A/W 2018

foodINSIGHTS

A GREEN, CLEAN & FAIR INDUSTRY | INSTAGRAMABLE MENUSASIAN FUSIONS & BOWLS | CLEAN EATS | FIRE, SMOKE & SOUL | INNOVATIVE ITALIAN

LATIN FLAVOURS | STREET SPICE | SPECIALITY COFFEE & TEA

So far 2018 has seen more emphasis than ever on sustainability, consumer focused concepts and has been hailed as the ‘year of the Independent’. Diners are opting for innovation, local stories and quality, and this is reflected in the differentiated restaurant concepts and menus that we’re seeing in the industry.

Social media continues to play it’s part in the hospitality industry, giving restaurants a platform to catch diners attention and build a loyal following with colourful, bold, ‘instagramable’ dishes. The industry also continues to focus on and raise awareness of sustainability, reducing food waste and turning to long lasting or recyclable products.

Insights & New Product Development Team

WELCOME TO OUR AUTUMN/WINTER 2018 EDITION OF OUR FOOD AND RESTAURANT INSIGHTS MAGAZINE WHERE WE SHOWCASE ANOTHER 6 MONTHS OF INDUSTRY RESEARCH.

Global Research Map

Feature Article : A Green, Clean & Fair Industry

Feature Article:Instagramable Meus

Asian Fusions & Bowls

Clean Eats

Fire, Smoke & Soul

Innovative Italian

Latin Flavours

Street Spice

Speciality Coffee & Tea

Micro Trends

Ones to Watch

4-5

6-7

8-9

10-11

12-13

14-15

16-17

18-19

20-21

22-23

24-25

26-27

FEATURES

Speciality Coffee & Tea - Pages 22-23

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Clean Eats - Pages 12-13

OUR RESEARCHJOURNEY AROUND THE WORLD...

NEW YORK

LONDON

SINGAPORE

MELBOURNE

MADRID

BERLIN

AUSTIN

UKLondonLondon’s buzzing multicultural community has made the city a hub of food diversity, innovations and fusions. With 65 Michelin starred restaurants and 6 of the best restaurants in the world for 2017, London is home to some of the world’s most respected chefs.

The UK has experienced a culinary revolution which has changed the world’s perception of the British dining scene. LondonLeeds

USASan FranciscoBoasting more restaurants per capita than any other city in the USA, San Fran is renowned for its avant garde restaurant scene.

New YorkOpen Table counts over 30,000 restaurants in NYC, including 77 Michelin starred sites, 5 of which boast the coveted 3 star accelade.

AustinThe food scene in Austin continues to grow, fuelled by residents who love to buy local and home grown chef talent from the University’s Food Lab program.

AUSTRALIAMelbourne Has been named amongst the world’s best spots for food, and in 2017 the city hosted the World’s 50 Top Restaurant Awards.

ASIASingapore After a strategic move to become a foodie destination Michelin visited Singapore for the first time in 2017, naming the first street food vendors to ever receive a coveted star.

EUROPEBerlin A city on the pulse with food trends, from the world’s street food to innovative fine dining fusions.

Madrid Dubbed the food capital of Europe, attracting Michelin-Starred chefs and foodie tourists.

Bristol Edinburgh

SAN FRANCISCO BARCELONAMILAN

MilanDubbed the city of eternal style, Milan’s food, restaurant and interiors are as chic asthe clothes.

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BarcelonaWith a thriving tourist industry and vibrant eating out culture, amongst Barcelona’s many astounding traditional restaurants there are innovative chefs experimenting with world flavours and fusions.

LIMA

SOUTH AMERICALimaIn 2017 3 of the best restaurants in the world were named in Lima, and the city continues to be a hub of culinary innovation.

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Consumers are more conscious than ever of the impact their

lifestyles can have on the planet and society, so they seek out

businesses that share their values and are willing to pay more for

food, products and experiences that are eco-friendly, healthy and

responsible.

Healthier lifestyle choices are a key influencer in today’s menus,

with low or meat-free diets becoming more mainstream. Veganism

can longer be called a passing trend, vegetarians and flexitarians

are on the rise and motivators such as ‘Veganuary’ and ‘Meat-free

Mondays’ are encouraging diners to try out plant-based dishes.

