Chefs from leading luxury hotel brand InterContinental Hotels & Resorts have revealed their most sought after ingredients for 2019. Foraging finds – sloe berries, cornelian cherries & spruce tips Eberhard Lange, Head Chef, Hugos, InterContinental Berlin said, “We are seeing a real increase in people looking for regional and seasonal produce that is only available from local producers or specialty grocers. We are moving away from mass supermarket purchases and are looking for unique ingredients that are new and only available to a select few. Some good examples are sloe, cornelian cherries or spruce tips.” “Sloe, a berry that is often used in gin, is sour and bitter to taste. The cornelian cherry, is a relatively unknown fruit native to Eastern Europe, great for jams and marmalades. Spruce tips are fresh growing tips of fir or spruce trees that are edible. Steeped in syrup with a bit of lemon juice, they make the perfect desert. 'These products are popular because they are rather unknown by the younger generations who are amazed by what can be found in nature. Older guests might recognise those ingredients from earlier times but haven't seen them on a plate in years – it’s a nostalgic food trend we can see being big in 2019.” Earth’s natural healers - Amaranth, Chia, Cacao and Chili Martha Ortiz, Chef Patron Ella Canta, InterContinental London Park Lane said, “I believe that ingredients that promote health and beauty will become more popular as people become more conscious of what they put in their bodies and how it effects their vitality. 'I am lucky that I am able to cook with so many of these products on a daily basis as they are part of my culinary heritage, Mexico. To name a few - amaranth, chia, cacao, seasoning with chili, which adds a different dimension to any dish. 'Amaranth is one of the world’s oldest grains, but it is still relatively unknown outside of Mexico. Founded by the Aztecs and often referred to as food of the Gods, amaranth is naturally gluten-free and has a nutty flavour. It can be used in so many ways to create delicious recipes such as a magnificent horchata or custard.” Shrubbery of the sea - seaweed Eddy Melo, Executive Chef, AKLA, InterContinental Lisbon, said, “Used in Asian cuisine for centuries, seaweed is a healthy proposition making its way into kitchens across Europe. Seaweed offers a taste like no other and is not an easy taste to mimic with other condiments – like Umami, the fifth taste that is often described as ‘savoury’. Used as a baseline flavour in a stock or broth, seaweed can be used to flavour salads and cold snacks or main meals. 'This simple but flavourful ingredient is going to be an important ingredient in the world of gastronomy in 2019 – and we are surrounded by it.” Russian gold dust - kasha Sophie de Bernardi, Pastry Chef, Café de la Paix, InterContinental Paris Le Grand, said, “Given so many people are now opting for gluten-free options, new products like kasha (originally from Russia) are becoming increasingly popular as a substitute to wheat. Kasha is full of nutrients and antioxidants and it has become very fashionable in kitchens across Europe. Kasha seeds are often used in a similar way to rice or quinoa, usually as a side dish. 'It can be served cooked or raw, in porridge, as a main course with vegetables or in a dessert like I do. I use kasha to make a shortbread served with chocolate as it has a lovely crunchy texture. The combination is delicious.” Liquid gold - olive oil Miguel Laffan, Creative Chef, Atlántico, InterContinental® Estoril said, “Simple but crucial, especially in the European world of gastronomy, olive oil has been a constant on the culinary calendar for decades and will continue to be for years to come. Depending on the variety and ripeness of the fruit, and the cultivars of the olive, the flavour can be so different and used in so many different recipes. Just a drop can change the essence of a dish. 'Take note of Protected Designation of Origin logos (PGI, DOP, DO or AOC) as they guarantee that the olive oil was produced in a specific region using traditional varieties of olive.” Chickpeas Cedric Mery, Executive Chef, Alcyone, InterContinental® Marseille - Hotel Dieu Treasure of Provence - said, “The best chickpeas in the world come from Provence, from Rougiers, to be precise, where they are cultivated on volcanic soil. These small-sized chickpeas need no introduction: from the acclaimed humus, to a simple salad with olive oil or aquafaba (chickpea water), chickpeas are fast becoming a culinary staple. 'Some of the greatest Provence street food dishes, are made from chickeas. For example 'panisse' from l'Estaque - fried rounds of chickpea batter; or a savoury 'socca' from Nice - chickpea flour crepes. You can take chickpeas to even greater heights when served with Osetra caviar.” Taking front and centre – Seasonal Vegetables Theo Randall, Chef Patron, Theo Randall at the InterContinental London Park Lane, said, “Vegetables are fast becoming the main ingredient on restaurant menus. This isn’t just for vegan dishes but very much the ingredient that might be complemented by fish or meat. 'Root Vegetables that have provenance are appearing on more and more menus and cooked in very interesting ways. For instance vegetables such as salsify, violet artichokes, fennel, squashes, celeriac and all varieties of beetroots always appear on our menus at Theo Randall at the InterContinental, when in season. 'It is no longer about serving a protein and vegetables separately, but better thought out well balanced dishes that have great textures, flavours, seasonings.” Supersonic superfoods: Flax, Acai or Spirulina Miguel de la Fuente, Executive Chef, El Jardín, InterContinental® Madrid said, “Superfoods have been a hot topic for many years but the emphasis on conscious and sustainable eating has meant that focus on these superfoods has intensified. Seeds like flax, fruits of the Amazon like the acai or algae like spirulina, have already made an entrance into the world of health foods, but we see these starting to make an appearance in fine dining establishments. 'Originally cultivated by the Aztecs, spirulina has definitely come back onto the scene of gastronomy and I think it will play a big role next year.” (source: IHG, image: pixabay)