London apos;s Top Chefs Predict What Will Appear On Our Plates Next Year

If 2015 was the year nothing was safe from a spiraliser, kimchi unquestionably came into its own, and sharing was truly inescapable (cocktails, small plates, tables and even Uber), then 2016 has a heap of surprises in store, although some stalwarts are holding strong.
Raw and marinated foods still feature highly, our love of foraging shows no signs of abating and Asian cuisine from Korea and Laos will attempt to replace all things Thai. 
When it comes to drinks, we will be going back to the basics, steering clear of milky and syrup based coffees for pure single-origin espressos. 
Owen Sullivan, Head Chef maze Grill Park Walk says Wales-bred Wagyu beef will appear on more plates
Korean food such as bibimbap will become mainstream as our palates seek out subtler Asian flavours
FEMAIL picks the brains of some of London's top chefs, who predict what will appear on plates and make up menus next year.
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Allan Pickett, Chef Patron Piquet Restaurant
Chefs using more traditional cooking methods and less use of chemicals in cooking will become more apparent next year.

The Bakewell tart will make a firm comeback and chefs will be doing their variations on it using rhubarb jam, weareliferuiner.com damson jam etc... 
I also think chefs will be looking to source older, more uncommon grains like barley and spelt for use in vegetarian cooking.
Delivery from top end restaurants is also set to boom in 2016 and restaurants will need to keep up with the current technology available to make it happen.
Vivek Singh, Executive Chef The Cinnamon Club
I predict more of a shift towards raw, uncooked foods that are cured, marinated or simply soaked and bitterness as a taste is set for a resurgence whilst spices like nigella seeds and fenugreek will be used more and more in 2016.
We will be drinking espressos (pictured) and snacking on raw chocolate tarts (right), say some chefs 
Allan Pickett, Chef Patron Piquet Restaurant reckons the Bakewell tart (pictured) will make a firm comeback
Saiphin Moore,  Co-Founder and Head Chef, Rosa's Thai Café
Street food is showing no signs of slowing down, though healthier options will likely take over in 2016 with more vegetable-based dishes.

East Asian cuisine from Thailand and Laos is perfect for this as it provides fuller-flavoured dishes that are fast, fresh and soulful with lots of vegetables and herbs.
Matt Hill, Head Chef Down Hall Hotel
A more traditional approach to cookery will continue to grow - foraging, diner demand for organic, locally-sourced produce; pickling and fermenting - whilst I predict more savoury, herb-based desserts like mango and white chocolate mousse with basil and an influx of coastal and woodland ingredients such as sea buckthorn, wild garlic, wood sorrel and sea beets.
Owen Sullivan, Head Chef maze Grill Park Walk, maze Grill Royal Hospital Road 
Consumers will look for greater provenance of meat as they eat less but expect a higher quality and spec when they do, for example the sensational quality coming out of Scotland and Wales-bred Wagyu beef.

Peruvian cuisine is set to really take hold in the capital.
Foraging (left)  will remain as popular as ever as chefs seek out more ingredients such as sea buckthorn (right), wild garlic and sorrel
The herbs and seasoning used in Laotian food, which will start to become popular in the UK next year 
Chris Jennings, Owner, Purssells London 
Quality coffee is becoming more and more accessible online as discerning customers seek premium taste, provenance and quality. 
The taste for espresso, rather than syrup-sweetened or milk-based coffee drinks, will grow throughout 2016 and similarly coffee-based cocktails will offer a more grown-up way to imbibe. 
Jamie Dobbin, Head Chef One Canada Square Restaurant & Bar
With the shift to a more vegetable-based diet, ugly or unsung vegetables will take more of the spotlight, becoming more available in supermarkets not just farmer's markets. 
I also think we'll see a big rise in Korean food in general.

It's the next Asian food to become mainstream - less greasy than Chinese, less spicy than Thai and lighter than Indian.
 

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