Diners are opting for snails over goat’s cheese salad and wild venison over chicken a new survey has revealed.
A new survey shows diners want more adventurous dishes on high street restaurant menus it has been claimed.
The trading results from restaurant group Brasserie Blanc, founded by world famous chef Raymond, have revealed twice as many diners opted for wild venison casserole over roast chicken this winter and a fifth more diners chose snails over goat’s cheese salad.
The surprising results prompted Blanc’s high street restaurant group to dig deeper and look into the UK public’s dining habits.
A survey of 2,000 people across the UK revealed:
Men (55%) are more adventurous than women (43%) when it comes to the dishes they would try, and double the amount of men would try steak tartare than women.
Londoners are the most experimental with 70% considering themselves adventurous eaters whilst those from the North East considered themselves the least.
62% of total respondents said they wished high street restaurant menus where more inspiring and dishes more daring, which peaks with 18 – 34 year olds at 74%.
18-24 year olds are most likely to try new and different foods with the desire to experiment peaking at the age of 20, and 65% of 18-24 year olds also stated that they would try game and offal if it was available on a high street menu.
Parents are encouraging their children to step out of their comfort zone with 33% of parents surveyed saying that their children have tried liver, 23% have tried sushi, 22% have tried venison and even 3.5% have tried brains.
72% of total respondents said their parents inspired them to eat more adventurously.
The survey also revealed that people are most adventurous when dining out in restaurants and least adventurous when dining at other people’s houses.
While very few respondents expected to find the likes of snails, boudin blanc and pigs’ cheeks in a high street restaurant, Brasserie Blanc has made a concerted effort to challengeg that mindset with the inclusion of signature dishes such as slow-braised Lincolnshire pigs’ cheeks, 18-hour venison casserole, snails bourguignon and boudin blanc with woodland mushrooms.
A spokesman for Brasserie Blanc said of the survey results: “With a nation of adventurous eaters and a view that high street chain restaurants offer food that is too simple and too basic, there is a clear need for groups to up their game by becoming more creative with the dishes they are putting on their menus.”
The restaurant group has also acted on the results and is launching a week-long Festival of Flavour event from April 11-17th with tastings, demonstrations, new ingredients, special events and a family day. Follow @BrasserieBlanc for more news on the festival.