Almonds Icing sugar for dusting
of ground almonds the orange frosting by
after each egg to mixing the icing sugar, 75g Country Range
stop the mix splitting. rosewater and orange Hazelnuts
juice and zest.
4. Add the baking 75g Country Range
powder to the flour, 9. Once the cake has Pistachios, chopped
chopped pistachios been cooked and
and the rest of the cooled, drizzle the top METHOD STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
ground almonds. with the frosting to
make it look delicate 1. Line two 10” baking 5. Add the sugar mix
5. Add the zest and juice and simple. Top with trays with the sheets slowly and keep
of one orange to the chopped pistachios of rice paper, brush beating until the
egg mix. and dried rose petals. with oil and dust with mix starts to cool.
icing sugar.
SERVINGS – 12 6. Add the nuts and
COOKING TIME – 40 MINS 2. Add the egg whites rosewater and keep
to a clean mixer bowl whisking until you
PREP TIME – 20 MINS to come to room can place your hands
temperature. on the bowl without
burning.
3. Place the caster
sugar, honey, glucose 7. Pour into the tins
and water in a heavy and top with more
bottom saucepan rice paper
and heat slowly
to reach 140°C. 8. Once cooled, tip
out and cut into
4. Once the mix has pieces to serve.
reached 125°C, start
whisking the egg SERVINGS – 40 PIECES
whites until you have COOKING TIME – 20 MINS
firm peaks.
PREP TIME – 15 MINS

 HOW THE PAST INFLUENCES THE PRESENT MODERN INDIAN | 22 PastHOWTHE

influences

PresentTHE MODERN
INDIAN

When you hear the phrase breaking through into this trend. Spices The unusual aspect of this trend is
"Modern Indian", you would feature heavily to give classic cocktails a its extension into the application of
be forgiven for assuming new lease of life and fresh flavours such traditional techniques to Western cuisine;
this trend centres around a as mango, tamarind, lychee, lime and mint think fish and chips with chukki pea mash
re-shaping of Indian food, are delivering a refreshing range of low or or dishes such as Spicebox’s doffles (fluffy
distancing it from its roots. no alcohol drinks, meeting the demand dosa waffles) with spicy jackfruit beans,
for a healthier alternative on a night out. Bombay potatoes and a coconut chutney.
The reality is quite different. Our Indian dishes are not being changed
relationship with Indian cuisine has been PHENOMENAL PARATHAS for Western palates, Western dishes
long standing, however many dishes have One item which is appearing increasingly are being given an Indian twist with
evolved or been altered to cater for a on menus in restaurants and at street ingredients which have provenance and
Western palate over time. Modern Indian food vendors is the paratha, a flatbread strong roots in Indian culture.
is a movement which encourages chefs which is filled with potatoes, cabbage,
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS to return to authentic and regional Indian mooli or cauliflower and shallow fried.
dishes, rediscovering long lost ingredients Whilst paratha is well established
and homestyle cooking; celebrating amongst foodies, the Kati roll is a more
dishes from individual towns and villages recent introduction to the market and
which appeal to a more modern, well- a popular vehicle for curries, meats and
travelled audience who are looking for vegetable dishes. Originally a street
authentic experiences. food dish from Kolkata featuring skewer
roasted meat wrapped in a paratha, Kati
This trend has quite a lot of elasticity; rolls and stuffed paratha will become
from cooking on open fires and creating more prevalent on Indian menus across
slow-cooked curries which take days the board.
to make, to the continued explosion of
street food vendors selling more complex
Indian delicacies. Beverages are also

Tdwhisiahnfekflsefpisssou)htwcaahitntoahdessscSphapiincipcydsejawbaoccitkxohf’csrcoudhniotuufbktflekceaihsnpu(seftl,anuBefmofyyamsdbhoasoyar CHICKEN TIKKA
MASALA NAAN WRAP

CAPTURING Recipe INDIAN STUFFED  HOW THE PAST INFLUENC THE PRESENT MODERN INDIAN | 23
THE PARATHA

Trend SUITABLE FOR: VEGETARIANS


INGREDIENTS

150g Country Range Plain Flour

16 individual Country Range Mashed Potato pellets

TIPS & TECHNIQUES: Focus on authentic ½ tsp Country Range Ground Coriander
ingredients and methods of cooking across ½ tsp Country Range Ground Ginger
all regions of India. 100g Country Range Creamery Salted Butter
2tsp Country Range Garam Masala

