Food trends: Ones to watch in 2014

We take a look back at some of our favourite food sites of 2013, and who we'll be watching in 2014...

iPhone between a knife and fork

Remember the days when you used to photograph your dinner, get your snaps printed at Boots and rush around to your friends’ houses to show them what you ate? No, us neither. But times have changed and 2013 has been the year of instant food photography.

Most people love looking at mouth-watering images of food, and now we have plenty at our fingertips. So it came as no surprise to us when #Food was the fourth top hashtag for Instagram this year, yep it even managed to just beat #Selfie to the punch (sorry Kardashians). Want to know who to watch? Check out some of this year’s hottest foodie instagrammers and bloggers.

Joy the BakerJoy the Baker

Fancy a slice of salty honey pie? Joy the Baker is an LA based blogger and recipe writer who specialises in the sweet stuff. It’s easy to waste away a few hours looking at all sorts of dreamy creations from apple and cinnamon baked doughnuts to pistachio and dark chocolate rolls.

April Bloomfield

April Bloomfield is a chef, recipe writer and author of ‘One Girl and her Pig’. Brought up in Birmingham, April now resides in New York where she’s earned a Michelin star for her gastropub the ‘Spotted Pig’. From the very finest food shots to behind the scenes pics of the chefs at work, there are plenty of photos to get your mouth watering.

Ida Skivenes Ida Frosk

Ida Skivenes from Norway is what we could only call a food artiste. Like the idea of an oatmeal penguin in a blueberry bonnet? Or perhaps a peach and apple show lion would be more up your street? These beautiful images could also be great inspiration for getting fruit into fussy kids.

Sunday suppers

Karen Mordechai is a photographer and food stylist from Brooklyn, who seems to have the sort of life we all want, so no wonder we like looking at her photos. Beautifully coloured baked fall fruits and crostini of ricotta, squash, prosciutto and pomegranate are some of our favourite pictures to just stare at for a while.

Julie's kitchenJulie's Kitchen

Fresh and stunning photos of recipes and seasonal and local spreads of fruit and vegetables from local farmers markets or Julie’s own urban garden, but never from a store. From persimmon date shakes and strawberry mojito sorbet there are lots of photos to feast your eyes on.

BBC Good Food

We thought it would be rude not to give ourselves a quick mention. If you want to catch our team of expert chefs, Barney, Sarah and Cassie making mischief and delicious things in the kitchen, as well as behind the scene peeks at our celebrity chef guests then check out our Instagram account for food and fun.

Instagram/bbcgoodfood 

Love and lemons Love and Lemons

Jeanine Donofrio and her husband Jack are authors of the blog Love and Lemons as well as an Instagram page full of images of fresh and healthy, vegetarian food that has a lot of imagination too. From quinoa quesadillas to mini vegan pumpkin pies to kale stem pesto, you won’t be going hungry for nice things to stare at.

Top with cinnamonTop with cinnamon

Seventeen year old Londoner Izy Hossack's Instagram account is a bit like browsing through the diary of that really cool girl from school, but this one can also make really amazing food. Influenced by her American-Italian mum, you can expect to find delights like salted caramel filled molten chocolate cakes and golden pumpkin pancakes. Happy drooling. 

 

What else is on the up in 2014?

Food theatre

Heston has long been wowing the crowds with sensory experiments over supper and now it seems even Boris Johnson is getting in on the act. London's New Year's Eve firework display promised strawberry mists, orange bubbles and banana confetti. 2014 it seems, is the year  of food interaction. If you're tempted by tasty theatre check out the antics of nomadic restaurateurs Gingerline or sensory sculptors Bompas & Parr who are serving up theatrical food you can get involved with.

InsectsInsects as the new sushi

A generation ago it might have seemed unbelieveable that supermarkets across the country would offer cold rice combined with raw fish as a lunchtime treat. Today, it's estimated that more than two billion people eat insects as part of their diet, from wasp larvae to crispy fried locusts. Insects need little land, reproduce quickly and produce far fewer greenhouse gas emissions than traditional livestock, another benefit is that they are also high in protein and low in fat. They are starting to be introduced onto the British restaurant scene from restaurant chain Wahaca to Archipelago, we say get crunching.

Offally good

Offal is once again threatening to make it back into the mainstream with the continuing hunt for affordable, flavoursome meats that might previously have been hidden at the back of the sales counter. Tripe anyone?

Doughnut muffinsThe hybrid

Ok so it is safe to say that we are all fully aware of the Cronut (croissant-doughnut hybrid) and the Duffin (doughnut-muffin hybrid) but we predict even bigger and better things for 2014. When we asked our Facebook audience which two foods they would like to see combined, chocolate and cheese seemed a fairly popular choice... Have your say here.

Austerity cooking

An economically tough 2013 has led to the rise and fame of austerity bloggers, such as Jack Monroe, known for creating recipes that allowed her and her toddler son to live on £10 a week. We think we'll be seeing much more of Jack and new austerity bloggers in 2014.

What do you think is the next new thing for 2014? We'd love to hear your ideas...
 

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.