From meat free plant proteins to casual dining - we discover the latest food trends with Digbeth Dining Club

As we usher in the year 2024, Birmingham residents are shaking off their post-Christmas food comas and gearing up for the latest culinary trends. From the bustling street food hub of Herbert's Yard in Longbridge, there's a buzz about what the city's food scene will offer in the coming year.

Jack Brabant, the Co-Director of Digbeth Dining Club, shared his insights on what to expect from the 2024 food landscape. "This year, it's all about sustainability and plant proteins," he says, noting that with tighter budgets and increased food awareness, people are opting for locally sourced ingredients and cutting down on meat consumption. Despite this, he points out, classics like fried chicken remain ever popular.

Beyond menu choices, Brabant observes an undeniable shift towards casual dining and artisanal experiences, straying from the formalities of traditional restaurants.

He reflects on the growing popularity of their own offerings like Hockley Social Club and Herbert's Yard, saying, "Casual dining has been our mantra, and it's becoming more and more prominent."

Digbeth Dining Club swiftly ascended to being an icon of Birmingham's food culture after it hit the scene in 2012, a staple of Birmingham's culinary revolution which has continued to go from strength to strength.

This year, Digbeth Dining Club plans to bring its unique dining experiences to new locations around the Midlands starting in April. "We're quite excited for 2024 and hopefully it'll be a good year," Brabant expresses with optimism.

With a nationwide reputation for outstanding street food, Birmingham's food scene is thriving. Independent restaurants are blossoming in areas like Stirchley and the Jewellery Quarter, and alongside Michelin-starred dining across the city. Brabant believes, "our street food scene has always been the best in the UK."

For food lovers and connoisseurs, Birmingham continues to shine as a beacon of culinary diversity and innovation, promising a year filled with exciting developments and sustainable, delectable eats.