WHO TO FOLLOW: Gaggan Anand, ½ tbsp Country Range Crushed Chillies
Floyd Cardoz, Asma Khan, Sarah Todd. 1tbsp coriander, chopped
1 tsp Maldon salt
MENU INSPIRATION & RESTAURANTS 1 onion, diced
TO VISIT: Little Kolkata (Covent Garden, ½ tsp cumin seeds
London), Romy’s Kitchen (Thornbury, Bristol), 50ml water
Indian Accent (Mayfair, London), Rola Wala
(Selfridges, Birmingham), The Kati Roll
Company (Soho, London. METHOD

1. Mix the water, flour and 1 tsp salt in a bowl to form

FtoaIaSoKtannrvoamoddttalhhaIriiaTnamloedaozntsbeimaamentlrnVergenaldeientvaaDnogYutitndiyeo.oDwgstPgcnapawwohrabhheuuwlilalmtelr,Dhdg.tCpiKiyewDmaursorecyiprartFmeusmhhkopcmieaioeainhgpbradawietfeasghogirefietoDoaorahiod,vrirnetdsMiVldhcteaeeaeutrSCgdevsthMoesdiahacrttniorevitaoagdide.bocnouaeloandimerrddn.neuesrk a tight dough.

2. Knead until smooth and rest.
3. Prepare the mash potato and add all the spices

and coriander.

4. Finely dice the onion and fry in 25g of butter. Then
add them to the mash mixture.

5. Split the dough into 4 and roll each section out.
6. Place a quarter of the mash into the center of each

rolled out dough section, and wrap the dough around
to form a half circle and seal.

7. Griddle in a pan with a little butter until golden on

each side.

8. Serve with a choice of tomato, onion, chilli raita and

mint yogurt. STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS

SERVINGS – 4
COOKING TIME – 20 MINS

PREP TIME – 10 MINS

 HOPPING OVER TO SRI LANKA | 24 Hopping OVER
TO
Sri Lanka
new cuisines and are open to
They say great things come in small packages, and nothing trialling new options for breakfast,

can represent this better than Sri Lankan cuisine. Full of making a hopper the perfect dish

diversity and packing plenty of flavour, Sri Lanka is steadily for a breakfast or brunch menu.

gaining recognition for its traditional fayre. Dishes are There are not many Sri Lankan

influenced by the island’s tropical climate and geography – restaurants in the UK and Ireland at
seafood, vegetables and light curries contain elements of present and whilst general knowledge
Dutch, Indian, Portuguese, British and Middle Eastern cuisine. of the hopper is steadily growing, it may
need a little explanation should you

add it to your regular menu. However,

Without doubt though, the coconut is coconut milk and spices, they are either once your customers have tried it,
king in Sri Lankan food, whether it is pan fried or steamed. Of course, entering they will be coming back for more!

used fresh or desiccated it features in mainstream cuisine means that the

a wide range of both sweet and savoury traditional hopper is undergoing a bit CAPTURING

dishes, and it is coconut milk which of modernisation for a new audience.

features in our next food trend: The The adaption of the hopper to a handheld THE
Hopper. Hoppers are the Sri Lankan
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS equivalent of a crêpe featuring a light, Trendformat converts it into the perfect
fluffy centre and crisp edge. They can
be eaten at any time during the day, “to-go” snack or breakfast item.
traditionally served with curry or an
egg in the centre. With the explosion of breakfast and
brunch dishes, chefs are experimenting
with their offerings and seeking

inspiration from other trending cuisines.

The fermentation trend links well with Menu items such as huevos rancheros TIPS & TECHNIQUES: Add a
the hopper and can be attributed to its have become quite popular recently; hopper to your breakfast menu,
recent success. Naturally both gluten Millennials and GenZ are actively featuring an alternative way to

and dairy free, driving this demand, constantly seeking eat eggs.

it is made with WHO TO FOLLOW: Emily Dobbs,
fermented Lakruwana, Peter Kuruvita.
batter containing

rice flour, MENU INSPIRATION &

RESTAURANTS TO VISIT:

Hoppers (Winchester & London),

Weligama (London), The Coconut

Tree (Cheltenham, Bristol, Oxford

& Cardiff).

