As summer 2025 progresses, acclaimed chefs Tom Kerridge, Yotam Ottolenghi, and Rachel Roddy are redefining the barbecue experience with their distinctive culinary approaches. These chefs are blending traditional barbecue elements with modern flair, emphasizing fresh, seasonal ingredients and vibrant flavor combinations.
Tom Kerridge offers a refined take on a barbecue classic with his grilled sweet potatoes, topped with smoked paprika, cheese, sour cream, crispy bacon, and chives, providing a rich, smoky depth. Yotam Ottolenghi presents a visually striking charred peach salad, which combines the sweetness of grilled peaches with the saltiness of Parma ham, creamy bocconcini, and a variety of fresh herbs, all enhanced by a zesty sherry vinegar dressing that balances sweet, savory, and tangy notes. Rachel Roddy draws inspiration from Sicilian traditions, featuring whole grilled onions served with a rich peperonata, alongside smoky prawns cooked en papillote, and umami-rich mushroom and halloumi burgers. These dishes are highlighted as ideal enhancements for any outdoor gathering.
The broader culinary trends for summer 2025 barbecues include a growing emphasis on global flavors, with chefs incorporating international spices and styles, such as Korean BBQ marinades and the bold tastes of Cajun and Creole cuisine. The art of grilling itself is also being refined through advanced techniques, including the exploration of different wood types for smoking, the use of indirect heat for tender results, and experimentation with sous-vide methods prior to grilling. The trend towards healthier options is also apparent, with an increase in grilled vegetables, lean meats, and vibrant salads. Furthermore, the integration of technology, like smart grills with precise temperature controls, is becoming more common, simplifying the cooking process. Even desserts are embracing the barbecue treatment, with grilled fruits and smoked chocolates offering a sweet, caramelized finish to the meal.