Angel Delight croissants?! The autumn food trends hotlist
What’s good and what’s going off this autumn in the world of food
Fresh
Manchester
Farm-to-table bistronomy at Higher Ground (pictured above), Layr’s hole-in-the-wall tiramisu hatch, Hong Kong dim sum at Tai Wu, laminated baked perfection at Half Dozen Other, understated seasonal exquisiteness at Erst. One of the most exciting food cities in the UK right now.
Angel Delight croissants
The evolution of “school cake mania” is now manifesting as unironic “Angel Delight obsession”. See the strawberry Angel Delight croissants at Public & Plants throughout the Midlands, and George Egg’s Guinness Angel Delight.
Chilli crisp matured camembert
Calder Cheeses in Todmorden has created a triple cream Delice de Bourgogne, matured with Lao Gan Ma chilli crisp – epic!
Astragalus root
The (allegedly) immune system boosting adaptogen (AKA milkvetch) that’s being hailed as the new lion’s mane. All the rage at Erewhon, even though it tastes like wet twigs.
Pottery dining
The trendiest spots to eat right now are pottery studio-restaurants – artfully pairing hand crafted ceramics and food. Check out Fecund Supperclub from Will Martin and Kiln in Newcastle.
Fenugreek
Bitter is the new sweet and with it, everyone is cooking with fresh fenugreek and fenugreek seeds. Check out Aktar Islam’s Dahi paneer with fenugreek at Oudh, the Georgian chkmerli with blue fenugreek at Kinkally, and the spiced fenugreek baba dessert at Akub by Fadi Kattan (above).
Silly crisps
Silly crisps, silly snacks – all things silly. The inventive gastronomic reels series from chef Alex Castaldo of Tonge Tied Hot Sauce that we can’t get enough of.
Everything seasoning riffs
From Goat Rodeo Goods’ Spicy Disco Mix with pink peppercorns and juniper, to M&S’ Everything Greek Seasoning with oregano and mint, we can’t stop sprinkling everything on everything.
Tropical vinegars
The fiery Filipino coconut vinegar Suka Pinakurat is the must-buy pantry ingredient of the season – and makes the tastiest adobos. Also check out Acid League’s mango-jalepino ‘living’ ACV dressing and the maple smoked pineapple vinegar (above) from Kai by Matblak.
Perennial eating
Living Roots by Liz Carlisle and Aubrey Streit Krug has everyone talking. Advocating for permaculture eating from plants that root deeply into the soil and don’t die after one year.
Angostura everything
Not just for cocktails. Stir into bolognese, add to tangy salad dressings, use it to enliven buttercream icings and melt into hot chocolates. You even splash it over freshly fried chip shop chips. Yes, really.
Stale
The Cotswolds
The Studio Nicholson trenchcoat brigade are all week-ending in Wiltshire’s Nader valley now. See you at the bar of Teffont House (above) or in the walled garden of Pythouse Kitchen Garden.
No added sugar
Brown sugar lattes, muscovado brownies, jaggery rice pudding, panela chocolate. Craft and unrefined sugars, rich in molasses, are the flavour superstar of the moment.
Dot cakes
It’s school cake in a pot… stop it. All hail the return of proper lemon drizzle, coffee-walnut and buttery pound cakes heavyhanded on the vanilla.
Burrata
It has officially crossed the tipping point from exhilarating to exhausted. Time for oozy autumnal cheeses with mushroomy funk: Stinking Bishop, Epoisse and La Tur Alta Langa.
Double figure covers
The hottest dining spots around the country are seating eight to 10 people. Check out Gwen in Machynlleth, Wales, Appalachia in Shoreditch and Juno Omakase in Notting Hill.
Smashed everything
Smashed tacos, smashed burgers, smashed croissants, smashed smash. We’re all for crispy edges, but not all our food being smooshed until it’s paper thin.
Brutalist aesthetics
The identikit minimal Berlin aesthetic for cafes and restaurants is making way for the return of lace doilies, mismatched crockery and chintzy cushions. Bric-a-brac Boho vibes are back.
Ramen snobbery
Sure, hand-pulling your own noodles and making a broth rich in kombu and collagen is delicious, but pimping instant ramen with fried Spam and Kraft cheese slices is all the rage.
Predictable pickles
The latest humble brag flex for dinner parties is what surprising thing you’ve home pickled: Buddha’s Hand, magnolia petals, crispy bacon, even gummy bears.
Low light
Where only the food is lit and you dine in the dark. We didn’t get dressed up in Simone Rocha for no one in the restaurant to be able to see.