One of the UK’s leading foodservice providers, Bidfood, has today lifted the lid on the food and drink trends set to shape the out-of-home market in 2027. From emerging global flavours and functional ingredients to showstopping sharers and engaging textures, this year’s trends capture a growing appetite for food that delivers on quality, sparks curiosity and makes eating out feel like an occasion.
With 35% of consumers willing to pay more for quality, diners are looking for dishes that earn their place on the menu.[1] Bidfood’s 2027 trends show how operators can give familiar favourites a fresh lease of life through quality ingredients, bold flavour, visual theatre and more flexible ways to dine.
To help operators turn inspiration into action, Bidfood has launched its 2027 Interactive Guide, packed with consumer insight, practical advice, recipes, trend-led product recommendations and new food safari video content, which brings to life trends in their natural out of home settings. It gives operators the tools to bring each trend to life in ways that are exciting for diners, workable in the kitchen and in tune with shifting consumer demands.
So, what are the 2027 food and drink trends that Bidfood has unveiled?
Fast-forward Flavours
Fast-forward Flavours puts tomorrow’s must-have sweet and savoury ingredients in the spotlight, helping operators add a premium twist to dishes diners already know and love. More than eight in ten consumers say high-quality ingredients increase the value of a dish, while 26% say a flavour or ingredient they have not tried before would encourage them to choose something new.[2] Think black garlic with its rich, savoury umami notes, the sweet-sour tang of tamarind, nutty tahini and fragrant flavoured honeys like salted honey or chilli honey, alongside flavoured and savoury matcha, butter pecan, juicy guava and zesty citrus and fragrant botanicals. One carefully chosen ingredient can be enough to make a familiar dish feel fresh, distinctive and a real talking point.
Flavours Less Travelled
Consumers are ready to take their taste buds further afield, exploring not only new global cuisines but the regional stories, provenance and traditions behind the food. The trend’s three standout cuisines offer operators distinct routes to discovery, from place-led specialities to generous sharing dishes and fresh, aromatic flavours.[3]
- Regional Romances: Diners are looking beyond broad cuisine labels like Indian, Chinese and Italian, and showing greater interest in dishes with a strong sense of place, with mentions of authentic regional cuisine up 39% year on year. Familiar favourites can be made more distinctive by celebrating specific culinary heartlands, such as Sicilian, Cantonese, or Keralan, giving operators richer stories to tell around provenance and tradition.
- Middle Eastern: Middle Eastern cuisine brings warmth, generosity and theatre to the table through flame-charred meats and vegetables, aromatic spices, vibrant salads, dips and abundant sharing plates. With Middle Eastern menu items growing by over 15% year on year and 22% of consumers keen to try Middle Eastern and Levantine cuisine, it gives operators across a range of foodservice settings the opportunity to offer a colourful and sociable way to deliver comfort with a premium feel.
- Vietnamese: Vietnamese cuisine balances fragrant herbs, crisp vegetables, pickles, grilled proteins and slow-simmered broths to deliver food that feels fresh, light and deeply satisfying. With Vietnamese flavour profiles growing by 65% year on year, familiar formats such as bánh mì, pho and noodle bowls give operators an accessible and adaptable way to introduce diners to vibrant new flavours across dayparts.
Mini & Mighty
When it comes to portions, small can pack a serious punch. Almost three quarters (73%) of consumers are more likely to try a new cuisine when it is served as a small plate, while 43% would like to try small plates or tapas-style dining in the next one to two years.[4] With an estimated 2.8 million UK adults taking GLP-1 medications, right-sized bowls, sliders, snack pots, mini desserts and grazing plates can offer diners greater choice and control without compromising on flavour or satisfaction.[5]
Function & Ferment
Consumers are increasingly interested in food and drink that offers potential added benefits, such as supporting gut health or immunity. Almost half (48%) of consumers describe themselves as very health-conscious when eating out, while 43% say they follow health trends and enjoy trying new functional ingredients.[6] Function & Ferment captures the growing visibility of menu items and products associated with potential health benefits, from fibre-boosted snack bars and vitamin D drinks to tangy kimchi, creamy kefir, tempeh and sauerkraut. Fermented items have recorded 9% year-on-year growth in social mentions and 6% growth on restaurant menus.[7]
Standout Sharers
Sharing dishes are stepping into the spotlight, turning the centre of the table into the heart of the occasion. More than half (51%) of consumers prefer sharing dishes to an individual main, while 37% would like to try sharing-style dining and 33% are interested in pick-and-mix or mix-and-match concepts.[8] From abundant breakfast boards and colourful brunch grazing to globally inspired platters and indulgent dessert sharers, these dishes combine connection, variety, theatre and value.
A Touch of Texture
Taste may lead the way, but texture is what can make a dish truly memorable. Almost a third (32%) of consumers would like to try dishes with interesting textures in the next one to two years, while 16% say the same about drinks featuring toppings, fruit pieces, jellies or foams.[9] A crisp topping, creamy centre, chewy bite or silky finish can transform an everyday favourite, adding theatre, craft and perceived value through one simple flourish.
Rhia Harry, Research and Insights Manager at Bidfood, said:
“Our 2027 trends are full of energy, flavour and opportunity. Consumers want more than novelty for novelty’s sake, they’re looking for exciting flavours and experiences that make eating out feel special.
“For operators, that opportunity lies in the small touches that make a big impression. Whether it’s a standout ingredient, a dish that encourages discovery, a generous sharing centrepiece or a contrasting texture that creates a ‘wow’ moment. Each trend offers an accessible way to keep menus fresh, relevant and commercially appealing.
“This is our most rounded trends research yet, combining Tastewise menu and social intelligence with our consumer survey, leading industry sources and the creativity and first-hand experience of our chefs. The result is a collection of ideas that businesses can make their own across dayparts and sectors, while keeping value, operational practicality and what customers genuinely want firmly in focus.”
For more on Bidfood’s 2027 Food and Drink Trends, click here.
[1] Lumina Intelligence, The Modern UK Consumer, April 2026, p.43; Psychographics Survey, June 2025, Q8, n=3,000.
[2] Tastewise, Food Trends, May 2026; Bidfood & Yonder Omnibus Survey, June 2026, n=2,000 UK consumers.
[3] Tastewise, UK, May 2026, year-on-year menu data.
[4] Bidfood & CGA by NielsenIQ Research, May 2025; Bidfood & Yonder Omnibus Survey, June 2026, n=2,000 UK consumers.
[5] M&S / Lumina Intelligence, April 2026.
[6] Lumina Intelligence, The Modern UK Consumer, April 2026.
[7] Tastewise, UK, May 2026.
[8] Mintel, Behaviours towards Licensed Restaurants, 2025; Bidfood & Yonder Omnibus Survey, June 2026, n=2,000 UK consumers.
[9] Bidfood & Yonder Omnibus Survey, June 2026, n=2,000 UK consumers.