Upcoming Food Trends for Next Year

This text examines significant food trends anticipated to prevail in the sector next year, including the emergence of tiny portion menus tailored for the Ozempic period, gourmet frozen meals, and further developments.

Ozempic Menus

Recent statistics indicate that over 1.5 million individuals in the UK are utilizing weight loss medications, which is starting to affect the restaurant sector. A Bloomberg Intelligence poll conducted in April revealed that over fifty percent of GLP-1 users in the United States are dining out less often, while research from Morgan Stanley indicates that 63 percent of Ozempic users are consuming (and hence expending) less when they do eat out.

Restaurants are evolving to accommodate contemporary demands. Heston Blumenthal’s renowned establishment, The Fat Duck in Bray, has just unveiled a new menu tailored for individuals utilizing appetite-suppressing medications such as Mounjaro and Ozempic, termed the Mindful Experience. Concurrently, the French restaurant Otto’s in London presents a ‘menu for one, tiny appetite’.

The Grocery-Restaurant Hybrid

The culture of upscale delis has been rising for several years; nevertheless, there is now a noticeable proliferation of hybrid establishments that offer dining, drinking, and shopping within a single location. The concept is prominent in New York, where maxi-marts double as salad bars and fish markets offer fresh sushi platters, but it is also gaining popularity in London. This summer, Soho House creator Nick Jones inaugurated Corner Shop on the Strand, a grocery, bakery, café, and wine bar, while Arthur’s Market has recently opened in Chelsea, featuring a fisherman, butcher, pantry shop, and two restaurants. Last year, Kensington introduced the DIY ramen bar and Korean food store Saba, while Farm Shop, a venture by Hauser & Wirth’s Artfarm, offers a range of gourmet jams and fresh cheeses, accompanied by a cozy wine bar below that serves small plates and charcuterie.

Freezer Fine Dining

Whole Foods' 2026 food trends study indicates a rebranding of the freezer aisle. A surge of fashionable new frozen meals and appetizers is arriving on store shelves, providing nutritional, economical, and quick supper options. From frozen arancini to entire lobster to fish pie, these chef-inspired dishes offer the experience of restaurant-quality cuisine without the necessity of dining out.

Contemporary Inns with Accommodations

Pubs with accommodations are evolving from mere budget lodging for travelers into sought-after locations in their own right. The Bull in Charlbury, the Cotswolds establishment of Public House Group, is at the forefront, drawing numerous A-listers, while newcomers such as Fleur de Lys in Bampton and The Abbey Inn in York are also gaining recognition. These establishments not only embody traditional British coziness and charm but also include remarkable culinary options led by famous chefs—Sally Abé has recently assumed control of the kitchen at The Bull, while Tommy Banks oversees The Abbey Inn.

The demand is evident: the 2025 Pub Accommodation Review has indicated 'substantial potential' for expansion in the pubs-with-rooms sector, according to the findings of its most recent poll. Sixty-seven percent of respondents believe that pubs-with-rooms give the most diverse selection of food and beverages, while over fifty percent indicated that they offer more calm atmospheres compared to other forms of accommodation.

Meat Has Returned to the Menu

Amidst the ongoing fixation on protein, meat has had a resurgence. A poll conducted by the UK non-profit Eating Better indicated that 19 percent of individuals aged 18 to 24 augmented their meat consumption in 2024, whereas The Food Industry Association noted a decline in the proportion of persons attempting to reduce meat intake from 37 percent in 2022 to 22 percent this year. Simultaneously, the enthusiasm for veganism appears to be waning. This summer, New York's renowned vegan establishment, Eleven Madison Park, reinstated meat offerings, while the UK has had a series of plant-based restaurant closures, including Neat Burger, The Vurger Co, Spice Box, and Farmacy.

Culinary Fashion

The uplifting interiors The trend of dopamine decor is emerging in our kitchens. The era of concealing items in the cupboard has passed; currently, we prefer vibrant, eye-catching products that can be showcased on our worktops, as indicated by Whole Foods' report. Brands are enhancing their packaging to capture our attention. Envision aesthetically pleasing canned fish, sophisticated olive oil bottles, and gourmet coffee tins, all of which are plentiful in the aforementioned contemporary urban farm shops.