Winter Trends
From the rise of mainstream gut-health products and alcohol-free aperitifs to the increasing popularity of sustainable fashion and traditional artisan crafts, big businesses often find inspiration for new products and services from the independents. In fact, many mainstream retail trends, if you look closely, begin small – it’s a ripple effect that promotes innovation and inspiration for businesses to be increasingly sustainable across all aspects. Here’s the ultimate round-up of all the top 10 food, drink and retail trends to shop this festive period.
1. Natural Wine
’Tis the season to be merry, so Oli Hudson and Sam Rogg from London-based Natural Born Wine, an independent importer of natural and low-intervention wines from Italy and further afield, share their best sustainably farmed, unfiltered, free-from-nasties natural wines for the winter season.
ROSATO 2018, CANTINA FURLANI (Trentino, Italy) £25
A sparkling pinot noir rosé that’s as shimmery as a bauble. Born on the alpine slopes of northern Italy, this super dry, cloudy, no-added-sugar natural bubbles has fresh, snowy notes to quench your thirst with a citrus kick to whet your appetite. Fourth generation winemaker Matteo Furlani would also argue there’s a little bit of his wife Annalisa’s bubbly energy captured in every bottle. Perfect as an aperitif in any party situation.
L’BIANCO 2018, TIBERI (Umbria, Italy) £24
Dry, elegant and extremely approachable, this grechetto and trebbiano blend is the white to convert your friends and family to natural wine this party season. Pour them a glass and pair with cured meats, smoked salmon or grilled root vegetables.
CILIEGIO 2018,CONESTABILE DELLA STAFFA (Umbria, Italy) £22
Made by the ‘Yoda of Italian natural wine’ Danilo Marcucci, this ciliegio is the red to have with Christmas turkey and all the trimmings. Made from 100 per cent ciliegiolo
grapes (pronounced chil-ee-eh-jo-lo), a little-known grape variety that’s named after the Italian word for ‘cherry’, this medium red is, as you’d expect, very cherry. Layers upon layers of red fruity goodness, but with just enough body and structure to make you feel cosy, too.
NUCLEO 1 2018, DINAMO (Umbria, Italy) £25
A must for heavier dishes, mince pies, large gatherings or if you just need a reliable
full-bodied red at the end of a long day’s Christmas gift or grocery shopping, this sangiovese and gamay del Trasimeno is the one to give you all the hygge feels. Silky smooth, dark red fruits, gentle tannins, it’s a winter warmer which keeps well once opened, despite no added sulphur.
2. À La Carte Christmas
Fancy a long lunch with all the trimmings around a table buzzing with family or friends this Christmas? Lucky then, that some of the UK’s best restaurants are throwing open their doors on the 24 and 25 December so you can venture out of home this festive season.
In London, ex-Duck & Waffle chef Tom Cenci has recently opened Loyal Tavern in Bermondsey. His Christmas Feast menu (with a full vegan option) features a line-up of traditional ingredients – but not as you know them – from grilled flatbreads with parsnip hummus to caramelised Brussels sprouts with soy dressing, and roast turkey with chestnut stuffing. Also in London, Dishoom’s Bombay Christmas feast (right) runs from 18 November to 24 December – think chai eggnog and slow-cooked turkey leg prepared Indian raan-style and served with spicy cranberry chutney.
Traditionalists should head to The Ox in Bristol, where the best of British is served in a polished old-world drawing room setting with low lighting and Pre-Raphaelite murals. Christmas lunch may start with duck liver parfait and Yorkshire puddings or a warm salad of grilled winter brassicas with truffle dressing, before the main event of charcoal roasted celeriac for vegetarians or the 75-day dry-aged beef rump with
bordelaise sauce and triple-cooked chips.
In Edinburgh, The Lookout, from the same team behind the Gardener’s Cottage, has a locavore four-course Christmas Day menu that features partridge, turbot and Scottish beef served with the best bird’s-eye view of the city from Calton Hill.
3. Winter Cheese
Scottish cheesemongers I.J. Mellis has been trading for more than 25 years, specialising in artisan farmhouse cheeses from across Europe and the UK. Founder Iain Mellis launched his first shop in Edinburgh’s Old Town, before opening an outpost in Glasgow – a site that has an affinage (cheese ripening) room – followed by more sites in Edinburgh, St Andrews and Aberdeen. Today, the business supplies some of the country’s best chefs and restaurants, so who better than Iain to lay down the building blocks of the ultimate festive cheeseboard?
