Across Britain's restaurant scene, a quiet revolution is taking place. Snack menus have evolved from simple bread and olives to become culinary showstoppers, with chefs investing as much creativity in these opening morsels as in main courses.
The Snack Revolution Begins
At Elliot's in Hackney, east London, the journey began around 2012 with what would become their signature dish: Isle of Mull cheese puffs. These plump, gooey croquettes filled with Scottish cheddar and comté, deep-fried until crisp and topped with more grated cheddar, were initially a "happy accident" according to co-owner Samantha Lim.
"They bring so much joy," Lim explains. "They're gooey, a warm hug as soon as you open your mouth and take that first bite oozing with cheese." Only two other dishes have never left Elliot's menu: fried potatoes with aïoli and cheesecake.
Britain Embraces Creative Snacking
Today, no self-respecting restaurant opens without a dedicated snack menu. The trend has spread far beyond London's boundaries. In Bristol, Other restaurant serves chicken and sesame toast with brown crab and hot sour mayo. Somerset's Da Costa offers gnoccho fritto with mortadella and fresh cheese.
Manchester establishments have fully embraced the movement. Pip features a dedicated snacks menu including cheese gougères, toasted yeast puffs and split-pea chips with mushroom ketchup. Forbici serves fried Neapolitan snacks alongside its specialty pizza. Meanwhile, at Maré in Hove, diners can enjoy toasted brioche with liver parfait, preserved cherries and winter truffle.
Why Snacks Dominate Modern Dining
According to experimental psychologist Charles Spence, several factors drive this trend. The Ozempic generation may prefer smaller portions while still wanting the restaurant experience. The shift towards informality continues, and fried snacks help waft delicious scents around dining rooms.
Zak Hitchman, chef and co-owner of Other in Bristol, notes that "snacks have a more informal vibe compared with starters and small plates. Although the term has fallen out of fashion, they are perhaps more in line with a canapé."
The distinction between snacks and small plates is important, according to Lim. "In my mind, a snack is a one- or two-bite situation; you can easily pop it in and get the whole essence of it in that one bite. A small plate is a bit more of a discovery, with different components." Handheld nature often indicates a true snack.
Post-Pandemic Snack Culture
The trend has accelerated since Covid, with Lim observing that almost every table at Elliot's now orders snacks. "People are eating more in group settings, and snacks are a fun ice-breaker, particularly for groups who don't know each other well."
Hitchman, who previously worked at Michelin-starred Bristol restaurant Casamia, witnessed the appetite shift from formal to informal dining. As economic pressures increase, "snacks exist as a way of trying lots of different, interesting flavours and textures, but are usually at the cheaper end of the scale."
For chefs, snacks represent another creative outlet. Hitchman's background in creating extensive tasting menus translates well to one-bite dishes. Other's current standout includes tempura grey mullet with miso-cured scallop, harissa, fresh blood plum and blood-plum syrup.
Business Benefits of Bite-Sized Offerings
Snacks provide crucial flexibility for modern restaurants. While peak times might see preference for full meals, restaurateurs welcome guests just for snacks during quieter periods. This approach ensures tables remain occupied and revenue flows.
The financial benefits extend further. Snacks can be high-margin items, particularly when using cheaper ingredients or offcuts. Elliot's utilizes pork cuts not needed for larger dishes in snacks like pork crackling. At Other, whole crabs sourced for crab cakes yield brown meat used in the hot-and-sour brown crab mayonnaise accompanying their chicken and sesame toast.
Several establishments are adapting their spaces to capitalize on the trend. Other plans to install a snack-focused bar area, while Maré already welcomes bar guests to enjoy just snacks. Owner Rafael Cagali notes this has been "a nice way for people in the neighbourhood to get a feel for us."
Ultimately, snacks serve as excellent marketing. First-time visitors who sample standout items like Elliot's cheese puffs or potato flatbreads often return for full meals. As Hitchman concludes, "They can just be a great and enjoyable way of trying a restaurant's food" - proving that sometimes, the smallest bites make the biggest impact.
