This year brings forth a blend of nostalgic comforts and innovative twists. As we navigate through this year's gastronomic journey, let's explore the top seven trends captivating taste buds worldwide and here at home…

A Culinary Renaissance

From humble beginnings to culinary stardom, beans and pulses are experiencing a renaissance. Their affordability, versatility, and nutritional benefits have propelled them into innovative dishes worldwide. Edinburgh-based Sicilian chef Sabrina Damiani, of Damiani Fine Dining, is delighted at the resurgence of the bean: ‘Beans are significant in Sicilian cooking. They're often used in various traditional dishes, such as pasta e fagioli (pasta with beans), pasta con le sarde (pasta with sardines and wild fennel), and frittedda (a vegetable stew often including beans). Beans add texture, protein, and flavour to many Sicilian recipes. Whether it's indulgent creations or alternative toast toppers, beans are proving to be a versatile ingredient satisfying both the palate and conscience.’

Grand Sharing Dishes

In 2024, it's all about grand, communal feasts as big sharing dishes take the spotlight. Offering value, simplicity, and visual appeal, these showstoppers are captivating diners everywhere and also igniting social media frenzy with their epic presentations. Roberta Hall McCarron from the Little Chartroom and Eleanore says, 'Big hearty sharing plates evoke everything I love about food: how it brings people together, starts conversations, and creates memories. It’s my favourite way to eat - it’s no wonder that it’s become so popular.'

Mafu Diagne, Head Chef at Valaria, is also a fan of sharing plates. He says, ‘There’s a reason they’ve taken the UK by storm, and will continue to do so for a long time to come. It’s about shared experience – all at the table can try the same varied dishes and discuss them. It’s like going to see a movie and talking about it on the way home. It’s a social way to dine and places quality and variety at the heart of the experience.’

‘We recently launched our sharing brunch concept, ‘The Everything Experience,’ at Valaria, where guests can enjoy a little taste of everything, without having to make tough choices or miss out. For brunch, that can be choosing between a sweet and savoury dish.

‘Of course, sharing plates also address one of the greatest debates for diners: what to pick from a menu when everything sounds utterly delicious.’

Gourmet Hash Browns

Nostalgia meets sophistication as hash browns undergo a gourmet transformation. Chefs are reinventing this classic comfort food with inventive toppings like whipped cod's roe and caviar, elevating it to new culinary heights.

Head Chef Mathew Sherry at Number One, The Balmoral says, ‘I have a great love of hash browns; it was very traditional for us to have them with our cooked breakfast. I now really enjoy the nostalgia of using hash browns in Number One, The Balmoral. We like to use Albert Bartlett Perthshire potatoes to make our hash browns, and we serve them in several ways. For instance, as part of our canapé offerings where we prepare hash browns topped with N25 caviar or a truffled hash brown topped with Scottish Connage gouda cheese and freshly shaved truffle. These are fun and decadent treats that offer contrasting textures of hot and cold.

We also serve them as a delicious side to our main courses such as Scottish Beef, green peppercorn sauce, and hash browns made with black truffle.’

Savoury French Toast

Bid farewell to sweet indulgence as savoury French toast steals the brunch spotlight. From parmesan-laden variations to savoury toppings like mushrooms and spinach, this classic dish is undergoing a makeover, satisfying cravings any time of day. Celebrity chef Tony Singh says, ‘In 2024, French toast is making a delicious comeback, spurred by a renewed appreciation for comforting, nostalgic dishes that evoke warmth and familiarity. Its ability to transform simple ingredients into a decadent treat appeals to both traditionalists and adventurous foodies alike, making it a beloved staple once again, and enjoyed any time of the day or night.’

Mushrooms: The New Meat

As the demand for natural alternatives grows, king oyster mushrooms are taking centre stage. With their meaty texture and versatility, these fungi are transforming into culinary delights, offering a flavourful alternative to traditional meat dishes.

Head Chef Mathew Sherry at Number One, The Balmoral says, ‘I love using mushrooms such as king oysters as a natural alternative to meat. When it comes to cooking king oyster mushrooms, there are so many different methods; I personally like to roast them and finish with garlic and thyme. They can also be steamed and shredded into meat-like fibres. At Number One, we also like to slice the king oyster mushrooms thinly, adding salt and olive oil then baking them between two trays to make super savoury umami mushroom crisps.

Another favourite is Hen of the Woods mushroom; these delicious mushrooms have a meaty texture and the ability to absorb then release powerful flavours. Both king oyster and Hen of the Woods mushrooms are great on the BBQ or in true Scottish tradition: deep-fried until crispy.’

Modern Martini Revival

The timeless martini is back with a modern twist, captivating cocktail enthusiasts worldwide. Creative serves, unconventional ingredients, and sub-zero temperatures straight from the freezer are redefining this classic cocktail. Meanwhile, classic gin brands are experiencing a resurgence, satisfying a yearning for nostalgia in the ever-evolving spirits landscape. Lewis Cunningham, Bar Manager at Hazel, says, ‘Martinis have been a fixture on our menu since we opened last November, so I’d say they are certainly having a moment. It’s a classic, elegant, and sophisticated drink, and it elevates an experience when done well. Our Crossbill 200 Martini, using Noilly Prat and our sensational locally sourced gin from Crossbill Distillery, has been a massive hit, even at a premium price point reflective of the craft and ingredients that go into it. For us, that involves using a rare, special edition dry gin which features wild Highland juniper hand-picked from a bush that is 200 years old. Customers are looking for premium quality and will pay for it if they believe in the product.’

Lighter Libations

The quest for lighter libations continues with lower alcohol wines gaining momentum. Driven by consumer demand winemakers are crafting wines with reduced alcohol content, offering a refreshing option without compromising on flavour. Lewis also agrees that lower alcohol drinks are definitely trending. He says, ‘The trend for low and no alcohol offerings isn’t going anywhere, as it firms itself up as a lifestyle choice for many. The standard customers are looking for rises all the time, and the key to it all is low and no alcohol offerings without compromise. The craft and quality that goes into each is the same as the alcoholic alternatives. We stock Wild Botanicals, which is low in alcohol but also contains health-giving benefits, and a range of alcohol-free cocktails and beer. We expect this market to grow in line with consumer demand, and venues will need to consistently evolve their offering to keep up and stand out from competition.’

Scottish Experts' Top Food & Drink Trends for 2024