Breadcrumbs ![The Summer Food Trends You Need To Know About](https://media.sheerluxe.com/4GFclKbS745L47-X7C_ZQrltPhU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-site-assets-290526-thumb-hero-cabana-inclusion-article-commercial_0.jpg) Image: @Manteca_London [Food](/life/food) / 29 May 2026 # The Summer Food Trends You Need To Know About From savoury cocktails to crisp-loaded snack boards, this summer’s biggest food trends are all about relaxed indulgence with a slightly polished edge. Menus are leaning nostalgic, dinner tables are becoming more maximalist and everyone seems to be chasing that long-lunch-on-holiday energy – whether they’re actually abroad or just sitting on a balcony in central London. Here’s everything defining the season… [ Save To My Favourites ](/user/login?destination=/markdownify/node/52679) Image: @Manteca_London All products on this page have been selected by our editorial team, however we may make commission on some products. [ ![](https://media.sheerluxe.com/9vA__sHMCdKBkBDCvkCJuGNNty0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-cabana-inclusion-article-commercial-cabana-assets-must-include.png) ](https://www.instagram.com/cabanaroseuk) ## Cabana Rosé Rosé is officially back – but this time, it feels far more elevated. Less poolside cliché, more intentional tablescaping, oversized linen shirts and golden-hour dinners that stretch long into the evening. Enter Cabana Rosé: a new Californian rosé designed for exactly that mood. The bottle itself feels purpose-built for the aesthetic era we’re in – all laidback West Coast energy with a polished edge that looks as good on a rooftop table as it does packed into a picnic basket. It’s the kind of wine that slots naturally into this summer’s hosting culture: relaxed, considered and chic. And when it comes to food pairings, Cabana's notes of ripe strawberry and fresh raspberry, balanced by just enough sweetness to feel summery, call for dishes that match that energy: watermelon with whipped feta, grilled prawns with lemon and olive oil, or a thrown-together spread of crisps and strawberries straight from the punnet. Perfect for the internet's favourite 'girly dinner': unfussy sharing plates, cold wine and very little actual cooking. Available now in Tesco, ASDA and Morrisons, with Sainsbury’s from June, Cabana Rosé has an RRP of £8.50 – making it an easy addition to everything from park hangs to long summer lunches. *You can follow along at* [@CABANAROSEUK](https://www.instagram.com/cabanaroseuk) [ ![Manteca](https://media.sheerluxe.com/7aNexQIZcwJq5tFpfmbRBZuYyr8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-cabana-inclusion-article-commercial-brown-butter-1.png) ](https://www.mantecarestaurant.co.uk/) Manteca [ ![](https://media.sheerluxe.com/7as48p2OZzMQOHtUDJNnjuTgb2g=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-cabana-inclusion-article-commercial-brown-butter-2.png) ](https://www.mantecarestaurant.co.uk/) ## Browned Butter Butter is having a full renaissance – whipped, cultured, salted and, most notably, browned. The classic French technique – Beurre noisette or browned butter – involves slowly cooking butter until the milk solids caramelise, creating a rich, nutty flavour that chefs are now using in everything from pasta sauces to desserts. Part of the appeal comes from the wider move away from ultra-processed foods and towards simple, ingredient-led cooking. Restaurants are increasingly using browned butter as a flavour in its own right – spooned over fish, folded through mashed potatoes or used to finish steaks and roasted vegetables. Notably, Shoreditch's new spot Tavern has a brown butter cake on its dessert menu. Plus, the seasonal tortellini dishes at Manteca often let brown butter be the driving force of the dish. *Visit* [@TAVERNLONDON](https://www.instagram.com/tavernlondon/) *&* [MANTECARESTAURANT.CO.UK](https://www.mantecarestaurant.co.uk/) ## Crisp Boards Are Replacing Charcuterie The internet’s favourite entertaining trend shows no signs of slowing down. Crisp boards – essentially a more chaotic, playful version of a charcuterie spread – have become the ultimate low-effort hosting flex. The trend exploded after TikTok creator Kaelahe’s viral “chippy boys” videos, where crisps were topped with grilled cheese, balsamic glaze and endless combinations of dips and toppings. Soon, entire snack tables followed: kettle chips piled high next to whipped feta, pickles, anchovies, tinned fish and mountains of cured meat. You can find iterations of this as permanent fixtures in wine bars and counter dining spots across London. Notably, Dan’s in Dalston does a ready-salted crisp dish, piled high with prosciutto. Now, the summer version is getting lighter and fresher. It’s maximalist snacking with minimal effort – crab dip with salted crisps, whipped ricotta with lemon zest, smoked trout pâté, chilled rosé and bowls of cornichons