This summer’s hottest food and drink trends

Our trio of experts reveal the trending flavours, dishes and ingredients set to sprinkle some sunshine into your menu

The experts

Matt Owens – Head of Culinary at Alliance Group and Chairman of the Craft Guild of Chefs.

Mark Reynolds – Regional Executive Chef, Levy UK and Ireland, heading up the catering teams at Tottenham Hotspur FC.

Peter Joyner – Development Director at contract catering firm Elior UK with more than 40 years in the industry.

Bring the holiday home

Matt: “There’s a growing emphasis on fusion food with flavours of Asia, Africa and Japan taking a lot of mainstay pub dishes to a new level. It might be harissa from Morocco with lamb, or miso from Japan in savoury and sweet plates. In terms of popularity, flatbreads are challenging pizza alongside light, healthy and exotic grain or pulse salads.”

Go here for recipe: Kebab Karaz Lamb with Sour Cherries and Pomegranate (pictured).

Bright and zingy

Peter: “Bright, colourful and citrusy salads with aged feta and watermelon will match the season. “The emphasis on health is growing for customers, so reducing red meat and replacing with hearty lentils, chickpeas, bulgur wheat and grains for bulk and flavour in mains will be a big seller.”

“82% of customers would rather have a smaller portion of better-quality food than a larger portion of poorer quality ”

- Hospitality Research Consultancy KAM: 2023

Slow cook this summer

Mark: “Meat slow cooked, braised or smoked is summer’s sweet spot. Lamb shoulders, kofte, brisket and pork belly will make big comebacks this year. “Customers increasingly want quality over quantity. Think fresh, locally sourced meat with a light, tasty and textured side. Barbecue flavours with local honey are also going to be huge as people get used to being outdoors again, so make sure this is on your menu.”

Currywurst, Pilsner Onions, Red Cabbage & Beetroot Sauerkraut

Traditional pickles

Mark: “Pub chefs are upping their game to cater for health-conscious guests by adding fermented kimchi and pickled veg to regulars. Salted or fermented leftover veg such as cabbage or cucumber are great for the gut, last for three months and carry a premium. We’re also seeing a trend towards old-school pickling and fermenting as a fresh, clean and healthy seasoning.”

Go here for Currywurst, Pilsner Onions, Red Cabbage & Beetroot Sauerkraut recipe (pictured).

Healthy barbecues

Mark: “Half-and-half burgers will be the answer for the diet-conscious customer this summer. We’re seeing burgers and hot dogs that are 50% beef and 50% white bean and kale. This keeps the meat moist and gives it a lovely umami flavour over time. There’s a lot of work being done around a vegetarian chorizo and ’nduja sausage, so expect that to gather pace as we edge towards summer and autumn.”

A burger with healthy option low fat sauces and salad

Light, beautifully textured salads with falafel

Spice up your regulars

Matt: “Stick with what works for your venue and customers, but never let it get boring. If burgers and roasts are your big hitters, evolve them slightly with a marinade or rub. Zaatar, a fragrant Middle Eastern mix of herbs and spices, is zesty, bright and perfect for summer on meat, veg and even eggs. “Remember the weather, too. Light, beautifully textured salads with falafel will be popular along with easy-to-prepare wellness bowls.”

“1 in 10 consumers left a UK pub due to a lack of alcohol-free options”

- Hospitality Research Consultancy KAM

Forecasting fruit

Peter: “Summer-savvy landlords will tempt new guests with non-alcoholic food pairings. Fruit purées – think pineapple, blueberry or passion fruit – will be a sunny-day staple, along with kombucha neat or in a cocktail. Also expect vanilla and coconut smoothies, chilled frappé with an espresso ‘bullet’ and peach iced tea decorated with fresh fruit to all grow in popularity.”

Angel Delight Banana Cherry Ripple Ice Cream

Delicious desserts

Peter: “Anything Instagrammable is cool. It’s not the be all and end all but new desserts like popcorn ice cream and strawberry shortcake sour (a mix of ice cream, cake and milk) attract likes. Customisation is going to be big. Our Mustn’t Crumble dessert will let customers create their own bespoke pudding using different fruits, crumbles and toppings.
This creates a sense of theatre that diners love.”

Go here for recipe: Angel Delight Banana Cherry Ripple Ice Cream (pictured).