As we say goodbye to 2024, thoughts turn to what might be big in food and drink in 2025. This year we saw a rise in fusion food, the continued cocktail boom and people getting more and more into provenance.
This is set to continue in 2025 said Emily Cuddeford, co-owner of Twelve Triangles. She said: “I think one of the biggest things coming this year will be the provenance of ingredients and people wanting to understand where their food is coming from. Making sure that all the ingredients in your food are natural with no added nasties.
"Farming is becoming more mainstream and included in the media thanks to shows like Clarkson's Farm, and Wildfarmed now entering supermarkets. People are getting used to terms like regenerative farming and becoming aware that as consumers you have buying power to support better causes.
"In the bakeries we notice that people like to have something that is recognisable/comforting whilst also prioritising seasonal ingredients.”
Rowan King, operations manager at Scoop who own Glasgow’s Ka Pao, Margo, Sebb's, Ox and Finch agreed that seasonality is key and this will be reflected in regularly changing menus.
Rowan said: “There is definitely an expectation for restaurants to change up their offering more regularly than before and be able to demonstrate provenance in their menu.
"It's interesting to hear feedback from the first few weeks of Margo about dishes that are working, those that are less popular, but also that people are keen to see more, try more and not stay in their comfort zone ordering the same thing every visit. There's a new attitude of "love this, what's next" and it's exciting to be a part of.”
Fig leaf as a flavouring will be staying put in 2025. In the culinary world, fig leaf has been a big flavour trend in kitchens in 2024, being used in restaurants across the UK to add its distinctive taste to dishes as diverse as curries and desserts.
Now, it’s set to enter the drinks world as Greek artisanal beverage brand, Three Cents has announced that their next expression will be a Fig Leaf Soda, destined for back bars in premium venues in 2025.
Three Cents Founder George Bagos said:"Fig Leaf has long been a favourite in the culinary scene and it’s starting to make a name for itself in cocktails and we believe it’ll be the flavour profile of 2025. It is sweet and fruity, yet balanced by a subtle and earthy undertone which opens up a lot of opportunities for bartenders to get creative."
What about alcoholic drinks? Rowan said that Mezcal will be mainstream, kind of. She said: “Okay, maybe not mainstream but massive. It's no longer considered a scary, jet-fuel spirit and we're seeing so many more people learning to enjoy it, and understanding how to find good quality, ethically made options.
"Sebb's 'Manifesto' cocktail and their frozen mezcal and amaro montenegro shot - "M&M" - are best sellers already.” Ms King added that dining and drinking will meet art and culture in 2025.
She said: “Glasgow especially is seeing so much crossover between restaurants, bars and cafes with music, radio and design and that will continue to grow through 2025.”
Whether it’s food or drinks, allergens and intolerances are set to take centre stage, said the team at Genius.
They said: “Food allergies and intolerances are set to take centre stage on people’s minds and menus by 2025, as the number of those affected continues to rise each year. However, catering for them will be easier than ever, thanks to the ongoing expansion and enhanced quality of "free-from" offerings.
"While hosts and restaurants will need to be more considerate, significant innovation in "free-from" options has transformed the landscape.
"At Genius, a delicious bakery without compromise is our priority. In 2024 we launched a fudgy brownie and a brioche loaf to provide a more high-quality choice to sit alongside our already expansive range in bakery.
"We introduced a new brownie to the market this year, further expanding the selection of gluten free sweet treats available. Better choices are now widely available, and more expected in 2025, so there’s no longer any excuse for people to feel excluded.”
Dougal Sharp, founder of Innis & Gunn said that people’s focus will be on homegrown and premium drinks in 2025.
He said: “The interest in continental lager will wane. People are ready to drink better, premium lagers, and 2025 will see customers looking for these drinks closer to home - and looking past the marketing mirage of foreign beer.
"2024 saw two homegrown lagers (Innis & Gunn’s Lager Beer and Jeremy Clarkson’s Hawkstone Lager) win gold at the World Beer Awards, beating out the biggest names in beer from around the world. That is a sign of the times, and it will only grow in 2025.
"Supporting homegrown lager comes with the environmental and economic benefits of supporting local brewing and contributing to British farming.
"And of course, they require far fewer road miles than driving a lorry from Spain or Italy, so far fewer carbons are harmed in the process. That is, of course, if they actually come from mainland Europe in the first place.”
Finally the ‘mad scientist’ brewers at Vault City said that 2025 is the time for nostalgia. They said: “Nostalgia is a huge trend across the board, and we think that will grow in the next year.
"We've been experimenting with the flavour profiles we brew with, and beer lovers have shown us that the appetite for bold, fun flavours just keeps growing.
"One trend that has stood out is the craving for nostalgic tastes. As adults, we’re constantly seeking something that takes us back to our childhood – or even to an era we’ve never experienced ourselves. We’ve made beers inspired by WHAM Bars and Wham!, Capri Sun, Wagon Wheels and more. Nostalgic flavours in our Jam Roly Poly, DDF Caterpillar Cake, and Rhubarb and Custard have also been hugely popular – and it’s showing no sign of letting up.
"When it comes to beer, 2025 will be all about finding inspiration in the flavours of the past.”
