The rise of flame-led vegetables

Flame-led vegetable cooking, such as fire-roasting and charring, is emerging as one of this summer’s defining food trends. Across the UK, chefs are embracing these fiery techniques to elevate plant-led dishes, transforming vegetables from a simple side into a bold, flavour-packed staple.

Ingredients like flame-roasted onions, charcoal-baked aubergine and chilli-charred broccoli are leading the way, with other popular vegetables including chargrilled mushrooms, charcoal-blistered edamame and bonfire-blistered tomatoes. These methods not only enhance flavour, but also create texture and visual appeal that make dishes stand out.

More unconventional terms like ‘bonfire’, ‘blackened’, ‘pit’, ‘wood’ and ‘coal’ are gaining traction on menus, paired with Mediterranean, Latin American, Middle Eastern and American smokehouse flavours. The combination of global influences and flame-led techniques gives chefs the opportunity to explore bold, layered tastes while staying true to a plant-led approach.

James Burgess, our Innovation Director, explains:

“The concept of a ‘flame-licked’ dish has evolved far beyond the summer BBQ, quickly gaining popularity in kitchens across the country. Chefs are increasingly turning to fire, not only to enhance the flavour of vegetables, but also to elevate their presentation and appeal.”

Driven by the creativity of fire-focused restaurants and BBQ pitmasters, techniques like charring, roasting and smoking can unlock new textures, depth and complexity – transforming vegetables from a side dish into menu staples. This trend goes beyond bold flavours; it’s a celebration of global influences, from the smoky char of Mediterranean vegetables to the rich, ‘swicy’ notes of American smokehouse cuisine.

As the trend continues to evolve, expect to see even more inventive ingredients emerging, such as tandoori-scorched mushrooms, pit-roasted carrots and charred spring onions – further expanding the creative possibilities of flame-led cooking.

Flame-led ingredients are now appearing across casual dining, pubs, fast food outlets and retail, solidifying their place as menu staples. As chefs continue to experiment with new techniques and ingredients, expect to see plant-led ingredients taking centre stage – with a touch of fire lighting up menus across the country.

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