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 

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!

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

Summer 2027 Trends

Posted on April 24th, 2026

When it comes to culinary trends, consumer priorities remain centred on taste, nutrition and value. However, consumer expectations across the UK continue to shift. Taste, nutrition and value remain important, while experience, convenience and discovery are becoming increasingly influential. The Summer 2027 Trend Report outlines five key flavour directions expected to shape innovation across the UK market. From global exploration to modern comfort, these trends reflect how consumers are redefining their relationship with food.

Flower Power Vegan Fest 2026

Posted on February 19th, 2026

Flower Power Vegan Fest kicked off the first Wylam Brewery battles of the year, bringing the best of plant-based eats from the North East. From ‘chiqin wings’ to pistachio pizza, here’s a round-up of our favourite standout dishes and key food themes.

Asian Comfort – We opted to start with savoury Asian comfort food- a cuisine set to play an increasingly prominent role in the UK in 2026. The appeal of spicy comfort food is particularly strong among younger consumers, with Asian food now closely associated with warmth, cosiness, and emotional comfort (Mintel). Both dishes delivered authentic flavour profiles, combining warming spice with a cooling mayo, delivering layers of flavour and contrasting textures for the ultimate taste experience!

Chicken Ting- On the Sesh-Wan – Quorn chiqin wings, Balefire Naga Szechuan sauce, vegan chilli oil mayo, sesame seeds, crispy onions, sriracha dust

Ground Kitchen Express – Tofu Bao Bun –Steamed hirata bao with tofu topped with Jeju sauce, garnished with coriander, spring onions, sesame seeds and crispy onions

 

Flavour Fusion – Fusion is set to accelerate in 2026, driven by diners with genuine culinary curiosity. The next wave of fusion is grounded in respect, cultural understanding and bold flavour combinations that feel both exciting and relevant (The Wholesale Group).

The vendors perfectly captured the blend of Japanese and Italian classics by celebrating the strengths of each cuisine.  We tasted all things green, starting with a vibrant pistachio pesto pizza. The toasted nuttiness added crunch against the creamy cheese, while the wood-fired dough brought a gentle smokiness. We finished up with the drink of the moment, matcha, perfectly paired with a slab of tiramisu! In 2026, we will continue to see a growing trend of fluidity within sweet dishes (The Food People).

Weird Dough Pizza – The Pistachio Bluff – BLUFFalo stracciatella. House pistachio pesto, confit garlic, vegan mozzarella, crushed pistachios, fresh basil, shaved parveggio

Green Buzz Matcha Bar – Tiramisu Matcha Vanilla Latte

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

Macro Trends 2026

Posted on February 16th, 2026

As consumer priorities continue to evolve, food trends in 2026 are being shaped by balance, trust and meals that fit real life! These are the macro trends shaping how we’ll eat this year.

Health

Health in 2026 is no longer about extremes. Instead, it’s about balance, trust and making better choices easier. This mindset will continue to shape innovation across retail, foodservice, and manufacturing.

While ultra-processed foods (UPFs) are formally defined, the term remains widely misunderstood, making it a hot topic for increasingly curious consumers! Consumers are increasingly questioning what’s in their food, with a clear shift towards minimal ingredients and maximum trust.

Dietary fibre is in the nutrient spotlight, driven by interest in gut health and the rise in GLP-1 weight-loss drugs. According to the Waitrose Food and Drink Report, 76% of consumers said fibre was important to them, but only one-fifth knew how much they should be eating. Nutrient density and digestive health are becoming non-negotiables rather than nice-to-haves for consumers in 2026.

Convenience

The way we live, work and socialise has changed. The traditional stay-at-home parent setup has given way to career-oriented lifestyles that increasingly juggle work and family commitments. Convenience has now become embedded in everyday eating habits, with three in five consumers globally using convenience foods at least once a week (Food Navigator).

AI will undoubtedly play a leading role in the future of convenience. Consumers are already using AI as a recipe generator and meal planner for “what’s in the fridge” dinners. Social media also continues to be a source of quick, easy, cheap and cheerful recipes – from big brand dupes to elevated easy cook ideas. This behavioural shift is reflected in the data. First came the microwave, then the airfryer… what’s next for 2026?!

