Top 10 food and drink trends for 2014

9: Pork

We’ve gone clucking mad for chicken and barmy for beef, but the meat on everyone’s lips in 2014 will be pork. In keeping with the Americana trend, pulled pork will continue to headline on menus, with pioneering Pitt Cue Coe inspiring a new legion of restaurant that specialise in smoking, such as the newly opened Ember Yard (the latest venture in Simon Mullins’ Salt Yard group) in Soho, where you’ll find hot smoked old spot pork belly with Basque cider glaze. At Russell Norman’s new gastropub, The Ape & Bird, pig’s trotter Scotch eggs are already proving a hit, while the latest addition to The Pig hotel group’s litter, The Pig-near Bath, is due to open in March, celebrating all things porcine on its menu.

Taking the piggy trend to another level is the recently opened Blackfoot in Exmouth Market, where slow-roasted pork belly with Szechuan pepper and black treacle, pulled pork tacos, and Vietnamese pot belly salad all feature. Owners Tom Ward and Allegra McEvedy decided to embark on the venture due to a joint “emotional attachment” to all things porky. The pair have cannily plucked head chef James Knight from Copita to steer their piggy ship, where the squealers come by way of a friendly farm in Suffolk.

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