Hospitality Magazine, Nov 2019

The Regional Chef

November 8, 2019

Simon Arkless, Head Chef Terrace Restaurant, All Saints Estate 

Regional, sustainable produce is becoming critical from a diner’s perspective; I believe this will grow in the future. We raise lamb and pork on the property at All Saints Estate, and it’s fantastic to be able to showcase this on the menu. I believe food will become simpler with more emphasis on flavour than on intricate plating.

After speaking to many other chefs, sadly, I think a lot of ingredients will not appear on menus anymore due to the risk. Many chefs will stop using ingredients that people are intolerant to eg. gluten, nuts, etc.

Edited extract from 2020 Food Trends - Hospitality Magazine

Read the full article here.