UK diners crave bold, global flavours and interactive, portable formats. Leading the trend are smoke, tea, pork, duck, chicken and Hong Kong-inspired sweets. Trish Caddy, Associate Director - Foodservice Market…
UK
Foodservice
simple
UK Menu Trends – Autumn/Winter 2025
"UK diners crave bold, global flavours and interactive, portable formats. Leading the trend are smoke, tea, pork, duck, chicken and Hong Kong-inspired sweets."
Trish Caddy, Associate Director - Foodservice
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What’s next on the menu?
Today’s menu board
From teacup to plate
Spotlight: tea as ingredient
Signature dish: chai-spiced beef bao with tea-stained quail eggs
Inspiration snapshot: peach tea glazed pork belly
Inspiration snapshot: new CPG launches in sauces, confectionery and milky hybrids redefining tea’s role in food and drink
Inspiration snapshot: thunder tea rice, a Hakka traditional rice bowl
Inspiration snapshot: smoke-forward flavours cross from foodservice to retail
Actionable strategies
Hong Kong sweet treats
Spotlight: Hong Kong bakery culture
Signature dish: Pineapple Bun “bolo bao” with butter slab
Inspiration snapshot: tangzhong milk bread recipe
Inspiration snapshot: Hong Kong egg tarts
Actionable strategies
APPENDIX
Consumer research methodology
Market definition
UK Menu Trends and Insights – Autumn/Winter 2025
Tea as a Culinary Innovator:Tea is evolving beyond its traditional role, becoming a versatile culinary ingredient used in glazes, broths, marinades, rubs, and pairings. It is now celebrated as a “flavour storyteller,” driving innovation in kitchens and bar menus.
Opportunities for Food Operators: Restaurants and food operators can use tea as a bold flavor anchor, such as in smoked meats or tea-glazed dishes like peach tea-glazed pork belly. Highlighting tea’s provenance and health benefits can enhance menu storytelling and attract wellness-focused diners.
Chicken’s Versatility and Global Appeal:Chicken remains a key growth area due to its affordability and adaptability. While fried chicken is maturing, boneless options, global flavors, and premium uses keep it relevant. With 80% of diners enjoying Chinese food, Cantonese roast meats and ready-to-heat options are particularly appealing, while duck offers a premium yet comforting choice for bao, tacos, or fine dining.
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