Jesse Mulligan shares European food trends for New Zealand hospitality

Jesse Mulligan has shared observations from a recent European holiday regarding food trends that could influence New Zealand's hospitality industry ^[1].

These insights highlight a potential shift in how Kiwi restaurants approach sourcing and guest experiences. By comparing European practices with local standards, Mulligan identifies specific areas where New Zealand's "hospo" sector can evolve to meet global trends.

During his travels, which took place during a heatwave, Mulligan noted a significant commitment to the origins of ingredients. "I've been really struck by the level of detail and focus on provenance that’s happening in Europe," Mulligan said ^[1].

This attention to detail extends to the timing of harvests and the use of regional products. "There's a real emphasis on seasonality and using local ingredients," Mulligan said ^[1]. This approach suggests a move away from generic sourcing toward a more curated, time-sensitive menu.

Mulligan also observed that the European dining experience is designed to be holistic. He noted that the goal for many establishments is about creating an experience, not just serving food ^[1]. This philosophy emphasizes the atmosphere, and the narrative of the meal, over the mere delivery of a dish.

While New Zealand has its own strengths in hospitality, Mulligan's findings suggest that a deeper integration of provenance and experiential dining could elevate the local scene. The focus on local ingredients is already a part of the Kiwi identity, but the European model suggests a more rigorous level of detail in how that story is told to the diner ^[1].