Our head chef was recently asked for his food trends for the year. Kenneth highlighted:
Growing awareness: of healthy foods, that right foods, used at the peak of their natural time and quality, grown, reared and cooked healthily, make us healthy
Increasing emphasis on the pleasures of herbs and vegetables, as an equal player on the plate
Growing interest in the old ways of doing things
Out with gizmos like water baths that have allowed a chef without classical training a hiding place, ruin texture, distance a chef from the ingredients and remove personality of ingredient and chef
More awareness of the impact of : too much sugar and salt, chemical and hormone treatments of food and packaging, the damaging presence of sugar and too much salt in pre-prepared foods
Growing appreciation that reducing sugar and salt bring revelatory flavour as well as goodness and of the use of natural sugars
And a growing recognition that foraging has gone too far, has had its fashionable heyday and if not approached with skill and moderation is simply unsustainable.
For us, every season has its own magic. Here at The Dysart Petersham, the subtle shifts in sunlight, shadow, and sky arrive quietly, only to mature suddenly. These changes bring …
This is the second in our series on living thoughtfully, responsibly, well — the principles that guide life and work at The Dysart Petersham. They shape how we think, what …
Over the rest of this year and over the Winter months we are planning a series of articles about the importance we attach to our values, summed up as ‘living …
Some food trends for 2016
Our head chef was recently asked for his food trends for the year. Kenneth highlighted:
Growing awareness: of healthy foods, that right foods, used at the peak of their natural time and quality, grown, reared and cooked healthily, make us healthy
Increasing emphasis on the pleasures of herbs and vegetables, as an equal player on the plate
Growing interest in the old ways of doing things
Out with gizmos like water baths that have allowed a chef without classical training a hiding place, ruin texture, distance a chef from the ingredients and remove personality of ingredient and chef
More awareness of the impact of : too much sugar and salt, chemical and hormone treatments of food and packaging, the damaging presence of sugar and too much salt in pre-prepared foods
Growing appreciation that reducing sugar and salt bring revelatory flavour as well as goodness and of the use of natural sugars
And a growing recognition that foraging has gone too far, has had its fashionable heyday and if not approached with skill and moderation is simply unsustainable.
SHARE THIS ARTICLE
Kenneth Culhane Caterer Masterclass and you-tube filmNext
Related articles
Celebrating Autumn: Seasonal Dishes, Garden Harvest & Celtic Culinary Traditions
For us, every season has its own magic. Here at The Dysart Petersham, the subtle shifts in sunlight, shadow, and sky arrive quietly, only to mature suddenly. These changes bring …
From Earth to Plate: Putting Our Principles of Living Thoughtfully, Responsibly, Well into Practice
This is the second in our series on living thoughtfully, responsibly, well — the principles that guide life and work at The Dysart Petersham. They shape how we think, what …
REFLECTIONS ON OUR VALUES OF ‘LIVING THOUGHTFULLY, RESPONSIBLY’, WELL PUTTING THEM INTO PRACTICE
Over the rest of this year and over the Winter months we are planning a series of articles about the importance we attach to our values, summed up as ‘living …