Posted 12 Jun 2013
Courvoisier The Future 500 Food & Drink Revolutionaries
From chefs who cook with moths and mixologists who carbonate their cocktails, to foraging for fresh, locally-sourced ingredients and the organic gluten-free revolution, what we eat and drink, and how we cook and socialise, is evolving – so what’s next? Read on to discover more, as our food and drink revolutionaries reveal what will be on your plate and in your glass in the future.
Like fashion, food and drink trends come and go and what used to be cutting edge becomes passé. With each year passing, these two worlds draw ever-closer, as molecular cuisine (think food-science creations by chefs such as Heston Blumenthal) informs and inspires cutting-edge mixology behind the world’s top bars, and vice versa.
Indeed, today’s leading mixologists are increasingly becoming chefs in their own right, as many make their own bitters, syrups and liqueurs to add even more complexity to their cocktails, harnessing control of the range of flavors contained within these creations.
The evolution of consumer drinking habits and demand for differentiation are further shaping the drinks world, with garnishes taking centre stage to denote a drink’s sophistication. Classic cocktails, notably the Sidecar and Sazerac, are also being revived with a modern twist, fuelled by influential programmes such as Mad Men and films like The Great Gatsby.
With cognac as the base ingredient for both of these classic serves, their revival is a reminder of cognac’s historical position as the traditional base ingredient for cocktails, and Courvoisier, with its highly aromatic qualities, offers particular opportunity for sensorial infusions.
Over in the gastronomic arena, consumers have experienced trends from fondue in the 70s and roast dinners cooked in microwaves in the 80s, to the Thai Food explosion of the 90s and the innovative, unusual flavour combinations of recent years, (blue cheese on toast ice-cream anyone?), all of which have a considerable influence on how we socialise.
What the evolution of both food and drink share is their insatiable sense of discovery. In the world’s food and drink capitals, age-old ingredient-sourcing techniques such as foraging are making a big return, while in other professional kitchens and behind leading international bars, strange and unexpected fusions of ingredients are becoming the stars of the show.
As restaurant goers and avid cocktail drinkers, we are now able to make more informed decisions about what and where we eat due to readily available social media tools, fuelling our interest and knowledge of food and drink trends. This shift from reading restaurant and bar reviews in the paper to relying instead more heavily on word of mouth and recommendations via social media is resulting in the democratisation of dining.
With current food and drink trends also showing that as people embrace more theme-specific events, seeking out unusual experiences in drinking and dining with a focus on entertainment, what other developments can we look forward to enjoying in the coming years?
Watch as Courvoisier The Future 500 members, Hayley Sudbury and Angella Newell of The Tasting Sessions, and Mike Knowlden of design studio and catering company, Blanch & Shock, share their insight into the major factors driving food and drink trends, before pin pointing what adventures lie ahead for 2013 and beyond.