FASHIONS and trends don’t just belong to fashion and design.

They’re massive in food and drink too (anyone for gin?)

But in food I think we’re more likely to consider them fads as they change so quickly, and it isn’t a new phenomenon to be the first to sample the new – think Adam and Eve and the forbidden fruit!

Picpoul de pinet

Only a decade ago Cava was all the rage – de rigueur at parties – but lost favour to the new fizz on the block, Prosecco (and of course gin).

Look away if you’re doing dry January, as my first foodie prediction for 2019 is the rise in popularity of a white wine called picpoul de pinet.

It hails from the Languedoc region of Southern France.

Don’t be put off by the literal translation of its name which is ‘lip stinger’ – it’s a zingy, dry but balanced white wine.

Easy, very easy, to drink.

Most supermarkets now stock it and it now appears on many restaurant wine lists.

Aldi’s picpoul de pinet is priced at only £6 and it is a good bottle to try.


Avocados are so last year.

If you want to be at the cutting edge serve salsify to your guests. What is it? It’s a winter root vegetable that tastes slightly sweet, similar to Jerusalem artichoke.

Like any root vegetable it’s versatile and can be mashed, boiled or roasted. It’s appearing on restaurant menus and some supermarkets are starting to stock it too.

Edible flowers

Edible flowers remain in vogue and they certainly make the plate especially salad and cakes look pretty.

They can be really expensive so the best way to source them is to grow them yourself from seed, but online shops do deliver.

Sriracha sauce

I have keen interest in most cuisines, but love exploring the exciting flavours of Asia.

I was excited recently to be asked to provide canapes for an event which had an Asian flavour twist.

I drew on Vietnam and Thailand as my inspiration and would recommend everyone to give sriracha sauce a try which can be found in most supermarkets.

It is a hot chilli sauce – great to boost the metabolism too!

Fermented foods

Now here’s something to boost the January inspired health fad followers – myself included.

Fermented foods are predicted to become more and more popular as they are a natural way of preserving and act as a super healthy pre-biotic.

Though fermentation sounds rather odd and alien you’ll be surprised how much we are very familiar with.

Beer and wine are ferments of course, so is sourdough, soy sauce and even our native Worcester sauce.

Have you tried kefir, which is a fermented milk drink – rather like a yoghurt?

Being honest though, and try as I might, I’m afraid I struggle to take to the Korean staple of fermented vegetables, kimchee.


Veganism has also soared in recent years and at the moment I see no sign of its decline.

Increasingly I’m asked to provide vegan options at the afternoon teas that I provide.

Vegan baking is more difficult but I love a challenge and with a bit of practice, and a good recipe I’m rather pleased with the results.


Finally the humble, delicious crumpet is enjoying its moment of glory. Lobster crumpet toast, shrimp crumpets with kohlrabi, rarebit crumpets, steamed crab crumpets anyone?

The crumpet has been promoted from being a snack and elevated to in vogue appearances on the plates at fine dining restaurants in London.

Frankly we prefer ours just buttered, or with cheese.

They are surprisingly easy to make – so much nicer that commercial versions – and we teach people how at our Room Forty classes.

Check them out on the website