VACHERIN MONT D’OR
“This beautiful ‘winter brie’ is made in the Comté region of France; a creamy, raw cow’s milk cheese with subtle hints of hay and meadows. The milk is higher in fat and fruitier in flavour, which makes for a softer, creamier cheese. The cheese is wrapped in spruce bark, which adds a subtle nutty hint and keeps it safely bound and ready for your cheeseboard.”
COLSTON BASSETT STILTON
“Also known as the ‘king’ of blue cheeses, this is a staple for Christmas cheeseboards. Named after the village of Stilton, where it was first made and traded, today it is protected by a certification trademark and Protected Designation of Origin, meaning it can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire. It’s creamy and nutty with wonderful biscuit and sea salt flavours. Pair with cranberries or fresh fruit and serve with port.”
MANCHEGO
“This Manchego is made by Felix Iniesta, who is committed to producing this Spanish cheese from the region of La Mancha with a single herd of sheep rather than collating milk from a multitude of creameries. While many types of Manchego are considered acidic and tart, we prefer ours to be aged until creamier and nuttier. Traditionally it is paired with membrillo (quince paste) and I recommend you sip a glass of garnacha or rioja and you’ll have yourself an excellent pairing.”
TRUFFLE BARON BIGOD
“No Christmas cheeseboard would be complete without a touch of truffle, and this brie-style queen with a creamy central layer of mascarpone and truffle made by Dulcie and Jonny Crickmore in Suffolk is one of our bestsellers. They have their own herd of Montbéliarde cows, a breed commonly used in French Brie de Meaux production, and their focus and passion for producing a raw milk brie-style cheese in the heart of Suffolk has resulted in a creamy, subtle and delicate flavoured cheese. Serve as is on a Scottish oatcake or with perhaps just a dollop of fig chutney.”
4. Alcohol-free Drinking
Claire Warner, along with Ben Branson from Seedlip, has co-founded Æcorn Aperitifs – one of the world’s first non-alcoholic aperitifs. Here Claire unpacks the fastest growing drinks trend of the moment.
Why non-alcoholic vermouth?
Three and a half years ago, Seedlip embarked on a mission to help change the way the world drinks. Today, the non-alcoholic (NA) category is booming as more and more people opt for alcohol-free alternatives. Æcorn Aperitifs is designed to help solve the dilemma of what to drink with food when you’re not drinking, equipping
restaurants and sommeliers with credible NA alternatives to pair with food.
What are they made from?
The range comprises three varietals, each one based on English sparkling wine grapes; chardonnay, pinot noir and pinot meunier. These are pressed early to create a crisp, refreshing liquid known as verjus. Using this as our base, and adding botanicals from around the world, including the humble acorn, we have created a range of big, bold and complex aperitifs.
How do you serve them?
Æcorn Dry is floral and herbaceous with notes of nettle, clary sage and chamomile. Crisp and refreshing, serve as a spritz topped with sparkling water, or simply enjoy neat and chilled. It pairs well with asparagus, oysters, samphire and shellfish, but will also taste great with salty almonds and green olives if you prefer to go down the snack route. Æcorn Aromatic is complex with notes of smoked cherrywood, vanilla, kola nut and chinotto. The richest and certainly most indulgent of the range, it pairs well with creamy cheeses, nuts and dried fruit. It’s a great match for chocolate and
coffee, so is an ideal drink to have after a meal, too.
Æcorn Bitter has refreshing notes of grapefruit, bay leaf and orange. Bittersweet with lingering notes of quassia and gentian, and balanced by honeycomb and English oak for body and a hint of sweetness, it’s best enjoyed as a spritz or in our modern twist on a classic, the ‘NOgroni’, a cocktail made famous by our sister brand, Seedlip. Drink with charcuterie, bold cheeses, green olives and salted almonds.
“The aperitif range comprises three varietals, each one based on English sparkling wine grapes.”
Is it only for people who don't drink alcohol?
Not at all! Christmas and the party season can prove tricky for those choosing not to drink or to limit their drinking, but the range is an alternative that can be enjoyed with friends without feeling like you’re missing out. The range also makes beautiful gifts.
What’s your Christmas pairing?
Dry spritz for a Christmas toast with family and friends and Aromatic with Christmas pudding and mince pies.
5. Slow Fashion
As the fashion industry turns its attention to reducing waste and being more sustainable across the entire chain, from production to packaging, a new generation of UK businesses is championing ‘slow fashion’. The concept is founded on the principle of creating high-quality, durable garments and accessories that have a lower environmental footprint, using ethical and sustainable production processes.