scattered across the table. *Visit* [@DANS.LDN](https://www.instagram.com/dans.ldn/) [ ![](https://media.sheerluxe.com/hO67QZ6MAgHT9cVQ8y3klW1g_-Y=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-chip-board.png) ](https://www.instagram.com/dans.ldn/) @Dans.Ldn ## The Rise Of The British Bistro Quietly, the British bistro has become the restaurant format everyone wants to eat in right now. Less formal than fine dining but more polished than your average neighbourhood spot, these restaurants are built around seasonal produce, comforting classics and excellent wine lists. Menus are filled with anchovy toast, roast chicken, crab tartlets and perfect chips, while interiors lean softly lit, nostalgic and intentionally unfussy. There’s a subtle Parisian influence running through it all – but translated through a distinctly British lens. Look to East London’s Tavern, Soho’s Sussex British Bistro and Mount Street. After years of maximalist dining concepts and viral openings, diners seem to be gravitating back towards places that prioritise atmosphere, consistency and genuinely good food. *Visit* [@TAVERNLONDON](https://www.instagram.com/tavernlondon/) *&* [SUSSEX-RESTAURANT.COM](https://www.sussex-restaurant.com/) *&* [MOUNTSTRESTAURANT.COM](https://mountstrestaurant.com/ppc/?utm_source=google&utm_medium=cpc&utm_campaign=&utm_term=mount%20street%20restaurant&gad_source=1&gad_campaignid=20123127050&gbraid=0AAAAAo91VXnWxnXusfIeyjhfFGRVyZ8c6&gclid=CjwKCAjwrNrQBhBjEiwAoR4VOzouwEMMwdrYF7NXaTbkHeJq7D9O41MV0IVAcf9G4tN7CczO2BuXxBoCgvIQAvD_BwE) [ ![](https://media.sheerluxe.com/WnsaWYlZZc20ihrpCdcK1Tq49Rw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-rooftop-1.png) ](https://forzawine.com/) Forza Wine [ ![](https://media.sheerluxe.com/NHHJz3VnWoKfPpOF0X-7XuYJH7o=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-rooftop-2.png) ](https://forzawine.com/) Advertisement Scroll to continue ## Rooftop Dining Is The New Al Fresco Al fresco season is officially moving upwards. This summer, it’s less country picnic, more rooftop spritz culture – with restaurants leaning hard into Riviera-inspired dining. Across London, terraces and rooftops are embracing striped umbrellas, chilled seafood towers, tiny sunglasses and aperitivo-style menus designed for long evenings that turn into late nights. At Seabird, it’s oysters and crisp rosé against skyline views, while Forza Wine at the National Theatre has become a go-to for relaxed small plates and natural wine at golden hour. Elsewhere, Los Mochis London City is bringing NYC-meets-Tulum energy with Japanese-Mexican dishes and cocktails, while Madison continues to deliver classic rooftop glamour with St Paul’s views and sunset dinners. For something more intimate, The Culpeper Rooftop offers space for close-knit gatherings for the extra special few. Even at home, people are recreating the aesthetic with portable lamps, oversized platters and Mediterranean-style dishes served family-style on balconies and roof terraces. The goal? Making an ordinary Tuesday night feel vaguely like you’re in Sicily. *Visit* [SEABIRDLONDON.COM](https://seabirdlondon.com/)*,* [FORZAWINE.COM](https://forzawine.com/)*,* [LOSMOCHIS.CO.UK](https://www.losmochis.co.uk/lc/london-city) *&* [THECULPEPER.COM](https://www.theculpeper.com/) ## ‘Fricy’ Flavours Last year belonged to hot honey and chilli crisp. This year, it’s all about ‘fricy’ flavours – the sweet-meets-spicy combinations inspired by cuisines across Latin America and Southeast Asia. Think mango with Tajín, pineapple with chilli salt, chamoy-drizzled fruit cups and citrus-heavy sauces with real heat behind them. The flavour profile taps into the growing appetite for contrast: cooling fruit paired with acidity, spice and salt. Retailers are already seeing demand surge. Sous Chef has reported rising sales of Mexican chamoy and Japanese yuzu kosho, while Tajín continues to dominate cocktail rims and summer snack recipes online. Drinks are getting involved too, with spicy-sour cocktails – sometimes referred to as “spour” serves – appearing on menus everywhere from casual bars to ready-to-drink canned cocktails. Expect plenty of fiery margaritas all summer long. [ ![Fallow](https://media.sheerluxe.com/eiwqSgyFgWWF8DCJ075j_cIm2Jg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-grill-culture_0.png) ](https://fallowrestaurant.com/) Fallow ## Grill Culture Keeps Evolving Open-fire cooking is still everywhere but it’s becoming more ingredient-led and restrained. Rather than heavy barbecue sauces and oversized cuts of meat, chefs are using smoke and char more delicately – treating fire as seasoning rather than spectacle. In London, that ethos shows up at places like Brat, where turbot is kissed by open flames, or Kiln, where the grill is used to deliver punchy Thai flavours with restraint rather than excess. At Fallow, vegetables are treated with real reverence, often