The biggest dining trends of 2025, from pop-ups and chef collabs to traditional Irish produce
Joe McNamee: 'The aforementioned fiscal pressures, on both hospitality and its customers, continue to impact on dining. The soaring price of beef has seen steak vanish from many menus, some restaurants avoiding beef altogether.'
A personal bugbear of years has been the often mindless usage of certain premium ingredients, as if luxury cachet alone is sufficient to elevate a dish with little thought given to just how well it works with other components. Good caviar is utterly delicious, on its own or with other comparatively bland textures and flavours serving the star of the show, such as the classic pairing with sour cream and blinis.
