Hot tips for 26
From unusual teas to proper breakfasts, our predictions for the top 10 trends of 2026 at Borough Market
“THE MOST IMPORTANT MEAL OF THE DAY HAS RETURNED AND WOULD LIKE YOU TO GIVE IT THE ATTENTION IT DESERVES.”
Words: Emily Gussin / Images: Orlando Gili
1. Taking time for tea
Swapping the staple English breakfast teabag for a more interesting brew has been on the up for a few years, but we’re now seeing even more of a global influence on our tea culture. Verdant green matcha continues to increase in popularity, but hojicha, a roasted green tea powder with a nutty, caramelised flavour, is hot on its heels. Head to Whisk by JENKI for whisked-to-order, ceremonial-grade matcha drinks, or buy one of their sets to relish the mindful ritual of making a cup at home. If matcha isn’t your thing, try a frothy Malaysian-inspired teh tarik with evaporated and condensed milk from Mei Mei, or a spiced masala chai from Horn OK Please (pictured above).
2. South American cuisine
As we continue to broaden our palettes through exposure to lesser-known cuisines, it’s the turn of South American food to rise in London. La Pepiá is a Venezuelan deli selling artisan salsas. Their take on arepas – a corn-based savoury doughnut, made by hand using responsibly sourced British ingredients – is divine, as is Porteña’s traditional Argentine street food. Come for the hearty empanadas with various fillings and stay for the alfajores – homemade biscuits filled with gooey, caramel-like dulce de leche.
3. Ancestral ingredients
As awareness grows of the issues surrounding ultra-processed foods, health-conscious shoppers are turning to the simplest of ingredients. “We’ve seen more interest in our natural animal fats than we have for a few years, in line with reports that more people are cooking from scratch and avoiding highly processed or synthetic ingredients,” explains Nicola Swift of the Ginger Pig butchery stand, which sells beef dripping (also known as tallow), duck fat and lard, all rendered in its Bermondsey kitchen from free-range British meat offcuts. Similarly, sales of raw milk have increased at Hook & Son, whose shop at Borough sells milk as you’d experience it straight from the cow, bypassing the usual pasteurisation and homogenisation processes. Modern technology still has its benefits though; without freezers you wouldn’t be able to try their raw milk gelato.
4. Regional cuisine
How can you represent an entire country’s food in one menu? Catch-all cuisine is no longer enough; now is the time for regionality. Generic French, Thai or Mexican restaurants aren’t as exciting as those highlighting a specific region or style of cooking. The food at Kolae is inspired by Thailand’s southern provinces, with a particular focus on grilled dishes. Camille’s take on the French bistro features regionally specific dishes on the daily-changing blackboard menu. Both restaurants capture the essence of their source while using seasonal British ingredients.
5. Upgraded snacks
Healthy snacks are no longer boring. Crispy crickets with BBQ seasoning anyone? Raya now sells dried edible insects. “They’re the kind of thing you’d find at night markets back home in Thailand, and we wanted to share that with Borough Market,” explains Worawan Komann, the stand’s founder. “They’re surprisingly delicious, a source of protein, rich in nutrients, but with a much lighter environmental footprint than conventional meat.” For taste, sustainability and functional health benefits, another good choice would Perelló’s spicy broad beans, sold at Brindisa. Packed with protein and fibre, these Spanish bar snacks are gently spiced with smoked paprika. Or, for a hot option, visit Applebee’s for grilled hand-dived scallops with seaweed butter.
6. Getting swicy
In 2026, sweet-come-spicy foods will deliver the multi-layered taste experience we need. Hot honey has already taken the nation by storm, but the swicy flavour profile expands far beyond one ingredient. Expect to see sweet but spicy dishes on restaurant menus, like Rambutan’s mutton rolls with tamarind ketchup. Chef Cynthia Shanmugalingam describes them as “fried crispy logs of curried goodness – spicy, crunchy and delicious”, with the sweet tamarind sauce cutting through the spice. And nothing delivers on the swicy trend better than Pimento Hill’s small-batch scotch bonnet chilli jam. Perfectly balancing heat and sweet, it’s great with cheese, cold meats or as a condiment.
7. Bigging up breakfast
The most important meal of the day has returned and would like you to give it the attention it deserves. We’re not here for intermittent fasting. Brunch is dead. Long live breakfast. To fuel up for a busy day, sit down for a classic fry-up at Borough institution Maria’s Market Cafe, being sure your plate includes its legendary bubble and squeak. Schedule your morning meeting at Mallow and enjoy a plant-based market meze complete with scrambled tofu, apricot harissa roast tomato, smashed new potatoes, grilled padron peppers, tahini chickpeas and pita. Or, if you’re on the move, grab an expertly crafted pastry or brionut (brioche-doughnut) from the family-run Comptoir Bakery.
8. Casual fine dining
Snobbery and white tablecloths are being consigned to history thanks to a new wave of casual restaurants serving food at a level of sophistication that tips them into fine dining. At OMA, which gained a Michelin star in 2025, the dishes arrive when they arrive, the interiors are understated and the space hums with happy anticipation. “Hospitality is sensory, and it’s ultimately about how you make people ‘feel’,” says owner David Carter. “Few can tell the precise detail that goes into every element of the design, curation and procurement but many can ‘feel’ a room that’s been wholly considered, hence why we pour so much effort, love and joy here. Hopefully this sentiment rubs off on our diners.”
9. Celebrating heritage
As we look forward, we also look back by celebrating products rooted in the history of this island – although often made by new independent producers who are embracing and expanding traditional crafts. Neal’s Yard Dairy reminds us to enjoy our territorial cheeses, such as Cheshire, Lancashire or Caerphilly, suggesting we “eat them or lose them”. Similarly, fine cider is seeing a resurgence. “UK cider has a reputation built on the heritage of the past 400 years, but it is being propelled into the future by enquiring, adventurous cider and perry makers whose drinks we showcase at our stand in Borough Market,” Tom Oliver, a cider maker and one of the partners at The London Cider House enthusiastically shares.
10. Nostalgic baking with a Japanese twist
Japan’s elevation of classic patisserie has captured a worldwide audience and now we want a slice of the pie (or cake) at home. Miso, matcha and black sesame have become common ingredients in British kitchens, so it seems like the right time to combine them with nostalgic bakes. Think miso cheese scones, matcha madeleines or my recipe for a sesame spin on a black forest gateau.
