The Artful Diner catches up with chefs and food experts who have their fingers on the pulse to find out what culinary trends are worth tucking into in 2012. It’s shaping up to be a tasty year…

If you like to indulge… you’ll love salted caramel

On the front cover of a recent edition of Stylist magazine, Nigella Lawson was pictured with gooey, salted caramel dripping all over her face. The coverline read: “Nigella’s obsession”. So, if Nigella advocates it, salted caramel must be cool. Other folk “in the know” also agree, like renowned chocolatier William Curley. “There is an ongoing chocolate revolution taking place in the UK,” he says. “Sweet and savoury flavour combinations, particularly sea salt caramel, is becoming hugely popular and I think this will develop even further in 2012.”

If you like to relax… you’ll love the trend for fuss-free dining

“The more casual, relaxed style of dining will continue to grow in 2012, as will medium-range restaurants serving all kinds of food and ethnic cuisines,” predicts Anna Hansen from The Modern Pantry. Key to this trend is value for money: the current economic climate means diners are increasingly cautious to spend big on lavish black tie-style nights out. As a result, informal but equally stylish restaurants, supper clubs and “high-end café-cum-restaurants” will draw the real gourmets in with promises of fresh ingredients, top-quality produce, an intimate atmosphere and relaxed service. Counter dining with small dishes – reminiscent of the tapas-style experiences in Spain’s Basque country – will also make their mark.

If you like to travel… you’ll love the influence from abroad

Don’t stress if you haven’t got the funds to go to New York City. In 2012 you can get a slice of the Big Apple on your very own doorstep. New York’s edgy vibe is set to influence several elements of dining in London, with steak-style dinners becoming über trendy. According to Sarah Randell, food director on Sainsbury’s magazine: “Influence from New York will continue to flourish with brunch offerings, hip burger vans, bars with inspiring small plate dishes and Jewish cooking.” Street food will grow in popularity, too, says Sarah, who’s looking forward to whipping up cuisine from faraway exotic locales in South America, such as Peru and Brazil. Meanwhile, Helena Puolakka, head chef at Skylon, believes there’ll be a strong influence from pure, simple and authentic Nordic cuisine. She also predicts that the classic sandwich may get a makeover. “When times are tough, comfort food becomes more obvious,” she says. “I would expect to see classic sandwiches made beautifully taking their turn on menus.”

If you like native ingredients… you’ll love the new trends in produce

Fresh and wholesome British ingredients will continue to grow in popularity. DIY veggie gardens will also play a big part as people become more conscious of cost-saving methods. When The Artful Diner caught up with Robin Gill, head chef of Sauterelle, he rattled off a number of local produce and dining trends to watch out for in 2012: “Wild herbs, edible flowers, bio-dynamic wine and foraged ingredients.” On a broader scale, other ingredients to keep an eye on include ribs, spices and the Japanese citrus fruit of yuzu.

If you like to be spontaneous… you’ll love walk-in only restaurants

An increasing number of hotspots refuse to accept dinner reservations, so this is a trend reserved for free-spirited foodies. Cheese and Biscuits blogger Chris Pople explains: “The guys from Pitt Cue Co. BBQ are opening their first bricks and mortar place in Soho soon … and they don’t take reservations. Even José Pizarro’s big new sit-down restaurant, José, on Bermondsey Street is walk-ins only, so 2012 looks like being the Year of the Queue.” Be prepared!