Nick Mosley talks to Sussex chefs and restaurateurs about food and drink trends that we can expect to see next year plus where you can experience them.
Get wonky: Sustainability, Conscious Consumption and Upcycling
Sustainability has rightfully taken centre stage in kitchens everywhere and not just for the eco-conscious among us. With supermarket bills shooting up, everyone from home cooks to top-tier chefs are rethinking what ‘waste’ really means; just because a piece of fruit or vegetable doesn’t look perfect doesn’t mean it won’t taste exactly the same.
Also use those carrot tops or leftover bones for an aromatic stock instead of tossing them out. It's not just about saving the planet—though that’s part of it—but about squeezing every last drop of value from ingredients. From restaurants to family kitchens, the zero waste philosophy has never been more relevant or more tasty.
“I think the focus remains on local, eco-friendly ingredients such as foraged plants and heritage vegetables”, said Kyriakos Baxevanis of Nostos in Holland Road (www.nostos-hove.co.uk). “Its clear that consumers are actively seeking sustainable choices”.
One of my all time favourite restaurants, Brighton’s Terre à Terre in East Street has been championing sustainable and creative vegetarian cooking for over 30 years: www.terreaterre.co.uk
‘Allo ‘Allo: its the return of the Bistro
When someone says ‘bistro’ to me, for some reason my mind wanders to the 70s and 80s when the post war British boomers embraced continental cuisine: chequered table cloths, bottles of straw-wrapped Chianti hanging from the ceiling, enormous pepper grinders… you get the picture.
“I think 2025 we will see the ever growing return of the bistro”, private chef Simon Mckenzie reflects (www.chefsimonmckenzie.com). “When I look at the restaurant eco-system in London, award-winning chefs seem to be throwing out the fine dining along with the accompanying spiralling overheads in of a more relaxed, less fussy dining experiences. Well-healed chefs such as Jason Atherton’s daughters and Ashley Palmer-Watts are all rolling out these casual eateries. They might be a bit more laid-backed but don’t expect any lesser standards of cookery - or prices for that matter though!”
In my humble opinion, the best bistro dining in Brighton is to be had at Petit Pois on Ship Street: www.petitpoisbrighton.co.uk. Further afield check out Morleys Bistro in Hurstpierpoint: www.morleys-bistro.com
Fabulously spicy, flavourful and fermented
Spice lovers, rejoice! The kitchens of India, Mexico, Thailand and Korea are blazing trails in restaurants, with chillies, peppers, ginger and tangy ferments taking the spotlight. Imaginative chefs are embracing the heat and boldness of these flavours, adding some serious excitement to menus across the country.
“Expect dishes highlighting bold flavours and fermented ingredients like kimchi and miso, paired with innovative cocktails featuring culinary techniques”, said Sammy Dace from Blossoms in Brighton Square. “Chefs will prioritise local sourcing while celebrating Asian techniques, creating eco-friendly yet globally inspired dining experiences that resonate with health-conscious and adventurous guests."
But that’s not to forget the gentler, earthy notes of Europe: hibiscus, lavender, rosemary and juniper are sneaking into the mix, showing up in cocktails and dressings that pack a punch without the burn.
East-meets-West cocktails and Asian-inspired fusion dishes can be found at Blossoms: www.blossomsbrighton.co.uk
Love the soil and consider food security
Quite rightly buy local whenever possible – Sussex markets, farmers and producers can only thrive if we all actively and regularly support them. However, there is a clear trend now amongst restaurants in particular that the entirety of the relatively tiny British Isles should also be a larder for both chefs and consumers; I don’t think anyone would doubt that hand-dived scallop from the Scottish islands are the finest in Europe.
Its widely recognised that whilst British produce isn’t always the cheapest – we can never compete with frozen lamb from New Zealand or mass produced American beef – generational small British farmers and fishers tend to be instinctively good custodians of the land and waters they utilise to fill our plates. And food security – as we’ve seen with multiple post-Brexit administrative and tariff challenges on the borders with our near neighbours in the EU – is a challenge in an increasingly turbulent world.
