Summer menus aren’t just about lighter plates, they’re about delivering flavour, quality and a memorable experience.
We’ve developed a selection of fresh summer recipes, inspired by Bidfood’s latest 2026 trends research, so operators can effortlessly stay ahead of the curve. Read on to find out about each recipe and why we’ve created them.
What do diners want from summer menus?
Despite ongoing financial pressures, consumers continue to choose dining out as their preferred way of socialising with family and friends. For 63% of UK consumers, dining out is considered a ‘fundamental activity’ woven into everyday life, but it’s also cherished as a special occasion with consumers increasingly seeking opportunities to treat themselves. This means that as the summer months approach, it’s more important than ever for operators to fine-tune their menus and ensure they’re ready to deliver a standout experience.
Summer creates a buzz of optimism with expectations high, meaning people aren’t just after a meal, they want an experience that’s fresh, modern and in tune with the latest trends and seasonal ingredients. In fact, 46% of consumers are keen to try the latest food trends, rising to a remarkable 66% among those aged 18–34.
What trends are shaping summer dining?
Seasonality is crucial for operators, because it challenges them to craft a unique story around food and deliver an experience that diners can’t easily recreate at home. Palates also begin to change in the summer, with more adventure and curiosity driving choice. Because of this, summer menus often feature smoky meats on the barbecue, seasonal produce, roasted vegetables and fresh outdoor al fresco dining options that elevate the dining experience. Salads become super salads, ice creams become bolder, fresh fruits- passionfruit, peach, raspberry, mango, guava, lychee become more desirable and refreshing, while diners also become open to new and contrasting flavours such as kimchi and fermented ingredients.
Summer brings plenty of choices to consumers, from outdoor meals to casual or fine dining. Grab-and-go items, such as big sandos, loaded mac and cheese, porridge pots, takeaway salads and sweet treats, suit both special and casual occasions.
The first bite of a dish drives that first impression and lasting memory of a venue, and as taste is one of the biggest signals of quality and value, careful consideration of flavours is what will bring success to a menu.
To stand out in summer, operators need to craft menus that match how people want to eat right now – vibrant, flavourful, and worth the spend. Whether it’s through elevated wholefoods or globally inspired desserts, the goal is to create dishes that are of high quality and turn every summer meal into a moment worth savouring and worth talking about.
Whole lotta goodness – elevated wholefoods
Whole lotta goodness is a positive movement towards incorporating more wholefoods into diets as consumers lean into ‘feel-good’ food, without compromising on flavour or satisfaction. The focus has shifted from restriction to abundance, with dishes that feel nourishing, colourful and complete.
- Black rice & bean salad with soy, lime & ginger dressing, pickled carrots, grilled satay chicken, roasted chilli chickpeas & sunflower seeds and fresh spinach
This dish taps directly into this trend, combining grains, protein, and layered textures. It’s a great example of how operators can deliver nutrient-dense dishes that feel premium and full of flavour.
Operator takeaway:
- Build dishes that combine nutritious credentials and flavour impact, removing the boring perception of healthy food
- Use crunch textures and fresh ingredients to elevate premium and value perception
Topped and Loaded: maximum value
Consumers continue to seek dishes that feel generous, indulgent and worth the spend. In fact, 42% agree that these hearty, loaded menu items represent good value for money. On sunny days, such dishes can be delivered as convenient grab-and-go options for outdoor walks or enjoyed as a sit-down sharing option with friends alongside a cold glass of sparkling wine or beer.
- Surf & turf loaded mac & cheese (spicy pulled beef, garlic prawns, jalapeños, American cheese sauce)
- French toast sourdough crumpets with lemon curd, summer berry compote, lime cream, pistachio & maple drizzle
Both dishes tap into the topped and loaded trend, where abundance and visual appeal signal value. From sweet brunch formats to indulgent mains, the focus is on layering flavours and toppings.
Operators takeaway:
- Loaded” formats justify higher price points
- Combine rich meats with light seafood
- Combine protein, herbs, spices, and cheeses
- Focus on dishes that are visually impactful and social media-friendly
Global desserts steal the spotlight
Innovative desserts are gaining popularity, with global influences and premium ingredients driving interest. As 54% of consumers say they are eager to try unique dishes when out – jumping to 76% among foodies – it made sense to highlight three exceptional offerings that reflect this trend.
- Coconut & lime sticky rice with fruit salsa and tropical ice cream
- Banana bread tiramisu with Jimmy’s coffee ice cream
- Basque cheesecake with blackcurrant ice cream and cherry compote
These dishes reflect the global desserts trend, blending familiarity with international inspiration. From Southeast Asian flavours to European classics with a twist, they offer both comfort and discovery.
Operators takeaway:
- Reinvent classics with global flavours or formats
- Pair desserts with premium or branded ice cream or toppings for added value
Global street food
Global cuisines continue to inspire menus with bold flavours and portable formats driving trial and engagement.
- Korean savoury doughnuts filled with pulled gochujang beef, Korean BBQ sauce and togarashi dusting
Korean cuisine remains a popular cuisine, especially for Gen Z consumers. This dish brings together fusion, indulgence and novelty in a format that feels both familiar and exciting.
Operator takeaway:
- Street food formats offer low-risk ways to introduce global flavours
- Focus on handheld, shareable or snackable formats
Final takeaway
Across all of these dishes, successful summer menus balance freshness, flavour, adventure and flexibility. Whether it’s a nourishing bowl, a loaded indulgence, or a globally inspired dessert, the winning formula lies in:
- Layering flavour and texture
- Tapping into global inspiration
- Delivering visible value
By combining these elements, operators can create menus that not only meet seasonal demand but stand out in an increasingly competitive market.
Explore our full recipe guide.
Sources:
- CGA, Business Leaders Briefing
- CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.