Add hoppers as a breakfast-
on-the-go option in your
university menus

Recipe SRILANKAN  HOPPING OVER TO SRI LANKA | 25
EGG HOPPER

INGREDIENTS METHOD dip into the oil with a piece of
kitchen roll or cloth and use it
Hopper: 1. Heat 100ml of coconut water to briskly rub around the pan.
6 Country Range Free- until tepid. Whisk in the yeast Slowly pour a ladleful of the
Range Medium Eggs and honey, then leave to stand batter into the pan, tilting it so
for 15 minutes. Mix with the the batter cooks up the edges
¼ tsp Country Range coconut milk, then pour it into of the pan and is distributed
Ground Cumin the rice flour in a large bowl. in a thin layer.
Whisk until you have a smooth
1 tsp Country Range batter. Cover with cling film 5. Quickly crack an egg into the
Pure Clear Honey and leave for 3 hours or base of the pan and cover. Leave
overnight in the fridge. to cook for 2½ minutes, or
200ml coconut water until the egg is just cooked and
2. Add the last 100ml coconut the edges of the pancake are
1 tsp yeast water to the bowl and whisk starting to brown. Run around
well. Season with salt. Leave the edges with a palette knife
300ml Country Range to stand for 15 minutes before and ease onto a plate. Serve
Coconut Milk using. It should be thinner than with the salad and eat! Repeat
a traditional pancake batter. with the remaining mixture and
200g rice flour eggs to create more hoppers.
3. Prepare the salad.
1 large pinch of salt
4. Traditionally, the hoppers are
Onion and Chilli salad: cooked in a small, high-sided
50g Country Range wok, but you can use
Chopped Tomatoes a non-stick frying pan instead.
Heat your pan, then, as it heats,
25g finely sliced red onion

1 small bunch chopped
coriander

1 lime, juiced

1 quantity of sliced chillies

SERVINGS – 6
COOKING TIME – 30 MINS

PREP TIME – 30 MINS

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 MODERN CHINESE: A REGIONAL EXPERIENCE | 26

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS PULLED PORK
BAO BUN

cooiTnkriaWndgeitasiotreenrapnlasditrieyshldeeswttsayiwtslehtiidtnwhdgianimneniesnongsauens-sdpttaococ-oetccarkieltaaatpilespar-omparcoehdseetonrnted

CMhoidneersne  MODERN CHINESE: A REGIONAL EXPERIENCE | 27
A REGIONAL EXPERIENCE

Throughout the UK and Ireland, Chinese cuisine has STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
historically featured recipes and dishes from the
Canton province. An increase in global travel and the
inquisitiveness often displayed by GenZ's and Millennials
is encouraging a move away from mainstream Chinese
food into regional dishes outside of the Canton province,
making way for new flavour experiences from what is
a vast and varied recipe book.

Fresh ingredients, umami and chilli Original techniques and flavours are
brought to us through Chinese cooking being observed, with the spicy heat
keys directly into some of the more from Hunan and Sichuan leading
prevalent food trends favoured by the way in terms of popular dishes,
today’s consumer, but as second and however, we are also witnessing global
third generation Chinese chefs start introductions from the Hakkan province
to bring a taste of home to the table and Macanese influences. Regional
following their training in classical specialities such as dumplings, 1000
European kitchens, we are receiving both year old hotpot recipes and a variety of
an education and experience in regional noodles are appearing in sophisticated
Chinese cuisine like never before. restaurant settings as well as street food
stalls and everywhere in between.

