Top 10 food and drink trends for 2018

Wood-fired cuisine

Chefs have been busy taking things back to basics with wood-fired cooking, which will catch fire in the capital this year as the trend explodes to incorporate all kinds of cuisines.

While venues championing barbecued meat like Smokestak in Shoreditch and Temper in Soho having pioneered the idea of cooking over hot coals, a number of new London openings will be shining a light on wood-fired delights.

Ones to watch include Brat, Tomos Parry’s first solo venture, which will focus on flame-licked Basque cuisine; Sabor – ex-Barrafina chef Nieves Barragan’s solo Spanish venture in Mayfair that will make a hero of its wood-fire oven; and Shibui, former Pidgin chef Elizabeth Haigh’s debut venture centred around wood-fired dishes.

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