THE FOOD PROFESSIONALS

ANGELA HARTNETT launched Michelinstarred Murano in Mayfair, and won Ayala Squaremeal Female Chef of the Year 2018.

‘I think lighter, healthier eating seems to be a focus these days. When it comes to adapting menus, you need to be aware of what your customers tell you – and listen. We are fortunate to have a lot of regulars who feed back. Blindly following trends is a dangerous thing; you need to cook your style and what you believe in, not what the new place down the road is doing.’

Dr HAZEL WALLACE is a doctor, personal trainer and blogger (@Thefoodmedic).

‘After losing my dad to a stroke when I was 14, I became fascinated by the human body and decided to become a doctor. In particular, I was interested in how our diet and lifestyle play a role in our health, which led to my blog The Food Medic. I think the trend for plant-based and vegan eating will continue. People are experimenting with meat-free meals and days, and there will be more options on menus and in supermarkets. For some, it’s a trend, but for many it’s a long-term commitment.’

SHOKOFEH HEJAZI is a senior trends analyst at The Food People, a food and beverage trends agency.

‘It’s my job to find out who’s eating what, where and why, and what they’ll be eating next! In 2019, we’ll see a surge in popularity for low-abv (alcohol by volume) drinks, as well as low-alcohol cocktails, like shandies and spritzes, on cocktail menus. Foodwise, interesting hot sauces from all over the world will crop up in stores – the trend began with sriracha and will continue with the likes of fruity Caribbean hot sauce, and flavourful, herbaceous Middle Eastern zhug. Veganism and plant-based eating will continue, with exciting innovations from vegan “sausage” rolls to jackfruit pizzas.’