Slice Wars and Mexican Standoff 2026

Posted on June 2nd, 2026

May is always one of the best months at Wylam, blessing us with not one but two food battles! Slice Wars certainly lived up to expectations, with the Star Wars-inspired pizza names landing perfectly ahead of May the Fourth. Mexican Standoff brought sunshine, vibrant flavours and a brilliant atmosphere to the Toon, turning Wylam into a celebration of bold street food.

Here’s a round-up of the key trends at each event:

Slice Wars

From slices and square cuts to sourdough bases, it was great to see variation showcased at Wylam. Even so, Neapolitan-style pizza was the clear leader in format, reinforcing the desire for simplicity, authenticity and quality-led comfort food.

Chilli Sweet Heat: It was almost impossible to find a pizza slice without some sort of chilli on top! From chilli flakes to chopped fresh chillies and ‘swicy’ hot honey drizzles, 63% of consumers perceive chilli pepper-containing products as more innovative (Kalsec), with 65% of consumers eating spicier food today vs a year ago.

More Cheese Please: It might sound like an obvious trend to see at a pizza festival, but this is where pizza gets its personality! Premium flavour techniques like fricco add a crunchy, savoury border contrast to the dough (as used by Slab Shop). Whereas aerated cheeses like whipped ricotta (used by Square Pizza) add creaminess with their light mousse-like texture.

Global Fusion: Forget “just toppings”, Wylam brought us playful flavour pairings that completely re-shaped the identity of the pizza slice!

Fire and Stone: Return of the Sith Sizzler – San Marzano tomato base with mozzarella, pecorino, red onions, nduja, smoked pepperoni, house garlic mayo, hot honey drizzle and chilli flakes

Slab Shop: Signature Slab – 72-hour biga dough, pepperoni, jalapenos, chilli caramel, parmesan, fricco crown cheese

Square: Obi-Wan Pepperoni –Caramelised cheese crust, three cheese blend, double pepperoni, slow-cooked red sauce, pecorino Romano, whipped ricotta flowers, hot honey, chilli flakes, basil

Dough and Co: Jedi Spice Bag – Salt and chilli crispy tofu, San Marzano tomato base, for di latte mozzarella, onions, peppers, chillies and curry sauce

New Yorkshire Pizza Company: Jabba the Jerk – Jamaican jerk seasoned chicken, red onion, sweet African peppers, mozzarella and fresh chillies

Fire and Dough: Ragu-D2- Slow-cooked ragu base, mozzarella, basil, parmesan, extra virgin olive oil

 

Mexican Standoff

Elevated Street Food: Handheld foods are commanding attention on the street food scene (The Food People), and Wylam vendors delivered on this trend. Each dish was intricately layered with different textural elements, including crushed Takis, corn dust, radish and pickled onions. We are seeing street food move beyond just flavour to stimulate senses, using colour, texture and aroma.

It was great to see such a variety of protein types used in the tacos too, many prepared using techniques such as slow-cooking, grilling, smoking and searing. As consumers continue to seek restaurant-quality experiences from casual dining formats, premium proteins are increasingly becoming a key point of differentiation (Mintel).

Layered Acidity: Almost every dish contained a sharp acidic element to balance rich meats: Yucatan pink onions, pickled pink onions, salsa verde, lime crema, lime mayo. 2026 is all about tangy, nuanced sourness that cuts through richness with bright, acidic notes that spark salivation rather than face-pulling! (The Food People).

Colour Catching: As you can see from our photos, vibrant ingredients were a consistent feature across our chosen dishes! From pickled pink onions and fresh herbs to standout yellow corn tacos, each offered its own unique colour palette. Colour continues to gain importance in the UK food and drink sector in 2026, driven by its ability to capture consumer attention in an increasingly visual and social media-led environment. At the same time, naturally colourful ingredients align with growing consumer demand for recognisable ingredients, making colour a powerful tool for both engagement and perceived quality (Mintel).

Good Times Tacos: Baby Back Rib Tacos – Shredded pork, sticky bourbon BBQ, Yucatan pink onions, melted cheese, coriander, garlic lime mayo

Flankman: El Flanko – Chargrilled flank steak, lime crema, white onion, wild garlic chimichurri, pickled pink onions, radish, corn dust, coriander, hand pressed soft shell taco

Daveys: New Mexico Beef Rib Taco – Short rib beef birria, mozzarella, crushed fuego takis, jalapeno cheese sauce, cool salsa verde, cilantro, soft shell corn tortilla

The O Co: King Scallop Taco – Butter washed seared king scallop, homemade mild salsa, fresh guac, chives, juicy pomegranates, served on a soft taco

Lobo Rojo: Torte Asada – Grilled marinated steak, grilled cheese, macha verde, guacamole, served up in a bolillo bread roll

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