As we look ahead to Spring / Summer 2026, our menus are always guided by two things: what’s happening in the wider food world, and what genuinely tastes good right now. For 2026, the trends we’re seeing aren’t about gimmicks or extremes – they are rooted in flavour, familiarity, and thoughtful evolution.
From reimagined British classics to global influences and more considered indulgence, here are the food trends shaping the season – and how they’re translating onto our Spring / Summer menu.
Nostalgic British Dishes, Reworked
One of the strongest trends for 2026 is the return of nostalgic British flavours, approached with a more refined, modern lens. Comfort food is having a moment again – but lighter, sharper and more intentional than before.
On our menu, this thinking comes through in dishes like Roasted Fillet of English Beef, served with Quicke’s Cheddar Pommes Puree, Buttered Spinach, Crispy Leeks and Vine Tomato Jam. It’s rooted in familiar flavours, but elevated through technique, balance and presentation.
This same approach runs through canapes such as the signature Omelette Arnold Bennett. A classic combination of smoked haddock and eggs is transformed into a delicate souffle, served with toasted brioche and parsley puree. It’s instantly recognisable yet has edge – a nod to tradition without feeling old-fashioned.
Meat Is Back
After years of plant forward experimentation, 2026 sees meat confidently reclaiming its place on menus – with an emphasis on provenance, restraint and cooking things properly. At the heart of this shift is our belief that the most memorable dishes come from placing exceptional, responsibly sourced, ingredients in the hands of highly skilled chefs, allowing quality and technique to lead the way.
Our Sous Vide Sirloin of Surrey Beef reflects this perfectly. Gently cooked to preserve flavour and texture, it’s paired with rocket pesto pommes puree, grilled courgettes and lemon confit fennel – a dish that feels confident, generous and quietly luxurious.
Elsewhere, plates like Pistachio Crusted Breast of Duck and Roasted Guinea Fowl with Apricot show how thoughtful sourcing and careful cooking can turn classic proteins into something special, without unnecessary embellishment.
Global Flavours, Refined and Balanced
Global influences continue to shape how we cook, but this year it’s less about intense heat and more about harmony. Korean, Malaysian and South American flavours are inspiring menus, alongside the rise of ‘fricy’ combinations – where fruit and spice work together in harmony.
Dishes like Miso Glazed Halibut with Black rice and Lime Leaf bring depth and umami, balanced by yuzu dressing and seasonal vegetables, while Seared Fillet of Sea Bass with Caponata layers Mediterranean acidity and sweetness in a way that feels vibrant yet restrained, whilst evoking sun kissed landscapes and turquoise waters.
Elsewhere, warmer spice notes appear in more controlled, fruit led pairings – from chilli, lime and mango combinations to subtle fermented elements that add richness without overpowering. Even lighter plates, such as Yellowfin Tuna Tartare with Ponzu Gel and Yuzu Sesame Seeds, reflect this approach, offering freshness and lift with a gentle kick.
Together, these dishes speak to a wider move towards international flavours that feel confident, considered and well suited to refined event settings.
Vegetables Taking Centre Stage
Plant based cooking in 2026 is no longer about substitution – it’s about celebrating vegetables in their own right. Incorporating texture and layering is key, with seasonal produce treated with the same care as meat or fish.
Dishes like English Asparagus and Artichokes or Artichoke & Red Onion Tarte Fine showcase how plant-led plates can feel composed, indulgent and satisfying. Ingredients are explored through multiple techniques – purees, roasting, crisping creating depth without heaviness.
Elsewhere, Lentil & Miso Polpette and Tomato & Oregano Chickpea Panisse highlight how global influences and bold seasoning are shaping the next generation of plant forward main courses.
Cabbage, bitter greens and fermentation are all stepping into the spotlight. Canapes like The Whole Pea, created in support of City Harvest, explore a single ingredient in multiple forms – crisp, puree and salsa – ensuring nothing is wasted.
Bespoke is best
We’re seeing a growing shift towards bespoke puddings that feel personal to the event, whether through flavour, presentation or subtle storytelling that ties back to the overall experience.
Our approach is to observe what’s trending in the wider food world and experiment thoughtfully with flavours, textures and formats – from floral and herbal notes to citrus and unexpected pairings. Rather than following trends for the sake of it, each pudding is developed to feel current, refined and carefully considered.
Ultimately, puddings are an opportunity to create a true sense of occasion -a final flourish that elevates the entire menu. Whether understated and elegant or bold and theatrical, the aim is always the same: a memorable, bespoke finale that leaves guests talking long after the last plate is cleared.
Bringing It All Together
What ties these trends together is a move towards food that feels purposeful rather than performative. Familiar flavours are reworked, global influences are refined, and every dish earns its place on the menu.
As we move into Spring / Summer, these ideas continue to shape how we design menus for events – combining creativity with consistency, and flavour with finesse. It’s this thoughtful, trend aware approach, paired with exceptional ingredients and skilled execution, that underpins why By Word of Mouth remains the go to luxury event caterer for clients looking for food that feels current, confident and memorable.