From wild fermentation to retro desserts making a comeback, this week’s food scene is serving up some seriously mouth-watering moments.
Whether you’re a restaurant-hopping foodie or just looking for a new obsession in the kitchen, here’s what’s hot in the world of food and drink this week.
Pickle Power: Fermentation Frenzy Goes Mainstream
Fermentation is no longer just for your kombucha-loving mate who won’t stop talking about gut health. This week, pickles, krauts, and miso magic are dominating menus. Restaurants are taking the humble ferment to new levels—think black garlic butter, koji-aged steaks, and kimchi-infused cocktails. Even Greggs (yes, Greggs!) is reportedly testing sourdough-based pastry.
Try at home: Ferment your own chilli honey—it’s an easy way to add a hit of sweet heat to everything from pizza to morning toast.
Where to try it: Evelyn’s Table, London – Their aged beef dish, infused with koji, is an umami bomb.
Retro Desserts are Back, and They’re Fancier Than Ever
Old-school puds are making a comeback, but this time they’re all dressed up for the Michelin crowd. Spotted dick? Now served with whisky crème anglaise. Arctic roll? Reimagined with matcha sponge and yuzu sorbet. Even jelly and ice cream is getting a fine-dining twist with house-made sorbets and botanical gelées.
Try at home: Make a nostalgic treacle tart, but swap the regular pastry for hazelnut shortcrust.
Where to try it: St. JOHN, London – Their custard tart is a thing of beauty.
The ‘Nduja Takeover: Spicy, Spreadable & Addictive
This Calabrian chilli-spiked sausage has gone from a niche ingredient to an absolute menu staple. It’s not just for pizza anymore—now it’s showing up in brunch dishes, pasta sauces, and even seafood pairings. Think ‘nduja scrambled eggs, ‘nduja butter slathered on sourdough, and ‘nduja-topped oysters.
️ Try at home: Stir a spoonful into your mac & cheese for a spicy, smoky upgrade.
Where to try it: Brutto, London – Their ‘nduja pasta will ruin you for all other pasta dishes.
The Rise of “Farm-to-Glass” Cocktails
Sustainable dining doesn’t stop at food—this week, bars are taking the regenerative approach to drinks. Expect cocktails built around seasonal, locally foraged ingredients, fermented elements, and house-made tinctures. Think wildflower gin infusions, smoked nettle syrups, and cocktails with zero citrus waste.
Try at home: Muddle seasonal berries into your next gin & tonic for an easy DIY farm-to-glass upgrade.
Where to try it: Seed Library, London – Their hyper-local ingredients make every sip a discovery.
One to Watch: “Molecular Comfort Food” is Coming
Fancy food meets homey flavours—chefs are taking modernist cooking techniques (think foams, spheres, and smokes) and applying them to nostalgic dishes. Expect deconstructed shepherd’s pie, carbonated soups, and edible clouds of cheese toastie essence.
Where to keep an eye on: Heston Blumenthal’s The Fat Duck, Bray – Always one step ahead when it comes to playful, science-driven comfort food.
That’s it for this week! Have you tried any of these trends? Got a favourite spot serving up next-level flavours? Let me know in the comments, and I’ll be back next week with more foodie finds. Until then—keep tasting, keep exploring, and never underestimate the power of a good pickle.
