Food trends move fast, from small plates and sharing boards to smash burgers, natural wine, fermentation, regional Asian cooking and plant-based menus. Some fade, while others become staples that change the way we eat, such as brunch culture and proper coffee. Trends spread through travel, social media, chef networks and supplier innovation, and London often leads but regional cities increasingly set their own pace. Chasing every trend is risky: it can dilute a concept, confuse regulars and leave a kitchen with specialist kit and ingredients nobody wants six months later.
The smartest operators borrow the idea behind a trend, such as more flexible portions, better vegetables or a sharper focus on provenance, and make it fit their identity. Suppliers, food writers and guests can all signal what's coming, but the best test is whether a dish sells and gets ordered again. Venues with a strong identity can adapt to trends without being swallowed by them.
What we ask on the show
- Which food trend do you hope never comes back?
- How do you tell a passing fad from a real shift?
- Have you ever added a dish just because everyone else had it?
- What trend do you think is coming next in British dining?