Latest features Foods in fashion - Autumn/Winter 08

Date Published:

15/09/2008

Still scoffing sundried tomatoes? Missed the memo on mung beans? It's time to get with the programme, girlfriend. Charlie Cottrell spoke to the people with their finger on the pulse of food fashion to find out what's hot and what's not this season

The Chanel of comestibles, Fortnum and Mason's food hall prides itself on a collection of timeless products, made with exquisite skill from the very finest ingredients. Trading Director, Simon Burdess, talks us through the new classics.

Sweet memories

Retro sweets - 'Rose-tinted' products, from refreshers to old fashioned fudge - because everything was better when we were young.
Gold leaf tea - The ultimate glamour-gift, £150 will get you 100g (that's 50 cups) of the golden-sheened brew.
Piccadilly honey - So hot it's not even hit the shelves yet, orders are pouring in for the sweet treat made in hives on Fortnum's roof.
Farmed caviar - Gordon Ramsay's a fan and with Beluga tipped to double in price by Christmas, farmed caviar's about to step into the limelight.
English Sparkling wine - Hailing from West Sussex, Nyetimber's 2001 classic cuvee has tuned heads on the international stage and gets the green vote for its tiny carbon footprint.

Duck off

Ready meals - "People are starting to think more about what they eat."
Organic food - "Confusing labelling and classification has put people off."
Out of season food - "It tastes of nothing."
Twee oil and vinegar sets - "Anything that comes with raffia rope work in cheap chrome stands."
Duck fois gras - "Goose fois gras is the original and always in demand."

The secret of a successful deli is being bang on-trend. These are the foodie fashionistas. Jilly Stitch, from Turnbulls in North Dorset, brings us up to speed on what she rates and what she slates.

Go-gonzola

Sheep's cheese - Said to be easier to digest than cow's cheese, it's the secret weapon of ladies who lunch but watch their weight.
Couscous salad - Pasta salad? Yawn. Couscous is cool for a bit on the side.
Gorgonzola - Coming back in a big way. "You try it, you'll buy it." Jilly gets hers from Mr Mellis in Edinburgh.
Chococo chocolates - Handmade creations from a husband and wife team that look chic and taste divine.
Cornish sea salt - "It just tastes better." Hugh Fearnley-Whittingstall and Rick Stein are also fans.

Dressing down

Fruit syrups - "No-one knew what to do with them."
Raspberry coulis - "Dying the death."
Foods with a big carbon footprint - "People want local, seasonal and simple."
Salad dressing - "It's all about good quality oil and balsamic vinegar."
Carrier bags - "You get funny looks if you even offer one."

Some people follow fashion, other people make it. As director of the Guild of Fine Food, Bob Farrand is the don of degustation.

Eye, eye

Pork pies - Demand the best meat, quality pastry and an English classic is reinvented.
Pollen Organic Ave Maria Marmalade - Made from oranges supplied to just two buyers in the world. One is Pollen Organic. The other is the Vatican.
Mature cheddar - Mild Cheddar make way - it's time for the strong stuff.
Welsh lamb - On the up since winning Protected Geographical Indicationor (PGI) status as a premium protected brand, it took three stars in this 2008's Great Taste Awards.
English charcuterie - Food-mile friendly and delicious. Look out for British salami, produced by farming enterprises making diligent use of the whole animal.

Get stuffed

Balsamic vinegar - "The most abused thing in the universe."
Stuffed olives - "Too many people are doing too many things to olives - a bit of anchovy is OK."
Weird flavoured ice cream - "Makers should have to eat a catering carton of their own ice cream as punishment."
Out of season strawberries "Meaningless. Taste like damp balsa wood. All they do is pollute the planet."
Thin, watery, over-acidic chutney - "Yeugh."

Over-the-top fashion nonsense or right on the money? Let us know what you think in the user comments below.

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