According to global trendspotters The Food People, 2023 was all about magenta tones, finding joy in dining out and retro comebacks. From our (admittedly Edinburgh and Glasgow-centric POV) charcuterie boards and wine bars reigned supreme, potentially due to the cost of switching on a commercial oven. So, what’s in store for ’24? Part of Scotland Food & Drink, The Knowledge Bank collates data on dining trends across the country, and their buzzwords for the coming year include ‘conscious cuisine’, ‘value for money’ and ‘experiential dining’. 

Here’s what some other food and drink folks have to say: 

Andrew Marshall, co-founder of Edinburgh Street Food 

Conscious cuisine is on people’s minds. More and more, people want to eat somewhere that aligns with their own values: plant-based, ethically sourced, community minded or zero waste. During the cost-of-living crisis, there is much more pressure on a single dining experience than there ever used to be, and that’s only going to continue as interest rates and energy bills remain sky high. People are working harder for their extra cash, so they don’t want to spend it on something that doesn’t line up with their core beliefs. It’s why we remain fiercely independent and work with local mental-health charities. 

Scott Smith, chef-patron at Fhior, Edinburgh

There’s been a decline in footfall, but those that do come in are opting for the full ten courses rather than seven. It seems like people are more conscious of what they spend their money on: saving for a full-on dining experience is more important than just popping out for dinner because there’s nothing in the fridge. It’s why we’re introducing a series of ‘mixtape’ sessions, showcasing menu highlights in a private dining space for small groups. 

Suzy Pope, writer at The List

Smith and Marshall are at two ends of the dining spectrum (street food and fine dining) but their views overlap. Both suggest a shift to eating out as a considered event where planning is key, whether that’s checking out ethical credentials before a visit, skimming prices online or reserving weeks in advance. And it’s true that venturing out without a reservation fills me with a quiet, pulsing anxiety these days. I have to force myself to be spontaneous (kind of defeats the point). Settling on a sub-par meal leaves me deflated, feeling I’ve just wasted my (very) limited expendable income. I’ll still be searching for dining joy in the new year, but like everyone else I’ll be doing it in a more considered way. The stakes are higher, even for a casual catch-up, with far less room for error, be that ethically, environmentally or quality-wise. Does that make for a trend? Maybe not. But perhaps that’s no bad thing.

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