Food and Drink Futures Forum
From innovative champagne pairings to the Paleo diet, a panoply of food trends were laid out at yesterday’s Food and Drinks Forum at The Future Laboratory’s HQ in Shoreditch.
To begin the day, The Future Laboratory co-founders Chris Sanderson and Martin Raymond detailed for clients who the new foodies are, from Millennials with their binge-and-purge behaviour and Generation Xers who are obsessed by provenance and transparency to health-conscious Baby Boomers driving sales in super foods.
LS:N Global experts Lucie Greene and Peter Firth then unpacked the food and drinks trends to watch for 2014, including Hybrid Snacks such as the ‘Cronut’ and Neo-detox drinks – the new teetotal trend.
Both doyens and newcomers to the food and drink scene shared their expertise at the forum. Bruce Langlands, director of foods at Harrods, shared his company’s mantra: BLISS. ‘That stands for British, luxury, innovation, service, sensation,’ he explained.
Experts from the newly opened The London Distillery Company, head distiller Andrew MacLeod-Smith and founder Darren Rook, discussed their experience making gin and whisky for the modern age. ‘We are gin nerds, we distil layers of flavour that surprise and inspire our customers,’ said Rook.
The day also featured appearances from Laurent-Perrier UK’s managing director David Hesketh, top London mixologist Ryan Chetiyawardana and food designer Jacopo Sarzi. Guests enjoyed the LS:N Global Tea Lab, where special brews such as Fortnum & Mason Attabarrie Estate Special Tippy were matched with cakes such as salted lemon and thyme shortbreads by Christopher Murphy.