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Foodie Favourites by Ali Gwynne

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Where Brits are headed in the culinary world

The results are in and it’s official, we’re a nation of foodies – well, sort of.

Coining the term ‘Culinary Magpie’, the latest Great British Chefs Insight report has shown a real resurgence of food trends from 50-60 year ago, with foodies looking to cook things from scratch, whether that’s jams, chutneys and pickles or the more technical coq au vin, we’re willing to get our hands dirty and give it a go!

The modern-day British foodie’s kitchen contains all the bells and whistles that you might expect from a start-up restaurant. The likes of ice-cream makers, pizza stones and spiralisers have become commonplace and it turns out that around 40 per cent of us own specialist equipment needed for pickling, 13 per cent for brewing beer, and an enthusiastic five per cent curing their own salami*.

When it comes to whipping up a quick, nutritious dinner, foodies steer well clear of microwave or ready meals and takeaways are likely to be sourced from local restaurants as opposed to chain stores. The esteemed foodie has the creativity to throw something together based on whatever they can find in the cupboard, with pasta being the main go-to as it’s easy to create but still delicious, so long as you don’t use a store-bought sauce…

While foodies as a whole are a talented bunch, modesty is not their strong point. When surveyed, 82 per cent said they’re much better cooks than their parents, taking inspiration from books (88%) or online (85%)*. Eating out is another important source of knowledge with the majority recreating what they’ve been served in British restaurants or on holidays abroad. Copy-cat cooking is also on the up thanks to the boom of televised cooking shows such as Masterchef and Great British Bake Off as an adventurous 83 per cent cook dishes they’ve seen on-screen.

The famed Sunday roast is still a fighting favourite for Brits, however foodies have taken a truly global approach to eating. More of us are branching out to try exotic meats such as ostrich, kangaroo, buffalo and crocodile. A peek inside our kitchen cupboards surprisingly reveals more fish sauce than brown sauce along with copious amounts of coconut milk, soy sauce and tinned tomatoes.

Overall, the recent survey from Great British Chefs highlights exactly how the world of food has changed so dramatically from as little as ten years ago, when things like fish sauce and spiraliser machines were housed solely in expert kitchens. We’re hoping to see more unusual ingredients becoming readily available in the next five to ten years with an onslaught of eager, budding foodies to match!

 

*https://coldgbcprodstd.blob.core.windows.net/cold-content-hosted-files/white-papers/Foodie-Survey/GBC_Survey_2017_V17.pdf

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