What’s New In Food This Month

Gymkhana is bringing its signature fire-led cooking to home BBQs with the launch of its new Tandoor Experience range, exclusively available at Waitrose. Designed to elevate everyday grilling, the collection translates the depth and complexity of the restaurant’s two-Michelin-starred Mayfair kitchen into a series of ready-to-cook dishes. Each product is pre-marinated using the same principles found in the Gymkhana kitchen – layered spice, balance, precision – making it easy to achieve restaurant-quality results at home. Highlights include the Tandoori Spatchcock Chicken and Chicken Tikka Thighs, both marinated with Kashmiri chilli, ginger and yoghurt, and served with a vibrant green chutney.

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Fortnum & Mason has introduced a new Infusions Pocket Tin Gift Set, designed for spring and summer. Priced at £29.95, the set includes four caffeine-free blends – Pomegranate & Rose, Apricot Honey & Lavender, Mango & Yuzu, and Chamomile & Bee Pollen – each housed in a compact, travel-friendly tin. With five compostable tea bags per flavour, it’s a considered option for those looking to explore new teas without committing to a full-sized box. The blends range from floral and calming to bright and fruit-led, making them well-suited to everything from workdays to weekend picnics. Keep an eye out too for the department store’s new Biscuitorium, which will launch mid-month.

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East London bakery Jolene has opened a new site on Bridle Lane in Soho, its first in central London. Within the Aries flagship store, the space serves coffee, pastries and sandwiches throughout the day. Known for working with regenerative flours and seasonal ingredients, Jolene’s offering includes its signature pastries – from rhubarb and frangipane-filled Danishes to jalapeño and cream cheese savoury buns – alongside rotating coffee from Square Mile Coffee Roasters and guest roasters. The emphasis remains on quality sourcing and simple execution, with an all-day, seven-days-a-week format designed to suit everything from quick breakfasts to slower afternoon stops.

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Dash Water has introduced a new flavour in collaboration with Pink Lady apples – and it tastes just right for this time of year. Made using real fruit, the drink contains no added sugar, sweeteners or calories, staying true to Dash’s stripped-back approach. The flavour focuses on the natural crispness and sweetness of Pink Lady apples, resulting in something clean and straightforward – and ideal for picnics and weeknight drinking.

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To coincide with the return of Rivals  on Disney+ (mark 15th May in your diary), Waitrose has launched a limited-edition range inspired by 1980s food culture. The boldly designed collection reimagines classic flavours from the decade with an upmarket Waitrose edge, with highlights such as the Scotch Egg Sandwich, layered with egg mayonnaise, chilli jam and spinach, and the Thousand Island Prawn Sandwich. Snacks take the form of hand-cooked crisps in flavours like Steak Diane and Bloody Mary Prawn Cocktail, while desserts lean into retro favourites such as Rhubarb & Custard and Peach Melba ice-creams.

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Yotam Ottolenghi continues to expand his popular pantry range with a new line-up of dressings and fresh deli staples. Rooted in the bold, layered flavours synonymous with Ottolenghi’s delis, the fresh additions are designed to bring ease and impact to everyday cooking. Two standout dressings – Orange Marmalade with Aleppo chilli and Honey Mustard lifted with preserved lemon – are made for drizzling over salads, grains or roasted vegetables. Alongside these, a new selection of chilled deli staples marks a first for the brand, including Pickled Carrot & Kohlrabi Slaw, Pomegranate Harissa Olives and Hibiscus Pickled Onions. Each has been developed to deliver maximum flavour with minimal effort, in keeping with Ottolenghi’s approach to accessible, ingredient-led approach to cooking.

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Danish bakery Ole & Steen has expanded into Ocado, making a selection of its best-known products available for home delivery. The range includes its Cinnamon Social – a large-format version of its popular cinnamon buns designed for sharing between six and eight people – alongside pastries such as almond croissants and apple Danishes. Since arriving in London in 2016, Ole & Steen has built a following for its Scandinavian approach to baking, focusing on quality ingredients and traditional techniques. This new move into retail allows customers to access those products beyond its physical bakeries, meaning no more Saturday morning treks to your nearest bakery.

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