The forecast may have suddenly switched up on us(!), but believe it or not – summer's only just winding down.
And whilst that may mean putting away the sunscreen, beach bags and BBQ gear until next year… it also means that our seasonwatching Summer 2025 roundup is live on the hub! And this Summer has been full of twists and innovations, as everyone tucked wholeheartedly into the 'silly season'. Our report deep dives into everything summer-y; think iced drinks, grill trends, cuisine influences, seasonality and more.
Three top takeouts from our report include:
- Where there's smoke, there's fire! Summertime foods are practically synonymous with food that's been kissed by an open flame. Not just ribs, wings or burgers (though there are plenty of riffs on those to go 'round) – this year we saw everything from seasonal veg to delicate seafoods, seasonings to cocktails being infused with chars, and we're not just blowing smoke! More innovative twists like ice cream sundaes topped with smoked potato skins, prove that everything is fair game with consumers and producers hungry to get in on the taste barbecue season at any opportunity.
- Pour it over ice! As the popular Mark Ambor song goes… "you and me belong together, like cold iced tea and warm weather". So too says everyone from iced drink loving Gen Z and Alpha who have managed to turn ice into entertainment via ASMR, to older generations just looking for a way to cool down and take the edge off. This summer saw lots of twists on Spritz cocktails, retro tikki drinks, frozen cocktails, the reinvention of chilled gazpacho… and of course, viral matcha sweetened with fruits. Indeed, summer inspo from Southeast Asia is huge, with both bars and cafes experimenting with coconut water, condensed milk and more – often to create drinks that double up as dessert.
- Seasonal changes… Due to climate shifts the world over, what gets put onto the plate and when – is fundamentally shifting. Producers are riding these waves as best they can, leaning into micro-seasons and locality, including foraged ingredients like wild berries or woodruff – alongside adding elements of 'summer' to typically later-in-the-season produce, like figs. Mille-feuille with raspberries macerated in fig vinegar, anyone? The rulebook is being reimagined! Indeed, popular brands like Starbucks are saying it's never too early for a pumpkin spice latte – as PSL made it way onto the menu before August was even over…just add ice, of course!
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