The summer trends hotlist … tomato ketchup’s got competition

Guardian journalism is independent. We earn a commission if you buy something through an affiliate link. Learn more. From savoury pastries and chilled reds to cherry overload, discover what’s fresh and what’s become just a bit stale Savoury millefeuilles (above)Elegant savouries are all the rage on menus right now, for example, at Planque, which has a chanterelle and radicchio millefeuille with comte sauce. Think fancy deconstructed vol-au-vents with modern gastronomic flair. MisugaruThe roasted Korean multi-grain powder, which mixes ingredients like toasted rice, barley, millet, and sesame seeds, adds a moreish, nutty, malty creaminess to baking. Also delicious as a drink. Smacked cucumber ketchup at The Mulwray in Soho, London; pickled onion ketchup from Epicuriosity; kimchi ketchup from Chimac; gherkin relish from Halen Mon – the essential condiment for all discerning barbecues this summer. Chicago tavern-style pizzaA super-thin, square cut base with toppings such as Italian sausage, Chicago-style sweet tomato sauce, pepperoni and pickles. Try it at Short Road Pizza, east London, on Tuesdays only. Brasserie boozersBlurring the line where raucous boozers meet Gallic brasse

Jun 30, 2026 → Jun 30, 2026