The trend...THE LAST STRAW

Neigh… sayers may laugh, but the ingredient getting chefs hot under their starched collars is… hay. Noma’s influential chef Rene Redzepi has been using hay to infuse dishes for some time, but watch out for it on every menu this year, adding earthy depth to drinks (hay bellinis at 69 Colebrooke Row) and desserts (Native’s panna cotta, Kitty Fisher’s custard or The Stargazy Inn’s ice cream).