From spices to interactivity – trends chefs expect to see in 2025

Chefs are always looking to stay ahead of the game and cash in on the next big trend in the hospitality industry.

With 2025 now upon us, it is a good time to have a look at what could be a hit over the next 12 months.

Here are some predictions from a handful of chefs.

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.”

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.”

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.”

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.”

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.’’

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.”

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.”

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.” 

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.” 

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.” 

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.”

Avinash Shashidhara, chef at Pahli Hill

“I think the classical French cooking in restaurants is going to make a comeback; it has already started this year with restaurants like Bouchon Racine and Josephine Bouchon. Cheaper trendy restaurants with South and Central American concepts may become popular as well.”

Sam Harrison, founder of Sam’s/Genuine Restaurants Ltd

“I think in 2025 perceived value for money will be very important to guests. I think everyone is feeling the economic pinch in some way. Guests will still want to go out, but will look more for good value. I hope that this might play into the hands of independent and local restaurants. Many of our guests tell us they would prefer to stay local and support their local community, where they feel they are genuinely well looked after and appreciated. I don’t think there is as much appetite to travel across London and also perhaps people are questioning some of the pricing seen in Central London.”

Steven Smith, chef patron at KAJI

“The hospitality industry is in for a big year. We’re seeing a lot of pressure from rising costs. Things like increased National Insurance and a higher National Living Wage are really going to hit margins. I wouldn’t be surprised if we see more restaurants needing to adjust their pricing or, sadly, even close down.

“It’s tough out there. 2025 is all about resilience and adaptability. Businesses that use technology, understand what customers want, and commit to sustainability are the ones that will come out on top. It’s going to be challenging, but it’s also going to be exciting.”

Anthony Murphy, co-founder of The Beefy Boys

“I think in 2024 we hit peak smash burger, it was hard to walk down the street without having a super thinly smashed piece of meat shoved in your face. My hope is 2025 will see some more creativity in the UK burger scene.

“There’s a wealth of regional patty styles that remain largely untouched in the UK, Oklahoma style, Juicy Lucys, Lacey-Edged patties, and perhaps even a return to the thick juicy pink patty that caused a lot of fuss years ago. Whichever way it goes, it’s clear burgers are here to stay in the UK food scene.”