Food and Drink Awards: Best Trend
Nose-to-tail dining
At a time when food wastage is becoming an increasing global phenomenon, nose-to-tail dining is one of the most honest and eco-responsible culinary philosophies to crop up in a while. For the benefit of foodies, this trend also encourages chefs to become more innovative. Take Linguini Fini for example, where chef Vinny Lauria churns out a profound Bolognese made from pork jowl, veal shoulder and oxtail, and also does a ‘beast feast’ menu featuring a whole rotisserie duck. Joining Lauria, chef Jordi Villegas (JW’s California) and Vicky Cheng (Liberty Exchange and Liberty Private Works) also showed they were fans of this budding trend when they did their own unique snout-to-tail pork menus this year. Both menus were only available for a limited time but in the coming months we hope this trend becomes a permanent fixture in our dining scene.
Runner up
Artisanal noodles
This was a great year for quality noodles, whether it was handcrafted pasta or slippery Japanese ramen served in rich tonkotsu broth.
Readers' Choice
You said everything from frozen yoghurt to pop-up restaurants but your favourite new development is the steady rise of sustainable, organic produce.
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