A nationwide study of 2,000 British adults has revealed that June marks the official start of “picky tea” season, with the average household turning off their ovens to serve no-cook dinners at least three times a week.
However, the new research commissioned by food brand unearthed shows that the traditional British buffet is undergoing a drastic culinary shift. Classic staples like corned beef, sandwich spreads, and coleslaw are falling out of favour. Instead, 83% of respondents state that the classic summer spread has received a Mediterranean makeover, moving away from legacy “beige processed foods” toward fresh, tapas-style deli items.
Supermarket shelves are now heavily stocked with continental options that were rare a few decades ago. According to the data, olives have secured the top spot as the ultimate modern summer essential, with 53% of the vote. Other highly favoured continental items include flatbreads (36%), chorizo (34%), halloumi (32%), salami (31%), and Spanish tortilla (25%). Conversely, younger demographics view items like Spam (44%), cocktail sausages (41%), and sliced white bread (31%) as outdated and old-fashioned.
The study also highlighted a shift in dining times and social habits. Driven by warmer summer temperatures, Gen Z populations are pushing their evening meals later, establishing 8 pm as the new summer supper hour. Sharing remains a top priority during the sunnier months, with 84% of Brits agreeing that food tastes better when shared as a family. Gen Z reported the highest willingness to share food at 85%, while respondents over the age of 60 were the most territorial, with 21% preferring individual portions.
Chef and food expert Omar Allibhoy noted that the transition to lighter, continental items reflects a British desire to recreate holiday experiences at home. The ease of putting together premium deli items allows families to minimise kitchen time during muggy heatwaves while enjoying the communal, social benefits of Mediterranean-style dining.
“Picky bits have come a long way from their humble beginnings, evolving from making a meal with whatever is in the fridge to fresher, simply prepared and lighter tapas-style dinners when it’s too hot to cook and we are all too tired from our busy modern lives. Most of us are well-travelled and have tried many foods from around the world, particularly from the Mediterranean countries we visit most often as Brits. More frequently we now have the appetite at home to have a taste of those flavours we had while on holidays, that transport us there even if for a second, we want to feel as if we are on holidays.”
