{"id":66926,"date":"2019-10-04T15:33:42","date_gmt":"2019-10-04T13:33:42","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=66926"},"modified":"2019-10-04T15:47:38","modified_gmt":"2019-10-04T13:47:38","slug":"trends-we-spotted-week-40-2019","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-40-2019\/","title":{"rendered":"Trends we spotted | Week 40"},"content":{"rendered":"

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/p>\n

This week, among other links to articles about \u2018Blue caviar\u2019, a cannabis restaurant with licence opened in Los Angeles and London\u2019s Cocktail Week 2019 that starts today, October 4.<\/em><\/p>\n

A new Korean restaurant will open this November in London. Seoul Bird, from the world-renowned Korean American chef Judy Joo. And the Borough Market celebrates 21 years with the launch of the Borough Market Kitchen, a new communal dining space housed in Jubilee Place.<\/em><\/p>\n

Have you already heard about OmniPork a vegan substitute for pork meat? We didn\u2019t but this Asian concept is looking to expand beyond Asia into the UK.<\/em><\/p>\n

<\/p>\n

Click on the title if you like to read the full article. Enjoy reading!<\/p>\n

Blue caviar?<\/a><\/h3>\n

Yes, there actually seems to be blue caviar or also known as the sapphires of the ocean. It\u2019s the roe of wild scampi, caught in the deep ocean of Western Australia. As indicated in the video (link via title) of Fine Dining Lovers it does taste fresh like the ocean and has a firm texture that pops in your mouth.<\/p>\n

OmniPork | plant-based pork substitute<\/a><\/h3>\n

This week we were discussing why we spot so many vegan burgers, vegan chicken etc. but hardly any substitute for pork meat. So we went looking for it and found a couple of articles about Omnipork. One of the articles is from the website Foodnavigator in which they state that this Hong Kongese plant-based pork substitute, Omnipork, is looking to expand beyond Asia into European markets, beginning with the UK.<\/p>\n

OmniPork<\/a> is all-purpose, plant-based with ingredients like shiitake mushrooms, peas, non-GMO soy and rice. One new vegan product that we expect to be seeing at the European market soon!<\/p>\n

Judy Joo announced to open \u2018Seoul Bird\u2019 in London<\/a><\/h3>\n

This November, Judy Joo, the world-renowned Korean American chef, will open Seoul Bird, her new restaurant specialising in crispy, double fried, Korean-style chicken. In the heart of Westfield Shepherd\u2019s Bush, Seoul Bird\u2019s menu will emphasise the bold flavours and considered cooking that Judy is known for. Judy says, \u201cThe Korean way of cooking is so generous and hospitable \u2013 Seoul Bird is my interpretation of true Korean comfort food, from shatteringly crunchy fried chicken to warming, spicy gochujang sauces. I can\u2019t wait to bring my favourite flavours and a big taste of Korea to Westfield!\u201d<\/p>\n

Borough Market celebrates 21 years with launch of the Borough Market Kitchen<\/a><\/h3>\n

This November, Borough Market will celebrate 21 years as a central pillar of London\u2019s food community by introducing The Borough Market Kitchen, a new communal dining space housed in Jubilee Place. The Borough Market Kitchen will welcome up to 25 food traders dedicated to cooking with the best of the market\u2019s seasonal produce, with familiar favourites such as La Tua Pasta and Horn OK sitting alongside newcomers including Mei Mei by chef Elizabeth Haigh and an all new Pintxos bar from Mimo London. Confirmed traders at The Borough Market Kitchen:<\/p>\n

Stands: Brindisa Kitchen, Horn Ok please, Juma Kitchen, La Tua Pasta, Mei Mei by Elizabeth Haigh,<\/p>\n

Mimo Pinxtos Bar, Oroshi, Padre and SHUK. Stalls: Applebees Fish, Gujarati Rasoi, Joli, Khanom Krok,<\/p>\n

Nana Fannys, Pochi, Rudie\u2019s Jerk Shack, Scotchtails, The Bath Dairy and The Black Pig.<\/p>\n

Lowell Caf\u00e9 | America\u2019s first-ever licensed cannabis restaurant<\/a><\/h3>\n

Lowell Farms<\/a>: a cannabis caf\u00e9 opened last Tuesday, October 1. Situated on the east end of West Hollywood, this opening represents a first in the hospitality industry. Lowell Caf\u00e9 is America\u2019s first licensed cannabis consumption lounge and restaurant where diners can eat a meal while consuming cannabis or eat cannabis-infused edibles on the premises. Andrea Drummer is Lowell\u2019s veteran cannabis chef, with seven years experience preparing cannabis-infused meals throughout Los Angeles. Lots of images of this cannabis restaurant at the website of Los Angeles Eater via the link in the title.<\/p>\n

London Cocktail Week 2019 | A special blend of pop ups & experiences<\/a><\/h3>\n

It\u2019s London Cocktail Week\u2019s 10th<\/sup> edition this year. It will take place from today (October 4th<\/sup>) \u2013 13 October across London. With The Cocktail Village with over 40 pop up bars, streetfood and DJ\u2019s, a silent disco whisky-tasting and something called a \u2018gin sauna\u2019. The Pop Ups that take place across London with for example an espresso martini experiment in Covent Garden; a \u2018tini martini\u2019 gin townhouse in Shoreditch (where you\u2019ll be treated to a long lineup of mini cocktails); and a glow stick-laden UV party at a Shaftsbury Avenue cocktail joint. And there are Cocktail Tours, read more at the link in the title to the page of The Nudge.<\/p>\n","protected":false},"excerpt":{"rendered":"

At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,98,105,106,109,124,110,133,111,112,80,113,81,114,85,116,120,119,121,123],"tags":[],"class_list":["post-66926","post","type-post","status-publish","format-standard","hentry","category-restaurant-sector","category-hotel-sector","category-leisure-sector-2","category-government","category-trends-2","category-p-en","category-eating","category-retail-sector-2","category-drinking","category-design-main-2","category-sector-2","category-hospitality","category-drinks-sector","category-sustainability","category-fast-food-sector","category-co-creation","category-product-2","category-price","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends 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