Here are our predictions for the next big food trends; which dishes you'll be Instagramming in the months to come and where to get in on the ground floor now. #nofilter
Posh doners are the new gourmet burgers; no longer a dirty little secret in a styrofoam carton to be recalled with shame and nausea the following morning, they now contain things like halloumi and veal shoulder grilled over wood chippings and are served at one of the chic kebab joints springing up across London, including Babaji (from the founder of Wagamama) and Chifafa – tagline “Forget what you know.”
Find them north of the Border at the Edinburgh Farmers' Market on Castle Terrace.
Canadian comfort food Poutine has made tentative appearances on menus in Scotland already, and this is a trend set to continue. The dish of chips, gravy and cheese curds can now be found enhanced with the addition of kimchi and pulled pork. Head to Burger in Edinburgh to try it here, while Canadian chef Kevin Young of Bon Vivant gets his planned food truck The Poutine Wagon off the ground.
Waffles with everything, both sweet and savoury, are de rigueur, with speciality shacks popping up in Paris and London. Pick up head chef of London's Duck & Waffle restaurant Daniel Doherty's cookbook, or try them at Papii in Edinburgh or with fried chicken at Ad Lib in Glasgow.
South African cuisine is also making strides – think bobotie; a baked dish of minced beef or lamb with dried fruit, spices, milk and eggs and bunny chow, a hollowed-out loaf of bread filled with curry and melktert custard tarts. Sample SA's finest at Veldt Deli on Great Western Road in Glasgow while in Edinburgh head to The Caffeine Drip or Shebeen for a braai.
Bone broth – where once we boiled up bones to make stock for soup, foodie fashion now dictates we skip the end step and just drink it. Containing calcium, phosphorus, magnesium, sodium and potassium, advocates say broth boosts energy and the immune system; contains calcium, keratin and collagen which benefit bones, hair and skin; and soothes the stomach, with its anti-inflammatory properties that help with IBS and arthritis. It's also almost calorie-free, and replaced the usually ubiquitous Starbucks cup at the most recent New York Fashion Week. London's first dedicated bone broth bar Bone Tea opened this summer, so expect Scotland to follow suit.
Also keep an eye out for cauliflower, and we have it on good authority that authentic Mexican is the new Scandinavian.
