Kimpton Hotels & Restaurants releases
annual trend report, sharing what's hot in food and
beverage for the upcoming year
ATLANTA, Dec. 7, 2023
/PRNewswire/ -- Kimpton Hotels & Restaurants, part of IHG
Hotels & Resorts' luxury & lifestyle portfolio, is
returning with its annual Culinary + Cocktail Trend
Forecast, highlighting predictions from its vast team of
global culinary and beverage experts that will be featured on
plates and bar menus in 2024. From global salts and seacuterie to
textured cocktails and umami flavors, Kimpton is forecasting both
new and evolving trends that will further enhance the dining
experience.
"Kimpton's in-house culinary and beverage experts create
unforgettable dining and imbibing experiences unlike any other,"
says Scott Gingerich, Vice President
of Restaurants, Bars + Events, Luxury & Lifestyle Americas, IHG
Hotels & Resorts. "Our annual trend forecast creates
inspiration and excitement amongst our talented restaurant and bar
teams as they invent creative ways to incorporate these trends into
their own creations. As versatile vegetables like cabbage bring a
fresh and flavorful addition to plates and umami flavors make their
way into cocktails, Kimpton's culinary and beverage program will
continue to evolve and delight guests around the world."
Kicking off in December 2023 and
continuing throughout 2024, guests will have the opportunity to
experience many of these trends at Kimpton restaurants and bars
across the globe.
See below for a taste of some of Kimpton Hotels &
Restaurants' 2024 top Culinary + Cocktail Trends:
2024 Culinary Trends
- Salt With a Story
- While salt is one of the most common ingredients in cooking,
expect to see a noticeable shift to unrefined salts (Black Hawaiian
Salt, Kala Namak, Persian Blue Salt,
Celtic Salt, Fleur de Sel) as
consumers move away from table salt staples in search of something
far more unique to add to their favorite dishes.
- Sourcing will also be a priority for many chefs, working with
global salt producers to identify salts from around the world and
understand their history and use cases.
- Tinned Fish and Seacuterie Boards
- In the last year, luxury tinned fish sales have soared as
people embrace seafood's diverse range of flavors and sustainable
practices. Expect to see more unique conservas on charcuterie
boards as well as dedicated 'seacuterie' boards including samplings
of luxury canned fish like Spanish sardines in olive oil, habanero
smoked oysters, and Maine eel
smoked in alderwood packed in California olive oil.
- Cabbage Takes Cauliflower's Crown
- Cabbage will take over plates as culinary professionals and
consumers alike turn to the cruciferous vegetable for its
versatility, taste and texture. Both well-known varieties such as
Napa, Savoy and Red Cabbage and
the more coveted Caraflex or Conehead cabbage will be showcased in
a multitude of ways on menus including charred, fermented, roasted,
braised, and even caramelized.
- Creative Dry Aging
- The technique of dry aging has grown in popularity and is
increasingly sought after by consumers. Leveraging the proper
equipment, dry aging provides enhanced control of texture, adds
depth of flavor and complexity to elevate any dish.
- With dry aging, chefs are able to push beyond beef into more
interesting dishes with duck, lamb and fin fish. Vegetables like
beets and carrots are being dry aged with koji to create a
charcuterie-like texture and flavor. Even spirits like bourbon and
gin are being treated with dry aging techniques to take cocktails
to the next level.
- Pastry is Back
- Consumers are saving room for dessert as chefs roll out
inventive confections. Kimpton is particularly seeing a rise in
Asian and French influences for the sweetest course.
- Guests can expect to see a rise in sweet and savory
combinations, such as carrot mochi and chocolate smoked salt
croissants with alternate sugars like date-based sugar, beet sugar
and coconut sugar growing more prominent.
2024 Cocktail/Beverage Trends
- Textured Cocktails for the Senses
- Rose and pistachio dust, dragon fruit crisp and edible helium
bubble clouds are some of the sensory ingredients diners will soon
find on bar menus in 2024 to add texture and visual appeal to the
liquid base.
- A New Wave of Umami
- Kimpton bar leaders predict more experimentation with different
types of fat washing as a new way to create smooth, creamy and
velvety undercurrents in spirits rather than more traditional sweet
syrups. Expect to find creations like a salmon martini or beverages
using unique washing ingredients such as duck confit and
spam.
- Pantry Ingredients Featured in Cocktails
- Bars will incorporate ingredients from the kitchen to up level
cocktail and non-alcoholic beverages, including biquinho
peppers, salsa macha, soy sauce, fish sauce, whole cacao, black
tahini, lion's mane and sweetened condensed milk as an alternative
to more traditional cocktail infusions.
- Over-The-Top Garnishes
- From snap peas to using 3D printers, simple garnishes will
evolve to elaborate final flourishes that completely transform a
cocktail from salty and savory to citrusy and bright in an
instant.
- Cinnamon Revisited
- Breaking out of its autumnal shell, the versatility of cinnamon
will offer dynamic flavor pairings as a popular additive and bridge
to trans-seasonal beverages and dishes, like cinnamon and
smoked salt coffee and chica moradas.
- Unique Latin American Spirits
- While tequila, gin and bourbon continue to shine on menus, 2024
will see the rise of Latin American spirits and liquors such
as Aguariente, Singani and Cocuy, served within craft
cocktails or enjoyed on the rocks.
2024 Dining Experience Trends
- Multisensory Dining
- Consumers will continue to look for culinary experiences that
take them beyond taste and texture, and provide a holistic
experience filled with more extravagance and novelty. Restaurants
and bars will be paying even more attention to presentation and
glassware, background music and smells to engage all the senses
during a culinary journey.
- The Future of AI
- Kimpton culinary experts anticipate more chefs will be open to
integrating AI tools to optimize processes, reduce food waste and
help make food more accessible, providing a new solution to
operating as sustainably as possible. Restaurants will continue to
emphasize responsible stewardship from zero waste efforts and
regenerative agriculture, to water conservation.
- AI can also be used as a new source of inspiration to spark
conversation in the kitchen about new flavor combinations and dish
ideas, allowing chefs to think about their menus in a new
light.
Photos of Kimpton's Culinary & Cocktail trends being brought
to life can be found here.
To indulge in additional trends from the forecast, including
sustainable dining practices, the vegetable hug, unique natural
sugars, ancient wines, natural dynamic colors, house-made fermented
mixers and Vietnamese cafe culture, visit our blog here.
About Kimpton Hotels & Restaurants:
Kimpton Hotels & Restaurants, part of IHG Hotels &
Resorts' luxury and lifestyle portfolio, is the original boutique
hotel company, which pioneered the concept of unique, distinctive,
design-forward hotels in the United
States in 1981. Anchored in one-of-a-kind experiences, the
San Francisco-born brand now
operates more than 75 hotels and over 100 restaurants, bars and
lounges across urban locations, resort destinations and
up-and-coming markets globally. From inspiring design to
forward-thinking flavors that feed the soul, Kimpton spaces and
experiences center on its guests. Every detail is thoughtfully
curated and artfully delivered so that guest experiences remain
meaningful, unscripted and ridiculously personal. For more
information, visit www.kimptonhotels.com.
About IHG Hotels & Resorts:
IHG Hotels & Resorts [LON:IHG, NYSE:IHG (ADRs)] is a
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Hospitality for Good.
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SOURCE IHG Hotels & Resorts