Deep Fried Crickets and Beetroot Yogurt, Anyone?
One of the things I love most about working with the hospitality sector is their constant drive to innovate. Bars and restaurants are always on the hunt for the Next Big Thing, and even those extreme ideas, which start life in the scientific kitchens of chefs like Heston Blumenthal, eventually filter their way down to more everyday establishments. I’ve been looking through some trend reports to see what’s predicted for 2015. Baum & Whiteman’s excellent summary [...]