As a result chefs are experimenting with alternative proteins and

creating innovative meat-free options.

Non-vegetarian diets are said to have a greater impact on

environmental resources, therefore eco-conscious consumers

are reducing their intake of meats and processed foods. The

provenance of food is still key as buying local, fresh ingredients

reduces food miles and supports local business.

Waste reduction is a core focus for hospitality professionals as

they strive to reduce environmental impact and cut costs, with

avoidable waste in the UK costing restaurants £0.97 per meal

according to research conducted by WRAP. At the forefront of

zero-waste practice are Silo in Brighton where all ingredients and

produce are delivered in reusable containers and any food waste

is turned into compost.

Sustainability of the hospitality industry also means ensuring the

wellbeing of the people who work in it, creating positive, rewarding

working environments and allowing for a work-life balance. The

industry is recognising the need to attract and retain talent, and is

working to make hospitality an appealing career choice.

A GREEN, CLEAN &

FAIR INDUSTRY

“The UK currently imports around 40% of its food. Switching from a diet based

entirely upon imports to a diet of food produced entirely in the UK reduces

a person’s food footprint by 57%” The Vegetarian Society

Sustainability is now a integral part of the hospitality industry, with a focus on environmental and societal health and wellbeing.

Feature Article

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Social media has become a driving force in the restaurant industry, with the power to make or break a new restaurant concept.

Foodie lifestyles blogs, restaurant’s and hotel’s social media

feeds are no longer just a platform for sharing food images,

they’re now a tool that diners are using to choose where they

eat. As a result restaurants and hotels are working hard to make

their interiors and menus ‘social media worthy’ with colourful

food, stylish tableware and interior storytelling.

Social media turns diners into instant advocates of an eatery,

as they post their food and interior snaps on social media

they are inadvertently recommending the restaurant or hotel

to their friends and followers. Most restaurants want diners to

post, hashtag and tweet about their dining experience, giving

prompts to encourage user generated content (UGC) believing

that images or words created by customers carries more weight

and influence than direct advertising.

Restaurants and hotels are prompting their customers to shout

about their food and restaurant settings on social media with

eye popping dishes, added value tableware and striking interior

features such as flower walls, murals, neon signs and more.

Hashtag competitions that challenge diners to post the best

pictures of a dish or cocktail or similar are proving a success for

the industry.

Instagram driven sweet treats have become a regular on

menus and chefs get creative with desserts such as towering

freakshakes at Black Tap NYC, Cronuts (a croissant/doughnut

hybrid) at Dum Dums London and ice cream sandwiches at

Creamies Madrid. Colourful is key and we see bright or pastel

colours on the table from rainbow cake to edible glitter.

INSTAGRAMABLE

MENUS!

Feature Article

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“Restaurants & Hotels are working hard to make their interiors and menus ‘social media worthy’ with colourful food, stylish

tableware and interior story telling”

SocialDiners look for eateries with a strong social media presence, seeking out the perfect place to Instagram cocktails, craft beers, colourful desserts and meals.

churchill1795@churchill1795@churchill_1795

TRENDSETTERS

ASIAN FUSIONS &

SOUTHEAST ASIAN | STREET FOOD | INNOVATION | HEALTHY | SPICES | BOWL FOOD | PACIFIC FUSION

Diners are more adventurous

than ever before, seeking

out the flavours, experiences

and ingredients that they

experienced while travelling.

Our societies are multicultural

and diverse, which means

traditional family recipes

from across the world are

brought to restaurant tables.

We see Korean, Japanese,

Taiwanese and Vietnamese

growing in popularity, with

a huge influence from

Southeast Asian street

food. After the rise of street

food and casual dining the

term ‘bowl food’ is now

commonplace as bowls

become the choice vessels

for noodles, healthy broths

and nutritious salads.

Taste The Trend...Vietnamese: Pho - Noodle soup made with healthy broth.

Korean: Bibimbap - Sizzling rice and vegetable dish served in

a stone bowl.

Japanese: Oden - Hearty and warming hot pot with proteins

and vegetables.

Taiwanese: Gua Bao - Steamed bun filled with pork belly

Thai: Khao Soi - Curried Noodle Soup

Plate it up...

SHACKFUYU - LONDON Japanese style izakaya serving up small plates designed to share. FREAKSCENE - LONDONPan-Asian street food with creative flavours in Soho.

