The 8 Best Food and Drink Trends of 2021 (and 5 We’re Looking Forward to in 2022)
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We went to the country’s top food experts (who also happen to be some of our Canada’s Best New Restaurants panelists) to uncover the trends they loved most this year – and what they can’t wait for in the year ahead.
To celebrate the 20th anniversary (confetti bomb!) of our annual Canada’s Best New Restaurants list, we checked in with some of the chefs, food writers and other industry professionals on our judging panel to talk about their favourite food and drink trends of the year and to find out what they’re most excited about for 2022.
By Alexis Ramlall Photo: Ambitious Creative Co – Rick Barrett
September 30, 2021
Photo: Manki Kim
8 best food and drink trends of 2021
Bottle shops attached to restaurants and to–go cocktails
“Being able to get some rare bottles of wine or sake that don’t appear in the liquor store, as well as bottled or canned cocktails from some of the best bartenders in the city, took the edge off the long cold months of confinement.” – Nancy Matsumoto, writer and editor who covers food, drink and agroecology
Growing food
“Canadians have discovered their sleeping green thumbs – and as a result of working from home, we’ve had more free time to hit local nurseries, build greenhouses and plant gardens and orchards to make staying at home more pleasant and tasty.” – Cornel Ceapa, PhD in sturgeon ecology, with a mission to produce sustainable local sturgeon and caviar
DIY drinks
“My wife took up making Limoncello from scratch during the pandemic. It’s an exercise in patience as it takes a lot of tedious work and a steeping time of one month. Everyone we share it with says they have never had better outside of Italy. We drank enough to warrant getting a lemon tree.” – Roger Mooking, celebrity chef, restaurateur and TV host of Man Fire Food on Food Network
Photo: Vicky Ng
Sourdough bread
“Despite successfully cutting bread out of my diet for several years, the propensity of delicious homemade sourdough brought me back. A round sourdough loaf, sliced thin, lightly toasted, with a spread of mayonnaise, thickly sliced tomatoes picked fresh and large basil leaves plucked from the garden is simple fare with an amazing complement of tastes.” – Suzanne Crocker, award–winning film director of First We Eat
Pop–ups “In the early days of the pandemic, we saw recurring pop–ups and Instagram food businesses started by home cooks either newly out of work or looking for something to fill their weekends during months–long lockdowns. More recently though, we began seeing several of these projects evolving from makeshift set–ups into full–fledged bricks–and–mortars.” – Valerie Silva, writer and editor who currently heads Eater Montreal
Social activism
“There has been a big shift in the industry regarding diversity, mental health, work–life balance, food insecurity and creating positive work environments, and that work will and needs to continue. I believe that restaurants will also continue to be creative with new revenue streams as they diversify their businesses, and focus on community outreach and charitable initiatives.” – Laura Osborne, content creator for creative agencies such as Air Canada’s enRoute and Sid Lee
Multi–course meals
“I think multi–course meals, prepared and/or with limited cooking required, are here to stay, especially during the holidays. Often these multi–course meals include delivery, with wine pairings available. Another trend here to stay is canned wine and premade cocktails.” – Shelora Sheldan, writer, columnist and culinary judge for Vancouver Magazine Restaurant Awards
Photo: Pexels Mikhail Nilov
Next–level takeout
“Takeout that feels thoughtful and not simply a convenience. This could be from traditional restaurants, pop–ups or speakeasies, with an attention to detail so you feel you’re truly being hosted, even if from afar.” – Tara O’Brady, food writer and author of the award–winning cookbook Seven Spoons
5 Food and Drink Trends You’ll See Next Year
Our food and drink experts look ahead to the biggest trends on the table for 2022.
Photo: Jirayu Koontholjinda
Global street food
“Among all the takeout–friendly fried chicken, New York–style pizza, and gourmet sandwiches, has been an uptick in street foods hailing from around the world. I expect we’ll keep seeing more of this.” – Valerie Silva, writer and editor who currently heads Eater Montreal
Photo: Ella Olsson
Plant–based fare
“More plant–based and vegetable–forward dishes and a renewed interest in sustainability and environmentally conscious food sourcing.” – David Hawsworth, Air Canada Culinary Partner and owner and operator of Vancouver restaurants Hawksworth, Nightingale and Bel Café
New – and old – varietals
“With the rise in small–batch production of veggies in home gardens, we might see a rise in interest in lost or obscure varietals – new and old types of apples, root veggies and more. New plant–based milk, urban farming and home veggie gardens will also be big next year.” – Eric Pateman, global culinary consultant, chef, entrepreneur and founder of ESP Culinary Consulting
Robots
“Operations robotized in bars, restaurants and the hospitality business in general due to the lack of employees, as well as to standardize and optimize operations.” – Catherine Lefebvre, nutritionist and co–host of the podcast On s’appelle et on déjeune on Radio–Canada OHdio
Cultural authenticity
“As the population demographics in Canada continue to shift towards a more diverse culture makeup, I believe we will continue to see the normalization of even more culturally authentic food and beverage operations.” – Roger Mooking, celebrity chef, restauranteur and TV host of Man Fire Food on Food Network
