Battle of the Burger & Slice Wars 2025
Posted on May 27th, 2025
Our team got stuck into some serious flavour showdowns, hitting up two of the North East’s tastiest food events at Wylam Brewery: Battle of the Burger and Slice Wars. Probably Newcastle’s most iconic foodie face-off, Battle of the Burger returned to celebrate its 10th anniversary – bringing juicy patties, big energy, and even bigger flavour. And if that wasn’t enough, Slice Wars was back for another cheesy showdown! From outrageous toppings to pun-filled pizza names, this year’s vendors brought serious heat and s crave-worthy slices.
Here’s a round-up of what we ate:
Battle of the Burger
Red Heads
Red Head’s served up their intensely creamy signature mac and cheese, topped with lashings of beef brisket and crispy onions – a very messy but delicious take! Mac and cheese, along with American classics like beef brisket, continue to trend, as highlighted in the ‘Crave Worthy’ section of our summer review.
Friez & Burgs
A smashed patty topped with cubes of smoky chorizo, melted cheese and a huge handful of very crispy shoestring fries! The thin-cut fried added a different dimension to the burger with a very intense crunch and salty hit in each bite.
Smoke & Sear
One of our favourites of the day! A rich, umami, smoky beef burger with creamy/sharp melted cheese, topped with slow-cooked beef in Newcastle brown ale, which gave the burger even more depth of flavour. The pickles cut through the fatty flavours, making it a winning combination. Pickles continue to see a boom in 2025 (Forbes), alongside booze infused foods (The Food People).
Twisted Chick
Twisted Chick served up one of the more unique options of the day with their Alabama Slammer Burger: blackened southern fried chicken, corn relish, chorizo crisp, house pickles, hot honey drizzle, twisted cabbage and Alabama white BBQ sauce. The Alabama white BBQ sauce stood out with its distinctive, rich creaminess with a tangy heat!
Patty Melts
A traditional burger combination of smashed patty and burger sauce, topped with their house pickled cucumber and a good amount of mustard, sandwiched together in soft and sweet milk bread.
Flankman
Crashing the burger battle… taco-style! A Big mac style burger on a soft homemade taco shell. A juicy beef patty with a Mexican spin on the American classic burger.
Slice Wars
Dough And Co – Harissian – Garlic & Fresh Herb Butter, For Di Latte, Mozzarella, Za’atar Chicken, Red Onion, Harissa & Yoghurt.
Dough and Co are renowned for their gluten free wood fired pizzas, with dough so well-crafted it’s virtually impossible to tell its gluten free! The spicy chicken topping was well-balanced by a refreshing mint and yoghurt dip, delivering both heat and cooling contrast in each bite.
Weird Dough – Kebba The Hut – Flame Grilled Chicken, Shawarma, Italian Tomato Base, For Di Latte, Sumac Onions, Parsley, House Garlic Drizzle
Mildly spicy chicken with a smoky aftertaste, layered with hints of Indian-inspired spices and subtle notes of honey for a touch of sweetness. Fusion cuisine is increasingly gaining popularity as it combines elements from different culinary traditions to create unique and exciting flavour experiences (Mintel).
Never Seen Star Wars – Confit Garlic, For Di Latte, Parmesan, Garlic Extra Virgin Olive Oil, Basil And Sea Salt
Packed with rich garlic flavour, this slice was elevated by flakes of sea salt that cut through for the perfect savoury hit. Alongside an impressive cheese pull, it was easily one of the top vegetarian options at the event!
Square Pizza – Obi-Wan Pepperoni – Caramelised Cheese Crust, Three Cheese Blend, Double Pepperoni, Slow Cooked Red Sausage, Pecorino Romano, Whipped Ricotta Flowers, Hot Honey, Chilli Flakes, Fresh Basil
Perfectly cooked, with a crisp base and bold, spicy notes, this pizza was expertly balanced by the cool creaminess of whipped ricotta – a standout slice of the day! Our marketing team are still seeing hot honey take centre stage as a trending sauce across menus and supermarket products, as highlighted from our summer benchmarking and food safaris.
Fire & Stone – The Sith Sizzler – San Marzano Base, Pecorino, Fior Di Latte. Oregano, Red Onions, Nduja, Italian Sausage, Sun Blushed Tomatoes, Finished With Spicy Honey
Fiery nduja sausage brought the heat, intensified by an extra drizzle of spicy honey. This slice was not for the faint-hearted… this one packed a serious kick of spice!
2 Rowdy’s Pizza – Madras Rowdy Pizza – Spicy Madras Lamb, Keema, Mozzarella, Red Onion, Green Chilli, Fresh Coriander, Spicy Madras Sauce
An unusual but welcome topping of spiced lamb, green chillies, and fresh coriander. It delivered bold flavour and stood out as the most unique combination of the day!
If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessica.kane@dalziel.co.uk
Food To Go
Posted on May 23rd, 2025
2025’s food-to-go landscape is defined by a blend of convenience, quality, and health, meeting the dynamic preferences of today’s on-the-move consumers. Lunch remains a key meal for the food-to-go category – whether it’s a classic sandwich or a slice of pizza, meal deals continue to dominate when it comes to lunchtime in foodservice. (IGD). The food-to-go category aligns with our ‘snackification’ trend highlighted in our summer review, where consumers are increasingly replacing traditional meals with smaller, snack-sized portions throughout the day.
