At the end of June, we attended Arena’s most recent event – ‘The Road To Net Zero’ which looked at hospitality’s complex relationship with sustainability, building upon the findings and updating the annual insights and attitudes from last year’s session.
At a time of year when summer feels so far away and the dreams of exploring warm European cities seems out of reach, I find myself daydreaming of past holidays to pass the dreary month of January. One of my favourite cities in recent years is Lisbon, which is full of culinary delights, sunshine and interesting culture and architecture. What more do you need from a city?
Each quarter, two lucky beans get the chance to go to the Lumina Intelligence Food Strategy Forum to gain fresh new data, have a peek into upcoming trends and take a dive into sector performance. The insightful debrief is then followed by the mouth-watering Food Study Tour which takes us on a round trip, first-hand experience of the latest trends and food crazes.
Here at jellybean, we are always staying on top of consumer food and drink trends to ensure all our projects are insight-driven and in line with current trends and market demands. So, we take every opportunity to attend webinars to learn what consumers are enjoying in the food and drink sector, hence why a few weeks ago I attended a webinar run by The Food People and Good Sense Research which looked at the Q4 trends from 2023 in Out of Home (OOH) and eating out.
In May of last year, I visited the tropical paradise of St Lucia, to explore the breath-taking Caribbean landscapes complete with beaches and rainforest, and also to experience the vibrant and diverse cuisine of the island.
St. Lucia’s cuisine is a delightful blend of African, French, and Caribbean influences. The island’s rich history is reflected in its food, creating a unique combination of flavours that is sure to leave any food enthusiast craving more.
If you’ve never heard of the Ninja Creami, it’s a kitchen gadget which allows you to create a multitude of frozen treats – obviously ice cream is a given, but it can also do sorbets, gelatos, milkshakes and smoothie bowls. You simply freeze the ingredients you want in the provided tubs for 24 hours and push a button to work its ‘creamify’ technology, revealing a delicious frozen treat in minutes. Once ‘spun’, you can then add additional treats to mix into the ice cream, such as biscuit chucks, chocolate chips or fruit. It’s not just reserved for indulgent treats either – you can freeze fruits or yogurts to create healthy alternatives too.
January is an important time to predict and consider what trends and changes we can expect to see in the culinary world throughout the year. In the food and hospitality industry, staying ahead of the curve is essential in order to appeal to customers and remain successful. Although we’ve already looked at trends in the eating out market, here, we will explore what flavours and ingredients chefs and restauranteurs should be aware of in 2023:
If you’re looking for an exciting and unique dining experience, look no further than Six by Nico. This innovative restaurant, which has several locations throughout the UK, offers an ever-changing, six-course tasting menu inspired by a different theme or location.
There’s no question that the hospitality industry has had it tough this past year. From lockdown closures to re-opening with restrictions and social distancing considerations, the hospitality industry has constantly had to re-think their business strategies in order to survive.
This year, my chosen charity for Jellybean’s 12 Days of Giving is Mind, a mental health charity which promotes the views and needs of people with mental health problems. I have chosen to support this charity because mental heath this year has suffered for a lot of the population.
Plant-based is so much more than just a trend now. It is a well-established industry and lifestyle for many, which is growing across all sectors, with numerous innovative retail products releases and vegan meals launching in big-name fast-food restaurants. I recently attended a webinar which explored the current trends in the plant-based market. Hosted by Fi Global Insights, industry experts across Europe, they shared insightful studies, discussed the current trends, and suggested ways in which we can tap into the current trends. Here are my top 10 takeaways from the webinar:
Buying seasonal and local produce was predicted at the beginning of 2020 to be a big trend in the UK, with consumers adopting the concept when cooking at home and also looking for more seasonal dishes on menus when eating out. The trend sees people making the most out of changing ingredients throughout each season, appreciating the peak of each of the flavours and textures of produce.
Street food is becoming increasingly popular around the world, giving people the chance to taste authentic specialities and experience local culture. In Europe, there are numerous sweet and savoury delicacies to choose from in each city and country, but here’s a selection of our favourites from around the continent.
