Focus: Evolving eats

Over the last decade, street food in the UK has gone from being a festival burger or a slice of pizza to a £1.2bn industry brimming with creativity, authenticity and global inspiration. At Lexington, we see street food as not just a passing trend but as a dynamic platform for innovation and cultural storytelling. With five generations now working side by side, each with greater exposure to food through travel, social media and high street dining, the modern consumer is more adventurous than ever, craving bold flavours, layered textures and dishes that tell a story.

Today’s most popular street food takes inspiration from every corner of the globe. Think Korean barbecue packed with smoke, fire and sweet and pickled favours. Mexican cuisine explored region by region, moving beyond the familiar taco. Middle Eastern shawarma reimagined with a health-driven edge, where hummus is the star.

But authenticity isn’t the only driver; blending flavours and cultures is huge. Food in the Philippines reflects its history through Japanese, American and Spanish influences; some Indian food highlights Portuguese heritage; and Italian food shifts by region, impacted by different influences such as the spice-rich cuisine around Venice, shaped by Middle Eastern trade.

Street food allows chefs to be agile, creative and fast to market. It enables caterers to engage with customers, test new menu concepts and cater for diverse tastes without the heavy investment of a traditional restaurant. Chefs should be encouraged to experiment and create dishes they’re passionate about, inspired by personal experiences. This personal connection translates into authentic, exciting food that customers might then try cooking at home.

We witness this at our Casual Dining Competition each year, which challenges Lexington teams to develop new casual dining concepts and is one of the ways we identify innovative new street food concepts. This year’s winner was a Japanese street food concept, inspired by one of our chef’s travels in Japan.

Mobile, often compact set-ups, using griddles, fryers, induction hobs, specialist tandoors or steamers, allow menus to change with the seasons or client preferences. Speed and flexibility are essential, but so is theatre. Live cooking not only enhances the sensory experience, but also brings the high street in, creating a buzz that fits perfectly in modern workplaces.

With corporate clients, sustainability is a must. Compostable, recyclable and biodegradable packaging, such as kraft trays, bagasse clamshells and wooden cutlery, is now standard. We prioritise packaging that’s both eco-friendly and practical, but branding is also important. Branded paper and quirky menu designs turn packaging into part of the experience.

Looking ahead, we’re seeing plant-based street food really push boundaries, evolving beyond imitation meats to championing vegetables at their seasonal best, paired with inventive cooking techniques. Emerging cuisines, such as West African and Filipino flavours, are on the rise and there’s a growing appetite for less-known dishes with cultural roots. Expect more fermentation, fiery dishes and globally inspired breakfast street food options.

For those looking to get street food right, my advice is simple and that’s not to try and do too much. It is important to focus on one or two signature items and then do them exceptionally well. Street food, whether eaten on a bustling street or in a corporate dining room, is about delivering a big impact in a small moment, delivering flavour, theatre and a story worth sharing.

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