Here we look at two businesses leading the charge: Country of Origin, which
specialises in knitwear, and From Belo, which upcycles fabrics and materials
into bags.
Country of Origin is a modern knitwear brand founded by Ben Taylor and Alice Liptrot in a railway arch in south London. Five years on, the business has expanded to a new factory in Leicestershire, which is entirely plastic-free. “We are working on a variety of other sustainability projects including recycled yarns, and our aim is to be completely waste-free by 2021,” says Taylor. “We want to bring together the highest standards of ethical working practices, using locally sourced, high-quality materials and a design-led approach to manufacturing.”
A similar ethos led to Charlotte Bingham-Wallis and Maria Costa creating From Belo, where design-forward handbags are made from recycled materials (including plastic bottles, seat belts and off-cuts from the fashion industry). “We were looking for something beautiful, versatile enough to keep up with our busy lives, and most
importantly environmentally friendly and socially responsible, but nothing fit
the bill,” they say. “So, we took matters into our own hands and From Belo was
created.” A year after launching, the Red Leka Seatbelt Tote won
greenest handbag of 2019.
6. Cold Comfort
Adele Crombie was on a mission to help women find their perfect pair of jeans when she launched her boutique ALC and within a few years had expanded into clothing and accessories. “Edinburgh was crying out for an independent shop with a personal and friendly style of service where the product was curated to suit a variety of body shapes, styles and budgets, and the staff had the knowledge to fit a customer into a
pair of jeans that made them feel and look amazing,” she says. “Seven years on, we still love the challenges our customers set for us and I am so humbled by what this little dream has become.” Here is Adele’s hat-trick for winter styling.
FLARES are back and they might just be the biggest denim trend of the year. You heard us right, the 1970s revival is real, it’s here at ALC and we’re loving it. This trend comes in all shapes, fabrics and lengths, meaning there’s a pair to suit everyone, whether you prefer a low-key style or want to make a statement. The Genevieve from Paige features a high waist, extreme flare shape, and is made with super soft black velvet. Pair with a camisole and pointed boots for a night out, or a chunky knit
cardigan and tee for daytime.
PRINTS have stood the test of time. Think intricate night sky patterns, ditsy florals and bold animal designs. One of our ultimate printed pieces this season comes to us in the form of the Carlotta dress by Dutch brand Fabienne Chapot. This patchy leopard print boasts beautiful vibrant purples, greens and blues. The Carlotta dress features a midi length with ruffled hem, a V-shaped neckline, small shoulder pads for shape, large ring-pull belt and long sleeves with button cuffs. For the perfect daytime look, pair this statement dress with a roll-neck, ankle boots and your favourite leather jacket. To bring the dress from day to night swap out your ankle boots for a pair of heels and add a black clutch.
THE TEDDY COAT is back. Aside from the classics such as trenches and pea coats, it’s unusual to come across a coat trend that has survived multiple seasons. Say hello to Natja in Darkest Blue, your new statement coat by bestseller Samsoe & Samsoe. Finished with wide lapel collars, contrasting single-breasted button fastening and a mid-thigh length for a 1970s edge. Pair with black jeans, boots and a roll-neck for an effortless look.
7. Fin to Tail
In the same way British chef Fergus Henderson awakened the (modern) world to nose-to-tail cooking, using the whole animal rather than just the primary cuts, chef Josh Niland is rewriting our relationship with seafood, pioneering a global fin-to-tail movement. The trend is playing out at restaurants across the UK, from Flor in London’s Borough Market to Wilsons in Bristol, and Josh recently celebrated the launch of his new book, The Whole Fish Cookbook, in London. Josh’s philosophy is that the entire way of how we process fish needs to be overhauled, with far more consideration given to the elements of a fish that would traditionally be considered ‘waste’.
“For example, look at terrine, sausages or the humble bread and butter pudding, all these dishes were born from that thought: ‘What are we going to do with all this?’ I don’t see why fish should be any different.”
“I wanted to demonstrate that there is so much more to a fish than the fillet and that there are far more than just a dozen fish in the sea.”
THE WHOLE FISH COOKBOOK
BY JOSH NILAND (HARDIE GRANT, £25)
Smoked ocean trout rillette with almonds and radish
SERVES 2
“I first made this dish in my young days as a chef – it was a way to use up the waste from the trout fillets we were cutting for use as a main course. My apprentice Ollie and I produced 600 portions of this for an event in Shanghai the year before I opened my restaurant Saint Peter. Fair to say, we were both sick of it for a while after that, but luckily diners are not! I enjoy eating it with raw witlof leaves or toasted sourdough. And to make it easier, you can simply buy cold-smoked salmon fillets
and skip the first four steps.”
