Yesterday, we blogged about baum+whiteman’s predictions for restaurants without seats and seats without restaurants.
Also included in the restaurant consultants’ 2017 food trend report was an interesting idea entitled ‘Artisan butchers strike back’.
Apparently, as a reaction to many chefs turning vegetables into the stars of their dishes and relegating meat to a supporting role, some high end butchers have started a fight back.
In the States, a growing number of butchers are opening on-site restaurants. Never mind field to table eating, this is butcher’s block to table dining.
The 5pm Dining blog is unaware of any restaurants in the UK that offer this. Or at least not yet.
They may not have a butcher’s counter but, at Temper, diners can sit at the bar and watch the joints of meat being cooked on open fires in front of them.
At The Spanish Butcher, windows give a glimpse of the chefs cooking the finest Galician beef over open flames. There is an even better view through the open pass en route to the loos.
The wine bar is back
We also seem to be seeing a resurgence of the wine bar.
Meanwhile, on Queensferry Street, Chef Fred Berkmiller’s Bar à vin is flourishing after opening at the end of 2015.
We expect to see more wine bars enter the market in the next few months.
Non-alocoholic drinks get smart
Sticking with drinks, we are on the brink of enjoying a new wave of sophisticated, non-alcoholic drinks.
With millennials said to be drinking less than previous generations, and changes in the drink driving laws altering behaviour, there is a growing market for interesting soft drinks which pair well with food.
Recently, we blogged about eteaket and their blend of tea which uses the same botanicals as the Isle of Harris Gin.
They recommend cold brew Silver Needle tea as an excellent accompaniment to food.
Handy if you want to wake up on New Year’s Day with a clear head.
On that note, we hope you have an enjoyable Hogmanay and a well-fed 2017. We’ll be back in action on Wednesday 4th January.