Restaurant's 2012 predictions: The rise of the Milk Bar, Bratwurst and mid-market tasting menus

By Emma Eversham

- Last updated on GMT

Could gourmet German sausages be headed for big things in 2012?
Could gourmet German sausages be headed for big things in 2012?
As we start 2012, Restaurant magazine looks into the future and predicts what we'll be seeing this year with its visions including the arrival of the Milk Bar concept, a rise in popularity of Bratwurst and the adoption of tasting menus by the mid-market.

For the January issue of the magazine, out tomorrow, the team has dusted off its crystal ball and listed almost 30 new trends and events it expects to see in 2012, from the emergence of new cuisines to predictions of who will be opening restaurants where and even suggests the arrival of a gastropub cookbook from the two Michelin-starred Hand & Flowers.

Stephen Harris of the Sportsman in Seasalter takes readers into his Kent pub and shows off his attempts to revive the long-forgotten culinary arts of curing, pickling and smoking using locally-sourced ingredients, while Davide Scabin, chef-proprietor of Combal Zero in Piemonte, Italy, shares his Pearls of Wisdom.

Restaurant editor William Drew also takes us through his day as a kitchen porter in a feature that looks at the 'unsung heroes' of the kitchen while chef-turned-restaurateur Malcolm John talks through the details of his empire in this month's Business Profile.

All this and more is packed into January's Restaurant magazine. Available tomorrow from selected retailers or subscribe to the publication​ to become one of the first to read its latest features, analysis and comment on the restaurant industry.

Related news

Show more