Is Your Bit on the Side Too Sexy?

"Somewhere between truffle fries and fully loaded fries, we crossed a line. What began as indulgent extras has turned into a full-blown flavour arms race. Carrots arrive drenched in hot honey and chilli. Cabbage is glossed with XO. Potatoes are crushed, confit, fried twice, showered in herbs, spice blends and something crunchy for good measure. Sides aren't padding. They're flavour bombs, competing with starters and mains for attention."

"There's also the question of value. A recent New York publication flagged the rise of the expensive side, where a £6 bowl of greens has crept into double figures. It sounds bold until you see what's involved: premium produce, layered seasoning and serious technique. In some cases, more thought goes into the side than the protein beside it. Look at Dockley Road, where cabbage with yeast or Gratin Dauphinoise "Cacio e Pepe" could hold their own as mains."

Side dishes have shifted from simple plate fillers to centre-stage elements that match mains in importance and creativity. Chefs transform vegetables and potatoes with bold flavours, techniques and finishes—hot honey, chilli, XO, confit, double frying and crunchy toppings—creating intense, instantly appealing bites. Menu language shows increased emphasis on spice and heat ingredients like chilli oil, gochujang, nduja and hot honey. Rising prices reflect premium produce, layered seasoning and serious technique, sometimes resulting in more complexity than proteins. Restaurant menus now feature sides as standalone offerings or vegetable sections with dishes capable of functioning as mains.

Read at London On The Inside