Chefs are constantly looking for ways to keep their menus fresh and engaging while reflecting seasonal ingredients. In this month’s Melting Pot, our panel of experts dive into the creative decisions behind choosing ingredients, refreshing classic dishes, and experimenting with new flavours while balancing customer expectations to encourage repeat custom.

Mark Weir
Head Chef, RAILS Restaurant, Kaya Great Northern Hotel

I refresh existing dishes by introducing new flavour pairings and using techniques like pickling, smoking, or fermenting. I also rebrand favourites slightly each season – adjusting recipes to feature seasonal herbs, fruits, or vegetables. It’s about keeping a balance between familiar favourites and new, seasonal specials. Some signature dishes stay on the menu year-round, but I use seasonal accents, or limited time offers to keep things fresh and exciting, encouraging guests to return. Some seasonal dishes on our menu with these accents include the truffled ravioli and spiced pumpkin bavaroise.

Dylan James
Head Chef, Cambium Restaurant

One way to refresh a dish is to change the cooking techniques. This could be from the way you cook a piece of protein or simply how you prepare it. We have just added a smoked element to our roast cod dish, which is served with smoked bacon anna potato, tempura oyster, mustard lettuce and smoked butter sauce. The smokiness makes it somewhat warmer and heartier – the kind of experience our guests will be looking for when dining in the colder seasons. Flavour combinations must also be perfect to make a dish pop and feel complete. This comes with a lot of trial and error – especially when we are going from a bright, light season to a darker, heartier season like autumn/winter.

James Clear
Hospitality Director, Aria Care

At Aria Care, we refresh our menus seasonally to reflect both the best local produce and the changing needs of our residents. In autumn, for example, our chefs might elevate a classic cottage pie by using sweet potato and root vegetables from local farms, adding both warmth and nutritional value.

We use our Chef Academy and CaterCloud technology to help teams experiment confidently while staying mindful of individual dietary needs. Residents are also involved in food activities like herb growing, cooking, and tasting sessions, which inspire creative touches in the kitchen. The key is balance keeping beloved dishes familiar, but refreshing them with seasonal colour, texture and nutrition so every mealtime feels special.

James Brown
Executive Chef, Unilever Food Solutions UK & Ireland

We work closely with our suppliers and use AI to guide the seasonal availability of produce in the UK. Customers expect these traditional favourites and want innovative and tasty ways of using them. To refresh existing dishes, like our smashed burger, we incorporate the popular trend to produce a deliciously caramelised brunch alternative. The combination of salty bacon, creamy brie, and sweet cranberry resonates with people.

Balancing customer expectations with seasonal experimentation is a case of reformatting – from a plated dish to a wrap, taco or bao bun, for example. Other than that, the tried and tested flavours work and make people happy. Make sure those flavours sing and add some interesting textures!

Adam Clayman
Licensed RTM Manager, Opies

Seasonal ingredients can bring freshness and energy to menus. Turning them into well-balanced, commercially viable dishes can be trickier. Achieving balance between innovation and kitchen practicality requires creativity.

Your secret weapon? Smart use of store-cupboard staples to add layers of complexity without overcomplicating preparation. Cheese, for example, pairs beautifully with seasonal veg. Introducing an additional element – like pickled walnuts – enhances depth of flavour and a more distinctive, memorable dish to capture diners’ interest.

Aligning with key events can create standout menu offerings. A Chinese-inspired dish like Soy Chicken or Glazed Pork Belly gains a sophisticated twist by using Opies stem ginger in syrup. The result is an approachable, yet fresh, familiar option.

Deepak Shukla
CEO, Pearl Lemon Catering

Updating a well-known dish doesn’t
require any major overhaul. Often it can simply mean a few minor adjustments.
Use flavour pairings you might not typically think of, for example, beef wellington paired with black garlic or risotto with roasted beetroot and horseradish crème fraiche.

Finding the right balance between what diners expect and what’s new is a delicate balancing act. We tend to start small. A new ingredient here, a little twist there. The comforts of familiarity act as anchors on our menu, while applying a little “curiosity” keeps people interested. My biggest tip is let the ingredients speak for themselves. Keep it fresh and simple, and don’t be afraid to try tiny differences that take a dish to the next level.