What’s trending – The food & drink keep an eye on in June
Craft butter The Guardian has tipped cultured butters to be a big thing this year and many restaurateurs are plumping for more boldly flavoured butter to serve alongside the bread basket. At Lyle’s in Shoreditch, Chef James Lowe imports Jersey and Guernsey cream, which he ferments, churns and salts in-house. For a little less effort, he could turn to Bloxs Butter in the New Forest who create batch-cultured butters for a slew of high profile restaurants, while Suffolk’s Fen Farm Dairy turns out the UK’s only raw cultured butter.
Drinking vinegars Promoting healthy gut bacteria is very 2019 and the age-old tonic of cider vinegar and water is being taken up a notch thanks to new ready-to-drink products hitting shelves. The Picklery produce a bottled drink made from raspberry, apple cider vinegar and sugar, as well as one made from sand carrot and a Szechuan pepper vinegar. Meanwhile, Willy’s ACV has expanded on its core product to include a sparkling kombucha made with apple cider vinegar and ginger.
Stuffed naans Naans seem to have quickly become the wrap-du-jour across street food vendors. Offbeat BBQ is utilising the hefty Indian flat bread to house slow-smoked meats and vibrant slaws of pineapple & coriander, as well as Korean chilli & kimchi. Curry on Naanstop has an onboard tandoor and serves more traditional fare in its naan wraps such as paneer and chicken tikka. Meanwhile, Dishoom continues to knock out a renowned bacon naan wrap across its bricks and mortar restaurants.
This story appeared in the June issue of Fine Food Digest. You can read more on the digital edition here.
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