As 2025 draws to a close, London's restaurant sector reflects on another demanding year, shaped by the persistent cost of living crisis and a challenging fiscal landscape. Looking ahead to 2026, leading chefs and restaurateurs forecast a decisive shift in the capital's culinary compass, moving away from extravagance towards authenticity, value, and intentional simplicity.
The Rise of Radical Simplicity and Provenance
Across the board, industry experts predict a powerful return to fundamentals. Benjamin Zannier, chef at La Mome London, anticipates a strong focus on the product itself, with less fuss on the plate and more truth in flavour. He emphasises that simplicity, precision, and transparency will be paramount, with diners demanding clear knowledge of ingredient provenance, seasonality, and production methods.
This sentiment is echoed by Leonel Aguirre, head chef at Mauro Colagreco at Raffles London, who calls 2026 the year of "radical simplicity with intention." He foresees fewer ingredients paired with deeper thinking behind each one, alongside a significant move towards regenerative sourcing—going beyond sustainability to real accountability in how food is grown and traded.
Nathaniel Mortley, chef-founder of 2210 by NattyCanCook, agrees, noting a move away from gimmicks back towards clarity. He expects food to become more personal, with menus rooted in heritage and culture, but executed with high technical skill.
Value, Experience, and the 'Quiet Luxury' Shift
With economic pressures continuing, value for money will be a critical driver. Chris Golding, executive chef at NIJU, states that better value is a key focus, with diners becoming more discerning but unwilling to compromise on experience. He points to thoughtfully curated, slightly quirky offers—like NIJU's one-hour omakase or Kioku's Standing Sushi—as examples of this new value paradigm.
Simultaneously, the nature of luxury dining is evolving. George Gkoregias, executive chef at Kioku by Endo, observes a shift towards 'quiet luxury', where high-end quality is increasingly paired with relaxed, casual experiences. Formality is giving way to chef-led dining where craftsmanship and personality take centre stage without stiffness.
Stevie Parle, chef-founder of Town, Motorino and Pastaio, identifies escapism as the key for 2026. He highlights the restaurant's skill in creating an alchemy of food, interior, and service that offers genuine relaxation.
Cuisine Spotlights and Evolving Formats
Specific cuisines are poised for particular prominence. Charlie Mellor, restaurateur of Osteria Vibrato, notes a surge in Italian restaurant openings, while Sebby Holmes, head chef of Farang, predicts the Thai food boom will continue, offering diners a wider selection of regional dishes with bolder flavours.
Tom Anglesea, executive chef at Dovetale, expects Korean food to rise further, but in a more refined, thoughtful way that highlights its technical depth and fermentation culture. Chris Golding also signals a significant comeback for classical French restaurants, citing the success of spots like Otto's.
Menu formats are also adapting. Holmes foresees more "two-speed" menus catering to both special-occasion tasting menus and casual à la carte visits. Sandia Chang, sommelier at Kitchen Table, predicts restaurants will focus more on intricate, house-made cocktail lists and superior non-alcoholic options.
The Communal Comeback and Broader Trends
The desire for connection remains strong. Karan Gokani, co-founder of Hoppers, celebrates a real return to communal, experience-driven dining, with guests once again seeking interaction and shared moments. Yohei Furuhashi, head chef at The Lavery, highlights British cheese as fitting this trend perfectly, offering shareable dining with a story.
Other notable predictions include a focus on fibre and gut health over protein, as noted by James Clark of Sotto, and more cross-industry collaborations with fashion, art, and music, as suggested by Tomás Gormley of Cardinal. Ben Chamberlain, head chef of Wild at Bull, expects fire-led cooking to grow, used with purpose rather than as a mere gimmick.
Ultimately, the 2026 London food scene, as articulated by its foremost culinary voices, is set to be defined by honesty, intention, and a refined sense of value—a direct and thoughtful response to the times.
