The consumer is going to be in charge in 2009. Both restaurants and supermarkets will be making the most of the foods available across winter, spring, summer and autumn as the food industry submits to public demand for seasonal, local produce with provenance. Expect to see healthy and nutritional food to give us the kick-start we all need, especially at Christmas and over the dark winter months. 2009 will be the year of Great British classics to beat the credit crunch. Look out for egg custards, dumplings and bread & butter pudding. Also back in favour will be the cheaper cuts of meat – we will regain the art of slow cooking. I think rabbit is also about to become an acceptable meat again – something we have not seen since the second world war. On the lighter side rhubarb based dishes will win favour as will a host of home produced fruit. There are rumours of some long forgotten varieties of apples will make a comeback in the autumn. The falling value of the pound is making those long-haul exotic fruits more expensive and less appealing – a great opportunity for home grown products to get back onto the shelves. The use of sensational yet simple produce, to give us a sense of well being with the freshness of the ingredients playing a pivotal role on the menu and on the packet, with smaller portions for grazing style eating for busy people on the go. Weblink: www.chefcd.com/