Safe bites and wild delights: Two unmissable menu trends

We all have our go-to flavours for different moods.

_{^{1 UHY Hacker Young, ‘Record 64% of the UK’s top 100 restaurant companies are now making a loss’ 2022}}
_{^{2 Financial Wellbeing: Hospitality Outlook 2023 (via The Morning Advertiser) | 3 guardiansofgrub.com | 4 Bidfood, Flavours Less Travelled: World food trends 2024}}

Something simple and comforting after a long day, or punchy and playful when we’re inspired to explore.

But the mood we’re currently seeing amongst cost-conscious consumers is a push and pull between the two. Embracing the daring and delicious one moment, sticking to old favourites the next.

As the effects of the cost-of-living crisis linger, (with high prices since 2021)¹,

this conscious mindset makes sense, becoming ‘normal behaviour’ after years of high inflation.

We unpack these contrasting flavour trends – from how they’re dominating dining experiences to how you can make the most of them on your menus ...

COMFORT CUISINE

We’re seeing many people become more budget-conscious,
with 72% cutting down on eating out.³ So, when they do dine out,
they tend to spend on safe, familiar choices they know they’ll love
– like a classic carbonara or a warming tikka masala.

But safety is also about how people feel when they eat. Italian, Mexican and Indian cuisines have been popular for decades – serving familiar classics that bring a much-needed sense of comfort and nostalgia, evoking fond memories and cherished traditions.

44%

^{of consumers,familiar, traditional,}
^{and nostalgic flavours most}
^{influence what they eat}
^{and drink...²}

TAKE ME SOMEWHERE NEW!

As new ingredients and flavours are now more available than ever, people expect diversity on a menu. And in the mood for adventure, they want to be whisked away to different corners of the world with bold cuisines and flavours less mature in the market, like West African and Middle Eastern. Food fusions (blending contrasting culinary traditions, flavours and techniques in one dish) are also an exciting part of the adventure trend. The possibilities are endless – from Indo-African stews and curries or Mexican-Japanese tempura tacos! And in the name of adventure – umami is riding its third wave of popularity... but this time, with spice!^⁶With 70% of people enjoying flavour contrasts, 7 it’s having a significant moment.

66%

of people love trying
new food experiences
out of home.⁴

56%

of consumers are
willing to pay more for
authentic dishes.⁵

UMAMI AND SPICE IN ACTION

How big, bold umami-spice flavours
are pushing boundaries on menus⁸

Koji-fied ingredients like miso, mirin,
and soy sauce.

Spicy peppers like Scorpion, Guajillo and
Hungarian Goathorns!

Dirty martinis, tomato and chilli-based
cocktails, and even fat-washed spirits!

HOW ADVENTUROUS CAN YOU MAKE SAFE DISHES FOR YOUR CUSTOMERS?

Dishoom, Bacon Naan Roll

Harry’s Dolce Vita, 'Harry's Toadstool'

Nakanojo, Sushi and Tacos

_{^{¹House of Commons Library, ‘Rising cost of living in the UK’, May 2024 | ²Innova, Global Flavour Trends 2024³ KPMG UK Consumer Pulse Survey, Q1 2024 | ⁴Mintel, UK menu trends 2023 | ⁵Bidfood & CGA, 2023 trends consumer survey | ⁶The Food People, 2024 trends | ⁷Bidfood & CGA, 2023 UK trends consumer survey | ⁸The Food People, 2024}}

1

JAZZED-UP
CLASSICS

Give your traditional menu items a makeover with on-trend flavours. Think zesty sauces and bold spices to transform old favourites into modern marvels!

2

BEYOND
THE CULINARY
COMFORT ZONE

Experiment with familiar cuisines like Italian, Mexican, and Indian, using new ingredients and innovative recipes to encourage consumers to explore within the safety of their favourite cuisine.

3

BRITISH FUSION
FUN

Blend the best of British with a twist of global inspiration. Picture a bacon and egg bao bun, a chicken balti pie or even a Caribbean roast dinner!

4

CULTURAL
MASH-UPS

Combine cooking techniques from different cultures for a truly unique dish – because fusion isn't just about mixing ingredients! Think sushi with a Tex-Mex flair or tandoori tacos!

