Recently reported in the Four Seasons magazine, these are Food Travel Trends for 2012:

• Farm to Table: Fresh, local, seasonal, and sustainable ingredients will continue to grow in importance on menus, utilising produce, meats, fish and other items found in and around properties’ home destinations.

• Artisanal Canning: Chefs are making and canning their own signature olives, pickles, salsas, and sauces.

• Upscale Bar Snacks: Traditional snacks get adventurous. Think buffalo Brussels sprouts and avocado fries.

• The Well-Travelled Chef: After training around the globe, chefs introduce new methods and cuisine to the next level.

• Going Down: Trends and flavours that are losing favour:  molecular gastronomy; Sous Vide cooking;  meatballs; overuse of truffle oil; cupcakes.

Log on to www.fourseasons.com for further information about hotels, restaurants, and bookings.

(Image: Bristol Lounge, Four Seasons, Boston)

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