80g (23⁄4 oz or 1⁄4 cup) fine salt
2 dill sprigs
1 tsp toasted fennel seeds 250g (9oz)
skinless, boneless ocean trout or sea trout bellies, tail or trim
1 x 14g (1⁄2 oz) Applewood smoking puck
500ml (17 fl oz or 2 cups) grapeseed oil
3 tbs garlic mayonnaise (aioli)
1 tsp finely chopped tarragon
1 tsp finely chopped flat-leaf parsley
1 tsp finely chopped chives
2 tbs toasted flaked almonds
Juice of 1⁄2 lemon
Sea salt flakes and freshly cracked black pepper, to season
15 small red breakfast radishes
2 slices sourdough, toasted
1. Blitz the salt, dill and fennel seeds together in a spice grinder, then rub this mix over the trout flesh and leave to cure for at least 4 hours, or ideally overnight.
2. The next day, rinse fish under cold water and pat dry with paper towel.
3. Cold smoke the trout in a smoker for 20-30 minutes depending on your preferred degree of smokiness. Alternatively, line the top of a cheap double steamer with foil, add soaked wood chips to the base and use this to cold smoke the fish.
4. Heat the oil in a saucepan until the oil reaches a temperature of 48°C (118°F).
5. Place the trout in the pan and leave in the warm oil for 12-15 minutes until set through. The fish should be just cooked. Drain fish on paper towel, then transfer to a bowl. Cover and leave to cool in the refrigerator.
6. Use a fork to shred the cooled fish into a coarse texture similar to a meat rillette. Add the mayonnaise, herbs and almonds and season with lemon juice, salt and pepper.
7. Using a sharp mandoline or knife, slice radishes into thin even discs.
8. To assemble, use a large kitchen spoon to scoop a mound of the trout mix into the centre of the plate and cover with the radish slices to resemble fish scales. Serve with toast.
8. Haute Food Courts
The renaissance of the food court is playing out in some of the UK’s most iconic buildings. In Manchester, Mackie Mayor brings together independent food vendors and relaxed dining under the roof of a Victorian meat market. Don’t miss their Chrimbo Feast, which includes a mash-up of traditional (roast beef with Yorkshire pudding) and not so traditional (Brussels sprout and chestnut pizza). In central London, Arcade Food Theatre at the foot of the Centre Point skyscraper is home to restaurant royalty, from Selin Kiazim’s mod-Turkish eatery Oklava to arguably one of the capital’s most famous sandwiches, the katsu sando from Tou.
9. Christmas Spirit
DIY gifts are growing in popularity and businesses are getting on board with festive workshops. Time to roll up your sleeves!
Earl of East in London are hosting beginners’ candle making workshops at their Hackney and King’s Cross stores throughout November and December. Make your own soy-wax candle with your choice of fragrance and bespoke label – perfect for gifting.
Master the art of twirling winter foliage, twigs and flowers into a handmade Christmas wreath at Form Lifestyle Store in Manchester throughout December and with Glasgow’s Mud Urban Flowers, who are hosting wreathmaking workshops in both Glasgow and Edinburgh.
Fermentation expert Ruth Munro holds monthly kombucha, kimchi and kraut workshops at The Edinburgh Fermentarium – the ultimate edible gift for the gut-conscious foodie.
10. Culture Club
Gut health is the latest frontier when it comes to health trends, with the growing awareness of the healing power of ‘good germs’ (probiotics and prebiotics) driving the popularity of fermentation – a key process in everything from beer brewing to the making of cheese, sauerkraut, kombucha, wine and even chocolate. Two London-based businesses are translating the art of fermentation into bottled health drinks that not only offer an alternative to soda or alcohol to sip this winter, but boost gut flora with every round.
Real Kombucha is made by fermenting tea using the same processes as wine or beer, but with the alcohol naturally removed, and founder David Begg says that his ‘booch’ can sub in as an alcohol alternative during the festive season. “We’ve made an alternative to alcohol for every drinking occasion. Our Royal Flush works as a great alternative to Prosecco, our Smoke House is like an amazing scrumpy cider or real ale, and our Dry Dragon is perfect as a sparkling citrus wine.”
Kefir is another fizzy, fermented drink that has been revived with kombucha. The London Fermentary has pastel-hued seasonal brews such as lemon and juniper, Kent raspberry and peach and verbena, best served over ice, as well as jars of kimchi, kraut and pickles – all great matches for roast turkey, chicken and ham.
