The hottest Culinary Trends Substack posts right now

Scottish cuisine has changed a lot in recent years and is no longer mocked for its food. Instead, people see Scotland as having amazing ingredients and chefs.
There is a focus on using local Scottish produce and cooking techniques like preservation that are gaining popularity. This keeps the food scene exciting and innovative.
Chitra Ramaswamy, a restaurant critic, brings a unique perspective as the only critic dedicated to Scotland's food culture. Her reviews reflect a deep appreciation for the country and its evolving culinary identity.

The author is getting ready for a busy social season but also feels a need to relax and enjoy quiet time at home. It's okay to take breaks and recharge before jumping into social events.
For a family gathering, the author created a fun menu with easy-to-eat snacks, like cheeses and a vegetable tart. Sharing food should be simple and fun, especially when hosting friends and family.
The author enjoyed a facial treatment that included buccal massage and left her feeling refreshed. It's nice to treat yourself and feel good, especially with self-care activities like a facial.

Aperitivo culture is growing globally, especially in the US, as people seek to enjoy drinks in a more relaxed and social setting. It's about light, mixed drinks like the Aperol Spritz that encourage moderation rather than binge drinking.
Non-alcoholic aperitifs are becoming popular too, with brands like Ghia leading the way. This gives people options to enjoy the experience of aperitivo without alcohol.
The rise of 'spritz' drinks is transforming how cocktails are perceived, making them sound more appealing and sophisticated, even encouraging people to put a twist on traditional beverages.

The Yellow Bittern is a unique restaurant in London that doesn't use social media or an online booking system. It's co-owned by chef Hugh Corcoran, known for a simple, hearty menu.
The restaurant has sparked a lot of discussion because some people think it's too expensive and exclusive. Meanwhile, others see it as a refreshing change in the restaurant scene.
Corcoran's approach includes only accepting cash and having a short lunch service, which challenges modern dining trends. Many people are drawn to its old-fashioned style, but it also makes some customers uncomfortable.

The River Café has opened a new, more affordable location, called the Café Café, but its existence was uncertain at first. There were no signs of it online, which raised doubts about its legitimacy.
The Café Café aims to stand out from many average cafés in the area by offering a unique menu and dining experience. It reflects a mix of creativity and commonality, hoping to keep customers interested.
The overall vibe of the Café Café feels casual and approachable, offering simple dishes like pasta and salads. The atmosphere is easygoing, making it accessible to a wide range of customers.

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Brent Cross West is a new train station in London that makes it easier for people to get around. It helps connect different areas that were hard to reach before.
The Wing Yip supermarket complex remains busy and lively, resembling classic Chinese supermarkets. It's a place that many people have fond memories of.
There are big changes happening in the Brent Cross area, including new homes and businesses, making it a lively neighborhood to visit.

Teff, a small grain from Ethiopia, is gaining popularity in the health food market, with its value expected to double by 2030. This shows that old ingredients can make a big comeback.
AI is changing how businesses operate and threatening jobs, but it can also offer new opportunities for creativity and innovation. Businesses need to adapt and see AI as a partner.
The blend of culinary trends and modern marketing aims to attract 'kidults,' or adults who enjoy fun, youthful products. This reflects a shift in how brands target all ages.