• Street Food Revolution

    July 21, 2014 Food Trends; Trends

    The word on the street is that the street is where the British public is looking for its next culinary adventure. People are more widely travelled than ever. They have returned from the sidewalks of Europe, Asia, Africa, Middle East and the Americas hungry for the cheap, fresh, big flavours of street food. To get insight into how to create an authentic street food experience we talked to Richard Johnson, food journalist, presenter, author of ‘Street Food Revolution’ and founder of the British Street... Read More

  • Tom Collins - mixed by James Trevillion

    James Trevillion shows you how to mix a Tom Collins

    June 24, 2014 Drink Recipes; Drink Trends; Recipes; Trends

    You should know by now that the cocktail culture is making a big splash in Britain and that it’s good for your profits! A cocktail menu helps diversify your target clientèle, creates theatre, offers an added-value experience, and yields profit margins that can’t be achieved through beer alone. To get you started – and to help you see that mixology is not a dark art – Trend Set has produced a series of ‘step-by-step’ videos by the talented James Trevillion, from Pub Hub. Here James shows us how to... Read More

  • Rustics “Simmer Terracotta” 20cm mezze dish

    Get the Brazil look

    June 23, 2014 Food Trends; Trends

    In an outline of trends to impact the 2014 UK consumer market, Mintel’s Senior Trends Consultant, Richard Cope, tipped Brazilian food and drink to have a huge influence on our tastes well into 2015. Brazil’s global influence is already inspiring kitchenware designers and suppliers. In our first edition of Trend Set magazine we featured Steelite and Churchill ranges that capture the excitement, colour and shared experience of Brazilian eating. With street food also influencing high street restaurant menus, food trends are moving towards grilled meats... Read More

  • Cottage Pie, from norm to unique

    June 12, 2014 Food Trends; Trends

    The Cottage Pie is a legendary dish that was originally conceived as a way to squeeze out another hearty meal from the leftovers of the Sunday roast. All the cold cuts and trimmings were cut up and moistened with the remaining gravy, then topped with potatoes, and baked in the oven again. Despite its humble origins, Cottage Pie doesn’t taste like a dish of leftovers. It is a deep, rich, creamy and crunchy experience, which deserves care and respect when it is being made... Read More

  • Cyrus Todiwala’s Fusion Restaurant, Assado

    Mr Todiwala talks chicken

    June 11, 2014 Food Trends; Latest Features; Trends

    Chicken is flying at the moment and eateries are popping up across the UK with the bird taking top stop on the menu. We caught up with the fabulously talented Cyrus Rustom Todiwala (OBE DL DBA) to discover why his new restaurant, Assado, gives chicken an important role in creating a new dining experience. Cyrus has discovered a natural relationship between Portuguese, Goan and Brazilian cuisine. For Assado (meaning ‘roast’ in Portuguese) he has combined that relationship with his Indian homeland and created a... Read More

  • We talk to British street food champion Richard Johnson

    We talk to British street food champion Richard Johnson

    June 03, 2014 Food Trends; Latest News; Trends

    When it comes to food the British public are taking to the streets to enjoy the cheap, fresh and fast moving street food culture that is flooding in from America, Europe, Africa and the Middle East. For the launch issue of Trend Set we managed to get 10 minutes with a real street food advocate, Richard Johnson, to get insight into what makes for a genuine street food experience. Richard is a food critic, journalist, presenter, author of ‘Street Food Revolution’ and founder of... Read More

  • Pre-mixed cocktails without losing the theatre

    Pre-mixed cocktails without losing the theatre

    May 30, 2014 Drink Trends; Latest Features

    So you want to jump in and mix it up with the UK’s booming cocktail culture but you are concerned about the longer service during peak sessions, the time and expense training all your bar staff, and maintaining consistency. The simple answer is pre-mixed cocktails. Within the US cocktail scene it is already becoming increasingly common to find operators bottling their own drinks ahead of service. This can be done without losing the sense of theatre and occasion associated with a cocktail if you... Read More