Mexican Stand Off 2025

Posted on June 30th, 2025

Margaritas, music, and Mexican food – our team headed back to Wylam for their Mexican Standoff. From tacos, pizzas, to corn dogs, who knew there was a Mexican twist to be had!

Here is a roundup of the event:

Lobo Rojo – Carnitas de Pato Taco – Braised duck leg in adobo, arbol chilli carrot salsa, escabeche (pickles), served on a corn tortilla

Our first taco of the event did not disappoint! The carrot salsa delivered a slow-building heat that packed a punch. The vibrant pink pickles brought a zesty tang, cutting through the spice perfectly. A real highlight was the braised duck, a welcome addition that offered a rich alternative to more traditional taco fillings. As consumers continue to seek out authentic Mexican cuisine, our marketing team has noticed a growing presence of corn tortillas hitting supermarket shelves – a trend that was also clearly reflected at the event.

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

The Mexican Standoff 2025 winner and everything you’d want from a classic taco! This vibrant yellow soft-shell taco was packed with freshness from the pickled onion, radish and coriander. The chimichurri added that signature vinegary tang, which complemented the steak, whilst the lime crema added a creamy mouthfeel to the dish.

Scott & Wilson – El Hamish Sonoran Street Corn Dog – Traditional corn dog, topped with pickle de gallo, pickled pinks, chilli jam, burger sauce and a lime wedge

A unique entry into the Standoff, this corndog had an epic cheese pull and visually was a crowd pleaser!  The corn coating offered a savoury crunch, whilst the burger sauce provided a sweet contrasting note to the dish.

Wylam Kitchen – Mexicano Smash Patty – Patty with pico de gallo, ranchero sauce, American cheese

The flavoursome patty was balanced by the sweetness of the ranchero sauce, creating a bold flavour profile. The addition of American cheese and the familiar burger format gave the dish a distinctive Tex-Mex twist. This style of fusion is increasingly popular, driven by shifting demographics, global migration, and the influence of social media, which continues to spotlight cross-cultural cuisines and bring them into the mainstream (The Grocer).

Hake – King Prawn Taco – King prawns, corn tortilla, pico de gallo, guacamole, pineapple and habanero hot sauce, coriander

The prawns added a salty and fresh flavour profile complemented by the kick of spice from the hot sauce.

Spiced Halloumi Taco – Spiced halloumi, corn tortilla, fresh corn salsa, lime crema, truffle and wild garlic sauce, micro cress

This taco was one of the most eye-catching dishes of the day! The corn salsa added vibrant colour, subtle sweetness, and a satisfying texture. Finished with a charred lime, this added an extra layer of smoky citrus flavour that lifted the overall profile of the taco.

Good Times Taco – Chicken Chalino Sanchez Hot Honey Chicken – Buttermilk fried chicken, habanero hot honey, crack pickles, miso mayo, toasted sesame + chives

Hot honey continues to trend as a standout summer flavour in 2025, maintaining its popularity even after several years in the spotlight. The honey in this taco delivered a satisfying sweet heat, while the sesame added a toasted note. The inclusion of crack pickles brought sharpness and contrast, cutting through the sweetness.

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

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 

 

Feastopia

Posted on April 22nd, 2025

Feastopia is the North’s hottest food festival, taking over Times Square in the heart of Newcastle. It showcases an irresistible mix of local vendors serving up global street food, alongside eating challenges, cook-off competitions, and live bands!

Here is a round-up of what we ate:

Craving Asian

Tucked away in Ouseburn, Craving Asian is known for their Taiwanese fried chicken sandos, Hong Kong French toast and of course, chunky cookies!

Tofu Decker – Made with Taiwanese fried tofu between layers of fluffy focaccia, pickled red onions, house chilli mayo and cucumbers!

Craving Asian bakes all their bread in-house, and you can taste the freshness in this sandwich! It’s filled with crispy tofu, infused with subtle aniseed and a salty kick from the batter, delivering rich umami notes. The red cabbage adds a tangy contrast, while the pickled cucumbers deliver a fresh punch, aligned with tart and sour flavours having their moment in the spotlight (The Food People). Served alongside soy sauce pickles, this sando is a bold, salty, umami-packed bite from start to finish!