INKO NITO - LONDON & LAInnovative Japanese and Korean small plates for sharing.

LONG CHIM - MELBOURNEInspired by the bustling Bangkok street kitchens.

COTE - NYCUpscale Korean Barbecue where diners cook theirown steaks.

ISSHO - LEEDSA rooftop restaurant in Leeds serving contemporary Japanese.

KIN DEE - BERLINInnovative new twists on authentic Thai cuisine.

JINJUU - LONDONKorean barbecue and street food, with influences from the US.

*Some of the innovative sites we’ve spotted on our global food research trips, not necessarily Churchill customers, just inspiring and pacesetting restaurants...

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HEALTHY | SUSTAINABLE | LOCAL | SUPERFOODS | VEGETARIAN | PLANT BASED | SEASONAL

As diners strive to live healthier

lifestyles we see the trend for clean

eating becoming more relevant

to all hospitality sectors and

markets. Health boosting foods

with probiotic properties, low or

no alcohol lifestyles, plant based

diets, and food waste reduction

are becoming mainstream.

Animal welfare is promoted and

we increasingly see diners opt for

plant based proteins and meat

free days. Transparency is also

key, as consumers want to know

exactly what is in their food and

how far it has travelled to their

plates.

Plant Based Proteins:

Lentils

Hemp

Chia Seeds

Quinoa

Spirulina

Edamame Beans

CLEAN

Probiotics:

Yoghurt

Kefir

Sauerkraut

Dark Chocolate

Kimchi

Miso

BY CHLOE - USA & LONDONVegan fast casual concept with locally sourced ingredients and a focus on sustainability. THE GREEN SPOT - BARCELONAHealthy vegetarian dishes to wow meat eaters and non meat eaters.

NOURISH CAFE - SAN FRANCISCOHealthy and nourishing salads and smoothies. KITCHEN BY FOOD REBEL - SINGAPORECafe opened by a health coach, specialising in buddha bowls.

SILO - BRIGHTONZero waste restaurant with an ethos of respect for the environment, food production and nourishment.

EINS UNTER NULL - BERLINMichelin Star restaurant that focuses on purity and simplicity.

GLORIA - NYCPescatarian restaurant with strong focus on sustainability.

TINY LEAF - LONDONZero waste, organic and vegetarian, located at the street food complex Mercato Metropolitano.

*Some of the innovative sites we’ve spotted on our global food research trips, not necessarily Churchill customers, just inspiring and pacesetting restaurants...

TRENDSETTERS

Taste The Trend...

Plate it up...

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LOW & SLOW | SMOKEHOUSES | COMFORT FOOD | LIVE FIRE COOKING | FRIED CHICKEN

Barbecue has a growing

presence in the restaurant

industry. From the low and slow

smoke houses of the US southern

states, to the meats cooked over

fire at Asian street food markets,

Jamaican jerk flavours and souk

inspired middle eastern meats.

While traditional techniques

of grilling and smoking are still

celebrated by chefs across the

world, there are now innovations

and fusions emerging. The low

and slow barbecue of America’s

deep south is fused with the

spices of the Middle East or

Southeast Asia.

FAZENDA - LEEDS, EDINBURGH, LIVERPOOL, MANCHESTERBrazilian barbecue with meats cooked on an open churrasco grill. DONS BOGAM BLACK - NYCKorean BBQ with high tech carts that wheel tothe table.

THE PITT - BERLINMeats cooked for 18 hours over real oak wood. JIMBO - MADRIDAuthentic Texan smokehouse and craft beer bar.

FANCY HANKS - MELBOURNEAmerican style, slow cooked BBQ.

SMOKING GOAT - LONDONCasual Thai barbecue and street food restaurant.

SMOKESTAK - LONDONHailed by many as the best barbecue restaurantin London.

MRS LE’S BÁNH MÌ AND GRILL - LONDONVietnamese Bánh Mì and barbecue at Clapham Junction.

Korean: Bulgogi - means “fire meat”, thin marinated slices of

beef cooked over fire.

USA: Texan Brisket - cooked low and slow for hours, served up

with cornbread and slaw.

Thai: Lao khao soi - Noodle soup served with barbecued

chicken or goat.