cooked over fire until just blistered and smoky rather than heavily dressed. Vegetables are increasingly taking centre stage: charred courgettes with ricotta salata, grilled lettuces with anchovy dressing and sweetcorn slathered in chilli butter are appearing across restaurant menus – echoing dishes seen at spots like Berenjak, where grilled skewers are balanced with fresh herbs and sharp salads, and Akoko, where West African grilling brings depth without heaviness. Fruit is also getting the flame treatment. Charred peaches, grilled apricots and smoke-kissed pineapple are turning up in both savoury dishes and desserts, often paired with mascarpone, burrata or cured meats – a style of cooking that feels right at home at Smokestak, where smoke leads everything from meat to unexpected sweet elements. *Visit* [BRATRESTAURANT.CO.UK](https://bratrestaurant.co.uk/) *&* [KILNSOHO.COM](https://kilnsoho.com/) *&* [FALLOWRESTAURANT.COM](https://fallowrestaurant.com/) *&* [BERENJAK.COM](https://berenjak.com/) *&* [AKOKO.CO.UK](https://akoko.co.uk/) ## Savoury Cocktails Are Taking Over Sweet cocktails are quietly stepping aside in favour of brinier, sharper serves. Across bars and restaurants, savoury cocktails are dominating drinks menus – from dirty martinis and pickle margaritas to herb-heavy gin cocktails finished with olive oil or cracked pepper. The appeal is obvious: they feel more grown-up, less sugary and far more suited to food-led evenings. These are cocktails designed to sit alongside crisps, oysters and salty snacks rather than overpower them. Pickle flavours in particular are having a huge moment, appearing in martinis, margaritas and even chilled shots. Expect plenty of ice-cold coupes garnished with cornichons this summer. Where to get one? Go to the cool-girl spot Three Sheets for the Earth Martini – made with Belvedere vodka, beetroot, olive oil and dry vermouth, with olive oil-washed vodka and beetroot eau de vie – or LPM for its famous Tomatini. *Visit* [THREESHEETS-BAR.COM](https://www.threesheets-bar.com/) *&* [LPMRESTAURANTS.COM](https://lpmrestaurants.com/london/) [ ![Three Sheets](https://media.sheerluxe.com/ytnKWgX9SQZqmSsRTdV0Ll-sbRo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-savoury-drink-1.png) ](https://www.threesheets-bar.com/) Three Sheets [ ![](https://media.sheerluxe.com/QzuxRyeCBtbsYhJBVi9ovNDSyfs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-savoury-drink-2.png) ](https://www.threesheets-bar.com/) ## The Belazu Effect Few pantry brands have become as culturally relevant as Belazu. What was once the preserve of chefs and serious home cooks is now shorthand for having genuinely good taste in food. Its rose harissa, (new) giant green olives and jarred antipasti have become staples of aspirational hosting culture, appearing constantly in recipe videos, dinner-party content and restaurant collaborations. Consumers are increasingly trading up on ingredients – and Belazu sits firmly at the centre of that shift. This summer, expect giant bowls of marinated olives, thick focaccia, whipped dips and generous grazing tables to dominate gatherings. *Visit* [BELAZU.COM](https://belazu.com/) ## Cucumber Comeback Cucumber has quietly become one of the ingredients of the summer. Thanks to viral TikTok recipes and a wider obsession with freshness and restraint, it’s moved far beyond basic salads and become a genuine hero ingredient. Smashed cucumber salads dressed with soy, garlic, sesame oil and chilli crisp are everywhere online, while bars are increasingly using cucumber in crisp martinis and herbaceous spritzes. Restaurants are leaning into its cooling, clean flavour too – serving chilled cucumber soups and salads layered with tahini, yoghurt, citrus and herbs. You’ll find it at Ottolenghi in punchy, herb-heavy salads, at Dishoom as part of kachumber-style sides and at Gymkhana where cooling cucumber raita cuts through richer, spiced dishes. Even casual spots like BAO use it in pickled or crisp, palate-cleansing form. *Visit* [OTTOLENGHI.CO.UK](https://ottolenghi.co.uk/pages/locations) *&* [DISHOOM.COM](https://www.dishoom.com/journal/recipes/kachumber-tomato-cucumber-red-onion-salad-recipe/) *&* [GYMKHANARESTAURANTS.COM](https://gymkhanarestaurants.com/) [ ![](https://media.sheerluxe.com/Z7-j9himPi2SLm0g-N2_w6LCXF8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-290526-cabana-inclusion-article-commercial-belazu.png) ](https://belazu.com/) *more from* Life [View All Life](/life) ![The Floral Edit You Need To Know About](https://media.sheerluxe.com/IWmW32Qr89att2rcLrtqMJPRUjQ=/200x267/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F05%2Fsl-site-assets-220526-thumb-ms-2.jpg) [Life](/life) / 22 May 2026 [## The Floral Edit You Need To Know About ](/life/the-floral-edit-you-need-to-know-about) ![Thoughtful Gifts To Make Her Birthday Feel Extra 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