Philip Owens is “rhubarb’s” very own menu designer, but as well as writing and compiling all our menus, we love him because he is a genius at spotting new culinary trends. With his finger absolutely on the pulse of what’s happening in the food and restaurant scene, he is quite a force to be reckoned with. We asked Phil what he thought we should all be looking forward to food-wise in 2010.

“Tasting plates and tapas style eating are still a really strong trend in 2010. And taking that one step further, I would venture as far as to say that this year is going to be the year of the canapé bar, with maybe some long awaited rotisserie restaurants and seafood bars too…

“Latin American and high end Mexican food is looking hot this year – at “rhubarb” we are going to create some light and lovely sharing platters, with delicious chilled avocado soup shots and refreshing ceviches as well.

“And you can forget the boring old baguette! Bahn Mi (or Vietnamese baguettes) are the latest Asian trend – look out for delicious fillings such as grilled Vietnamese steak with crisp Asian vegetables and wasabi mayonnaise.

“We love High Tea in 2010. Making a comeback will be the fabulous Fondant Fancy, and don’t forget asparagus soldiers with soft-boiled organic eggs, and buck rarebit on crumpets. Delicious, and all before dark too!

As I write this, I’m also daydreaming about cocktail sorbet canapés served in elegant spoons – pina colada with fresh pineapple, mojito with mango, and lycheeni sorbet – dangerously moreish don’t you think?

Finally, I have just sampled my very first truffled vodka, and I can safely say it’s utterly gorgeous – look out for my truffled bloody marys on a “rhubarb” menu before too long. In fact, I think all we really need now is a long hot summer – so bring it on!”

Bio: Over the 90s Phil managed, directed or owned a huge variety of highly acclaimed restaurants and catering companies, including Owens & Monteith Catering, The Arts Theatre Cafe, L’Arte, and Philip Owens’ @ ICA. He then went on to consult for Corney and Barrow and of course for us now at “rhubarb”. Somewhere along the line he also managed to contribute to numerous books and food programmes.