Brazilian: Coração de frango - Barbecued chicken hearts.

*Some of the innovative sites we’ve spotted on our global food research trips, not necessarily Churchill customers, just inspiring and pacesetting restaurants...

FIRE, SMOKE

TRENDSETTERS

Taste The Trend...

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Plate it up...

INNOVATIVE

NEW FLAVOURS | PLANT-BASED INNOVATIONS | GLOBAL INFLUENCES | RE-IMAGINED CLASSICS

As Italian dining reaches an

all time popularity high we see

restaurants and chefs innovative

and differentiate their menus

and concepts. Diners are striving

to live better lifestyles and so

the cuisine gets healthier, we

are seeing vegan and gluten

free options such as cauliflower

pizza bases and plant-based

cheeses. Flavours and toppings

go international with the likes of

Okonomiyaki crab or Ragu goat

pizzas at Temper in London’s

Covent Garden.

CAMILLO - NYCPinsa not pizza, an ancient base recipes made from wheat, rice flour and spelt. WOLF STREET FOOD - LEEDS, READING & CHISWICK Italian classics re-imagined for the kerbside.

MOD PIZZA - UK & USACustomisable build your own pizza concept from the US.

TEMPER - LONDONThe Temper in Covent Garden serving pizzas with innovative toppings.

FED BY WATER - LONDONPlant-based, authentic, vegan Italian foods in Dalston.

OATH PIZZA - NYCUnique, thin crispy pizza bases grilled and served in avocado oil and topped with ethically sourced ingredients.

*Some of the innovative sites we’ve spotted on our global food research trips, not necessarily Churchill customers, just inspiring and pacesetting restaurants...

PLATE IT UP...

TRENDSETTERS

Cauliflower Pizza Bases - Healthier, vegan & gluten free

Okonomiyaki Crab Pizza - Try at Temper in London’s

Covent Garden

Pinsa - An ancient Roman pizza base recipe made from

wheat, rice flour and spelt

Taste The Trend...Plate it up...

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CHE-FICO - SAN FRANCISCOClassic Italian recipes with US East Coast innovations. LA SVOLTA - MELBOURNEWood fired pizza and Italian small plates.

FLAVOURSSTREET FOOD | COLOURFUL CULTURE | AUTHENTIC FLAVOURS | ENERGETIC & FESTIVE | EXPERIMENTAL FUSIONS

Colourful and vibrant South American cultures are recreated

in restaurants around the world, with Mexican, Peruvian and

Brazilian becoming dominant trends. Diners love of street

food means that tacos have grown into an unfading trend,

and colourful, fresh Peruvian ceviche has turned mainstream.

TORTILLERIA EL PASTOR - LONDONMexican restaurant and bar near Tower Bridge. LA CHULA - BARCELONAColourful Mexican restaurant and tequila bar.

LA LUCHA - BERLINAuthentic Mexican street food, tex mex and cocktails. TONA CEVICHERIA - SINGAPOREHailed as the first ceviche restaurant and pisco bar in Singapore.

VERACRUZ ALL NATURAL - AUSTINMexican food in Austin, from humble beginnings as a taco truck.

BREDDOS - LONDONTaco restaurant with a cult following, now with 2 sites across London.

SENOR CEVICHE - LONDONCelebrating the diversity of Peru, with 2 sites across London.

HABANERA - MADRIDEuropean, South American and Caribbean influences in a colourful setting. *Some of the innovative sites we’ve spotted on our global food research trips, not

necessarily Churchill customers, just inspiring and pacesetting restaurants...

Ceviche - Peruvian dish of marinated raw fish & seafood.

Tamales - Mexican dish of dough steamed in a corn husk or

banana leaf.

Pisco Sour - Peruvian cocktail of pisco, lime, syrup, egg

white and angostura bitters.

Taste The Trend...

TRENDSETTERS

Plate it up...

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STREET

STREET FOOD | AUTHENTIC | MIDDLE EASTERN | VEGETARIAN | HEALTHY & BOLD | REAL INDIAN

The bold spices and flavours

of Middle Eastern and

Indian street foods grow in

popularity, across the world

chef’s strive to achieve

authenticity. Diner’s more

adventurous palates, the

street food trend and a rise in

plant based diets are factors

fuelling the rise of Street

Spice. Spices like Turmeric

and cumin, ingredients like

lentils and chickpeas are

hailed as superfoods, and we

begin to see them more on

menus.

