It was fascinating listening to celebrity chefs Pru Leith, Yotam Ottolenghi, Rick Stein and Gizzi Erskine as they discussed the Changing Tastes of Britain and Food Trends with Tim Hayward in-front of a foodie filled audience last week. All in celebration of 40 years of Leiths School of Food and Wine.
Many topics within the realm of food were covered but I have selected the most important food trends or you:
When asked how we can encourage better eating at home, Pru Leith stated that it was “legislation that was required to change habits – it is the only way.” Pru continued saying that she thought, “cooking and food awareness has increased in popularity among the more affluent but the less well off were eating a worse diet.”
When the panel were asked what we would be seeing more of – the panel all agreed that grains, vegetables and less meat (but better quality meat) was the way forward.
Gizzi Erskine said that she thought, “British food is now the best in the world, precisely because there were so many cultural influences at play.”
“You can be a nerd for food without spending hundreds of pounds. You can eat amazing food and be serious about food, but in a much more casual environment, that’s what’s so great about the UK” said Ottolenghi.
So in summary it looks like the UK is a culinary melting pot – jump in, feast on our wonderful diversity. It has never been a better time to get our children interested in food and it doesn’t have to cost the earth – enjoy.
On Thursday 12 November the school will present ‘40 Years of Food Fashion’, looking at food styling and food photography, and 2016 will see 40 Years of Food Technology and 40 Years of Food Writing.
Another highlight will be a 40th birthday bake off with a judging panel including Caroline Waldegrave and John Whaite. Tickets can be purchased on the Leiths website.
About the School
Leiths School of Food and Wine is a first-class training school for chefs, attracting students of all ages from all over the world. With its dedicated teaching staff and friendly atmosphere, Leiths guiding principle is to impart enthusiasm for the trade and instil a lasting love of good food and wine. Many enthusiastic amateurs attend the varied programme of courses and diverse range of special events led by the Leiths experts or guests chefs. For those with professional ambitions, the Leiths Diploma in Food and Wine is highly respected in the culinary world; notable alumni include Lorraine Pascale, Matt Tebbutt, Gizzi Erskine, Florence Knight and Diana Henry.