Food trends shaping 2026/27

The world is on the menu

Consumers are becoming increasingly adventurous, looking beyond the familiar to discover new cuisines, ingredients and flavour combinations. While Korean, Mexican and Middle Eastern influences continue to grow, attention is also turning to less familiar cuisines and regional specialities. Regional East Asian noodles, for example, are already appearing more prominently on UK menus.

Make it work for your menu

You don't need to completely reinvent your menu. Give familiar dishes a global twist with bold sauces, marinades, spices and toppings – or introduce one or two dishes inspired by a new cuisine.

Think Korean • Malaysian • Mexican • Middle Eastern • Caribbean • South American

More plants, without the compromise

Plant-based eating is becoming less about labels and more about choice. Rather than a strict vegan-versus-meat divide, more diners are adopting a flexible approach – choosing vegetables, pulses, grains and plant-based dishes alongside meat and fish. UK hospitality describes this shift towards plant-forward eating as a significant menu opportunity.

Make it work for your menu

Put flavour first. Build dishes around vegetables and plant-based ingredients rather than simply creating meat-free versions of traditional dishes.

Think Mushrooms • pulses • grains • vegetables • plant-based proteins • sharing dishes

Familiar favourites with a new twist

When times are uncertain, people turn to food they know and love. But today's comfort food isn't necessarily traditional. Classic dishes are being given new life through global flavours, premium ingredients, different formats and indulgent toppings.

Make it work for your menu

Take something familiar and add one distinctive element – a new flavour, premium ingredient or unexpected topping. It's an easy way to create something new without creating an entirely new menu.

Think Mac & cheese with a twist • loaded fries • elevated burgers • curry bowls • crispy chicken • upgraded desserts

Small treats, big appeal

Consumers may be watching what they spend, but that doesn't mean they're giving up treats. Instead, affordable indulgence is becoming an important part of eating out. A premium coffee, indulgent dessert, loaded side or sharing dish can offer a relatively accessible way for customers to treat themselves. And with average UK eating-out spend continuing to rise, operators need to make sure customers feel they're getting something worth paying for.

Make it work for your menu

Look for opportunities to add premium touches without making the whole dish expensive.

Think Loaded sides • premium toppings • indulgent desserts • speciality coffee • sharing dishes

More than something to drink

Drinks are becoming an increasingly important part of the foodservice experience – and an opportunity to create new occasions. Speciality coffee, matcha, iced drinks, creative teas, smoothies, mocktails and other personalised drinks are opening up opportunities beyond traditional meal occasions.

Make it work for your menu

Think about what customers might want before, between or after meals – and how drinks could encourage another visit.

Think Breakfast coffee • afternoon iced drinks • post-work mocktail • speciality hot chocolate

Food that feels good

Health-conscious eating is evolving. Consumers are increasingly interested in food that delivers both enjoyment and nutritional value, rather than choosing between the two. Protein, fibre, fresh ingredients and nutrient-dense dishes are gaining attention, while the growing use of appetite-management medications is also beginning to influence attitudes towards portions, snacking and food choices.

Make it work for your menu

Don't make healthy eating feel like a compromise. Focus on flavour, texture and presentation first, while making protein, vegetables and fibre part of the dish.

Think Protein-rich dishes • fibre-rich ingredients • fresh produce • smaller portions • balanced bowls