As we approach the end of the year, culinary enthusiasts and industry professionals alike are turning their attention to the food trends shaping 2025.
Among those offering insights is Chef Dean Banks, CEO of the Dean Banks Group and former finalist on Masterchef: The Professionals.
Banks, whose culinary empire spans Scotland, from relaxed seafood spots to fine dining destinations, has built his reputation on supporting local, independent producers and suppliers.
His commitment to sustainability, seasonality, and showcasing Scotland’s bountiful produce is evident throughout his establishments.
With a keen awareness of the culinary landscape, Banks has shared his predictions for the upcoming year, providing insight into the future of food and drink.
Banks, said: “Food trends in 2025 will revisit classics along with a massive push toward sustainability. I’ve seen huge uptake on traditional food, in the sense that chefs are losing their tweezers in favour of good old-fashioned cooking.
“No longer are water baths and micro greens relevant. With a cost-of-living crisis in full swing and the government doing everything they can to take every penny from hospitality, the only way for survival is reducing how much work and fussy touches go into a dish, which in turn takes us back to our routes.
“It’s a way that I massively love to eat and cook! I’ve seen huge hotel chains have costs held unless they are sustainable, and even big companies refusing to book large dinners or events if you are not in line with sustainability.
“I think this is a great time to a chef and be part of the new movement. Food should be seasonal, local, and sustainable.
“For me this is easy as we have been doing it since day one at Haar almost 6 years ago. I love my local suppliers, working with them comes hand in hand with quality when shopping local and seasonally.
“I have also seen a massive uptake in protein diets, seeing the trend towards veganism slowly fading. We will always still have our vegan menus available, however we have seen a reduction in guests ordering this and instead choosing chunks of fresh North Sea fish or shellfish.
“It’s the thing I do best, so this makes me happy! 2025 will be there year proteins take centre stage on plates – simple proteins sauced well, just like classic French cooking. I’m all for it!”
Predictions from banks regarding 2025 suggest a culinary landscape that emphasises tradition, sustainability, and simplicity.
This enthusiasm for change reflects a broader industry shift towards more conscious and locally-focused dining experiences.
As Banks states: “I think this is a great time to be a chef and be part of the new movement.”
This sentiment captures the exciting possibilities that await both chefs and diners in the coming years.
