What we will be eating in 2015

"Fifty percent of food companies expressing interest in acquiring a hescher in the last six months of 2014 were makers of so-called 'healthy' foods. A lot of younger and smaller companies."

Feldman-Vazan lists companies like Rude Health, Dorset Cereals, Nakd and Trek cereal bars as examples of just some of the products that the KLBD now certify.

In keeping with the mainstream market, kosher foods are showing a swing towards 'free-from' products.

"We get lots of requests from the public, via our Facebook page, for gluten-free products and to a lesser degree, lactose-free products" she says.

Superfoods and grains are also likely to be appearing on kosher menus.

Jewish food expert, Denise Phillips agrees: "Another food are that will be big this year are the new varieties of healthy grains like Freekeh and Farro."

"Companies like Naturya and Super Nutrients, who make additives for smoothies like wheatgrass and spirulina have recently been certified" reports Feldman-Vazan.

Restaurant diners have much to look forward to.

Yotam Ottolenghi reports that his new Spitalfields branch should be opening in March or April.

"It will be slightly bigger than Islington with a take-out, restaurant and bar."

That's not the only launch he will be overseeing this year. He is also working on the NOPI cookbook, co-writing with NOPI's head chef, Scully Ramael.

"It will include all of the restaurant's trademark dishes, such as the twice-cooked baby chicken and the savoury cheesecake. The degree of complexity will be taken up a notch from the previous book, but still do-able in a home kitchen."

Ottolenghi says he and Malaysian Ramael will be launching a whole plethora of new ingredients into our kitchens, including annatto seeds, dried anchovies, gochujang - Korean hot red pepper paste - and chrysanthemum flowers.

He won't be the only Jewish chef in (that part of) the village. Former Ottolenghi head chef, Louis Solley will be flying the flag for Askhenazi food at Jago - minutes from Brick Lane. After the reign by Sephardi-influenced venues, it is exciting to see a goal for the home team.

Although also choosing to stay close to his ancestral roots in London's East End, former Zest chef, Josh Katz's first solo venture – planned for February - will continue along the Sephardi route he has already trodden with much success. Berber & Q will specialise in Middle Eastern and North African grills.

"I want Berber & Q to be fun and informal. The vibe is all about sharing good food, in a close setting with great friends."

And further west, Soho's The Palomar continues to thrive, with more to come:

"We have two very exciting pieces of news that will be announced in February" shares co-owner, Layo Paskin.

Casual dining is also all the rage in the world of kosher catering.

"People are looking for less formality and more of a party for bar and batmitzvahs," says Adam Zeitlin of Zeitlin & Co.

"There is a preference for only two courses and a large reception so there is more time to party. For weddings too, couples are doing the formalities quicker so they have more time to party in the evening."

As we travel even more extensively, Zeitlin predicts requests for different cuisines at functions, including Chinese, Peruvian, Thai, Mexican and English gastro-style dishes like sticky braised steaks in barbecue sauce.

"People are trying different dishes in kosher restaurants abroad and want to do it here." Watch out for more pop ups from Zeitlin in 2015, including another Nando's style event in February and a more formal, Gavroche-style six course tasting menu.

We will also be seeing more from Celia Clyne Banqueting in 2015. The Manchester-based catering company is growing exponentially in the North and South, including catering for 2,500 a day at Limmud.

Clyne confirms seeing a move towards informality for bar- and batmitzvahs.

"People are not as frightened of reflecting their own personalities in their events."

Dishes on Clyne's menu for 2015 include treacle-cured salmon with heritage beetroot and lemon and caper jam finished with coal oil and a foodie trompe l'oeil chicken liver pate made to look like a clementine.

"We shape it and dress it with an orange gel so it looks just like a fruit."

Clyne says her clients want to emulate restaurant food at their functions.

"Deconstructed is the big buzzword at the moment," she smiles.

More than ever, JC Food is excited about what is going on in the world of Jewish, kosher and Israeli food. So 2015 is shaping up as the best year yet.