Top chef Gordon Ramsay highlights global culinary trends
While the global Covid pandemic has turned a lot of us into accomplished, skilled, proficient home cooks (in our own minds, at least, if not in reality), the effect it’s had on the chefs, staff and restaurateurs of the world’s best restaurants has been less positive. Most establishments have endured almost a year of closure – Gordon’s portfolio of high-quality restaurants included. It’s a factor that has led to something of an accidental food revolution in our homes.
“With every disaster there is an upside and a downside,” he says. “While a lot of industries have been torn apart by Covid, it has been the making of others – think about the way we buy stuff over the Internet, and home delivery of goods. Think too about cleanliness and hygiene… things that have always been of interest to me as a chef – we are now all obsessed with it.”
DINING IN
“In the same way, the fact we were not going to restaurants hasn’t meant we had stopped eating – instead, people were discovering and developing new ways to enjoy food at home. As someone passionate about food, I can only support that; even if it’s cost me millions,” Gordon says, referencing the huge losses suffered during the repeated lockdowns.
“If mum or dad isn’t having to leave the house at 7.30 to head to work, it follows that breakfast can become much more of an event,” he says. “Forget a bowl of cornflakes – there is now the possibility of embracing foods that take longer to prepare first thing, because it’s time we have.”
“While you can never beat the experience of going to a top restaurant and being treated to the tastes, the flavours and the ambience of top-level cuisine, it’s fair to say we should all broaden our horizons at home, however we can,” he explains. “Thankfully the supply lines of food have been unaffected by the pandemic, and there are other things that have sparked our interest, such as the recent trend of meal delivery recipe boxes. These have certainly helped in giving people the confidence to try something new.
“It is an interesting market and one that is developing all across the world – people have always wanted to cook properly, albeit they’ve been held back by a paucity of proper ingredients or lack of confidence. Subscription boxes meet them halfway, and these companies have done very nicely out of lockdown. It’s something I expect to explode globally.”
REWORKING THINGS
As for the decorated chef’s own fortunes, he has over two decades of experience, financial security and level-headedness to call upon in navigating a path through the greatest pandemic of a generation. What’s more, being Gordon Ramsay, he’s also stubbornly confident the food industry will emerge out the other side stronger than before.
“It sounds ridiculous to say that, but producers, hosts, retailers and everyone else involved in getting food from field to plate have really stepped up in terms of efficiencies, and it’s those changes that will serve them well in future,” he says. “We’ve all had time to sit back and redo the maths on what works for our businesses and what doesn’t, and that’s going to be of real value going forward.”
EXPLOSION OF CREATIVITY
As far as creativity goes, the 54-year-old remains as ebullient as ever. “I also see people becoming braver with their flavours,” he continues. “What I mean by this is when people are tending to their own cooking, then over time it’s natural to want to start mixing things up. The natural reaction is to add a bit of spice to liven food up. As Brits, we’re totally enchanted by Indian and Asian food, and as trends go for 2023 I only see this increasing.
“Factor in as well that people feel hemmed in, repressed, even imprisoned in their lives at the moment. You will always get a dramatic reaction to that, and I think we’ll see that across a number of areas, food included. I’m expecting a real explosion of creativity, across the board.”
Gordon’s own creativity – at least in the sense of being able to reopen his string of high-profile restaurants – will have to wait a while. Despite the vaccine gradually being rolled out, it seems it will be the summer, at least, before normality returns as far as eating out goes. “It’s frustrating, but we are all finding new ways to enjoy and talk about food, and that’s very important.”
While the seven-Michelin-starred chef may not often reply to every, many or sometimes any of the responses that emanate from his various social media feeds and posts – usually from devoted followers looking to show off their culinary wares or gain cookery tips – he does recognise the fact 2023 offers something of a revolution where we can all feel closer to each other through food.
“I’ve really enjoyed the extra time I’ve had to interact with lovers of food – it’s been a really unexpected thing that’s come out of Covid, and I think we’ll all be talking more and sharing more over the coming year, and beyond.
“Of course, sitting down at mealtimes has always been so important in uniting with friends and family, bonding, catching up with each other and sharing experiences, and I want to see that continue.”
With that in mind, Gordon is predicting that the scale of what we cook at home may change with people working from home afforded the opportunity to spend increased time in meal settings.
As for other trends for 2023, Ramsay believes attention to detail will pique, with added lavishes on everyday items – from extra seeds and nuts added into homemade bread, to experimentation with whipping milk for hot drinks. “In short, we’ve got more time on our hands to play about with these staples.
Clearly, a lot of things are changing but what won’t change is Gordon’s thirst to get back to what he knows. “Celebrating the food trend that means we are back to normal, and conduct a service without all the limitations and restrictions that are now part of our lives… that’s the trend I can’t wait to embrace!”
