The autumn food trends hotlist is here, celebrating the return of nostalgic treats, bold flavors, and a shift away from minimalist aesthetics. From Angel Delight croissants to chilli crisp matured camembert, this season's culinary landscape is anything but predictable.
Sweet and savory innovations
The evolution of "school cake mania" is now manifesting as unironic "Angel Delight obsession." Look out for strawberry Angel Delight croissants at Public & Plants throughout the Midlands, and George Egg's Guinness Angel Delight.
Calder Cheeses in Todmorden has created a triple cream Delice de Bourgogne, matured with Lao Gan Ma chilli crisp – described as epic. Meanwhile, astragalus root, an adaptogen allegedly boosting the immune system, is being hailed as the new lion's mane. It's all the rage at Erewhon, even though it tastes like wet twigs.
Dining trends and ingredients
Pottery dining is on the rise, with the trendiest spots being pottery studio-restaurants that artfully pair handcrafted ceramics and food. Check out Fecund Supperclub from Will Martin and Kiln in Newcastle.
Bitter is the new sweet, and everyone is cooking with fresh fenugreek and fenugreek seeds. Try Aktar Islam's Dahi paneer with fenugreek at Oudh, the Georgian chkmerli with blue fenugreek at Kinkally, and the spiced fenugreek baba dessert at Akub by Fadi Kattan.
Pantry staples and flavor boosters
Silly crisps and silly snacks are all the rage, thanks to inventive gastronomic reels from chef Alex Castaldo of Tonge Tied Hot Sauce. Everything seasoning riffs are also popular, from Goat Rodeo Goods' Spicy Disco Mix with pink peppercorns and juniper to M&S's Everything Greek Seasoning with oregano and mint.
The fiery Filipino coconut vinegar Suka Pinakurat is the must-buy pantry ingredient of the season, making the tastiest adobos. Also check out Acid League's mango-jalepino 'living' ACV dressing and the maple smoked pineapple vinegar from Kai by Matblak.
What's going off
Some trends are fading. The Cotswolds are out, with the Studio Nicholson trenchcoat brigade now week-ending in Wiltshire's Nader valley. No added sugar is also stale, as craft and unrefined sugars rich in molasses become the flavor superstar.
Dot cakes – school cake in a pot – are making a comeback, with proper lemon drizzle, coffee-walnut, and buttery pound cakes heavy on vanilla. Burrata has officially crossed the tipping point from exhilarating to exhausted, making way for oozy autumnal cheeses with mushroomy funk like Stinking Bishop, Epoisse, and La Tur Alta Langa.
Other trends to note
Double figure covers are hot, with the trendiest spots seating eight to 10 people, like Gwen in Machynlleth, Wales, Appalachia in Shoreditch, and Juno Omakase in Notting Hill. Smashed everything – tacos, burgers, croissants – is popular, but not all food should be smooshed paper thin.
The identikit minimal Berlin aesthetic is making way for the return of lace doilies, mismatched crockery, and chintzy cushions, bringing bric-a-brac Boho vibes back. Ramen snobbery is out, with pimping instant ramen with fried Spam and Kraft cheese slices all the rage.
Predictable pickles are replaced by surprising home pickled items like Buddha's Hand, magnolia petals, crispy bacon, and even gummy bears. Low light dining, where only the food is lit, is also noted, but as one observer puts it, "We didn't get dressed up in Simone Rocha for no one in the restaurant to be able to see."