Comfort meets Creativity 

Food and drink rooted in familiar traditions offer reassurance in uncertain times. Food often helps to reduce consumers’ feelings of vulnerability, restoring a sense of stability and solace.

According to OpenTable, Brits are craving three classic dishes on menus in 2026: prawn cocktail, shepherd’s pie and beef and ale stew. This appetite for the familiar is sparking a new wave of nostalgia. Retro rejuvenation sees the return of traditional ingredients and formats, alongside a growing desire for multisensory reinterpretations of beloved classic dishes, designed to deliver even more comforting and memorable experiences.

For more information on our Macro Trends Report, contact: npdmarketing@dalziel.co.uk

Putting Our Glazes, Rubs and Dry Marinade Capabilities in the Spotlight

Posted on February 9th, 2026

At Dalziel Ingredients, we believe glazes, rubs, and dry marinades are a powerful way to transform a product’s flavour, appearance and performance. That’s why our marketing and technologist teams work closely together to develop bespoke flavours tailored to your product and application.

Innovation

Innovation sits at the heart of our development! Our marketing team brings a forward-thinking approach, advising on emerging flavour trends, consumer insights and global inspiration to ensure your products are relevant and exciting for consumers. We also specialise in re-engineering classic recipes, taking familiar favourites and enhancing them with bold flavour, improved visuals and added functionality.

Flavourful

Flavour is a key focus in the development of our glazes. We specialise in reimagining classic flavour profiles and drawing inspiration from global cuisines to create bespoke solutions across a wide range of meat cuts. Whether you’re looking to add richness, balance, heat or sweetness, our glazes deliver impactful flavour depth that enhances the eating experience and adds value to the finished product.

Functional  

Functionality is key to achieving consistent and reliable results in production. Our technologist team ensures your glazes perform as well as they taste, maximising yield with premium, drip-free glazes and rubs that deliver professional, repeatable results every time.

High-Visual

Visual appeal plays a crucial role in consumer choice, and our glazes are designed to help your products stand out on the shelf. We deliver vibrant, eye-catching finishes using expertly selected herbs, spices and flavourful particulates to enhance both texture and appearance.

For more information on our glaze capabilities and applications, please contact: info@dalzielingredients.co.uk

 

 

Fenwick x Greggs: The Golden Flake Tavern

Posted on January 5th, 2026

Another iconic collaboration between Fenwick and Greggs has landed in the Toon, bringing with it a homey, pub-style dining experience that celebrates everything Greggs does best!

As highlighted in our Comfort Creations and Haute Newstalgia trends from our Winter Review, there’s a clear resurgence in demand for classic, familiar and deeply satisfying dishes. It was great to see Fenwick and Greggs lean into this by creating a traditional pub feel, complete with old photographs of historic Greggs stores and members of their company. These touches created a wholesome, family-led sense of nostalgia, allowing classic menu staples to feel gently modernised while retaining their comforting familiarity.

On the menu:

Sausage Roll with Bloody Mary Ketchup

An elevated take on the Greggs icon. The Bloody Mary ketchup captured the essence of the classic cocktail, with a fresh flavour profile and noticeable chunks of tomato that really amplified the taste.

Mac ’n’ Cheese Bites with Pesto Dressing

A winning savoury favourite! The coating was crisp and well-structured, with a spot-on ratio of pasta to cheese sauce inside. The vibrant, herbaceous pesto dressing made the perfect pairing. Nostalgia remains a powerful driver of food choices in the UK, particularly within comfort food. American classics such as mac ’n’ cheese are strongly associated with warmth and childhood memories, making them firm favourites among consumers (Mintel).

Steak Bake Mixed Grill – topped with a runny fried egg and served with chunky chips, portobello mushroom, slow-roasted tomato, watercress and an ale gravy

The egg worked surprisingly well with the steak bake, adding richness without overpowering it. The gravy was deep, dark and glossy, with a robust ale bitterness, exactly what you’d expect from a pub-style dish.

Fish Finger Sandwich – served with chunky chips, tartare sauce and mushy peas

This comforting classic is currently available in a limited number of Greggs stores. The tartare sauce really stood out – fresh, tangy and generous on dill and capers, with small pieces of gherkin adding extra texture and bite.

