What’s trending?

RHUBARB RHUBARB

The fact it’s currently in season is not the only reason this pretty pink veg is trending at the moment. Farmers recently reported a boost in sales which they have the drinks industry to thank for. Yep, these days we just can’t get enough of the pink stuf in gins, sodas and even wine. Turn to p60 for the latest drinks trends.

SAVOURY DESSERTS

Black bean mousse, goat’s cheese ice cream, miso sticky toffee pudding –we’ve noticed a huge trend for savoury ingredients in desserts.

AVOCADO STONES

Just when you thought the world might be getting over its avocado obsession, another avocado-based trend has reared its head. This time though, it’s not just about healthy eating, but also combatting waste. According to Xavier Equihua of the World Avocado Organisation, you can bake the avocado stone, which would normally be discarded, then blitz it to use in smoothies and bakes.

SPARKLING RED WINE

As our love afair with prosecco starts to diminish, we’re turning to alternative fizz. Not only did top London restaurant Bibendum recently predict sparkling red wine to be the next big thing in drinks, we’ve also seen Lambrusco on the menu at a number of restaurants including London’s Kiln and Westerns Laundry.

EASTER MASH-UPS

Gone are the days where Easter meant plain chocolate eggs and hot cross buns. Now, each Easter brings more wacky and wonderful mash-ups, from hot cross bun panettone (Waitrose) to Easter egg toasties (Cadbury’s Creme Egg café) and even hot cross bun chocolate (Fortnum & Mason).