Predicting food trends is difficult; lots of suggestions are put forward by eager public relations campaigns, in truth only a few gain traction. It's tough to say what will be the next miracle mash-up to follow salted caramel and chocolate or the next baking trend to properly trump cupcakes. That said, there is no shortage of contenders.
In terms of eating out, artisan and Latin American food served in more communally centred settings is a noticeable trend, with a choice of small dishes consumed in no particular order. Industry insiders have been talking about Peruvian food such as ceviche for a while: whether the cuisine has enough scope to enable it to be more than a micro trend will become more apparent later this year when the slew of London openings has been tested by the public's pound.
I believe there'll continue to be a strong focus on street food, quality fast food, street parties and campaigns around food waste. Technology is enabling better food experiences, from cookery apps and start-ups such as HouseBites (a takeaway service run by home chefs), and more restaurants and food companies are seeing the benefit of actively engaging in social media forums.
Cookery schools are an area of particular interest to me. The most progressive ones include the new Cordon Bleu school, Leiths, the Cookery School, which is the first to gain full status from the Sustainable Restaurant Association, the newly sited Food at 52 school and Thyme at Southrop – all in London except the latter. It's interesting to see how food trends link back to cookery schools; Middle Eastern cookery courses remain popular, as do home smoking, baking, butchery and breadmaking. Looking at South America again, one school has recently started to offer Brazilian cookery courses – no doubt we can expect a Peruvian course in the near future.