Yum Yum Bread & Butter Pudding

Greggs captured the Vintage Puds trend with its take on classic school dinner favourites. Nostalgia once again proves a powerful driver, with beloved desserts from yesteryear making a triumphant return (The Food People). The bread ’n’ butter pudding delivered satisfying, carb-laden comfort, making it the clear standout of the day!

Pink Jammie Trifle

A layered trifle with a Greggs jam doughnut base, topped with raspberry jam, custard and a strawberry and white chocolate whipped cream. Finished with a sweet crumble and a drizzle of raspberry and white chocolate, it felt playful, nostalgic and indulgent.

Drinks

The drinks menu featured a range of cocktails alongside ales from local brewery Full Circle, plus a Newcastle Brown Ale option – a thoughtful local touch that reinforced the sense of place and authenticity.

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

 

Dalziel Foodie Round Up 2025

Posted on December 8th, 2025

As 2025 wraps up in the foodie world, join us as we look back on a year of flavour inspiration and standout innovation from industry events!

Meatopia 

The ultimate celebration of live-fire cooking doubled the fun this year with a brand-new addition at Glasgow SWG3, alongside the London OG at Tobacco Docks.

SWG3 is one of Glasgow’s most distinctive independent venues, and just like London, it brought an incredible atmosphere with live music and foodie theatre. We loved the live fire cooking and watching chefs create their dishes right in front of us! Glasgow even hosted a quiz, which was a fun way to test our team’s meat knowledge. Here is a roundup of the events:

Glasgow

London

Key Food Themes

Fat is Back – After years of being demonised for their saturated fat content, animal fats are back in vogue (The Food People). From the aged mutton fat and bone marrow birria, there’s a confident return to indulgence.

Global Fusion with a Regional Soul – The boundaries between cuisines are dissolving, and that’s where the excitement lies! From sausage tacos with Scottish pork shoulder to bacon & aged cheeseburger sausages, the UK public is receptive to these innovations: 41% agree that dishes blending two different world cuisines are appealing (Mintel).

Acidity and Brightness as Balance – As dishes get richer and more indulgent, chefs are using acidity and punchy brightness to cut through the fat. Across the festival, we saw chimichurri, sumac onions, pickled cabbage, fermented flatbreads, and lemon mustard. Inspiring a new wave of fresh and flavour-packed sides, there is a clear shift toward layered flavour building (Food Manufacture).

Heritage Cuts and Mature Meats – Smoked and aged mutton and venison – heritage cuts made a strong showing as we see a move to gamier flavour profiles. It’s all about circular cooking, which not only reduces waste but also honours the benefactor with the sustainable nose-to-tail approach to cooking (The Food People).

Premium Street Food and Refined Comfort – Chefs are taking comfort classics and street favourites and elevating them with premium ingredients. As mentioned in our Winter Review, elevated everyday foods continue to trend as cooking takes familiar flavours and reimagines them with craft techniques and quality ingredients.

 

Wylam Brewery: Battle Royale Best of the Best, Lord of the Wings and Argie Bharji

Northern foodies know that Wylam Brewery’s Food Battles are always a guaranteed good time, and this year’s line-up absolutely delivered! Battle Royale brought genre-versus-genre showdowns, whilst Lord of the Wings delivered some of the best chicken creations in the North. To round off the year, Argie Bharji returned as the grand finale, showcasing even more foodie formats perfectly matched to the theme.

Key Food Themes

Multi-Sensory – As we highlighted in our winter review, “Eat With Your Eyes” was front and centre at both events! Social media and visually driven generations like Gen Z are demanding multisensory food experiences (Mintel).

Swicy and Tangy – Would it even be a food event without hot honey and pickles on the menu?! Consumers are drawn to these flavour profiles because they offer excitement and novelty without being overwhelming (Mintel).

Comfort – While adventurous flavours are very relevant at food events, there is a simultaneous desire for balance and comfort, especially during times of economic uncertainty, as they provide emotional reassurance and a sense of quality (Mintel).

 

Dishes We Tried

The Scranner Arms ‘Blue Star Chicken Burger’ – An impressive entry that took home the crown! Dripping with hot honey buffalo sauce from a pipette, it perfectly captured the sweet heat trend, balancing spicy and honeyed flavours with tangy pickles and creamy ranch. The combination of buttermilk crunch delivered bold American comfort food with a social media-friendly twist.

