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Fresh

Savoury millefeuilles (above)
Elegant savouries are all the rage on menus right now, for example, at Planque, which has a chanterelle and radicchio millefeuille with comte sauce. Think fancy deconstructed vol-au-vents with modern gastronomic flair.

Misugaru
The roasted Korean multi-grain powder, which mixes ingredients like toasted rice, barley, millet, and sesame seeds, adds a moreish, nutty, malty creaminess to baking. Also delicious as a drink.

Pickled ketchups

Smacked cucumber ketchup at The Mulwray in Soho, London; pickled onion ketchup from Epicuriosity; kimchi ketchup from Chimac; gherkin relish from Halen Mon – the essential condiment for all discerning barbecues this summer.

Chicago tavern-style pizza
A super-thin, square cut base with toppings such as Italian sausage, Chicago-style sweet tomato sauce, pepperoni and pickles. Try it at Short Road Pizza, east London, on Tuesdays only.

Brasserie boozers
Blurring the line where raucous boozers meet Gallic brasserie. See: newly opened The Wellington in Margate (don’t miss the french onion soup with beef short rib!).

British charcuterie
Pink peppercorn and cider salami from The Real Cure in Dorset; wild venison chorizo from Wass Farm in Yorkshire; and port steeped beef bresaola from Somerset Charcuterie – the culinary craft is being taken to new flavourful heights across Britain.

Tamagoyaki pans
Minimally chic, cleverly functional. Square Japanese rolled-omelette pans are the new kitchen must-have. Check out the non-stick tamagoyaki egg roll pan from Sous Chef.

Afghan Texan barbecue
Cue Point from Mursal Saiq and Joshua Moroney is getting its first bricks and mortar restaurant in White City, London, with live-fire chicken korma, oak-smoked lamb shank and Kabuli pilau.

Alentejo, Portugal

The summer’s must-visit European wine region, famous for its beautiful historic vineyards, ancient fortresses, bold, spicy reds (using grapes such as Alicante Bouschet, Aragonez and Trincadeira), and rustic, aromatic cuisine.

Cortisol cocktails
Concoctions of coconut water, citrus juice, sea salt, and magnesium said to help lower stress. Unproven by science, delicious nonetheless.

Rabbit and hare
Deliciously gamey, high in protein, low in fat, and more climate friendly than many other meats. Try the rabbit rillettes and carrot confiture at Lapin, or the rabbit, girolles, lardo, parsley and garlic at Quo Vadis, both in London.

Penny licks
The nostalgic 19^th-century ice-cream icon is being reinvented by Sally Abé at her new restaurant Teal; only £1 with proceeds donated to Hackney Food Bank.

Food fiction
Food writers like Felicity Cloake and Olly Smith are moving into fiction, culinary themes are taking over storylines of the best novels and people still can’t get enough of Butter by Asako Yuzuki.

Stale

Caviar overload

It’s starting to look a little gauche now that it’s popping up on everything from pizza crusts to crisps. Trout roe is even tastier and more sustainable.

Pale blush rosé wines
It’s all about chilled reds – like low tannin French Beaujolais or Austrian Zweigelt, say – or dry, robust, dark ruby rose like Gentle Folk Wine’s Rainbow Juice.

Insta cringe
Flash-on food photography in a vibey, dim-lit dining room is not the one. Lobby mirror selfies are way cooler to post on your grid.

Oat milk
Many are unsustainably made and create spikes in glucose. Try making your own buckwheat milk: delicious, packed with protein and fibre, and acts as a regenerative soil restorer.

Cherry everything
Cherry is very last summer. 2026 is all about blackberry hybrids (think marionberries, tayberries, loganberries), in everything from trifles and sorbets, to salad dressings and cocktails.

New York cookies
The imitation Levain-style New York cookies are getting ever larger, ever more underbaked and ever more sickly. Crunchy biscuits, crispy thin cookies and classic Walker’s shortbread are back.

Scrambled eggs

The new style all over TikTok is “frambled”: sizzle butter, crack in the eggs whole, slowly cook the white, then mix through the yolk. Believe the hype.

Snacking dinners
A plate of small snacks is not a dinner. The hearty main with wholesome veg, satisfying carbs and a flavour amplified sauce or gravy is (finally) back.

QR code menus
Artfully illustrated menus and beautiful calligraphy on chalkboards are replacing screens at the table everywhere. Tactile analogue is the new soulless digital.

Posh canned olives
Caperberries are replacing olives on gildas, and Sweet Dill Pickle Chips from Pickle Project are the new IT drinks snack.

Chocolate erasure
Many retro chocolate bars now don’t contain enough chocolate to be called “chocolate”. Check out craft chocolatiers like Khourys, Makers London or Chocolatia by Chloe Oswald; or book an artisanal chocolate tour with Jennifer Earle.