From Marcus Wareing to Deliciously Ella and Mark Hix, we spoke to those in the know for their 2015 food predictions

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Image: Chefs’ food trend predictions for 2015

Via: MasterChef: The Professionals / BBC /

Marcus Wareing

Who: Michelin-starred chef and MasterChef: The Professionals judge

Trend prediction: sharing plates, value for money and informal dining

Why: “We've just started to see sharing foods grow as a thing in London – we'll see more of this next year. There'll be a focus on showcasing value for money no matter what level you are at and there will be a continued knock-on effect of the 'de-formalisation' of fine dining.

"London continues to attract the world’s best chefs so I’m excited to see who will be opening new venues in the capital in 2015.”


Ella Woodward aka Deliciously Ella

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Who: founder of the hugely successful healthy food blog, Deliciously Ella

Trend prediction: plant-based eating

Why: “People realise that veggie meals are actually so delicious and make you look and feel amazing. There's been a realisation that healthy food is so much more than bland salads, boiled veggies and iceberg lettuce! It's about gooey sweet potato brownies, creamy chocolate mousse, easy curries, perfectly roasted veggies, homemade pestos, zucchini noodles, warming soups and beautiful rainbow salad.”

  • Ella’s first cookbook Deliciously Ella will be published on 22nd January (Yellow Kite)


Bruno Loubet

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Bruno Loubet

Via: Bruno Loubet /

Who: the French chef behind the veg-centric restaurant Grain Store in London’s King’s Cross and Bistrot Bruno Loubet in Clerkenwell, London

Trend prediction: Korean food

Why: “It’s certainly a big thing for me! There are so many different and complex flavours to experiment with and they do lots of interesting things with their ingredients, such as fermentation.”


Paul A Young

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Paul A Young

Via: Paul A Young /

Who: UK chocolatier with 4 London chocolateries


Trend prediction: savoury chocolates and different flavoured caramels


Why: "There'll be a change to the standard ingredients being used in chocolates. We’ll see more use of savoury ingredients, especially herbs paired with chocolate, and while the sea salted caramel trend continues strongly, chocolatiers are building on that with different flavoured caramels.”


Mark Hix

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Who: chef, restaurateur and food writer


Trend prediction: fermentation, drinking vinegars and Thai food


Why: “Health has always been hot but it's a real growth area, we're seeing more health concept stores. Fermentation is up there too (food and drinks) and drinking vinegars, which used to be drunk for good health. I’ve seen restaurants like Rawduck creating drink vinegars in a similar way to how we used to preserve fruit or make 'shrubs' and cocktails.


"Also, Thai food is finally making a comeback with the opening of Som Saa at Climpson’s Arch (in Hackney, London) and Smoking Goat (in Soho, London).”