This isn’t even a trend but I thought you need to know – especially if you believe in the rule: Everything is better than bacon. This is bacon jam. Honestly: fucking bacon jam. This is what the british creators say about it: It came together like magic, in the kitchen of our East London restaurant. Onion jam meets smoky bacon. Blimey, that’s good! Everyone loved it on their burgers, and demanded some to take home. We knew we had a duty to share it with the world.
Essentially this is onion jam mixed with some bacon – really delicious stuff.
If you ever thought the south of France is nice but can’t compete with Paris – think again. Deli Bo is a new venture by the famous patsies Nicois that makes other bistros and cafes blush. The crowd is beautiful but friently, the dishes simple and perfect and the prices are reasonable – very reasonable in fact. The patisserie (try the 
From Australia to the rest of the world. The world’s first Vegan & Bio-Fermented Coconut Soft Serve courtesy of Australian company 
Trip Advisor calls
The bun was without a doubt the best ever, the beef is locally sourced, the interplay of the ingredients is just perfect and the flavors are magical. We never had a burger that good. Period. End of story. Make the trip to Morth road in Brighton. It’s soon worth it. Promis.
Since its opening a year ago, SILO has operated a strict zero-waste model – including a package free supply chain, up-cycled furniture, locally sourced/foraged ingredients and a ‘nose to tail’ policy on meat. Modelled on pre-industrial food systems, the restaurant was founded on principles of a ‘respectful’ food culture – respecting the environment through a wholesome approach to food production as well as nutrition. SILO maintains total commitment to whole foods; milling ancient varieties of wheat for its in-house bakery, churning its own butter, and brewing its own botanical wine.
And no – the restaurant isn’t in London, New York or Pars but in the beautiful seaside town of Brighton. As 4-course meal won’t set you back much more than 30£ and is worth every cent. They have one of the most thoughtful vegetarian menus on the planet and if it comes to meat they are pretty damn good too. Why not combine a trip to Silo with a visit to the Fringe Festival, the Brighton Festival or The Great Escape? Just as thought…
Food concepts made in Switzerland with an international appeal are rare. But when TrendEngel discovered Rice Up! in the train station of Bern of all places it was obvious that they are on to something. The line was long and the people couldn’t wait to mix and match their rice bowl wit curry sauce, vegetables and all kind of tasty ingredients.
It takes 30 seconds to mix your favorite dish and the prices are exceptionally low (for Swiss standards). Created by Zurich gastro moguls Two Spice this concept could go global. oh- and yes guys: We know you copied the concept shamelessly from 
Brazilian-born Rizzo has developed her reputation since opening Maní with Redondo in 2006, winning both the title of Veuve Clicquot Latin America’s Best Female Chef in 2013 and World’s Best Female Chef last year. Her career was founded on a firm footing – she met Redondo in his native Spain while working at the world-renowned 
Dario Checchini is often called the world’s best butcher. Some of the boldest-face culinary names worship his work. There are requests to open restaurants in Paris, New York and Berkeley, California. Instead, Mr. Cecchini chooses to remain monarch of his tiny empire of meat in Panzano – just south of Florence: 
A visit to his restaurant is unforgettable. You will never look at meat the same way. Pretty much perfect – not a trend but an hones recommendation.
When legendary New York coffee brand 
The first food critic to be award a