Top 10 food and drink trends for 2014

4: The rise of the restaurant bar

No longer either non-existent or simply an afterthought, we will see the restaurant bar rise to prominence this year, such as the Campari, Aperol and Negroni bars at Russell Norman’s three Polpo sites, with the best becoming destination venues in themselves, independent of the restaurants they inhabit.

An early champion of this trend was Jason Atherton, who pioneered the concept at his Michelin-starred flagship Pollen Street Social, and rolled it out to sister sites Social Eating House in Soho, which boasts a speakeasy-style bar, The Blind Pig, on the first floor, and the hugely popular and regularly star-studded Berners Tavern at The London Edition hotel, where quirky cocktails like the Dill or No Dill and the Cereal Killer are given top billing. As the calibre of cocktails improves at restaurant bars, increasing efforts will be made to integrate cocktails throughout a meal, rather than them being used solely as bookends.

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