The restaurant and hospitality industry is fast moving and has an ever changing landscape. Trends come and go, some are good and some are silly gimmicks that need to be forgotten.

We have picked out some industry trends that we hope stay and grow.

Wines from Greece, Croatia, Turkey, Bulgaria, Georgia and Armenia. These countries represent uniqueness and high quality for a reasonable price. Here are a few names to look out for; Zorah / Armenia, Kozlovic / Croatia, Ktima Gerovassiliov / Greece.

Sophisticated children’s menus. Taking your children out for lunch or dinner? Forget chicken nuggets and French fries. Whilst dishes like burgers and fries aren’t going away any time soon, children’s pallets, just like their parents pallets, have become more sophisticated over the years, in addition to this, parents are more conscientious about what they’re feeding their children. Good job too. Surprisingly J.D Wetherspoons children’s menus are amongst the best in the U.K.

Sustainability. Numerous scientific studies have highlighted the impact our diets have on the environment. The restaurant industry is slowly starting to take notice. Here we list some of the U.K restaurants that are committed to sustainability and seasonality; The Pig, Pensford, 2016 sustainable restaurant of the year winner “Poco” Bristol, and The Ginger Peanut.

Hyper regional cuisine or hyper local are real buzz words at the moment, and fit well with the sustainable restaurant ethos. The benefits of hyper regional food are as follows: locally grown ingredients travel less miles and they reach the consumer quicker, therefore creating a smaller carbon footprint and the produce is more likely to be fresher and more nutritious. The downside to hyper regional cuisine is the expense of the ingredients, but great quality produce comes at a cost.