Conversations with Top 50 Gastropubs chefs, pub groups, analysts and suppliers point to a year shaped by operational precision and creativity grounded in real world constraints.
While recent years were shaped by inflation and supply volatility, chefs say 2026’s biggest shifts will be driven by how kitchens operate and create experiences worth visiting, rather than by external cost pressures.
Sustainability
Natalie Coleman, head chef at Young’s The Garrison, said zero-waste cooking is moving from niche to mainstream.
“Zero-waste cooking is growing in UK restaurants, with chefs like Adam Handling creating world-class dishes from ingredients that would normally be discarded,” she said. “From a cost-of-living perspective, it’s smart too, as using every part of an ingredient helps boost margins while supporting sustainability.”
Punch Pubs’ head of culinary, Tom Allen, agreed that sustainability will no longer be communicated as a trend.
“Sustainability will move from a talking point to a baseline expectation. Menus are becoming tighter and smarter, with shared components reducing prep time and waste,” he said.
Top 50 Gastropubs
Many Estrella Damm Top 50 Gastropub operators expect local and estate-grown produce to accelerate.
Rob Allcock of The Longs Arms, a Top 50 Gastropub, said trends matter less than what can be grown on site.
That said, he noted customer influence still shapes pockets of demand. “Last year’s Dubai chocolate phenomenon didn’t pass us by,” he said. “We make our own version and serve it either as a dessert or petit four.”
That being said, he pointed to the real drivers of innovation as produce from the pub’s garden and polytunnel rather than social media. “We grow everything we can in our garden and polytunnel. New trends for us come from new varieties we can’t buy commercially,” he said. “We’re growing mulberry, callaloo, oca de Peru, oyster leaves, citrus and more. It’s labour intensive, but it brings a real point of difference.”
He predicts cauliflower as the “vegetable of 2026” due to its versatility and year-round growth, and hopes cactus water will gain traction.
John Hooker from The Cornish Arms in Tavistock, another Estrella Damm Top 50 Gastropub, echoed the rise of local and the decline of ultra-processed alternatives.
“I think we will see a continuation in the re-emergence of local as being significant to consumers and an acceleration of the move away from ultra processed vegan and vegetarian food,” he said. “The importance of local produce seems to be cyclical and I feel it is on an upward curve again.”
Hooker said pressure on costs means every ingredient on the menu must earn its place while avoiding compromises that undermine the offer.
For 2026 his stance is firm: sustainability, value and local sourcing must coexist with high standards.
Trend scepticism
Heath Ball, owner of the Red Lion & Sun in Highgate, an Estrella Damm Top 50 Gastropub, said he is “thoroughly disillusioned” with food trends driven by social media hype.
“Trends feel like fleeting fads. I prefer to focus on serving food people genuinely want to enjoy, consistently,” he said. “Every aspect of the business must work harder, not just the food.”
Ball said he continues to prioritise quality and discipline across every part of the business, rather than responding to viral movements.
“It’s not just the food that needs to work harder; every aspect of the business must strive for improvement,” he added.
Similarly, The Cock Hitchin’s operations director Adam Msetfi expects gastropubs to double down on fundamentals.
“2026 will see less chasing of trends and more about getting the basics right again,” he said. “Nose-to-tail cooking and whole animal thinking just make sense. Diners aren’t looking for 12 small plates, just a few excellent ones done properly.” He also expects shorter tasting menus to continue midweek.
Meanwhile Young’s head chef at Smiths of Smithfield, Tim Dela Cruz, predicts rising interest in Southeast Asian and Middle Eastern flavours, as global flavours remain relevant, but with more intention.
“Ingredients like ube, pandan and tamarind will show up more,” he said. “The nostalgia trend will also continue, with suet pies and school puddings returning in an elevated form.”
Wholesale foodservice supplier Booker’s head of own brand and product, Karen Poole, said blended global cuisines and “loaded” formats remain strong revenue drivers.
“For something out of the ordinary, chefs should combine components from different cuisines,” she said, citing Thai green curry risotto, samosa-loaded fries and tandoori fish tacos as examples.
She also expects green and purple colour trends to persist, led by pistachio, matcha and ube.
Punch’s Allen said refined comfort food will gain ground, with overly complex, labour-heavy dishes fading.
“Casual formats with refined execution continue to outperform formal dining, especially with strong service and atmosphere.”
Stonegate’s food development manager, Carl Newey, reported similar patterns across the group’s estate.
“Operators are focusing on food that feels familiar but still exciting,” he said. “Globally inspired comfort dishes, bowls and flatbreads are performing well. Value is being redefined: it’s about whether a dish feels worth it, not whether it’s the cheapest option.”
Small plates
Admiral Taverns catering development manager, Nina Walker, said “casual snacking and simple, shareable plates” will remain key.
“Given the financial climate, value-led back-bar snacks will continue to grow. Our Plug & Play scheme lets licensees introduce pizzas, pies, nachos and more without heavy investment,” she said.
She added that Admiral’s Bite Sized training initiative is helping pubs select snacks that maximise sales with minimal complexity.
Lumina Intelligence insight lead Linda Haden highlighted structural shifts in consumer behaviour.
She predicts the “GLP-1 effect” will drive demand for nutrient-dense, smaller portions, while fibre becomes the new protein. Transparency and clean-label cooking will accelerate as distrust of ultra-processed foods grows.
“Mindful indulgence will shape menus,” she said, noting that consumers want wellness without sacrificing pleasure.
In a similar vein, Greene King’s Patrick Harrington said the pub group is reviewing portion sizes and exploring higher-protein options while keeping traditional pub classics central.
With limited pricing headroom and rising costs, operators are redesigning menus and operations.
Booker’s Poole said pubs are focusing on “added value” ingredients used across multiple dishes to reduce waste and strengthen margins.
Buying in bulk, locking in prices and partnering closely with wholesalers are also helping operators maintain stability.
Lumina expects greater use of automation, dynamic pricing and multi-format estate strategies to support profitability.
While some chefs reject “trend-chasing”, most agree 2026 will reward pubs that combine operational discipline with clear, compelling food.
As Punch’s Allen put it: “The pubs that will thrive are the ones balancing creativity with discipline, knowing when to innovate and when to simplify. Authenticity, clarity of concept and resilience will matter more than chasing every new trend.”