Recently, our marketing team have taken inspiration from Craving’s house-made chilli crisp, adding flavour, crunch and a chilli kick to our presentation dishes! But what exactly is chilli crisp? It’s a fiery, crunchy oil-based condiment packed with chilli, garlic, and aromatics, used to bring flavour, texture, and heat to a variety of dishes. Perfect on dumplings, cucumbers, or drizzled over rice, chilli crisp is having a moment, especially with Gen Z, with over half of whom (51%) consider themselves “hot sauce connoisseurs” (NCSolutions).

Wing Lab

A Sheffield-based vendor on tour in the North East, serving up crispy chicken wings, juicy tenders, and mouth-watering burgers. These guys prepare each dish with bold flavours, from classic favourites to exciting new twists.

Sweet and Sour – Tender wings with a perfect balance of sweetness and tang in the sauce.
Buffalo – A satisfying spice, fall-off-the-bone texture, with a hint of tang.
Maple and Bourbon – Smoky, sweet, with a subtle savoury background, melting in your mouth.

It was great to see flavours inspired by the American South, as Southern U.S. cuisine continues to grow in popularity among consumers in 2025 (Bidfood).

Spud Gun Loaded Fries

Chorizo Patatas Bravas Fries – Recommended as the owner’s favourite menu item. Crispy skinny fries topped with a rich tomato sauce, balanced by creamy mayo. A smoky seasoning added an extra layer of bold flavour.

The humble potato continues to trend in 2025, fuelled by TikTok sensations like Spud Bros and Spudman. As consumers seek comfort food to reconnect with each other away from screens and the busyness of daily life, the humble potato is making a heartfelt comeback in every format! (The Food People).

Motel Mexicana

Motel are dedicated to bringing Latino flair to Newcastle’s city centre!

Lentil Taco – A smoky, comforting bite with soft lentils, crispy onions, and a fresh kick from fresh lime and pickled onions. The contrast of textures worked well – a crisp yet soft toasted taco shell brought it all together. Bold in flavour, yet fresh and balanced.

Chilli Taco – Rich beef flavour comes through nicely, not overwhelmed by the tomato. The spice level brings a satisfying heat you can feel on the tongue. Toppings are well-balanced, with a squeeze of lime adding the perfect touch of acidity.

C.Cs Crumble and Dutch Pancakes

Dubai Pancakes and Dubai Crumble – Roasted Kunafa, Pistachio in Pistachio Sauce

Sweet and decadent pistachio-flavoured treats! Inspired by the viral Tik Tok Dubai chocolate bar, a full-scale pistachio revolution has been sparked across the food world. From pistachio drinks, bakes and even pizza, the nostalgic flavour offers consumers a premium and indulgent appeal (Speciality Food Magazine).

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 and Beverage Trends 2025

Posted on March 27th, 2025

The Pantone Colour of the Year, Mocha Mousse, reflects a global mood of connection, comfort, and harmony, which is expected to influence food development in 2025. This colour nurtures us with its suggestion of the delectable qualities of chocolate and coffee, fulfilling our desire for comfort in 2025. Mocha Mousse has been linked with ‘little treat culture’, where consumers want affordable luxuries that fit into their everyday lives.

Fundamentally Nutritious

Consumers are prioritising nutrition! The trend is shifting from restriction to Positive Nutrition, focusing on adding nutrients rather than cutting out foods. Brands like Zoe are embracing this by incorporating supplements into everyday foods, such as their super plant seed mix, designed to boost meals effortlessly.

Rule Rebellion

With rising burnout and stress, people are looking for food that’s fun, indulgent, and free from judgement! It’s about embracing playful textures, bold colours, and unusual food pairings. Unconventional pairings, like milkshakes and fries, are now mainstream, while trends like “girl dinner” celebrate effortless, mix-and-match meals.

Time Saver

Busy lifestyles are back to normal. Younger generations rely on ready-made meals more than ever, with convenience being a key driver due to busy schedules and lower cooking confidence. Snackification leads the way, as consumers shift towards smaller meals throughout the day, rather than the traditional three-meal structure.

