Food & September 2017 Drink Bites An edit of the important and inspiring food, drink and dining stories of the moment, from goth food to ruby Daisy Green Goth Food

Waitrose

A Shaggy Dough Story UniqFind

Wild & The Moon Falwasser Crispbread

The latest facet of the rainbow food spectrum is deep, dark, and gaining ground as we head into autumn. Goth food is an umbrella term that refers to blackened food and drink: charcoal crust pizzas, squid-ink pasta, charcoal lattes, black burger buns. Perfect for Instagram and associated with wellness thanks to the detoxification claims of charcoal – although the

Daisy Green science behind that is shaky at best, black food is having a moment. Food & Drink x Co-Working

The Foodworks

Crucible

As co-working spaces gain cultural momentum, food and drink-oriented lab spaces are beginning to open up. Brooklyn has Foodworks, a rental commercial kitchen that provides startups and entrepreneurs with access to top-end equipment to advance product development and ideation. In Haggerston, East London, Crucible is a creative hub for the

Crucible drinks and flavour industry, giving mixologists access to professional equipment. Bon Appétit's Best New Restaurants

Nixta Spring

Brewery Bhavana Mr Jiu's

US magazine Bon Appétit has announced its Best New Restaurants 2017 list, and it makes for an interesting read for those looking to gauge up-and-coming dining trends. This year, key themes include modern comfort food and childhood influences cooked in a narrative-driven way. Personal touches are important, too; think restaurants opened by couples, meals

Mr Jiu's served by the chefs directly, and mismatched tableware sourced from Etsy. Ruby Chocolate / Fizzy

My Modern Met @food52

Swiss chocolate giant Barry Callebaut has announced a fourth Another major food and flavour innovation comes from Danish dairy chocolate colour – the first new, natural chocolate colour in over 80 company Arla, which is looking to combat falling interest in animal- years. Ruby chocolate, which is naturally pink, is less sweet than based milk products among younger consumers with the launch of a and has notes of berry fruitiness mixed with pink, fizzy milk drink. Launching in England, Singapore and the UAE smoothness according to its creators, who discovered the ruby first, the 'sparkling milk and fruit drink' will be made with fat-free 13 years ago. It's due to hit shelves in six months' time. whey, flavoured with fruit juice and then carbonated. Ladybird Vegan Bar / Ben & Jerry's Vegan Ice Cream

Ladybird Ben & Jerry's

Vegan living is steadily becoming a more mainstream option for Product development is following suit, with flavour and texture consumers. In New York, Ladybird is a 'vegetable bar' that serves scientists working hard to present plant-based alternatives that up small plates and infused vegetable-based cocktails. US singer taste as indulgent as dairy and meat products. The latest release Moby, who has invested in the project, says the aim is to make comes from Ben & Jerry's, which now offers seven of its bestselling veganism more fun: “One of the best ways of promoting plant-based ice-cream flavours – including Chocolate Brownie, Chunky eating is by serving wonderful food in a beautiful space.” Monkey and Peanut Butter & Cookies – in almond milk formulations. Botanica / Essence Cuisine

The Infatuation Essence Cuisine

New LA hotspot Botanica is grabbing headlines for both its menu In London, new Shoreditch restaurant Essence Cuisine is free of and its Instagrammable decor. Opened by food writers, the Silver meat, dairy, gluten and refined . Opened by Belgian music Lake restaurant features a menu that is free of refined sugar and festival entrepreneur Bart Roman, the all-day eatery serves up processed foods, and heavy on salads, Turkish eggs and fresh colourful quinoa bowls, chickpea scramble, raw pancakes, tomato greens. But it's the drinks that are garnering the most attention – lasagne, and nut-cheese boards. Drinks include cold-pressed particularly the beet cocktails, hibiscus spritzers and natural wines. cocktails, non-HPP juices and organic, biodynamic wines.