Top trends
1. HAND-REARED MEAT & POULTRY
There are now numerous small organic farms (Hereford beef, John Stone beef, Rhug Estate lamb) specialising in hand reared meat and poultry, where the animals are very well-cared for and reared in small quantities.
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“When it comes to such high quality products, price dictates that the market at that end is incredibly small and very exclusive, which leads to many chefs today opting to use less known cuts of meat which can be braised, giving a real tasty and well-presented dish,” says Brotherton.
2. HEALTH
One trend that has been noted across the food sector is the rise of health-conscious consumers. Increasing numbers of people are demanding meat that hasn’t been tampered with so they know they are also getting a nutrient-rich meal. “Customers are more concerned about ingredients, and are demanding hormone-free meats and free-range poultry. They are more health-conscious and the knowledge about healthy food is increasing,” argues Gadioli.
3. NOSE TO TAIL COOOKING
Chefs are looking at utilising all cuts. Matching non-loin cuts to the correct cooking methods is producing incredible results, and this is being reflected on menus throughout the Middle East, says Dr Beatty. Podolski agrees saying that items such as tri-tip are selling incredibly well. “This is something the farmers and chefs love; we can use up more of the animal and again help cut down on the wastage,” he adds.
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