Feed The Soul

We’re craving comfort, big time! Whether it’s a gooey mac ‘n’ cheese or a pie, cosy, nostalgic dishes are making a major comeback. The act of eating isn’t simply about sustenance; it’s a source of comfort, escapism, and joy. Demand for nostalgic food has become a key driver of product and flavour development for 2025.

If you’re interested in our marketing team presenting our full 2025 trends presentation and showcasing our capabilities with your product types, get in touch! Discover how we can develop flavour blends tailored to these trends for your products.

Contact us at: npdmarketing@dalziel.co.uk

INSA Korean BBQ

Posted on February 24th, 2025

Located in the heart of Jesmond, INSA brings Newcastle an exciting and unforgettable Korean BBQ dining experience. Korean influence continues to grow, from signature fried chicken to umami rich ferments. A recent article in Reader’s Digest noted that the rise in popularity of Korean culture, supermarket and restaurants has led to South Korean food becoming “the new favourite among foodies in the UK” (The Grocer).

We ordered a variety of meat, fish, and vegetables from the BBQ menu, which offered an engaging and interactive cooking experience. The BBQ menu required ordering a minimum of three dishes, each accompanied by fresh lettuce leaves for wrapping, spicy pickled cucumber, bean sprouts, and an array of dipping options. These included a gochujang-style dipping sauce with its signature spicy and fermented flavours, aromatic garlic oil, and a flavourful dry spice mix that added an extra kick!

Here is a roundup of our experience:

Thin-Cut Pork Belly 

The pork belly was thinly sliced, offering a deliciously peppery and indulgently fatty flavour profile. As diners, we had full control over cooking it to our preference, and we were able to achieve a perfectly crispy texture that enhanced the richness of the dish!

Bulgogi Beef

Our standout dish of the meal! It featured a beautifully balanced blend of savoury, salty, and sweet flavours. Once cooked, the beef became incredibly tender, packed with traditional Korean flavours of soy, ginger, and sesame. The dish also offered a subtle fermented note that added complexity, enhancing the overall flavour of the beef.

Spicy Chicken Thigh

The spicy chicken thigh had a smoky aroma imparted by the BBQ cooking process. Mildly spiced, the chicken remained juicy and succulent when cooked, making it a flavourful choice.

Teriyaki Seabass Fillet

The seabass fillet was flaky and tender, with the skin achieving a wonderfully crispy texture during cooking. The subtle teriyaki undertones complemented the freshness of the seabass.

Cheesy Sweetcorn

This was an absolute delight! The sweetcorn was incredibly sweet and generously coated in melted cheese, which offered an indulgent cheese pull. It served as a wonderfully fresh and creamy contrast to the richness of the meats, balancing the meal perfectly.

To complement our meal, we paired our dishes with Korea’s national drink, Soju. Soju is a distilled rice spirit that can be used in cocktails, beer or served as a shot.

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

Sticky Mango, Waterloo

Posted on February 7th, 2025

Sticky Mango brings vibrant flavours of Southeast Asian cuisine to the heart of Waterloo, London. From beloved classic dishes to bold creations that will tickle everyone’s taste buds! Each dish reflects Chef Peter Lloyd’s extensive travels throughout Vietnam, Thailand, Singapore, Indonesia and Malaysia. As highlighted in our Winter Review, 89% of people enjoyed world cuisines at home in the three months leading up to April 2024, showcasing the significant influence of international flavours in the nation’s kitchens.

Here is a round up of what we tried:

Duck Fried Rice XO Sauce, Ginger Crumb and Fried Duck Egg

The tender, juicy seared duck pairs well with the rich umami caramelised XO sauce, topped with a silky fried duck egg adding a touch of indulgence to the dish. Crunchy onions and crisp bean sprouts add a contrast, with a hint of warmth from the ginger crumb. Chinese and Indian remain the most popular world cuisines eaten at home in 2024 according to Mintel. Chinese cuisine is a ‘forever favourite’, and many foodie pantries boast go-to ingredients like XO sauce.