CURRY UP NOW - SAN FRANCISCOIndian street food truck and now restaurant. INDIAN TIFFIN ROOM - LEEDSAuthentic Indian street food.

BRIGADUERS - LONDONInspired by Indian military halls and serving Indian Barbecue. MAHA - MELBOURNEMiddle Eastern and Mediterranean small plates paired with cocktails.

MONTRAW - BERLINCasual fine Israeli dining.

THE GOOD EGG - LONDONIsraeli inspired small plates with a insitu bakery and pitta oven.

DISHOOM - LONDON & EDINBURGHInspired by the fading Irani cafes of Mumbai and extremely popular.

MASALA 75 - BARCELONAA contemporary curry house and street food truck. *Some of the innovative sites we’ve spotted on our global food research trips, not

necessarily Churchill customers, just inspiring and pacesetting restaurants...

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TRENDSETTERS

Plate it up...

Vada Pav - Indian deep fried potato burger

Dosa - Indian pancake made from fermented dough

Batata Harra - Lebanese spiced potatoes

Zaalouk - Moroccan aubergine dip served with flatbreads

Taste The Trend...

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ARTISAN ROASTS | COLD BREWS | HEALTHY BENEFITS | TEA PAIRINGS | 4TH WAVE COFFEE | LOOSE LEAF

Consumers have become

coffee connoisseurs and the

industry is growing with artisan

roasters and qualified barristers

in stylish coffee shops. Now

we see tea as a speciality

and crafted beverage, from

loose leaf tea blends served in

cafes to tea cocktails served

in restaurants and bars as

an alternative to alcohol.

Top quality coffee is not

longer reserved for trendy,

independent coffee shops

and this year we start to

see restaurants focusing on

making their coffee as good

as their food. Sustainability

is also a consideration as

compostable capsules and

teabags go mainstream, and

we phrases like ‘bean to cup’

as consumers ask ‘what’s in

my cup?’

THE BARN - BERLINThird wave coffee in the gallery district. MAMECHA - BERLINJapanese tea shop specialising in green tea varieties.

BLANK SLATE TEA - NYCContemporary tea bar serving artisan hot and ice tea blends.

GOOD AND PROPER TEA - LONDONPioneers of loose leaf tea selling retail or from their tea truck and tea shop in Clerkenwell.

TEA ROOM AT BUNHOUSE - LONDONA cocktail bar specialising in tea cocktails, hidden beneath Bun House in Soho.

TOMA CAFE - MADRIDThe first cafe in Madrid to roast their own beans, Toma now have two locations.

*Some of the innovative sites we’ve spotted on our global food research trips, not necessarily Churchill customers, just inspiring and pacesetting restaurants...

WORKSHOP COFFEE -LONDONCoffee shops with a focus in bean to cup. TRIPPLE ROAST AT ELEMENTS CAFE - BRISTOLIn house roastery at Elements where coffee drinkers are encouraged to learn about the roasting process.

TRENDSETTERS

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SPECIALITY

Taste The Trend...Kombucha - A fermented tea drink with health attributes

Tea Mixers - Premium tea infusions designed to be mixed

with spirits or served as a alternative to alcohol

Nitro Brew Coffee - Cold brew coffee served through a keg

and infused with nitrogen to create a creamy texture.

Chefs are working to ensure

that fine, top quality food is

accessible to everyone and as

a result great food is becoming

more relaxed, accessible and

affordable. Top quality food

moves to pubs such as Dan

Doherty’s pub The Royal Oak

in Marylebone, and in New

York Masaharu Morimoto

has opened casual noodle

restaurant Momosan Ramen.

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TRENDSMICRO

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Food Halls...

Ca

sua

l-Fi

ne

...Artisan Bakery...

Speciality Coffee...

