Page 76 - HH Dec Jan

FOOD & BEVERAGE

BREAKFAST EFFORT ALL PICKLED UP!
“Breakfast can go well beyond what it has been before “We might also find ourselves
now – I want to be seeing more meats, corns, breakfast going into protective mode,
curries and even rice-based dishes. If it’s filling, depending on how long the
nutritious, full of energy and tasty, then we can add it pandemic continues to roll on
into the mix. The old rules have changed; and yet as the for. Could we start pickling
most important meal of the day this is something that is and storing items in jars in
really still to be cherished.” the way we did during the war
– it’s possible and it’s exciting,
GIANT HASH BROWN because it means we’re
looking at new ways to make
INGREDIENTS and enjoy our food.”
• Large white onion • Cayenne pepper
• Waxy potatoes • Olive oil PICKLED CELERY
• Salt • 4 eggs
• Pepper INGREDIENTS
• One bunch of celery
METHOD • ½ tbsp of cloves
1. Grate onion and peeled potatoes into a colander. • 1 tbsp of fennel seeds
2. Add salt, pepper & cayenne pepper • 1 tbsp of mustard seeds
3. Squeeze as much liquid as possible out • 1 tbsp of peppercorn
4. Place into a frying pan of heated olive oil and flatten • ½ tbsp of salt
5. Add butter at the sides for a crispy edge • 1 cup of sugar
6. Turn out onto a plate and slide back in to the pan (for • 6 tbsp of white wine vinegar
easy turning) • 1 cup of water
7. Crack eggs on top, cayenne pepper on top
8. Place pan into a pre-heated oven for 6-8 minutes
9. Heat a new frying pan, add olive oil, brown sugar, “PRODUCERS, HOSTS, RETAILERS AND EVERYONE ELSE INVOLVED
salt, pepper and butter IN GETTING FOOD FROM FIELD TO PLATE HAVE REALLY STEPPED UP
10. Serve has brown & baked eggs IN TERMS OF EFFICIENCIES, AND IT’S THOSE CHANGES THAT WILL
SERVE THEM WELL IN FUTURE.”

food from field to plate have really stepped up in “Factor in as well that people feel hemmed in, media feeds and posts – usually from devoted people working from home afforded the
terms of efficiencies, and it’s those changes that will repressed, even imprisoned in their lives at the followers looking to show off their culinary wares or opportunity to spend increased time in meal
serve them well in future,” he says. “We’ve all had moment. You will always get a dramatic reaction to gain cookery tips – he does recognise the fact 2023 settings.
time to sit back and redo the maths on what works that, and I think we’ll see that across a number of offers something of a revolution where we can all As for other trends for 2023, Ramsay believes
for our businesses and what doesn’t, and that’s areas, food included. I’m expecting a real explosion feel closer to each other through food. attention to detail will pique, with added lavishes
going to be of real value going forward.” of creativity, across the board.” “I’ve really enjoyed the extra time I’ve had to on everyday items – from extra seeds and nuts
Gordon’s own creativity – at least in the sense of interact with lovers of food – it’s been a really added into homemade bread, to experimentation
EXPLOSION OF CREATIVITY being able to reopen his string of high-profile unexpected thing that’s come out of Covid, and I with whipping milk for hot drinks. “In short,
As far as creativity goes, the 54-year-old remains as restaurants – will have to wait a while. Despite the think we’ll all be talking more and sharing more we’ve got more time on our hands to play about
ebullient as ever. “I also see people becoming braver vaccine gradually being rolled out, it seems it will be over the coming year, and beyond. with these staples.
with their flavours,” he continues. “What I mean by the summer, at least, before normality returns as “Of course, sitting down at mealtimes has always Clearly, a lot of things are changing but what
this is when people are tending to their own far as eating out goes. “It’s frustrating, but we are all been so important in uniting with friends and won’t change is Gordon’s thirst to get back to what
cooking, then over time it’s natural to want to start finding new ways to enjoy and talk about food, and family, bonding, catching up with each other and he knows. “Celebrating the food trend that means
mixing things up. The natural reaction is to add a that’s very important.” sharing experiences, and I want to see that we are back to normal, and conduct a service
bit of spice to liven food up. As Brits, we’re totally While the seven-Michelin-starred chef may not continue.” without all the limitations and restrictions that
enchanted by Indian and Asian food, and as trends often reply to every, many or sometimes any of the With that in mind, Gordon is predicting that the are now part of our lives… that’s the trend I can’t
go for 2023 I only see this increasing. responses that emanate from his various social scale of what we cook at home may change with wait to embrace!”

76 DECEMBER 2022-JANUARY 2023 hospitality horizon www.hospitality-horizon.com www.hospitality-horizon.com hospitality horizon DECEMBER 2022-JANUARY 2023 77