Black is back, and that includes your food

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In stark contrast to the baby hues and glittering shades of last year’s unicorn trend, the bold black trend is not just back, but constantly evolving. What started from squid ink to the black burger phenomenon pioneered by Burger King and reinvented by our beloved Jolie Café in the His Burger, has infused itself into almost every food group and beverage. Crossing over to the dark side is not as daring as it may seem though, as many of the black ingredients are natural and beneficial. Coconut ash, largely used in this noir trend, has detoxifying properties, squid ink is high in iron and black cocoa contains almost no fat. And that’s not even the most exciting part! Certain black ingredients dramatically affect flavor profiles. Black garlic is rumoured to taste like sweet potato soaked in balsamic and black cocoa adds a bitter taste to desserts, making them a touch more savoury. We look forward to seeing what more this food trend whips up as it adds an intelligent creativity that chefs, and foodies, enjoy discovering. 

About The Author: Gabrielle F. Mather, Founder & CEO

Gabrielle Mather, a creative soul in the pursuit of excellence, has lived in the UK, Singapore & UAE and all of her diverse international experiences are illustrated in both her business & personal life. She is a seasoned Restaurateur, Operator & as a trusted F&B; Consultant she has been incubating F&B; businesses since 2001. 

Gabrielle has led the development of over 300 F&B; Concepts with 360 degrees hands on experience in BOH & FOH experiences with particular expertise in concept creation, menu development, interior design & brand development. Her leadership oversaw the rebranding & operational turn-around of 4 prime Emaar properties La Sere, The Loft at Dubai Opera, Taikun & Distillery in the 2018 acquisition of the 100 million Capex venues by Restaurant Secrets Inc. 

With a Business (Marketing) degree from the University of Hartford, she is also a BVQI – ISO certified Quality Auditor & trained in luxury product development at the University of London.