RAMEN NOODLES WITH
SOFT BOILED EGG

 MODERN CHINESE: A REGIONAL EXPERIENCE | 28 Chef Andrew Wong has been leading UYGHUR: There are many different
the way in Modern Chinese in the UK, types of noodles featured throughout
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS making traditional dishes lighter and Asian cuisine, some such as Lagman are
thoroughly researching into the history particular to a region. Lagman noodles
of China, it’s borders and provinces are pulled wheat noodles from Uyghur,
to gather inspiration for his dishes. served in beef or lamb broth and can
If exploratory trips to China are an also be stir fried.
expense too far, try investigating dishes
from the following regions which are HUNAN: Situated in central China, the
appearing on menus around the world: food is characterised by sour vinegar
and hot chilli. A different heat to the
SICHUAN: Hot Pots are centuries neighbouring Sichuan province which
old, dating back to the mid 1500’s. It can be mouth-numbingly intense.
is a convivial way to dine – similar to
sharing fondue and involves cooking YUNNAN: Due to the many borders
ingredients at the table in a communal of the Yunnan province, there are a
simmering pot of stock. Typical number of influences on the flavours
ingredients include thin slices of meat, within this region. As such, it typically
leaf vegetables, mushrooms, won ton balances sweet, sour and spicy notes
and seafood. with fresh herbs and fermented pickles.
The province has a wide biodiversity
MACANESE: Macanese food is a available and local chefs will draw
diverse blend of Portuguese and heavily from what grows in the
regional dishes from Macau and has immediate vicinity. More importantly
often been described as the world’s however is the rice noodle – hotly
first fusion cuisine. Food from this tipped to be the next ramen.
region is characterised by a variety
of ingredients from coconut, chilli, Whether its Hakkan, Uyghur, Yunnan
black olives, clove and pastel di nata or Shandong, what is clear, is that there
(Portuguese custard tart) as well as a is a growing interest in these specific
bounty of seafood which introduces a regional cuisines across in the US,
unique complexity to dishes. UK, Ireland and Australia, with
new restaurants appearing which
SHANDONG: Jianbing from the showcase a variety of dishes and
Shandong province is a breakfast
dish which is quickly gaining flavour combinations
popularity. It consists that are exciting
of an outer layer similar diners across
to a crepe which is
topped with a thin layer the globe.
of egg and then filled
with anything from pork
belly, vegetables, salads
or crispy won ton. Folded
into a rectangle, it is easy to
hold and ideal for street food
vendors or the casual dining sector.

The appetite for personalisation
in food is getting stronger
- Chinese Hot Pots are the

perfect fit, satisfying the needs
of both Millennials and GenZ

Recipe CHINESE CHAR CAPTURING  MODERN CHINESE: A REGIONAL EXPERIENCE | 29
SIEW MEATBALLS THE

INGREDIENTS Corn Flour Trend

1 tub Country Range 1 tsp Country Range TIPS & TECHNIQUES: Focus on
Premium Fresh Chicken Chinese Five Spice spicy and umami flavours featured
Breast Fillets in communal hot pots, dumplings,
300g Minced pork noodles and roasted meats.
2 tsp Country Range
Pure Clear Honey 2 tsp light brown sugar WHO TO FOLLOW: Neil Perry,
Andrew Wong, Chan Yan-Tak, The
4 tsp Country Range Soy 1 tbsp coriander, Food Ranger/Trevor James.
Sauce chopped
MENU INSPIRATION &
1 tsp Country Range 1 red chilli, sliced RESTAURANTS TO VISIT:
Ground Garlic to dress Yauatcha (Soho, London), Bubblewrap
(W1, London), Sojo (Oxford), Tattu
1 tbsp Country Range (Manchester, Birmingham or Leeds).

METHOD 4. Serve with some
Country Range
1. Finely chop the Medium Egg Noodles,
chicken fillets and dressed with soy and
place in a bowl with all sesame oil then top
the other ingredients. with finely sliced
red chillies.
2. Mix the mixture well
and roll into walnut
sized balls.

3. Gently fry in vegetable SERVINGS – 4
oil until golden on all COOKING TIME – 15 MINS
sides and cooked
to 75°C. PREP TIME – 30 MINS

PMacstaotaceuraltldndteihbsnaeeatatscatogyiousleolvddefborayeoddssdiemiwtriviiolteahnrditttwoosicaWtahtrereaasfdthteieotrrimnonnoeinaomflnlcuetuenesnuatcase.rds STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS

TIBET & NEPAL: SOUTH OF THE CLOUDS | 30 South of tħeClouds

More frequently regional food trends are representing the lives and culture of a
specific geographical location, this is certainly true of Tibetan and Nepalese dishes.

