See what top chefs predict will be the culinary trends taking 2025 by storm – from interactive dishes and alternative sources of protein to fermentation techniques and a celebration of Asian and West African flavours.
Filipino, Vietnamese, West African Cuisine | Tim Dela Cruz, Head Chef at Smiths of Smithfield Restaurant
“Prepare for a surge of Southeast Asian flavours with Filipino and Vietnamese dishes leading the way, as diners continue to crave authentic, heritage-rich foodie experiences. I also think West African cuisine will keep making waves too – it was great to see two London-based West African restaurants receive Michelin accolades in 2024!”
Unsung Seafood Species | Jack Stein, Chef Director at Rick Stein Restaurants
“I think we’ll see a greater interest in unsung and lesser-known species of seafood from Britain, in line with the trend for sustainably sourced foods and people’s growing awareness of our impact on marine ecosystems.”
Spice on the Rise | Benny Lee, Head Chef at Omboo at Sopwell House
“Bold, spice-driven flavours are in demand as diners become more adventurous with their dish choices, which has been fuelling the rise of Southeast Asian cuisine in recent years.”
www.sopwellhouse.co.uk/omboo-dining/
Adventurous Pan-Asian Spices & Sauces | Pavel Baranovs, Head Chef at UBA
“Pan-Asian flavours have become popular with home cooks over the years, but I expect 2025 will see adventurous flavours really being championed in home kitchens. I’m excited for people to experiment with zesty yuzu, spicy Sichuan pepper and sweet char siu sauce – these flavours are unique, versatile and exciting to use.”
Alternative Sources of Protein | Vivek Singh, CEO and Executive Chef of the Cinnamon Collection
“Protein portions will become smaller, and we’ll see a rise in more lentils and lesser-known grains as an alternative source to meat, fish and poultry. More considered dishes and portions will make a comeback, moving away from the excessive, maximalist all-you-can-eat feasts and bottomless drinks we’ve seen in the last few years.’’
Fermentation | Luca Mastrantoni, Head Chef at Ekstedt at The Yard
“Fermentation is becoming a staple in many kitchens due to its ability to add depth of flavour and preserve ingredients naturally, so I think we’ll see more restaurants utilising fermented ingredients in interesting ways – such as fermented vegetables or fruits in sauces and desserts.”
The Year of the Pita | Eran Tibi, Chef and Founder of Kapara and Bala Baya
“2024 was the year of the bagel but I think 2025 will be all about the pita! I believe we will also see an increase in dishes that incorporate both sweet and salty flavours, especially in those ‘treat yourself’ style dishes.”
Return of the Bistro | Elliot Day, Chef and Co-Founder of FieldGoods
“We’re loving the rise of the classic bistro: simple food done well. Amazing, real ingredients cooked perfectly, nothing more, nothing less. You’ll be seeing even more nods to tradition – the Four Legs boys are leading the way with their work at The Plimsoll & Tollingtons.”
Natural Ingredients | Theo Randall, Chef Patron at Theo Randall at the InterContinental
“2025 will see consumers move away from buying food with additives to cooking more with natural ingredients, in addition to eating more seasonal vegetables and only eating meat and fish on weekends or special occasions. As for restaurants, there will be more emphasis on seasonal cooking, wherein ingredients with very short seasons will feature heavily.”
www.parklane.intercontinental.com/dine/theo-randall-at-the-intercontinental/
Affordable Luxuries | Robert Mitchell, Executive Chef at Drake & Morgan
“I think we will see a continued trend from restaurant customers who want familiar comforting dishes but with a fun, elevated twist. There’s an appetite for adding little luxuries to more commonplace dishes – things like truffles, caviar and wagyu.”
Interactive Dishes | Mike Lewis, Executive Head Chef at Sticks′n′Sushi
“I believe interactive, playful, build-your-own dishes will continue to gain popularity next year, as people continue to look for something different from dining experiences. We’ve created a sharing dish called the Temaki Setto, where guests can create their own hand-rolled sushi with wagyu and snow crab. It’s been a huge hit.”