World’s Breakfast...T h e p o p u l a r i t y f o r s t r e e t f o o d a n d c a s u a l

d i n i n g i s n ’ t g o i n g a n y w h e r e s o w e ’ r e

s e e i n g m o r e f o o d h a l l s a n d c o u r t s o p e n i n g

w h e r e d i n e r s c a n c h o o s e f r o m a v a r i e t y

o f c u i s i n e s a l l u n d e r o n e r o o f . M e r c a t o

M e t r o p o l i t a n o i n L o n d o n , K o s z k i i n W a r s a w

a n d M e r c a d o d e S a n I l d e f o n s o i n M a d r i d

p r o v i d e c u l i n a r y v a r i e t y a n d i n n o v a t i o n i n

v i b r a n t , b u s t l i n g a t m o s p h e r e s .

As foodies continue to seek out quality local, artisan produce we

see a surge of local bakeries opening, providing the consumer

with fresh, handcrafted breads, pastries and cakes.

Bakeries such as Claus Meyer’s new NYC site Mayer Bageri and E5

Bakehouse in London source local and quality wheats and grains.

Consumers also turn their own hands to making bread, attending

baking courses run by businesses like Paul’s Bakery in London.

Artisan bakes sit side by side the trend for speciality coffee in

cafes like Ole & Steen in London and Pum Pum Cafe in Madrid.

Globalisation and well travelled diners means the worlds breakfast

comes to restaurant tables, with more international choices in the

morning. As our palates become more adventurous we embrace

breakfast food from other cultures Indian, Mexican and North

African becoming morning favourites.

We see North African Shakshuka, breakfast tacos and Akuri

(Indian spicy eggs) becoming regulars on breakfast menus.

EMERGING TRENDS AND MACRO FACTORS THAT ARE CHANGING THE EATING OUT INDUSTRY...

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Social Sharing...

S t u d i e s h a v e n o w p r o v e d t h a t s h a r i n g

f o o d b u i l d s t r u s t b e t w e e n d i n e r s , r e s o l v e s

c o n f l i c t a n d i m p r o v e s s o c i a l w e l l b e i n g . A s a

r e l a x e d a n d c a s u a l w a y t o e a t , r e s t a u r a n t s ,

c h e f s a n d d i n e r s a r e e m b r a c i n g t h e t r e n d

f o r f o o d a n d m e n u s t h a t a r e d e s i g n e d t o

s h a r e . S m a l l p l a t e s a r e a l s o m a k i n g d i n e r s

m o r e a d v e n t u r o u s w i t h f l a v o u r a s o r d e r i n g

a v a r i e t y o f d i s h e s e l i m i n a t e s t h e f e a r o f

o r d e r i n g t h e w r o n g m e a l . .

Pizza Pilgrims - LondonFrom humble beginnings as

a street food vendor, Pizza

Pilgrims opened their first

restaurant in 2013 and now has

7 sites across London, 1 site in

Oxford and there are rumours

that more are on the way in

2018.

Breddos Tacos - LondonAnother rags to riches story,

Breddos started life as a

makeshift hut in a car park

where it gathered a devote

following, now they have

opened its second central

London site.

&Pizza - USAStarting out in Washington DC,

&Pizza now has 28 sites, and

in 2017 they cracked the New

York dining scene.

Sticks N Sushi - Copenhagen, London & BerlinOriginating from Copenhagen

this sushi and yakatori

restaurant now boasts 22,

including 7 in London and

1 in Berlin.

Peter Pane - BerlinFrom burger grill and bar

with an emphasis on local

ingredients and 22 sites across

Germany and Austria.

99 Sushi Bar & Restaurant - Madrid, Barcelona& Abu DhabiFreshly prepared Japanese

haute cuisine in sleek and

stylish settings.

ONES TOWATCH

A FEW OF THE RESTAURANT BRANDS TO LOOK OUT FOR NEW OPENINGS IN 2018…

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BS 4034 BS 12875p5

HEAD OFFICE & STOKE SHOWROOMNo. 1 Marlborough WayTunstallStoke-on-TrentST6 5NZ

LONDON SHOWROOMBusiness Design CentreSuite 10252 Upper StreetIslingtonLondonN1 0QH

MADRID SHOWROOMCalle Princesa No 27ta PlantaPuertas 4 y 5Madrid 28008EspañaTel: 910 004 929

churchill1795.com@churchill1795churchill1795@churchill_1795

Tel: +44 (0) 1782 577 566Fax: +44 (0) 1782 524 355email: info@churchill1795.com

In the printing of this brochure, every effort has been made to ensure perfect reproduction of product colours, but due to printing limitations, they may not be an exact match to the actual product.