“I feel that we’re all moving towards an understanding that British farming is really struggling”, said Johnny Stanford of Tern restaurant on Worthing Pier (www.ternrestaurant.co.uk). “We’ve exploited the soil with mass farming and not cared what and why we planted crops for so long that a change needs to happen otherwise the soil and land in which we farm won’t be usable within the next few years. Buying from local smaller scale farmers and producers who care about land will help preserve the land and the producer that comes from it for future generations”.
Executive chef of the five star Grand Hotel in Eastbourne (www.grandeastbourne.com), Hrvoje Loncarevic, is no stranger to British produce and has a solid understanding of what the clientele of the property’s multiple dining outlets expect.
“I think some of the cuisines that will be on trend in 2025 are closer to home then we think”, said Hrvoje. “I’m thinking Scottish salmon, Aberdeen Angus steak, Welsh cakes, Welsh lamb and Irish colcannon all make for hearty and satisfying stews”.
“We’re also going to see more and more plant-based menus and a greater understanding with consumers and chefs as to why farmers practice regenerative agricultural practices”.
Buy from local farmers and producers at the touring Sussex Peasant farmers market: www.thesussexpeasant.co.uk
The Need for Mead
Mead is making a well-deserved comeback, bringing a sip of history into modern times. This fermented honey-based drink, arguably the world’s oldest alcohol, has been around since 7000 BCE so it’s high time it got some recognition. Sussex locals, keep an eye out for Loxwood (www.loxwoodmeadworks.com) and Bemuse (www.bemusedrinks.com)—two meads that are proving the drink doesn’t have to be as sweet as you might think.
Bemuse, in particular, is light, botanical and almost effervescent—a sophisticated choice for anyone looking for a grown-up non-alcoholic drink that pairs beautifully with food.
“Non-alcoholic and wellness drinks are growing in popularity as people prioritise health and mindful drinking”, said Kyriakos of Nostos. “The trend shows a shift toward ethical and health-conscious eating and drinking”.
To find out more about all things honey food and drink visit Alistair and Noemi at Apiary restaurant and bar in Norfolk Square: www.apiary.co.uk
The Crunch Bunch
Crunch is back, and thank goodness. The bizarre belief that street food is a ‘gourmet’ experience has left many of us a little weary of overpriced, handheld snacks that you can consume without the need for any teeth. Fortunately, it seems we’re seeing a renewed appreciation for food with real texture. From sprouted seeds to grains and crispy vegetable toppings, we’re moving away from soggy buns and toward plates with some bite. This return to fork-and-knife fare feels like a grown-up food experience that’s long overdue.
‘Shrooms in the Room
While supermarkets still stock the ubiquitous white button and chestnut mushrooms, those in the know are seeking out shiitake, oyster, enoki and especially maitake better known as Hen of the Woods.
These ‘shrooms have an umami richness that can elevate any dish, plus they’re meaty enough to stand alone as a main course. Maitake, in particular, has a dense, almost chicken-like texture, making it a fantastic plant-based alternative. Fungi might get labeled as vegetables in supermarket aisles, but they bring a unique taste and health benefit that’s all their own.
Check out the Sussex Shroomery for mushrooms in Brighton: www.thesussexshroomery.co.uk
Don’t hold the front page… its all about social media
Without wanting to put myself out of a job, for anyone who even lazily scrolls through Facebook every now and then, its pretty difficult not to get into a dining or travel rabbit hole of videos. Before you know it, its 5am and you’re watching back to back videos of swearing parakeets. Anyway, on a more serious and I dare say professional note, Brighton chef and restaurateur Isaac Bartlett-Copeland of Embers in Meeting House Lane sees conversions from Tik Tok as the way forward.
“As one of the biggest social media platforms, Tik Tok is already very much a part of the food zeitgeist for younger demographics”, said Isaac. “In 2025 I think it will become everyone’s go-to when deciding where to eat out. Watching a video that gives you a sense of the whole experience a restaurant offers, rather than trying to decipher this from a mixture of photos and reviews, is a game changer”.
Get your mobile out and head to Embers in Meeting House Lane: www.embersbrighton.co.uk
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