Our marketing team have highlighted three key trends driving the food-to-go market:
Bold Impact
Forget tinned soup and “gone in two mouthfuls” sandwiches, consumers now seek supercharged meals! From wagyu beef to premium seafood, sandwiches are getting a serious upgrade. Oversized, overfilled, double and triple stacked super-sauced formats offer a temporary escapism from the accepted norm (The Food People).
New Occasions
Consumers are reimagining traditional meals like breakfast, turning them into convenient, on-the-go options that can be enjoyed anytime, anywhere. From breakfast wraps and ready-to-eat oats, this trend reflects a shift in morning meal culture and puts all-day breakfast firmly on the menu! (The Food People).
Health Is Wealth
With 60% of UK consumers actively trying to eat healthily (Mintel), there’s increasing demand for food-to-go products that deliver function as well as flavour into consumers’ busy lifestyles. As interest in protein shows no sign of slowing down, the focus seems to be shifting toward natural sources that promote extra nutritional value, including added fibre and gut-friendly bacteria to promote digestive health (The Food People).
If you are interested in accessing our full report, please get in touch: NPDMarketing@dalziel.co.uk
Soku Kitchen – Ouseburn Lockup
Posted on May 19th, 2025
Soku Kitchen is a new Asian-inspired experience now in pop-up residency at the new Ouseburn Lockup. Lawrence Norman, the reigning North East chef of the year, launched the new dining concept at the end of last year with his partner, Alana Whenary, after being inspired by the food they discovered while travelling around Asia last summer.
Here is a round up of our experience:
The decor of the lockup was simple and neutral, with pops of colour that subtly drew the eye, allowing the food to take centre stage. The open kitchen added to our dining experience, offering a clear view of each dish being freshly prepared, enhancing the connection between each dish.
Lindisfarne Oysters
Nahm Jim Crispy Onions – Inspired by the popular Nahm Jim dipping sauce, these onions deliver a vibrant, zingy, and salty flavour profile, with a fresh hit of acidity. Finished with crispy onions for a punchy crunch and layered texture, they bring boldness and excitement to any dish. With Thai cuisine continuing to grow in popularity among consumers, our development team has the expertise to create our very own Nahm Jim crispy onion sprinkle!
Nashi Pear Mignonette – Finely diced nashi pear, shallots and chives offered a juicy, crunchy contrast. Sweet, tangy and ultra-refreshing.
Nahm Prik Phao – Inspired by XO sauce, this topping delivers bold fermented fish notes, fiery heat, and deep, savoury, salty flavours. It also offers rich umami, aligning with our ‘Bold Flavour’ section in the summer review. Bold flavours continue to trend across food and beverage, with consumers seeking more intense, diverse, and adventurous taste experiences.
Thai Taramasalata – Lime Leaf Oil, Shrimp Crackers
Smoky, creamy and rich with a subtle yeasty depth. Finished with zingy lime leaf oil and served with crispy shrimp crackers for the perfect crunchy contrast. According to The Food People, sweet, rich and piquant flavours of Thailand are capturing the attention of consumers, as we see Thai cuisine and culture see a surge in popularity.
Crispy Pork Som Tum Salad – Bitter Leaves, Peanuts, Fish Sauce
Fresh herbs ran through the salad, bringing earthy, woody notes. The pulled pork was fried for a soft yet crispy bite, adding a savoury depth. Saltiness from fish sauce and crushed peanuts rounded the dish off, balancing the crunch from the salad leaves with the umami flavours.
Charred Tenderstem – Sour Green Chilli, Plum Sauce
The chilli offered an intense heat to the dish, with sourness in the background. The plum sauce added a contrast and sweetened the dish to complement the spice. The broccoli was fresh and crunchy!
Sesame Prawn Toast – Yuzu Mayo, Prawn Hot Sauce, Spring Onion, Katsuobushi
The toast was crispy, savoury and rich with prawn flavour. The punchy prawn hot sauce brought a touch of heat, while the fresh spring onion lifted the dish. Finished with a creamy yuzu mayo and delicate katsuobushi for a salty, umami kick.
Rump Steak – Green Peppercorns, Barbecued Veg, Soku Sauce
The rump steak is tender and juicy, packed with rich flavours. The sharp green peppercorns bring a bold peppery punch, cutting through the freshness of the herb-packed Soku sauce. The charred barbecued veg adds a smoky depth, while the crispy onions layer in texture and crunch. Texture plays a pivotal role in 2025, as consumers seek different mouthfeels from their food experiences. The incorporation of whole grains, seeds and nuts into dishes not only adds a crunchy texture but also conveys an impression of naturalness and home cooked to the consumer (Food Navigator).
Chocolate Mousse – Plum, Miso Caramel, Sesame
The chocolate mousse was light and fluffy, topped with a gooey caramel miso sauce. Rich and slightly yeasty from the miso, the sauce cut through the sweetness and buttery depth of the caramel. Toasted sesame seeds, including black, added visual warmth and a nutty, earthy edge that complemented the miso beautifully! Strands of plum skin ran through the sauce, adding gentle sweetness and a subtle tart finish.
As consumers become more aware of umami and its powerful role in flavour perception, we’ll see a continued rise in umami-rich sauces, pastes, and garnishes throughout 2025. These components not only deliver the deep, savoury taste people crave but also add layers of complexity and richness across a wide range of dishes (IFT).
If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch:jessica.kane@dalziel.co.uk