health
The summer trends hotlist … tomato ketchup’s got competition
From savoury pastries and chilled reds to cherry overload, discover what’s fresh and what’s become just a bit stale
TL;DR
- Elegant savouries like chanterelle and radicchio millefeuille are trending.
- Roasted Korean multi-grain powder adds nutty creaminess to baking.
- New ketchup varieties include smacked cucumber, pickled onion, and kimchi.
- Short Road Pizza offers a unique square-cut pizza with various toppings.
- The Wellington in Margate blends pub and brasserie styles.
- Artisanal British charcuterie features pink peppercorn salami and venison chorizo.
- Square Japanese rolled-omelette pans are a new kitchen must-have.
- Cue Point is opening a new restaurant in White City, London.
- The Alentejo region in Portugal is a top European wine destination.
- Coconut water concoctions with sea salt and magnesium are touted for stress reduction.
- Rabbit dishes are gaining popularity for their flavour and sustainability.
- The nostalgic Neapolitan ice cream is being reinvented.
- Food writers are transitioning into fiction with culinary themes.
- Trout roe is presented as a tastier and more sustainable alternative to other roes.
- Chilled red wines and dry rosé are favored for summer.
- Lobby mirror selfies are the new trend for food photography.
- Homemade buckwheat milk is highlighted for its health and environmental benefits.
- Blackberry hybrids are the fruit of choice for 2026, replacing cherries.
- Oversized, underbaked cookies are out; crunchy biscuits and shortbread are in.
- The 'frambled' egg cooking style is gaining traction on TikTok.
- Hearty main courses with wholesome components are returning.
- Artfully illustrated menus and analogue experiences are replacing digital screens.
- Caperberries and dill pickle chips are becoming popular bar snacks.
- Craft chocolatiers and artisanal chocolate tours are recommended over mass-produced bars.