Chicken Satay with Peanut and Tamarind Sauce

These succulent chicken skewers in a rich, creamy peanut sauce are enhanced by the tangy, sour notes from the tamarind sauce, creating a balance of flavour.  Highlighted in our recent posts on Instagram and LinkedIn, tamarind takes the spotlight in The Food People’s Food Watching 2024. Known for its tangy flavour profile, tamarind enhances both sweet and savoury dishes. At Dalziel Ingredients, we’ve enjoyed incorporating tamarind into our product development.

Seabass marinated in a fragrant blend of lemongrass, ginger, and garlic, wrapped in banana leaf for a delicate infusion of flavour. Served with zesty pickled vegetables and a squeeze of lime, this dish is fresh, vibrant, and bursting with Southeast Asian flair. With the rise of diverse global cuisines and the popularity of gut-friendly foods, consumers are increasingly attracted to pickled and fermented foods. The likes of pickled carrot or cucumber offer a satisfying crunch alongside their bright, fresh flavour (The Food People).

Indonesian Sea Bass in Banana Leaf, Pickled Vegetables and Lime

Seabass marinated in a fragrant blend of lemongrass, ginger, and garlic, wrapped in banana leaf for a delicate infusion of flavour. Served with zesty pickled vegetables and a squeeze of lime, this dish is fresh, vibrant, and bursting with Southeast Asian flair. With the rise of diverse global cuisines and the popularity of gut-friendly foods, consumers are increasingly attracted to pickled and fermented foods. The likes of pickled carrot or cucumber offer a satisfying crunch alongside their bright, fresh flavour (The Food People).

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

 

 

DOOD, Newcastle Quayside

Posted on January 20th, 2025

Newcastle welcomes DOOD, a new restaurant opened by Jaf Ali, the owner of two of the city’s most beloved dining spots, Dabbawal and Khai Khai. Recognising a distinct gap in the local market, Jaf saw a significant opportunity to introduce this cuisine to the North East. DOOD brings the ancient flavours of Persia and the Levant to life on the city’s Quayside, offering Newcastle a unique and premium dining experience. Meaning “smoke” in Farsi, DOOD showcases classic Persian and Levantine dishes cooked over open flames, pushing the boundaries of tradition while honouring the authenticity of both cuisines.

The Food People have identified a growing interest in Persian cuisine, noting its strong market appeal amongst consumers. During our DOOD experience, we observed aromatic, citrusy flavours, along with an emphasis on grilled and smoked dishes.

Here is a round-up of our experience:

 

Burnt Watermelon Salad – Compressed Watermelon and Heirloom Tomato Tossed With Lemon and Garlic Dressing

A vibrant, fresh and zesty dish to cool the palate! The watermelon offered a burnt smoky flavour with a zingy citrus lemon note. The garlic worked well with the lemon, adding a savoury hit to the dish.

Shishlik –E –Shandiz – Lamb Cutlets Marinated with Citrus and Saffron Greek Style Yoghurt

The lamb cutlets were beautifully presented with a side garnish of pickled red onions and delivered a savoury citrus burst with every bite. Their tender texture was complemented by creamy, earthy, floral, and subtly sweet notes from the saffron. Saffron is used to add vibrant colour and a rich, aromatic flavour to Persian dishes.

Persian Jewelled Rice – Persian Rice Seasoned with Saffron, Spices and Butter

This iconic rice dish is a must-have alongside Persian meat and stew dishes! The vibrant saffron lends the rice its golden tone, while the bright, tangy barberries add a pop of colour and flavour. The dish perfectly balances sour notes with a subtle floral sweetness.

Barberries, a key ingredient in Persian cuisine, offer a unique flavour profile: they start with a hint of sweetness and finish with a sharp, tart kick, making them an essential element in creating depth and contrast in traditional dishes.

Aleppo Chips – Triple Cooked Home-Made Chips with Aleppo Pepper Served with Garlic Dip

These chips were the perfect accompaniment to the meal. Their crispy texture contrasted beautifully with the velvety smooth dip, while the addition of Aleppo chilli elevated the flavour profile with its fruity and mildly cumin-infused notes.

