Every autumn, chefs and buyers start looking around for what’s new before they lock down a winter menu. If that’s you right now, here’s what we’re actually seeing kitchens add this season, and a few ideas worth trying before everyone else has them too.

Comfort food is back, but done properly

Guests want the rich, warming dishes winter always brings, but they expect a bit more care behind them than a decade ago. A filled pasta with a proper crab and lime or squash filling reads very differently to a generic carbonara, and it’s an easy upgrade for a winter specials board.

Small plates and shareable starters keep growing

Arancini and croquettes are still climbing on menus across the country, largely because they work equally well as a bar snack, a shared starter, or a considered plate depending how they’re priced and presented. A kitchen adding one or two new starters for winter is often better served here than adding another main.

Plant based is now expected, not a nice extra

A single vegan option no longer cuts it for a lot of diners. Having genuine choice, like our aubergine tortello alongside a vegan truffle arancini, means a winter menu can offer real variety rather than one token dish.

Kitchens want products that don’t add prep time

With staffing tighter than ever, the products getting added to winter menus this year tend to be ones that finish quickly and consistently from frozen, freeing up kitchen time for the dishes that actually need it.

Frequently Asked Questions

What’s trending most for restaurant starters this winter?

Premium arancini and croquette fillings, truffle and lobster in particular, alongside naturally coloured pasta shapes for visual impact on set menus.

How early should a winter menu be planned?

Most kitchens start trialling new products from late summer, so they have time to sample, cost and confirm supply before the season actually starts.

Want to see what’s new before you finalise your winter menu? Explore our full range or get in touch for samples.