First came the music, then the skincare, and now the food. Growth in global social conversations about Korean food have shot up by 5.5% in the last year*. Experiment with traditional dishes like tteokbokki, which features small cylindrical rice cakes simmered in a spicy sauce, or embrace K-flavours with fusion dishes such as a cheese toastie slathered with gochujang.

The spicy marg has yet to loosen its grip on bar menus, but it has evolved, with many customers now playing with heat in other classic cocktails. Liven up a Paloma by serving with a rim of chipotle chili powder or give a classic G&T a hot twist with a dash of pepperinfused syrup. Alternatively, make a noalcohol ginger beer a little more fiery with a few slices of fresh jalapeño.

Loaded fries, bao buns, protein-packed energy bites and globally-inspired street eats are blurring the lines between small-plate snacks and main dishes. This switch-up gives caterers the chance to serve up high-margin, bite-sized creativity while offering flexible menu choices that move beyond the classic starter–main–dessert format.

Last year it was all about sweet and spicy (or ‘swicy’) combos, whereas in 2026, umami tastes are merging with sweet notes to create a flavour profile that’s both unexpected and delicious. Combine miso with white chocolate for a twist on your usual brownies or add some honeycomb to a tangy cheese board for a decadent take on the trend.

With diners craving real-life connection as much as good food, sharing dishes are set to dominate. “Mediterranean food is all about sharing,” says Ben Drury, Marketing Executive at Odysea (odysea.com). “Small plates, vibrant vegetables, pulses and grains create a style of eating that feels both timeless and perfectly in tune with how we want to connect over meals today.” Think generous platters built for grazing, vibrant dips, whipped feta, marinated olives, slow-cooked meats, zingy pickles and flatbreads for dipping and mopping.

Both chefs and diners are increasingly mindful of where ingredients come from – and the impact those choices have on the planet. “In 2026 I hope we see more climate-adaptive cooking and more chefs embracing diverse and sustainable ingredients,” says Tom Heywood, Chef Owner at Pignut & The Hare (pignutandthehare.co.uk). Keep menus seasonal, highlight British ingredients and give a shout-out to local growers to tell customers the story behind each plate.

Whether it’s because of its unique flavour or the fact that each stalk is packed full of vitamins, asparagus is definitely having a moment. In fact, social conversations about the delicate green vegetable are up 24% year-on-year**. With peak asparagus season hitting from late April, it’s the perfect time to give it centre stage. Pile it up with watercress and poached eggs for an unbeatable brunch stack.

Thanks to TikTok, freeze-dried foods – sweets and candy in particular – are gaining traction. Sprinkle puddings with freeze-dried berries for a flavour bomb of fruit, or experiment with freeze-dried peas and sweetcorn on creamy risottos or soups.

Pastry chefs…it’s time to get creative. In 2025, we saw Dubai chocolate and strawberries-and-cream sandos grabbing headlines, and the appetite for cross-cultural indulgence is showing no sign of slowing. Korean bingsu, Basque cheesecake and Taiwanese Castella Cake are here to make puddings irresistible again.