Nepalese cuisine is a reasonably recent T
find – Nepal didn’t open its borders until
the 1950’s which means there is much
to discover and the dishes are yet to be
influenced too heavily from the West.

Its neighbour Tibet shares some
similarities in cuisine; the climate,
high-altitude and harsh environment
make it difficult for more common farm
animals such as sheep, chicken and pigs
to thrive, so goat and yak dominate food
and beverages which stem from the
region instead, with grains taking the
place of rice.

STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS inTatnvhradeordgriaiuystoceioizninangshpTcaoiasbpllepuetaldaavnrmeitdaoynmtodhfoeNdtweiompatayhsluefeosmre DARLING DUMPLINGS
international stage. The rise in popularity of dim sum
and gyoza has paved the way for
introducing Tibetan and Nepalese
variations called momo to the
international stage. Both Tibet and
Nepal are becoming well-known for
this simple, but varied dumpling which
can be steamed or fried to change
and influence their flavour. Tibetan
momos are usually half-moon shaped,
whilst Nepali momos will invariably be
round (similar to xiao long bao). Made
with white flour and water with a little
yeast or baking soda, they are easy to
prepare and take only a few minutes
to cook.

Traditionally momos contain yak meat
or cheese, however Westernisation of
this dish has created a number of new
fillings including:

• M inced beef and pork combined
with onions, shallots, garlic, cumin
and coriander

• V egetables such as onions and
cabbage or potato in a tomato based
sauce

• Cheese with spinach and garlic

Momos are often accompanied by
condiments such as pickled radish,
hot sauce or a peanut dip. They are
perfect for snacking or food on-thego
and we expect to be seeing them
pop up in more street food vendors
throughout the country.

Tibetan TIBET & NEPAL: SOUTH OF THE CLOUDS | 31

Chicken Momos

Recipe TIBETAN CHICKEN MOMOS CAPTURING
WITH CHILLI TOMATO SAUCE THE

INGREDIENTS METHOD Trend STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS

150g Country Range 1. Mix the water, flour and salt in a bowl to TIPS & TECHNIQUES:
Plain Flour form a dough. Knead until smooth then The dough quality will directly
1/8 tsp Country Range cover in cling film and rest for 1 hour in impact the momo flavour so mix
Ground Ginger the fridge. the flour and water very well by
25ml Country Range hand and keep adding water
Extended Life Vegetable Oil 2. Meanwhile chop the diced chicken thigh until you make a pretty smooth
25g Country Range small until it looks like mince, add sliced ball of dough.
Madras Curry Paste spring onions, madras paste, coriander,
80ml water garlic and ginger. Mix well and put aside. WHO TO FOLLOW:
½ tbsp Maldon salt Himalayannepaleseperth,
4 chicken thighs, diced small 3. Split the dough into about 12 to 15 20g rajivskitchen.
1 spring onion, sliced sections, hand roll them into balls. INSPIRATION AND
1 bunch fresh PLACES TO VISIT:
Coriander, chopped 4. Roll out each ball until very thin. Cinnamon Kitchen (London).
1 tsp garlic cloves, crushed
fresh ginger, sliced 5. Place a dessert spoon of chicken mix in Easy to prepare and cook, momos
1 green chilli the middle, wrap the pastry around and would work well in a university
crimp the pastry together at the top until campus as part of a regular
SERVINGS – 2 the meat is sealed in. street food offering. Perfect for
COOKING TIME – 8 MINS snacking or food on-the-go
PREP TIME – 30 MINS 6. To cook, use a traditional bamboo
steamer. Place the momos in the top with
the lid on and place over a pan of boiling
hot water (you can also use a normal
metal steamer or your oven if it has the
steamer setting).

