Hōjicha

Riding matcha’s vibrant green coat-tails, ho-jicha is the next Japanese import to take the wellness tea scene by storm. Made from late-harvest tea leaves and roasted rather than steamed, this pleasantly mild brew is toasty, nutty and faintly sweet, making for an excellent palate cleanser after a big brunch.

Hot Honey

Spearheading the ‘swicy’ movement,  hot honey has shifted from viral to mainstream and we’re drizzling it over just about everything. Bring a welcome dash of heat to your brunch menu by partnering it with porridge bowls, bacon buttermilk pancakes and protein-packed salads, or pair with halloumi for your avo toast.

Nourishing Natural Yoghurt

Yes, that’s right – the humble yoghurt is back on the breakfast table! As Brits seek healthier light bites and steer away from UPFs, both dairy and plant-based plain yoghurts are surging in popularity with a 24% YoY increase as a breakfast item*. Serve with homemade granola to eat in or take away in eco-friendly pots.

Great EGG-spectations

Poached, fried or scrambled, eggs are the main character of brunch. Just think of the iconic Benedict, royale, shakshuka and frittata! The thing about protagonists is they need development to stay interesting. Tap into the current appetite for protein heavy foods and reimagined classics to keep your eggy offering fresh – like bibimbap, TikTok’s feta-fried eggs, or Japanese rolled omelette.                     

Pistachio… with rose

Flavouring everything from chocolate

to coffee, the ubiquitous pistachio has made a lasting mark on café culture. As its success begins to stabilise, we look towards new uses and variations. With 67% of Gen Z wanting more floral flavours**, we see the Eastern rose and

pistachio combination fully blossoming here in the UK very soon.