We have a goosey gander at foody trends, restaurant scene developments and edible delights for the year ahead, helping you plan your events and entertaining opportunities with some forward thinking, flair and all round good flavour.
Trending: Up and coming chefs, supper clubs and dining experiences with their own dedicated following coming to a kitchen near you! Less enthusiasm over the pop up and more love for residencies and collaborations: Chefs will spin dishes like Dj’s, hosting for a set amount of time – weeks or months at a restaurant or venue, or perhaps finding them once a week or month at a specific destination . For collaborations, think Lucky Chip at The Player. Make sure your event is associated with a well-regarded chef and/ or brand. We can certainly help you here.
Spending: We Londoners have high expectations when we go out now and demand even more for our money. It seems, as we talk to our client and peers to be apparent that we are either wanting a more community feel local inclusive space, we can walk to and enjoy as part of the neighbourhood scene, or, if we are going ‘Out, Out’ as Micky Flanagan says, then we are expecting an experience for our time and money. So think multifunctional, interactive spaces with a lot to offer in one space with bar, restaurant (or private dining, chef’s table, shared tables etc) options along with entertainment ( some variation of bingo, ping pong tables, art exhibitions) then the option of dancing to a named DJ – all on offer in one fell swoop of a venue. This formula shows continued success of some of our fave spots such as Paradise by way of Kensal Green, Bistroteque or The House of Wolf (‘a multi-functional, multi-sensory experimental venue, dedicated to the creative pursuits of dining, drinking, art and entertainment’, their words!)
Eating: Street food fashion continues (with more burgers on the horizon with the likes of Shake Shack and In and Out joining the meaty fun, also see our previous article on the burger bonanza) as we are attracted to the lower costs and less formal dining. Work pressure and stresses have us all on full throttle, the last thing we seem to want to do if feel less than relaxed when we are out spending our precious time and cash.
2013 sees a varied selection of new opening on the horizon; here are just a few of the restaurants we are excited about:
Story, London Bridge, SE1 2UE: New opening from chef Tom Sellers who has worked up through the kitchen ranks for an array of talented chefsters inc Adam Byatt and Tom Aikens. Tom received great praise and column inches for his pop up Foreward in 2011 for his innovative yet authentic culinary style.
Social Eating House, Soho, W1F 7NR: Jason Atherton of Pollen Street Social is due to open a second restaurant in 2013, in prime position on Poland Street. The Social Eating House will offer guests a multi space venue in with a ground floor restaurant, top floor bar and a basement chef’s table. The menu style will be more in the direction of a bistro (not another diner thank goodness!). We look forward to seeing the chef’s table which will be available for walk ins. Interesting….
Balthazar, Covent Garden, WC2E 7BN: Balthazar leaps across the pond from from NYC to LDN town. Massive following in the USA, all-day brasserie in New York, Keith McNally launches the Blighty version in 2013. Watch this space.
Clove Club, Shoreditch, EC1V 9LT: Conceived as a private dining club in Dalston, and has operated from the upstairs of the Ten Bells pub will be shortly decanting and setting up a permanent ‘residency’ at the rather lovely Shoreditch Town Hall.
La Esquina, Soho, WC2 ODP: Another success story from NYC (www.esquinanyc.com). Same peeps as the very cool and on trend La Bodega Negra. Expect more South American offerings with a Mexican focus.
Entertaining: Looking forward we see events as experiences, more than throwing money, gifting and big branding at clients and guests. Considering ways to really engage your audience through shared encounters, creating reaction and stimulating bonding to create and build relationships. So whether you are dining in or out make an impression. Tip: Explain to guests what and why you have chosen what you have, make them feel catered to and for personally, help them understand how important your relationship is with them. If you’d like help with your event, finding the right catering service or venue to give an incredible experience for all involved, contact us.
Buzzing for 2013: Social, sustainable, pracitcal, informal, ethical, locally sourced, honest, experience, supper club, chef’s tables, colour.
“As brands realize that among social media like Facebook, Twitter, Pinterest, YouTube, and Instagram, they have audiences the size of some of the biggest media properties, and they’ll focus more on creating their own content—it’s not just about giving away free stuff, but creating an experience that engages followers. Marketing strategies will shift more heavily toward events and entertainment as catalysts for conversations.” L Matthews, style editor – taken from Bizsbash site, and we certainly agree.