2011 was
the year that London got serious about street food, craft beer became a hipster
status symbol, and gourmands swapped oysters and periogold truffles for the pleasures
of the humble hamburger. So what dining innovations are on the cards for 2012? Here
are five trends for culinary explorers to take note of going forward
Barbeque
Now that
the burger has been almost totally re-invented, it’s the turn of another
American classic, the BBQ, for a makeover.
A cuisine
and tradition in and of itself, BBQ has already found its standard bearer in
the U.K.: Pitt Cue Co. started off on the asphalt and
recently graduated to a full bricks and mortar operation in Soho.
Most
people go for ribs and pulled pork, with the more adventurous fighting over specials
like smoked
pig’s head.
Everything
is washed down with appropriately cheap American lager, or a pickleback – the
house special is a shot of whiskey followed by a shot of gherkin brine. Sounds
nasty, tastes awesome.
Always at
the fore of the UK’s culinary developments, expect quality brisket and bourbon to
be flowing freely across London by the end of the year.
