00:00 I think food trains in 2024 are going to be based around about sustainability and plant proteins really.
00:06 I think people really being conscious about what they put in their mouth and they're also about the local provenance as well.
00:12 I think you know there isn't so much money in each everyone's pocket anymore and you know food is becoming yearly conscious about it.
00:19 And so I think sustainability making sure that you know food is actually coming from a good place.
00:23 And you know I think eating not as much meat as possible but obviously things like fried chicken will always be really really popular.
00:31 As well as food choices it would appear that patrons are now more than ever gravitating towards artisanal charm and variety
00:38 in a more casual setting that veers from the rigidity of traditional dining venues.
00:44 Well in all the time that we've been operating casual dining has been sort of our mantra and I think that is becoming more and more prominent now.
00:51 But certainly the last since we've opened our new venues in the last two years, Hock Social Club and Herbert's Yard, it's become really popular.
00:59 And that has really become an evident way that people are still really into the casual dining experience.
01:05 I think you know it's a tough time for hospitality at the moment and but so we've really made it easy with our casual experience
01:11 where street food really shows that people can come down, make it easy, come and have a drink, hang out with people and do it that way.
01:18 The Hock Social Club and the Hock Youth Dining Club swiftly ascended to being an icon of Birmingham's food culture after it hit the scene in 2012,
01:25 a stiple of Birmingham's culinary revolution which has continued to go from strength to strength.
01:31 So obviously with our two venues we're just going to try and make those go from strength to strength.
01:36 Really try and develop Hock Social Club. It's become a real good cultural hub of mishmash of music, food and culture and art.
01:44 We've got all kinds of things going on there and we want to see more of that coming on for 2024 and beyond.
01:48 And with Herbert's Yard we're really developing this into a real community centric space where you can get really good street food and have a good time here.
01:56 In terms of our Digbeth Dining Club brand, we'll be doing more of the same where we take all of our events around the Midlands.
02:01 I mean we've got some new spaces and spots to do this year. So we're all starting from about April onwards.
02:07 So there's a lot more of that to come really so we're quite excited for 2024 and hopefully it'll be a good year.
02:11 Digbeth Dining Club is a homage to the region's exceptional culture of cuisine which has a rich and diverse heritage.
02:18 Birmingham is a proud beacon for food lovers and the variety of what's on offer reflects that.
02:25 I think in terms of what the food scene in Birmingham is, it's got some fantastic restaurants and independents coming up for it.
02:32 And it's been taking notice. Obviously you're seeing lots of the nationals coming in and taking notice of the city that is becoming really good.
02:38 I think what we've got to be really proud of is obviously the Michelin star restaurants we've got.
02:42 But our street food scene has always been the best in the UK. You can see that when all of our street food traders go all over the UK.
02:50 So we've got a thriving food scene here and the independent food scene that's coming through, I'm excited to see it coming through.
02:58 And places like Sturchley and the Jory Quarter, some nice exciting developments happening there as well.
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