Aleppo chilli, named after the ancient city of Aleppo in Syria, is a treasured spice in Middle Eastern cuisine. Known for its savoury, earthy flavour, it delivers a unique combination of salty citrus undertones and mild heat. Our development team has utilised Aleppo chilli in our recipes, enhancing the depth and complexity of our product development opportunities.

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

The Argie Bhaji, Wylam Brewery

Posted on November 22nd, 2024

Wylam Brewery and 44 Events spiced it up for their final food battle of 2024 with the legendary ‘Argie Bhaji’. Over 15 food vendors were present, offering up delicious small plates, curries, sides and fusion dishes in a weekend-long celebration of Indian cuisine!

Here is a roundup of what we ate:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MyDehli

Butter Chicken 1950’s + Rice – Tandoori roasted chicken tikka, simmered in a rich, creamy, spiced tomato sauce

Local favourite My Delhi, was back to defend their winning title with their famous Butter Chicken (as seen on the BBC). The vibrant orange sauce immediately caught our eye as we noticed others walking around with the dish and we knew we had to try it too. This mouthwatering curry lived up to the high expectations; a beautiful balance of rich tomato and aromatic spice in a velvety creamy sauce that delivered an indulgent experience.

 

Thali Tray

Xacuti Chicken Puri Roll – Thigh fillet stewed in a thick spiced masala with toasted coconut shavings and poppy seeds

Paneer Makhani Puri Roll – Rich and smooth tomato sauce infused with North Indian spices and creamy cashew nuts served with tender paneer cubes

The next vendor of the day was Thali Tray, featuring their filled puri rolls. Described to us as a ‘curry taco’, the concept was unique and easily stood out as having the best format and flavour of the day! The Xacuti delivered a well-balanced level of heat whilst the paneer was mild and delicate.  

 

The Bombay Express

The Bombay Roll- Punjabi Tandoori Tawa chicken tossed in onions and peppers, rolled in a naan with salad & sauce.

Hakka Noodles – Noodles tossed in secret sauce and fresh vegetables.

The Bombay Express is a Bombay-inspired street-style Chinese food vendor, with an Indian touch. As highlighted in our Winter Review 2024, Chinese and Indian cuisines remain the most popular world cuisines eaten at home in 2024 (Mintel), with these dishes tapping into both culinary traditions.

 

Paninaro Sud Africano

Bobotie – Malay style curry made of beef and lamb, finished under a blanket of savoury egg custard, sambal gel and Mrs Balls’s fruit chutney.

Paninaro Sud Africano is a South African and Italian cross over street food vendor based in Hebburn, serving South Africa’s most beloved national dish, bobotie. The dish delivered the perfect level of spice and fruitiness, with a strong tomato flavour coming from the sambal gel.

 

Kolamba

Kolamba Kottu – Roti pieces with chicken curry, scrambled egg, onions, carrots, cabbage and leeks.

Next, we experienced a taste of Sri Lanka from Kolamba. The kottu was made fresh to order by combining the finely chopped ingredients on a large, flat skillet using two steel blades, creating a rhythmic sound that has become synonymous with Sri Lankan food stalls. Instead of rice, we opted for roti pieces which gave the dish a fresh twist in texture and flavour.  

 

Square Pizza

Notorious B.H.A.J.I – Three cheese blend, low & slow pulled chicken tikka, smashed onion bhaji, mint & cucumber yoghurt, mango chutney drizzle.

This pizza slice was oozing with flavour! The savouriness of the cheese paired well with the mango chutney drizzle and the tikka spices, offering a great fusion format. The bhaji crumb was a great topper and added another layer of texture to the pizza.  Bonus points to Square for having the most creative name and delivering a creative Indian-style slice.    

 

A key takeaway from this year’s battle is the emergence of ‘third culture cuisine,’ which has gained prominence in the global culinary community—free of tradition and characterised by interchangeable ingredients. Consumers are increasingly drawn to bold, exotic flavours that promise an adventurous culinary journey (Egg Soldiers).

This wraps up another fantastic year of food events at Wylam Brewery! Our team has enjoyed discovering new flavours and watching food trends come to life in innovative formats. Until another year of showdowns and – remember … curry is life!

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