Butter Bird

Posted on May 6th, 2026

Chicken & Crémant … name a better combination! We visited Butter Bird in Manchester, the newest rotisserie chicken restaurant, cooking up to 48 chickens in 90 minutes! Once seen as a supermarket ‘cheat’ to save time, rotisserie chicken is now having a renaissance and being celebrated by chefs.

We started with chicken fat popcorn while we browsed the menu. Snack-style options in hospitality prove popular with consumers who seek lighter options as pre-starters (Mintel). The popcorn delivered a savoury, buttery and fatty mouthfeel that made us reach back for more! Moving into 2026, animal fats are firmly back in the spotlight, with chicken fat in particular being heroed across both brands and eateries (The Food People).

We went all in with the whole chicken: tea-brined, butter-basted, and served with chicken gravy alongside a preserved lemon, cracked pepper and thyme butter. The brine and butter combination locked in the moisture and delivered an incredibly juicy chicken, with every bite feeling tender and full of flavour. The tea trend is gaining traction, showing up more in savoury spaces, from brines to marinades (The Food People).

What really made the meal was the contrast in pairings. Switching between the gravy and the butter felt like two different meal experiences on the same plate, nodding to the growing personalisation trend. The butter brought a fresh, citrusy lift, while the gravy leaned fully into comfort eating. The chicken skin really pulled everything together – coated in smoked paprika, it brought a gentle warmth and just the right hit of spice to round off the dish.

The sides didn’t disappoint either, each bringing a unique vibrancy to the table. The smoky ratatouille was a great texture contrast with crunchy veg, while the chicken salt potatoes delivered on the umami-rich seasoning. The standout was the salt-baked sweet potato with sour cream. The natural sweetness and earthiness of the potato, perfectly balanced by the cool sour cream, created a delicious, indulgent side.

Our Butter Bird experience felt right on trend, tapping into the elevated everyday movement and bringing a new level of care and creativity to the chicken category.

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: npdmarkerting@dalziel.co.uk

Kung Fu’d and Battle of the Burger 2026

Posted on May 6th, 2026

Kung Fu’d

We hit up Wylam Brewery for their newest 2026 food event, Kung Fu’d, showcasing the best of the North East’s Pan Asian cuisine! As highlighted in our Summer 2027 presentation, there is a broader cultural shift in which Asian influence across food, skincare, and entertainment is gaining momentum.

Here’s a round-up of our favourite standout dishes and key food themes:

Trend: Noodles

From Korean, Thai, and Indo-Chinese cuisine, it was great to see the differences between the noodle dishes we tried. Meal kits and ready-to-cook noodle dishes that offer convenience and authentic flavours are particularly appealing to UK consumers (Mintel).

The Fat Koreanz showcased Korean Fried Chicken Noodles with Gochujang & Sticky Chilli Honey Sauce. Korean chicken is a clear trend in the UK as of 2026, with our marketing team having seen a significant increase in Korean-inspired product launches across UK supermarkets and foodservice.

Scott and Wilson – ‘Why Aye Pad Thai’ – These guys incorporated Newcastle Brown Ale-infused sauce… extra points for the Thai x Toon cuisine collab we didn’t know we needed!

Dosa Kitchen delivered an Indo-Chinese fusion pairing with handmade veggie dumplings tossed in Manchurian sauce, served alongside stir-fried Hakka noodles and fresh vegetables. Packed with savoury, spicy and tangy flavours, it was the perfect Asian comfort combination. It’s a great example of the growing fusion trend, where diners are leaning into unexpected flavour pairings and global influences.

Trend: Handheld Supper

From baos to bánh mì buns, handheld foods are commanding attention on the street food scene (The Food People). For those days when you need dinner on the go – but a simple sandwich won’t do! Fast, flavour-packed and affordable, the pork shoulder baos and tofu belly bánh mì buns delivered a convenient and indulgent bite.

Trend: Sweet Tooth meets Sense Maxxing

There’s a clear shift towards experimentation and fluidity in the food world, with products pushing boundaries and creating joy-led eating experiences. As highlighted by Mintel, consumers are increasingly looking for food that delivers escapism and a mood boost.

Deep North brought this trend to life with their sticky mango doughnut skewers with pandan custard and coconut rice, which were packed with flavour, with the custard delivering a rich, sweet creaminess. It was also great to see pandan featured – a less familiar ingredient that signals how Southeast Asian flavours are continuing to move into the mainstream. We also tried their doughnut holes with hot honey, proving the swicy trend is still strong in 2026!

Bake for the Soul tapped into the ever-growing matcha movement with their matcha and strawberry layered cake. The earthy, nutty notes of the matcha paired perfectly with the fruity sharpness of the strawberry jam, creating an indulgent treat.

Battle of the Burger

Established in 2015, the first food battle event. This one doesn’t really need much more of an introduction from us… It’s in a league of its own! The Judges’ Table was a standout, featuring some well-oiled burger enthusiasts:

James Hayter, Head Chef at St Vincent in Newcastle, bringing over 10 years of hospitality experience within the Northeast.
Northeast blogger, Nooks of Newcastle – you can’t scroll far on her Instagram page without spotting a Wylam montage.
Northeast blogger, “Gan for bait, like?” A familiar face on the food scene since 2020.
Burger enthusiast, Blaps Burgers, who has covered every Battle of the Burger since its debut at Wylam, consistently takes on the impressive challenge of eating every burger available in a single sitting (23 last year!).

The three main trends we saw across the event were Global Fusion, Americana and of course SENSEMAXXING. These burgers did not hold back! Packed with everything and delivering on flavour, texture, aroma, and of course, all picture-worthy!

Now you might think it’s all about the patty, but the bun is just as important, too! The bread bun trend is all about getting creative and elevating the carrier, not just the filling (Mintel). It was clear that brioche has become the new norm when it comes to elevating burgers. Once considered a premium upgrade, brioche now feels like the expected starting point rather than something different.

Trend: Global Fusion

The Scranners Arms was the 2026 winner & four-time champions! They took home the crown with their epic ‘Radgie Chicken Burger’ – salt and pepper fried chicken, sriracha mayo, sweet hoisin, fried onions, peppers, chilli’s, sesame, lettuce and a brioche bun.

Jam Jar’s ‘Mafia Don Burger’ offered a fun Italian twist on their chicken burger: crispy breaded chicken fillet, with fresh rocket and melted mozzarella, finished with a rich marinara sauce and a rosemary & garlic aioli.

Parma-O- Rama showcased their Indian inspired ‘Bhangra Burger’ – fried halloumi, topped with a yoghurt & mint dressing, mango chutney, crispy onions in a brioche bun. The burger itself was very light and fresh! The yoghurt and mint dressing offered a great cooling effect, pairing well with the sweetness of the mango.

Trend: Americana

Davey’s tapped into the Americana trend with their ‘New York Beef Rib Burger’- smashed beef patty, American cheese, slow-cooked beef, short rib, sticky NYC BBQ glaze, nacho cheese sauce and crispy shoestring fries. This was Davey’s debut at the Battle of the Burger, coming third overall!

Twisted Chick showcased their ‘Elvis Burger’ – buttermilk fried chicken, Memphis cheese drip, bacon crunch, peanut honey glaze, banana chips, chilli jello and brioche slider. Twisted really captured the nostalgic pull of American food, with the comforting flavours of peanut butter and jelly, but with a modern twist!