7. Steam them for 8 minutes.

8. Dress with fresh ginger slices
and green chilli.

9. Serve with a dipping sauce of your choice.

THE ONES TO WATCH: CENTRAL ASIAN CUISINE STAND UP | 32 The Ones
TO WATCH

As with all trends, there are a few which are in their CENTRAL ASIAN
emerging stage and will start to develop in the months CUISINE STANDS UP
to come. Some of these influences can add light and shade
to a menu as well as providing a point of difference to your Also known as the "Stans," this is a
offering so that you’re streets ahead of your competitors. large region consisting of 5 countries;
Kazakhstan, Kyrgyzstan, Tajikstan,
The small but mighty Turkmenistan and Uzbekistan. Formed
influences you’ll want to as republics, they are now independent
countries which were part of the Silk
know about! Route traversing Central Asia. This
was an important force on their food
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS heritage because many of the foods
and spices traded by merchants along
the route have become the heart of
their regional dishes. The ‘Stans will be
increasingly important over the next
few years as intrepid holiday makers
explore the area and learn more about
their customs and history.

The cuisine across Central Asia is fairly
similar although as to be expected,
there are some nuances. Characterised
by meat, bread, pastry and rice, dishes
such as shashlik kebabs and meat
dumplings are typical of the region.
Open fires or cooking on hot coals
will keep you on the right side of
authenticity and be sure to explore
the following traditional dishes:

PLOV: Uzbekistan’s national dish
made of rice, lamb or beef is cooked
slowly to develop flavour.

MANTI: Lamb or beef filled dumplings
combined with spices and black pepper
which are then steamed and served
with butter, sour cream and raw onion.

NON: A typically chewy textured bread
cooked in a tandoor oven.

PILAF (PLOV) WITH MEAT,
VEGETABLES AND SPICES

M’HANNCHA THE ONES TO WATCH: MODERN KOREAN GOES EUROPEAN | 33
(MORROCAN SNAKE)

MODERN KOREAN KOREAN CHILLI BEEF BURRITO WITH STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
GOES EUROPEAN KOREAN MAYO AND KIMCHI

The influence of Korean food spreads
far and wide, from Mexican fast food
favourites to some of our European classics.
The popular spicy, sweet and sour notes
accompanying traditional fermented foods
such as kimchi is being refined by Korean
chefs who are keen to use local seasonal
produce and adopt the plating styles of
classic cuisine. Modern Korean food is
depicted as fusion cuisine; experimenting
with European favourites such as gnocchi,
croque monsieur and arancini, adding
a distinctly Korean flavour to create
completely new dishes. The result is a trend
which sits as well with street food as it does
fine dining and is perfect for fusing with
other cuisines on the menu.

From Korean Mexican BBQ, featuring hot
dogs with kimchi sesame mayo, to Korean
miso crème brûlée with meringue and soy
bean crumbs, there is much to explore.
We expect to see lots of fantastic new
combinations from some of the world’s
most skilled chefs with a finely tuned talent
for pairing texture, flavour and colour.

KEY CHEFS TO WATCH
Eunji Lee, Tony Lee, Hooni Kim,
Jae and David Chang.

THE ONES TO WATCH: KHACHAPURI IS CATCHING | 34 KHACHAPURI
IS CATCHING
STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
Instagrammers are going wild for
Georgia’s unofficial national dish –
khachapuri. Heavily defined by its
geography between Europe and Aisa,
Georgian cuisine features something
for everyone; from walnut-enriched
stews to steamed dumplings to
cheese flatbreads. Khachapuri itself
has many different variations, but
its nature is similar to pizza in that
it is laden with cheese and features
a flatbread dough base. Whether
round, boat shaped or stuffed, they
are typically finished with an egg
yolk and add a generous knob of
butter which is mixed together at the
table as diners dip the bread crust
into the melted cheese centre.

Khachapuri is a fast-growing trend,
adapting as it reaches the corners
of the globe with some restaurants
serving it for breakfast with potato,
grilled onions and smoked cheese,
or as a lunch time dish with brie,
mozzarella, walnuts and feta. The
dough base is also undergoing
a few twists with sea salt or multi-
seed crusts appearing on the menu
as alternative options.

If you want to stay true to Georgian
cuisine, make sure your dishes
feature walnuts (used for thickening
soups, in salads, sauces, garnishes
and dumplings), as well as plenty of
vegetables. Perfect for vegan diets,
pkhali is a paté made from blended
vegetables, walnuts, garlic and herbs,
or try khinkali, a dumpling filled with
vegetables or meat and eaten with
your hands.

