Kitchen clever
Airlines will take on a surreal challenge if they try to emulate the latest trends in high street restaurants. It seems many of today’s menus could out-weird even “laboratory” chef Heston Blumenthal’s exotic fare.
Not least is a fad for using vegetables in puddings – from savoury chestnut, salted caramel and artichoke dessert at Tuddenham Mill on the Suffolk borders, to candied celeriac at Nottingham’s Sat Bains.
The list of top trends in May’s edition of Olive magazine reveals a growing British taste for delicacies such as savoury doughnuts and chicken gizzards, while condensed milk gets a makeover – fried with bananas and used to sweeten porridge… Food for thought!
