Leading UK chefs predict the food trends for 2025

The culinary world is always a space for experimentation and innovation. Every day, chefs around the globe create new dishes to tantalise our palettes. And as it is with every industry, there are some cuisines, dishes or drinks that shatter expectations and define the food trends of the year.

In that vein, we asked some of the UK’s leading chefs about the food trends they expect to see in 2025, covering everything from technical skills behind the scenes to emerging cuisines and extravagant presentations. From interactive dishes to alternative sources of protein, here are the food trends that chefs predict will take 2025 by a storm.Filipino, Vietnamese, West African cuisine

According to Tim Dela Cruz, head chef at Smiths of Smithfield Restaurant, food from The Philippines, Vietnam and West Africa will see a huge resurgence this year. As diners continue to crave “authentic, heritage-rich foodie experiences”, Tim says these three cuisines will lead the way in 2025. “I also think West African cuisine will keep making waves too,” he adds. “It was great to see two London-based West African restaurants receive Michelin accolades in 2024.”Unsung seafood species

Seafood has always been popular in the culinary world — oysters, mussels, prawns, lobster, you name it, people indulge in it — but according to Jack Stein, chef director of Rick Stein Restaurants, 2025 will see a greater interest in “unsung and lesser-known species of seafood from Britain in line with the trend for sustainably sourced foods.” Another factor for this would be people’s growing awareness of our impact on marine ecosystems. It won’t be surprising if eating a new seafood ingredient becomes the next popular trend of the year.Spice on the rise

Spice makes every dish better, and that is what will drive 2025 because according to Benny Lee, head chef at Omboo at Sopwell House, “bold, spice-driven flavours” will run the show as diners become more adventurous with their dish choices. This also ties into the rise of South and Southeast Asian cuisines as they tend to be infused in lots of aromatic spices. 

Seconding this is UBA’s head chef Pavel Baranovs, who also believes that Pan-Asian cuisine and spice-rich dishes will dominate 2025 — especially in our 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,” he adds.Alternative sources of protein 

According to Vivek Singh, CEO and executive chef of the Cinnamon Collection, 2025 will see the trend of using lentils and lesser known grains as an alternative source to meat, fish and poultry. Lentils are a massive part of Indian cuisine, and it seems that it will become a global food trend in 2025. He also adds that “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

Another food trend expected to make waves in 2025 is fermentation, according to Nordic restaurant Ekstedt at The Yard’s head chef Luca Mastrantoni. Fermentation is becoming a staple in many kitchens due to its “ability to add depth of flavour and preserve ingredients naturally”, which means we’ll see more restaurants utilising fermented ingredients in interesting ways — such as fermented vegetables or fruits in sauces and desserts.Natural ingredients

Continuing on the sustainability trend, Theo Randall, chef patron at Theo Randall at the InterContinental believes that consumers will move away from buying food with additives and cook more with natural ingredients. He also adds that he expects people will eat more seasonal vegetables and only eat meat and fish on weekends or special occasions. As for restaurants, he believes there will be more emphasis on seasonal cooking, wherein ingredients with very short seasons will feature heavily.

Other food trends expected to take over 2025 include using luxurious ingredients like truffles, caviar and wagyu in commonplace dishes, the rise of pita bread and other Mediterranean flavours, and interactive dishes.

Images: Shutterstock

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