What’s trending in restaurants in 2025?
Published 11 December 2025
As 2025 comes to a close and the hospitality industry reaches the end of another long year, we decided to take a moment to look back and take stock of the year gone by and look ahead at what’s to come in 2026. What’s happening in the industry? What’s got everybody talking? Where is everybody most excited to try next?
In the first of two pieces reflecting on 2025 and anticipating 2026, we asked a panel of experts, chosen from among the esteemed winners of our flagship campaigns – CODE’s Women of the Year, CODE’s Happiest Places to Work and CODE’s 30 Under 30 – to share the emerging trends they’ve spotted in their own workplaces and across the industry at large. Here’s what they have to say.
(Next week: our panel reveal their favourite new launches of 2025 and the new openings they’re most excited about in 2026.)
Anna Sebastian, Founder, Anna Sebastian Hospitality and Celebrate Her
“We’ve seen a huge rise of what I will call ‘aesthetic going out’ where people are choosing where to go based on the vibes, the look and feel, the atmosphere. I went to a super interesting talk about Pinterest as the new social media platform as it lives in the future: people are creating boards for their nights out, their outfits and so on. I’m seeing a big investment in lighting and music and how they impact the guest journey.”
Markus Thesleff, Founder, Thesleff Group
CODE’s Happiest Places to Work 2025
“One trend we’re seeing across our restaurants is the continued rise of sake. Guests are increasingly curious about premium and artisanal sakes, not just in traditional pairings but also in cocktails. Our teams are doing far more sake-led education at the table, and diners are actively requesting sake flights or bespoke pairings with their menus.
The bigger shift, though, is behavioural. Consumers no longer see restaurants purely as hospitality – they see them as entertainment, as a meaningful use of their time, and as an extension of their own personal brand. Time has become the ultimate luxury, so when people choose where to eat, they’re choosing environments, stories and experiences that reflect who they are and how they want to be seen. That’s a powerful shift shaping the industry right now.”
Natalia Ribbe, founder of Sète and LOR
CODE Hospitality’s Woman of the Year
“I feel like trend-forecasting has become trendy, even spotting trends is now a trend. This year, I’ve noticed people veer heavily away from small plates and sharing. The rise of the pub has maybe made people have heartier appetites. I’m seeing a surge in Martinis – Rita’s was at the forefront of that a few years ago – I definitely feel like Martinis are a hot trend for 2026, heavily so.
I’m also seeing more people go back to places that they know and love as opposed to chasing the hottest new opening. It’s great that we’re still seeing lots of restaurants open, but I really love seeing, like, Andrew Edmunds come up on everyone’s favourite restaurant list. I keep hearing about Andrew Edmunds and that makes me happy because that’s an institution. Also listening bars – I’m obsessed with Space Talk.”
Emma Piggott, Owner and Director, The Prince Arthur, You Call The Shots, Bing Bong Pizza
“We try to make people’s experience as convivial as possible. Lots of our special boards are sharing dishes and they sell out daily. People seem to be moving away from small plates and back to family-style, which I absolutely love. People are really aware of what produce restaurants are using; we are finding lots of customers are asking us about our butcher, Farmer Tom. For us, it’s a great talking point. We try and keep it affordable for customers but when they do query the price, it’s great to be able to talk them through the welfare and associated costs. On the drinks front, we are selling Cosmos like hot cakes!”
Jules Pearson, Co-Founder, London On The Inside
“More and more spots are banning phones and photography. There’s a new Mexican wave of openings across the city and also more Vietnamese coming through.”
David Taylor, Chef Director, Grace & Savour
CODE’s Happiest Places to Work 2025
“As things like caviar have become more accessible suddenly luxury becomes those ingredients you just can’t get anywhere else. It could be a certain variety of pumpkin that has a sweetness like no other or a potato grown on a mountain in the middle of nowhere. If people are going to spend extra – the standard at the lower cost end of dining out being extremely high – they want to know why it’s going to be something they’ll remember for the rest of their lives. That’s very hard to achieve! I feel very fortunate that we have, for example, got a fruit farmer we work with who grows plums that taste like foam bananas. I don’t have any exclusivity over them but we have to go and meet Billy in a carpark at a motorway service station at 6.30am to collect them which creates a great story which people really enjoy.”
Xiao Yi Qiu, General Manager, Sabor
“Regarding trends coming from guests, I can definitely point out a reduction of beverage and wine consumption, especially in the mid-range price band.”
Kimberley Coke, Head of Communications and Partnerships, StreetSmart
“There’s so much beef tartare on every menu, I’m bored of it (although it is delicious!)”
Rachel Kerr-Lapsley, Managing Director, Kelly’s Cause
“The thing that I’m finding the most exciting from my perspective – and a shift in the wind – is that conversations about ‘what do we want our team culture to look like?’ and ‘how do we want to take care of them?’ are part of those opening conversations that are normally more about interiors, food, lighting, and playlists. At Kelly’s Cause, we’ve got more and more people reaching out and asking us what they can implement from the jump that’s going to make a healthy place to work, where people won’t crack up within six months. Economically, it’s a very risky time to open a restaurant so people are asking ‘how do we maintain a core group of staff through the opening process and then into a successful restaurant that can last for years and years?’. This is something I have noticed in the last year that historically would have been more of an afterthought or a scramble after a post-opening exodus due to burnout. I’m feeling very optimistic about that.”
Wenjun Xiang, Owner, Xi Home Dumplings Bay
“Dining today is moving towards a deeper, more meaningful experience. We’re seeing a shift from simple consumption to diners craving more of an emotional connection. People want food that tells a story, evokes memories, and feels personal. At the same time, everyday comfort dishes are being elevated with extraordinary technique and craftsmanship, from handmade dumplings to artisanal breads. Hyper-regional authenticity is gaining momentum, as diners seek real cultural expression rather than broad generalisations. Asian bakery culture continues to rise and neighbourhood restaurants are transforming into warm ‘third places’ that feel like an extension of home. Underpinning it all is the growing use of technology and AI to streamline operations and enhance consistency. Together, these trends point to a future where soul, skill, and storytelling matter just as much as flavour.”
Lucy Bosi, Co-owner, Joséphine
“There has been huge investment in neighbourhood areas in London. Marylebone or Sloane Square have both been reinvigorated which makes them more exciting so you’re not always going into central.
We were surprised when we first opened how popular some of the classics such as onion soup, soufflé and the banana split that we have on at Marylebone are. They are simple dishes – not things you couldn’t master a home – but they’re our bestsellers. It’s not news that people love nostalgia and comfort but the classics are important and can be great. People also really love our ‘PDT’ [pomme de terre – potato] menu. Clare [Smyth] is doing lots of potato dishes at Corenucopia too. There’s another trend: fancy chefs doing bistros and something less formal and more homely. It’s definitely what we’ve done at Josephine.”
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