Autumn/Winter food trends 2025

It may be chilly outside, but with a little help from my friends I’m discovering what’s heating up the food and drink scene.

Aah, Autumn- the snap and crackle of leaves underfoot, the smell of bonfires and the never ending struggle of figuring out how many layers is too many (answer: it’s impossible to know if you live in the UK).

As we sink into the cosy embrace of the season designed for hearty meals, stodgy puddings and ALL the gluten, let’s look at what you should be putting in your mouth the next time you’re out and about (it’s not a Pumpkin Spiced Latte- you’re better than that.).

Comfort food is back.

Sure, it’s not groundbreaking- but Autumn doesn’t need to be. Just as a chunk of farmhouse white loaf toast with lashings of butter is, at this time of year, the perfect breakfast- so are the standout dishes of the season recognisable, classic and warming.

“This time of the year is arguably the best for chefs and cooks, full of flavour, comfort food with a little indulgence chucked in,” Says Copywriter and Brand Marketer Dan Farr. “The umami-laden, refreshing zeal of sliced tomatoes covered in salt and olive oil has had it’s day in the sun. It’s been replaced with warm tomato soup, a swirl of double cream and a cheese toastie for dippage. Proper ‘it’s bloody raining and I’m staying in watching Homes Under The Hammer’ food.”

He’s not wrong- according to This is money, the record wet weather in September has led to a surge in comfort foods, most notably with soup slurping up a 7% increase and Hot Chocolate seeing a sweet 28% increase in sales respectively (sorry not sorry).

The trend isn’t just limited to our weekly shop, either- during colder months, there’s a shift in the way we drink, too. The crisp, cold Lagers of Summer are out; taking their place are robust, thick stouts and porters, perfect for those autumnal post-walk pub visits. Darker beers and ales always tend to spike higher the colder that thermometer gets, with last a 4.3% increase in stout poured from September to October (Morning Advertiser).

Crazy Flavour Pairings

Once again, I turned to Mr Farr for advice on what to look out for flavour-wise. “Do you keep seeing that advert about the idiot who put too much sugar into his pasta sauce, so AI tells him to make gochujang cookies instead?” He says.

“Annoying, isn’t it?Anyway, the robot was kinda onto something, because weird combos seem to be all the rage right now, as is highlighted by M&S’s upcoming Christmas selection.”

Dan’s not wrong- in our never-ending quest as humans to silence the screams of existential crisis in our heads’, we’ve somehow come up with more flavours to put together- although not all of them are completely bonkers.

“I wouldn’t call our flavour pairings crazy,” Laughs Anthony Pender, Founder of Our Yummy Collection (including award winning restaurant, Faber). “But we certainly like to experiment. We’ve currently got a poached Hake with Nduja on at Faber- completely contrasting flavours, but the heat of the Nduja with the delicacy of the fish is exactly what you want on a cold day.”

‘Heat’ is definitely a buzzword that’s popping up a lot this Autumn- think honey and Sriracha, spicy caramel manhattans and hot cinnamon desserts- consumers want big, bold and brave flavours.

Wellness drinks are here to stay

The Colder weather may mean we can finally live inside thick knits and stop worrying about what our feet look like for the next 6 months (joy), but there are the inevitable downsides, too: that’s right, I’m talking about the inevitable barrage of coughs, sneezes and airborne diseases coming your way.

In the UK’s temperate climate, respiratory infections soar during cold months (when we’re basically damp AND hanging out with everyone indoors all the time- yum), and we’re always looking for ways to battle those pesky germs. Enter: the functional drink.

Functional drinks have kinda been around forever (shout out to Purdey’s), but the recent societal shift towards all things health has supercharged their takeover. For a cold-busting hit, try Moju’s range of Ginger, Tumeric or Spicy Piña shots, or for a hydration and immune system burst give Punchy drinks a go.

“Prebiotic drinks are having a moment right now,” Says Dan. “Brands like Living Things are booming thanks to killer flavours and their promise of being good for your gut.

Even Pepsi are involved, releasing a cola with only 30 calories, no artificial sweetener and three grams of prebiotic fibre.”

But do these drinks actually do anything? Well….yes and no. Whilst the active ingredients in these drinks do contain antioxidants, adaptogens and even CBD, the amounts are usually minimal and therefore unlikely to make a huge difference to your immunity against the common cold or stress levels.

Dan Farr agrees. “Is it just good marketing? Or is it actually good for you? Could be both, could be neither. It’s trending, either way.”

Sustainable and local ingredients

The last couple of years has really seen a shift back to locally sourced ingredients and sustainably farmed produce: in other words, we want our food to taste good and do good, too.

Nowhere is this more true than at Hammersmith restaurant Faber, who’s menu revolves around seasonal availability- both on and off British shores. “It’s become so easy to eat anything at any time of year that we can forget the kind of impact that has on the enviroment,” Says Anthony Pender, “Not to mention the impact it has on the quality of produce.

Autumn gives us a fantastic range of ingredients to work from in the UK, especially with seafood,” He continues. “Plump, succulent oysters, mussels, and clams are at their prime, offering a sweet, briny taste that captures the essence of the sea. Mackerel and hake are also in season and are known for their firm, flavourful fillets.”

For any landlubbers amongst you, look out for seasonally changing menus at eateries such as Rabbit British Bistro on the King’s Road, who source products from independent, biodynamic British Farms, or Welsh Green Michelin star winners, Chapters, who forage their own ingredients and showcase the best of Welsh food.

Other superstars of the season include Hedgehog and Porcini Mushrooms, wild Blackberries, Sloes and the abundance of apples everywhere- so whether it’s a meal out or a snug night in, embrace the season of harvest and fill your plates with everything the country has to offer.

With thanks to contributors Dan Farr and Anthony Pender.

To find out more about Dan Farr and enjoy more of his writing, head over to his website: https://www.bestwordsbyfarr.co.uk/

You can also find him over on Instagram and Linkedin

Anthony Pender is about to launch his newest restaurant venture, Above in Mile end- follow their adventures on instagram.