Prawn Cocktail, Duck à L’Orange, Arctic Roll, Black Forest Gateau. Dishes that spent two decades being quietly mocked are suddenly the most requested things on the menu. Waitrose research published this year found Prawn Cocktail topped the list of dishes diners most want back, with sales of its own version up 170% year on year.
The appeal makes sense. When everything else feels uncertain, people order what they recognise. The trick is making a 40-year-old dish feel like a decision rather than a shortcut. We asked our expert panel of chefs how they’re bringing the classics back without the cringe.
Jimmy Garcia, Founder, Jimmy Garcia Catering
Refined comfort food is becoming a major trend, with more clients requesting dishes that blend indulgence with creativity. Nostalgic favourites like our Ex-Dairy Big Mac Steak Tartare are examples where retro food is being reinvented with a touch of sophistication. Even classics like the traditional ice cream sundae are getting a modern makeover, offering a mix of familiarity and excitement.
Provenance is key. Today’s diners want to know the story behind their food. High-quality ingredients that are grown, reared, or produced transparently allow caterers to create a narrative that connects guests to what they’re eating. This closer connection not only enhances the experience but also meets the growing demand for authenticity and sustainability.
Advances in food and agricultural technology are transforming menus in unexpected ways too. Our Very Modern Caesar Salad features baby gem lettuce grown in-house using an EvoGro system. This innovation allows us to provide hyper-local, ultra-fresh ingredients with a touch of theatrical flair.
Charlie Crote, Head Chef, Constance
My nan, Shirley, used to make a Trifle every week. And we have fun reinventing new flavours daily in the restaurant. We do this by using the nostalgic flavours but updating how they are presented to be more reflective of the modern day. Although there is always room for a full throwback to this era… we love a doily and a vol-au-vent at Constance.
We play on the classics and put an individual take on things. For instance, our Clay Pot Chicken is a nod back to how chicken used to be cooked – in a pot. But we worked with a talented ceramicist to design our own unique pot that feels rustic and charming, yet much more modern than what you would have found in a kitchen 40–50 years ago.
Marilena Ungureanu, Head Chef, Sopwell House
I keep coming back to Prawn Cocktail and Beans Cassoulet. They are so nostalgic, but with a great taste. One is light and fresh (Prawn Cocktail), one is deep comfort (Beans Cassoulet), both remind me of the 80s/90s without feeling dated.
I keep retro recipes updated by following new trends to keep the essence/soul of the dish but refresh it. Better sourcing, better quality, lighter touches, and techniques that fit how we eat now. The memory stays, but the execution updates to our times.
Our philosophy is ‘simple is better’, I love plating with ingredients that I can count on one hand, being able to recognise the ingredients and say: I can see it. No fuss, just clarity. That honesty is what makes retro food feel modern again.
Sarah Poole, Pacific West
Smoked salmon never really left the menu, it just needed a nostalgic nudge to feel current again. The 1980s dinner party classic, Smoked Salmon and Prawn Cocktail, is being reworked for today’s diners: flaked salmon and prawns folded through a light, citrus-sharp Marie Rose foam, spooned into a crisp tuile cup rather than the traditional glass sundae dish. The retro charm stays intact, but the presentation is pared right back, finished with fresh dill and a squeeze of lime for brightness.
For chefs, salmon remains the easiest way to bring that decadent, dinner-party feel back to the table, proof that a well-loved classic doesn’t need to be reinvented, just a confident, modern update.
Nick Vadasz, Chef & Founder, Vadasz Pickles & Ferments
From vibrant canapés and showstopping starters to colourful sides and clever leftover ideas, my fermented favourites are the secret to adding bold flavour to retro dishes with minimal effort.
Whether you’re entertaining guests, creating a seasonal feast or making the most of what’s left in the fridge, dishes such as Red & Green Devilled ‘Pickled’ Eggs showcase the versatility of kimchi, sauerkraut and pickled vegetables in fresh and unexpected ways. The fiery red kimchi and fresh green jalapeño fillings create a colourful Christmas canapé with a fermented twist.
Stephen Griffiths Development Chef, Henley Bridge
When it comes to retro desserts, Baked Alaska is an absolute classic, featuring a layer of cake topped with ice cream and encased in meringue which is flash-baked in the oven or torched.
For Autumn/Winter 2026, we’ve given it an update using on-trend flavours by replacing the ice cream with a white chocolate crème brûlée centre topped with a dome of rosewater Turkish Delight. Pidy’s plain sponge sheets make life easier, and we used Essential Cuisine crème anglaise mix to make the crème brûlée. Finish with a sprinkling of chopped pistachios and serve on a bowl of dry ice for added drama.
Alex Connell, Roving Chef, Vegetarian for Life
I love revisiting Lasagne, a classic 1980s favourite that my dad would make as a Saturday night treat, served with chips, naturally. It still evokes strong memories of family life, which is the magic of nostalgic food. Today, I make my childhood favourite vegan, using green lentils, roasted peppers and aubergines, with a creamy sauce made from oat milk, vegan cheese and yeast flakes. Modernising retro dishes is about keeping their original charm while making simple, thoughtful swaps – reducing fat or sugar, using plant-based or gluten-free ingredients, and refreshing the presentation. Our free Veganising Classic Dishes resource shows how, with recipes including Lasagne, Moussaka, Lancashire Hotpot, Lemon Drizzle Cake and Eton Mess – proving that classic favourites can be reinvented for today’s diners.
Rebekha White, Senior Brand Manager, Aimia for Professionals
Customers often think fondly about their favourite childhood treats and many operators are tapping into this by incorporating nostalgic flavours into their dishes. Many of these products will also capitalise on the growth of fusion bakes, combining the format and flavours of popular standalone items into one innovative serve. This appeals to customers looking for comforting flavours whilst also providing a new and unique offering. For such dishes, malt can be a popular ingredient, thanks to its sweet, lightly toasted flavour, which is often associated with traditional, childhood sweets. And the appeal of malt only increases if this is from a long-standing and recognisable brand like Horlicks. Whether it’s a malty Sticky Toffee Pudding and Ice Cream or a classic Victoria Sponge, Horlicks can be used to enhance a variety of bakes and desserts: simply add a scoop of Horlicks into the batter! One of our favourite retro recipes is our Rhubarb and Strawberry Crumble with Horlicks Custard.
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