What’s trending – The food & drink to keep an eye on in November
Sea Buckthorn Found by foragers along the rugged British coastline, this bright orange berry is being heralded as a superfood, supposedly offering 15 times more vitamin C than an orange. Savvy chefs like Tom Kitchin and Hugh Fearnley-Whittingstall have been onto it for a while, but its recent rise in popularity has seen the tart berry being used at the new London outpost of Silo in a dish with fresh ricotta, as well as in a pale ale from Cleethorpes’ Axholme Brewing Co.
Nootropics You’d be forgiven for thinking this is some kind of trendy fruit punch, but nootropics are a category of supplements taken for improved cognitive function. It’s an area that’s showing growth in the wellness sector. One of the key ingredients across many nootropics brands is Lion’s Mane mushrooms, which are being used in more approachable food and drink products like MudWtr’s alternative coffee blend. As the push for optimum human performance continues, expect to hear more about nootropics in all their edible forms.
The return of the classic French bistro For the past decade or so, classic French cooking has survived in the shadows of gourmet burgers, new Nordic cuisine and any number of Asian street foods that have stolen diners’ attention. However, it appears that the understated French bistro has got its cool back, thanks to places like Bristol’s littlefrench, which has garnered a lengthy piece in The Independent as well as a rave review from The Sunday Times critic Marina O’Loughlin. Bristol is also home to French newcomer La Guinguette, while Joel Robuchon is set to open two new outposts in London this year.
This story appeared in the October-November issue of Fine Food Digest. You can read more on the digital edition here.
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