KHACHAPURI STUFFED
WITH SULUGUNI CHEESE

WEST AFRICAN WARMTH MINDFUL MODERN THE ONES TO WATCH: WEST AFRICAN WARMTH / MINDFUL MODERN AUSTRALIAN | 35
AUSTRALIAN
West African cuisine is still very
much in its emerging stages; however, If you are looking for examples of
we are seeing it appear at fine dining ingredient and seasonally led cooking
and street food levels, with some very which is stripped back to let ingredients
passionate champions. Full of flavour take centre stage, the emerging trend
– vegetables, pulses and ancient grains for Modern Australian food is one
are coated in warm, tangy and hot to watch. Using traditional butchery
spices – served with rice. Cinnamon, techniques, dry aging, smoking, fire
nutmeg and clove are combined with cooking and pickling; producers are
recognised ingredients such as yam and the heroes and kitchen gardens are
plantain as well as the more unfamiliar a must. Featuring the best of what can
cassava, grains of paradise and egusi be locally grown, caught and foraged,
seeds, resulting in dishes which provide plating is simple and beautiful. This
the reassurance of familiarity with the trend has its roots in sustainability and
experience of trying something new. mindfulness. The natural bounty of the
country creates a flavour iconic to each
West African dining is a very social region so to replicate this trend, explore
occasion so many dishes have their what is grown locally in Australia and
roots in sharing plates. Stews feature source or grow as much as you can
heavily as do vegan or vegetarian to minimise your carbon footprint.
options. If you want to adopt West
African food onto your menu, try KEY CHEFS TO WATCH
to explore: Jock Zonfrillo, Ben Shewry and
Josh Niland.
JOLLOF RICE: A spicy tomato one-pot
rice dish, popular throughout West
Africa.

KELEWELE: Plantains marinated
in ginger, chilli and salt, fried until
the edges become crunchy and
dressed with ground nuts – perfect
for snacking plates.

MOIN MOIN: A steamed pudding
made from black-eyed peas, spices
and onions.

PUFF-PUFF: Doughnuts, similar STIR IT UP | STREET FOOD TREND REPORT AND MENU SOLUTIONS
to beignets traditionally served
as a dessert.

GARLIC PRAWNS
WITH HARISSA

Country Range Group,
4 & 5 Jupiter House,
Mercury Rise, Altham Business Park,
Altham, Lancashire BB5 5BY

Tel 0845 209 3777
Fax 0845 209 3778

www.countryrange.co.uk
[email protected]

Throughout 2018 Kids Dining Survey, Y-Pulse The American Dream
Thank you to thefoodpeople who’s multiple fantastic reports laid the The Street Food Report, Santa Maria https://www.sheknows.com/food-and-recipes/articles/1992198/how-many-
foundation for our research utilised across this trend report. CGA ‘Your Future in Festivals Report’ 2019 https://www.cga.co.uk/future- chicken-wings-eaten-super-bowl/
in-festivals-insights/ https://www.wholefoodsmarket.com/top-10-food-trends-2019
Introduction http://www.streetfoodlive.co.uk/news/17647/
2019 Stir it up Readers Survey The Street Food Report, Santa Maria A-maise-ing Latin America
Staying Streets Ahead of the Competition https://www.instagram.com/explore/tags/streetfood/ Mintel’s World Cuisines – UK, March 2019 Report
The Street Food Report, Santa Maria
MCA Insight Hyper-locally Grown
CGA ‘Your Future in Festivals Report’ 2019 https://www.cga.co.uk/future- The Street Food Influence https://www.prnewswire.com/news-releases/gen-z-puts-brands-on-notice-
in-festivals-insights/ Stir it up Foodservice Trend Guide 2019/2020 theyre-expecting-more-from-ceos-companies-and-capitalism-300648699.
Mintel Ethnic Restaurants and Takeaways Report, February 2019 html
Contents TUCO 2017 Global Food and Beverages Trend Report https://tuco.ac.uk/
MCA Insight https://www.mca-insight.com/research/uk-street-food- images/zoo/uploads/documents/TUCO_Global_Food.pdf
market-to-reach-12bn-in-2018/568834.article The Street Food Report, Santa Maria