Top chefs reveal what items you can expect to see on menus in 2024, from crayfish and share plates to more mezcal

From flexitarianism and the rise of plate sharing, to increased demand for whiskey and the rise of less-loved fish, Britons will be tasting new dishes in 2024.

Top chefs from restaurants in the UK have shared what they expect to see on the plate in 2024.

Jack Stein, executive chef at Rick Stein Restaurants, revealed that we can expect to see more crayfish in 2024 because the water is “full of them.”

Meanwhile, we’ll see more personalized plates and mezcal and bourbon appear on cocktail menus.

Here, six chefs reveal what to look out for in 2024…

Crayfish

Jack Stein, executive chef at Rick Stein Restaurants, added: ‘There is a large population of crayfish (spiny lobster) in our seas at the moment, which we haven’t seen for quite some time, so I’m excited to see more. British menus.

‘I also think there will be an increase in the number of less popular fish species eaten, such as pout, dab and whiting, because they are lower in price.

‘No-dig farming will be a talking point in 2024 – that is farming without tilling the soil – as more and more people are looking for it for its environmental benefits and a minimal cultivation approach.

The Rise and Rise of Mezcal

Ely Guilloux, bar manager at 100 Wardour Street explains: ‘Mezcal will continue to grow in 2024, both in terms of retail sales and demand from bargoers to incorporate it into cocktails such as margaritas and variations on the classic old fashioned.

“We are also seeing a rise in herbal drinks, so I predict this will be a trend in 2024 with guests opting for Spicy Tommy Margaritas and Spicy Margaritas instead of the classics.

The rise of flexitarianism

Vivek Singh, chef at The Cinnamon Club, told FEMAIL: ‘2024 is going to be about flexitarianism, with people making more conscious choices about what they eat to improve their health and the planet.

‘Diners will limit their meat intake and we will see more restaurants offering alternative dishes to support this lifestyle choice.

‘I have introduced my new ‘Flexi-Saag’ dish: a hearty dish with spinach and mixed green Saag, with vegetarian and meat options; giving people the flexibility to make their own conscious choices.

More personalized dining experiences

Kerth Gumbs, Executive Chef at Fenchurch, Sky Garden, added: ‘As we embrace a new year, Fenchurch’s mission is clear: to redefine the gastronomic experience. Next year it will be about personalized and memorable dining experiences, bringing joy and playfulness back to our plates.

‘Priorizing vibrant colors and creative flavors that characterize Caribbean culture, we look forward to a fresher, more exciting 2024 where every plate tells a story.

‘We will also focus on health and wellbeing – our menus will continue to strike a harmonious balance between indulgence and wellbeing, embracing diverse dietary needs, whether it’s plant-based options or dishes made with locally sourced, fresh ingredients.

More sharing boards

Marco Corsica, Head Chef at Bocconcino Mayfair explains: The popularity of ‘Sharing plates’ will continue to grow next year with more and more menus featuring tapas, cicchetti and mezze.

“As people look for more cost-effective ways to dine in 2024, smaller sharing options are great for a range of budgets, but also appealing to a younger audience craving more social dining experiences and visually appealing tablescapes for their feeds.

‘Our new Soho restaurant serves a selection of Italian cicchetti and offers our signature Italian dishes in smaller formats, so guests can experience as many flavors as possible.

Quality not quantity

Hubert Beatson-Hird, owner-director of Lunar Pub Co (The Apollo Arms, Ganymede, The Hunter’s Moon) added: ‘Expect a focus on quality over quantity in 2024. Consumers will go to restaurants less, but if they do , they will. spend more on top quality food and good, vibrant locations.

‘Foie gras has been on the rise for years and I expect we will see it disappear from menus next year to be replaced by mushroom parfait, an ingredient that is on the rise and is already appearing on menus.