The Food Trends To Know In 2026

What will we all be eating in 2026? Here we explore some of the key food trends set to dominate the industry next year – from the rise of small portioned menus designed for the Ozempic era to fancy freezer dishes and the return of carbs.

8 Food Trends For 2026

The Carb Comeback

Among millennials and Gen X, it’s been hard to shake that perennial ‘no carbs before Marbs’ mentality – the demonisation of carbohydrates that was so intrinsic to diet culture in the 90s and noughties. But the tides are finally starting to change, according to Waitrose’s latest trends report, which suggests carbs are back on the menu. Sales of bread and beans are soaring – canned and jarred beans, for example, are up 45 percent on this time last year, different types of flour including rye and wholemeal have increased in popularity, and searches for jacket potato are up 178 percent on waitrose.com. So what has sparked the change? 

Dr Joanne Lunn, head of health and nutrition at Waitrose, suggests it’s down to the fact we’re all more clued up about the importance of fibre nowadays. ‘Fibre is the new buzzword in terms of nutrition,’ she says. ‘As people become more aware of the link between fibre, good gut health and satiety, they are also recognising its benefits as an economical and environmentally friendly option.’ 

Bitter Foods

Last year was all about the swicy trend, but it seems we’re becoming more partial to a bitter taste, with Waitrose highlighting an increase in the likes of chicory, Swiss chard, fenugreek, wasabi, matcha and mustard. ‘Especially when paired with sweet, sour, salty and umami elements, bitterness adds amazing depth and complexity to dishes,’ says Paul Gamble, Waitrose’s senior brand development chef. ‘This trend is deeply rooted in global culinary influences, drawing from ingredients like the crisp radicchio found in Italian salads and herbs like fenugreek, which are commonly used in Greek cooking.’ Bitter tastes are becoming more commonplace in drinks too: not just Aperol, but also Campari and the still-trending negroni.

Ozempic Menus

Recent figures suggest around 1.5 million people in the UK are taking weight loss drugs, which is beginning to have an impact on the restaurant industry. A Bloomberg Intelligence survey from April found more than half of GLP-1 users in the US are dining out less frequently, while research from Morgan Stanley shows 63 percent of Ozempic users are eating (and consequently spending) less when they do. 

But restaurants are adapting to fit modern needs. Heston Blumenthal’s world-famous Bray eatery The Fat Duck recently introduced a new menu designed for people taking appetite-suppressing drugs like Mounjaro and Ozempic (named the Mindful Experience), while French restaurant Otto’s in London offers a ‘menu for one, small appetite’. 

The Grocery Restaurant Hybrid

Posh deli culture has been on the up for a few years, but now we’re seeing an increase in hybrid venues where you can eat, drink and shop all under one roof. The trend is big in New York, where maxi-marts double up as salad bars, and fish markets serve fresh sushi platters, but it’s gaining traction here in London too. Earlier this summer Soho House founder Nick Jones launched Corner Shop on the Strand, a grocer, baker, cafe and wine bar, and Arthur’s Market has just arrived in Chelsea, which includes a fishmonger, butcher and pantry shop, as well as two restaurants. Meanwhile, last year Kensington welcomed DIY ramen bar and Korean food store Saba, while Farm Shop – a project from Hauser & Wirth’s Artfarm – sells everything from fancy jam to fresh cheese, with a cosy wine bar downstairs serving small plates and charcuterie.

Freezer Fine Dining

The freezer aisle is having a rebrand, according to Whole Foods’ 2026 food trends report. An influx of trendy new frozen meals and appetisers are hitting the shelves, offering nutritious, budget-friendly and speedy dinners. From frozen arancini to whole lobster to fish pie, these chef-inspired dishes are a way of enjoying restaurant-style food without having to leave the house. Waitrose has also spotted an increase in frozen product sales, noting a particularly big uptick in people buying frozen cinnamon swirls and almond croissants (up 322 and 235 percent respectively). Meanwhile, premium ice cream is all the rage (think Ottolenghi’s Miso & Salted Caramel), and frozen ready meals are becoming more upmarket.

The Bull Inn, Charlbury

New-Age Pubs With Rooms

No longer just a cheap place to sleep en route to somewhere else, pubs-with-rooms are becoming destinations in themselves. Leading the charge is The Bull in Charlbury, Public House Group’s Cotswolds outpost which is attracting a string of A-listers, but newbies including Fleur de Lys in Bampton and York’s The Abbey Inn are also making waves. Not only do these deliver on quintessential British cosiness and charm, they also have impressive food offerings helmed by top chefs – Sally Abé recently took over the kitchen at The Bull, while Tommy Banks runs The Abbey Inn. 

The appetite is clearly there: the 2025 Pub Accommodation Review has declared there’s ‘significant potential’ for growth in the pubs-with-rooms market, based on the results of its latest survey. Sixty-seven percent of those asked think pubs-with-rooms offer the best range of food and drink, while over 50 percent said they provide more relaxed environments than any other type of accommodation. 

Meat Is Back On The Menu

As the protein obsession continues, meat has had something of a comeback. According to a survey by UK non-profit Eating Better, 19 percent of 18- to 24-year-olds increased their meat intake in 2024, while The Food Industry Association reported the percentage of people trying to avoid meat fell from 37 percent in 2022 to 22 percent this year. Waitrose notes that pork is having something of a resurgence, with pork mince sales up 16 percent compared to this time last year, alongside cuts like pork belly and shoulder. 

Meanwhile, the vegan hype seems to be declining. This summer New York’s most famous vegan restaurant Eleven Madison Park reintroduced meat, while the UK has seen a spate of plant-based closures: Neat Burger, The Vurger Co, Spice Box and Farmacy have all shut up shop recently. 

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Kitchen Couture

The feel-good interiors trend of dopamine decor is coming for our kitchens. Gone are the days of hiding things away in the pantry: nowadays, we’re opting for bold, colourful products which we can display on our countertops, according to Whole Foods’ report. And brands are upping their packaging game to catch our attention. Think artsy tinned fish cans, elegant bottles of olive oil and artisanal tins of coffee. Waitrose has also noted the ‘farm shop effect’ in its trends report, stressing the importance of design in food products. We’re increasingly buying aesthetic condiments as gifts, as well as recycling premium cans to store everything from plants to pens.