See what top chefs predict will be the culinary trends of 2025 – from interactive foods and alternative protein sources to fermentation techniques and a celebration of Asian and West African flavors.
Filipino, Vietnamese, West African cuisine | Tim Dela Cruz, Executive Chef of Smiths of Smithfield
“Get ready for a wave of Southeast Asian flavors, led by Filipino and Vietnamese cuisine, as diners continue to crave authentic, heritage dining experiences. I also believe that West African cuisine will continue to make waves too – it was great to see two West African restaurants in London receive Michelin accolades in 2024!
www.smithsofsmithfield.co.uk
Unsung Seafood Species | Jack Stein, Executive Chef, Rick Stein Restaurants
“I think we’re going to see a greater interest in unsung and lesser-known seafood from Britain, matching the trend towards sustainably produced food and people’s growing awareness of our impact on marine ecosystems.”
www.rickstein.com
Spice on the Rise | Benny Lee, Head Chef of Sopwell House Omboo
“Bold, spice-driven flavors are in demand as diners become more adventurous with their cuisine, fueling the rise of Southeast Asian cuisine in recent years.”
www.sopwellhouse.co.uk/omboo-dining/
Adventurous pan-Asian spices and sauces | Pavel Baranovs, head chef of UBA
“Pan-Asian flavors have become popular with home cooks over the years, but I expect that in 2025, adventurous flavors will really be championed in home kitchens. I’m excited for people to try fresh yuzu, spicy Sichuan pepper and sweet char siu sauce – these flavors are unique, versatile and exciting to use.
Alternative protein sources | Vivek Singh, Managing Director and Head Chef of Cinnamon Collection
“Protein portions will decrease, and lentils and lesser-known grains will become more alternatives to meat, fish and poultry. More thoughtful foods and portions are making a comeback, moving away from the excessive, maximum all-you-can-eat parties and bottomless drinks of recent years.
www.thecinnamoncollection.com
Fermentation | Luca Mastrantoni, Executive Chef of The Yard’s Ekstedt
“Fermentation is becoming a staple in many kitchens due to its ability to add flavor and preserve ingredients naturally, so I think we’ll see more restaurants utilizing fermented ingredients in interesting ways – like fermented vegetables or fruit in sauces and desserts. “
www.ekstedtattheyard.com
The year of Pita | Eran Tibi, chef and founder of Kapara and Bala Baya
“2024 was the year of the bun, but I think 2025 will be all about the pita! I think we will also see foods that have both sweet and savory flavors, especially in the “treat yourself” style.
www.kapara.co.uk
The return of the bistro | Elliot Day, chef and founder of FieldGoods
“We love the rise of the classic bistro: simple food done well. Amazing, real ingredients cooked to perfection, nothing more, nothing less. You’ll see even more nods to tradition – the Four Legs boys are pioneering their work at The Plimsoll & Tollingtons.
www.fieldgoods.co.uk
Natural ingredients | Theo Randall, Chef Patron of Theo Randall at the InterContinental
“In 2025, consumers will switch from buying food made with additives to food made with more natural ingredients, eat more seasonal vegetables and eat meat and fish only on weekends or on special occasions. As for restaurants, more emphasis is placed on seasonal food, where ingredients from a very short season are strongly featured.”
www.parklane.intercontinental.com/dine/theo-randall-at-the-intercontinental/
Affordable luxury | Robert Mitchell, chef at Drake & Morgan
“I believe we will see a continued trend from restaurant customers who want familiar comfort foods, but with a fun, elevated twist. We want to add luxury to more ordinary dishes – for example, truffles, caviar and wagyu.”
www.drakeandmorgan.co.uk
Interactive dishes | Mike Lewis, Executive Chef at Sticks′of′Sushi
“I believe that interactive, playful, self-building foods will grow in popularity next year as people continue to look for something other than dining experiences. We have created a sharing dish called Temaki Setto, where guests can prepare their own hand-rolled sushi with wagyu and snow crab. It’s been a huge hit.”
www.sticksnsushi.com/gb/en/
Forget Prosecco, 2025 is a fizzy red