5

SMALL PLATES,
BIG ADVENTURES

Let your diners embark on a flavour journey with small plates. These bite-sized
delights offer a perfect
playground for culinary
curiosity, allowing guests
to sample and savour a
variety of dishes.

6

WASTE NOT,
WANT UMAMI

Turn kitchen scraps into culinary gold! Garlic and onion peels, leftover herbs, veggie scraps, and shrimp heads can all be transformed into rich, flavourful broths. Elevate simple dishes with the magic of umami!

POZOLE ROJO

A hearty main course of tender pork shoulder chunks simmered in a rich broth infused with aromatic herbs, spices, and a blend of dried guajillo, ancho, and chipotle chillies. Experiment with garnish toppings, including fresh tomatoes, crunchy tortilla chips, creamy avocado, and a zing of fresh lime. Each spoonful promises a colourful journey through the vibrant streets of Mexico.

Serves 10 - Calories 452kcal

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For the stew:

30ml vegetable oil.
1.2kg pork shoulder, boned
2g dried oregano
2g dried thyme
30g MAGGI® Chicken Bouillon
2ltr water
40g dried Guajillo chillies, seeds removed

60g dried Ancho chillies, seeds removed
30g dried Chipotle chillies, seeds removed
200ml boiling water
10g ground cumin
200g MAGGI Rich & Rustic Tomato Sauce
500g cooked white corn

Cut the pork into chunks then heat the oil in a saucepan. Brown the meat all over then remove and set aside.
Pour the boiling water over the dried chillies and allow to soften for 10 minutes then pour into a blender along with the Maggi Rich & Rustic Tomato Sauce, cumin, dried oregano dried thyme then blitz until smooth.
Add the chilli sauce to the pan then pour in the water, return the pork then cover and cook for 3 hours or until tender.
Remove any excess fat from the sauce then shred the pork and add the white corn then simmer for 10 minutes

To finish:

100g white cabbage, shredded
50g coriander, chopped
150g onions, diced

50g radishes, sliced
200g avocado, diced
2x limes, cut into wedges

Ladle the pork with some broth into serving bowls then garnish with a selection of topping and lime wedges

GYROS-TOPPED CRUMPETS WITH TZATZIKI, PICKLED TOMATOES, ONION RINGS, AND PARSLEY PISTOU

Elevate your breakfast or brunch experience with these gyros-topped crumpets, boasting an array of Mediterranean flavours. This starter combines succulent GARDEN GOURMET® Pulled Fillet marinated in a fragrant gyros spice mix, accompanied by tangy pickled cherry tomatoes and crispy onion rings. A vibrant parsley pistou adds a burst of freshness, while creamy tzatziki, made with Greek-style vegan yogurt, cucumber, and garlic, provides a cooling contrast. Whether you're starting your day or indulging in a leisurely brunch, this dish promises a delightful fusion of Greek and British culinary influences that will leave your taste buds longing for more.

Serves 10 - Calories 332kcal

For the gyros:

500g GARDEN GOURMET Pulled Fillet, defrosted
50ml vegetable oil
30g gyros spice mix
150g red onions, peeled and sliced

Mix all the ingredients together and allow to marinate for 30 minutes.

For the picked tomatoes:

500g cherry tomatoes, washed
300ml white wine vinegar
100ml water
20g garlic, peeled
1g dried oregano
60g caster sugar
1g black peppercorns

Pour the water and vinegar into a saucepan, add in the garlic, sugar, and black pepper then bring to a simmer for 10 minutes then remove from the heat and allow to cool.
Place the tomatoes into a bowl, pour over the pickling liquor then cover and allow to steep for 2 hours or overnight.

For the pistou:

100g flat parsley
20g garlic, peeled
1g sea salt
50ml olive oil

Place all the ingredients into a blender and blitz until smooth then cover until needed.

For the tzatziki:

300g Greek-style vegan yogurt
30ml olive oil
20g garlic, peeled
120g cucumber
1g salt

Whisk the oil and yoghurt together in a bowl, grate in the garlic and cucumber, then season.
Cover and chill until needed.

To serve:

10 breakfast crumpets
100g banana shallot, cut into rings

Spread the gyros mix onto an oven tray and cook under a hot grill for 6-7 minutes or until slightly charred.
Warm the crumpets then place onto a serving plate, spoon on the pistou then top with the gyros mix.
Garnish with pickled tomatoes and shallot rings then finish with tzatziki.

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