FEDS’ Sichuan Knuckle Sandwich – These guys tapped into the multi-sensory experience trend, pairing a spicy-dipped wing and Sichuan-coated knuckle with cooling ranch, tangy pickles and fresh chillies. A playful, standout format.

Twisted Chick’s ‘AI Chickone’ was a full showstopper with their waffle cone! This concept captured everything we love about social-first eating and standout handheld innovation

Square Pizza’s ‘Pep Talk’ – Square embraced the multi-cheese trend highlighted by The Food People… why top your pizza with one cheese when you can top it with three! Ricotta, pecorino and mozzarella offered elevated comfort with premium cues.

The O Co. Mobile Oyster Bar – This entry captured the Big and Bold trend from our Winter Review perfectly, with a maximalist, fresh and flavour-forward approach. Oysters layered with buttery korma sauce, crisp radishes, bright pomegranate, toasted coconut and a finishing touch of peanut dust created a bite that truly lived up to its name. As texture continues to gain importance in foodservice innovation (Mintel), our marketing team remains focused on developing products with layered flavours and textural interest. With finishing dusts and sprinkles, like coconut, trending across both sweet and savoury applications, we create bespoke additions that boost flavour, texture, and standout appeal for any concept!

Scot and Wilson showcased Chicken Tikka Nachodoms, a format popularised by MOB Kitchen and Twisted, highlighting that this trend is only gaining momentum. Consumers are seeking more sensory and interactive food experiences (Mintel), and poppadoms deliver exactly that by offering crunch, versatility and a built-in scoop for piling on dips and toppings.

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

 

 

 

 

 

 

 

 

 

 

Sales Team Building

Posted on November 28th, 2025

After a busy 12 months at Dalziel Ingredients, with a record 648 dry blend and sauce launches over the past financial year, it felt only right to pour back into our sales team, who played a key role in making it happen! Our growing team reflects the rising demand for Dalziel’s bespoke ingredient solutions, as we continue to invest in our production facilities, innovation team and technical support.

Our Sales Team swapped Felling for farm life on their recent trip to Yorkshire. The Hill Top Farm adventure saw the team cooking together, herding pigs, and spending time outdoors away from emails… even the snoring in the dorm didn’t break the Dalziel team spirit. Gavin added: “The team didn’t stop laughing all day, and it was great to chat about life and the activities rather than just work pressures.”

The day kicked off with a bacon butty breakfast before teams were sorted for the ultimate farmer challenges: sheep gathering, tractor driving, greasy pole, pig herding, tug of war, farmers scramble race, and farmers treasure hunt. Farm Adventure was designed to bring even the most introverted team members out of their shells. With hilariously wacky activities you won’t find anywhere else, the event delivered on its promise and brought the team closer together. John commented: “The banter and friendly competition between teams made it so much fun – I’ve even recommended the experience to some of my accounts!”

Experiences like this highlight the culture we aim to foster at Dalziel Ingredients – one where collaboration, trust, and personal connections are just as important as achieving business goals. Gill added: “The tasks required teamwork, which encouraged communication and problem-solving. The novelty of being on a farm broke down barriers, helping us connect on a more personal level and get to know each other beyond our working roles.”

With Dalziel Ingredients’ ties to the meat industry, it was fascinating to get a behind-the-scenes look at farm to fork. Visiting a working British farm gave us a real insight into how sustainable practices are integrated into everyday operations. It was inspiring to see how the farm has diversified its site while continuing to produce high-quality meat for the industry, showing how sustainability and innovation can go hand in hand.

Reflecting on the retreat, our Sales Director Richard said: “As Dalziel Ingredients has had a long presence within the meat industry, it made perfect sense to hold our team-building day at a farm! The physical activities were a fun change from our sales team’s everyday setting, and everyone really enjoyed themselves. With our team having grown over the past few years, we’re now looking to make a team-building day an annual event.”

A morning spent racing around the hills ended with the team welcomed back to the smell of a freshly lit BBQ. The Farmers Hunt champions were then proudly awarded a glass wellie to celebrate their efforts!