Whether you are a fan of rabbit food or not, it’s beginning to become obvious that it is much more than a fad. There can be little doubt that healthy eating is gaining popularity worldwide, and in the Middle East there is a growing focus on local, fresh, natural and organic produce according to chefs.
“The focus on these factors is affecting every level and aspect of food, from farmers’ markets to convenience stores and even fast-food chains,” confirms Geoff Haviland, executive chef, InterContinental Hotels Group, Dubai Festival City.
“I believe that organic food is not just a fashion,” agrees executive chef at the Beach Rotana, Dubai, Ernst Frank.
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“It is a reflection of people’s growing awareness of the need for healthier living and cleaner environments,” he explains.
As it seems that this is one trend that may be here to stay, restaurants should look seriously for ways to help diners watch what they eat.
“We conduct guest surveys almost constantly and change menus very often,” says Frank.
“Guests are focusing more on healthy food options and the food industry is showing growth in niche areas such as (…) good fats like Omega-3 and Omega-6,” says Hazem Arabiyat, executive chef at the Kempinski Hotel Ishtar Dead Sea, Jordan.
“I think these changes are very encouraging.”
Sarah Gain is the editor of Caterer Middle East.
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