An interesting piece on how London restaurants are changing, from #Ottolenghi.
Cost is one aspect.
"utility costs are up more than 50% since 2019; chocolate prices have doubled; olive oil is up 121%; even spring onions are up 55% – spring onions! Meanwhile, customers are feeling the squeeze just as hard: 52% of UK consumers have cut non-essential spending, with 72% of those naming “eating out” as one of their cuts. "
Places are simplifying to cut costs, and he talks about the rise in rotisserie chicken shops.
Also, people's habits are changing.
"people’s working patterns, health obsessions, the falling out of love with alcohol and the falling in love with pastries and bread, but, predominantly, the affordability of it all."
The response from restaurants has varied from minimalisation to extreme exclusivity.
And many community-based, immigrant-led eating/feeding places hold the key....
