The trend for all things ‘Scandi’ in London is becoming ever more apparent on the food scene, with thefoodpeople recently naming Scandinavian cuisine as a ‘big trend influencer’ in 2013. According to the report, the interest stems from the regions ‘modern food scene, techniques and approach as well as indigenous cuisine and culinary techniques’.
The trend for all things ‘Scandi’ in London is becoming ever more apparent on the food scene, with thefoodpeople recently naming Scandinavian cuisine as a ‘big trend influencer’ in 2013. According to the report, the interest stems from the regions ‘modern food scene, techniques and approach as well as indigenous cuisine and culinary techniques’.
Close links with nature are a consistent theme for Scandinavian cuisine. We’ve all seen the growth in foraging – what’s next? Some features we may expect are low cooking temperatures, preservation techniques such as salting / pickling, lighter and more subtle flavours, as well as a pared back, no-fuss approach to cooking.
Foodie superstar Rene Redzepi of Copenhagen’s Noma has brought the principles of Scandinavian cuisine to the world’s attention, and in London the trend has become more visible with the Icelandic influenced Texture restaurant and AVEQIA cookery school. On the high street, the trend appears limited to trendsetting independent foodservice outlets to date – Fika, Nordic Bakery (with its legendary cinnamon buns) and Scandinavian Kitchen being three notable offerings – but with the current Scandi culture edge and the clean, uncluttered and ‘close to nature’ philosophy of this cuisine it seems only a matter of time before we see the trend seep into the mainstream.
Source: BordBia – ‘Scandilicious’ Offerings – the Next Big Trend in UK Foodservice?
