The Rise of Small Plates as Main Event
As the UK dining scene continues its evolution, one trend has emerged with striking success: the small plate, once relegated to pubs and fine dining establishments, now occupies centre stage in Britain's restaurants. What was once reserved for canapés and starters has become a full-fledged culinary movement, where diners are no longer content to simply follow the traditional dinner format.
From trendy eateries like Carbone, Lilibet's, and Pip, serving bowls of bread, charcuterie, and crudités alongside more adventurous options like tuna loin gildas and anchovy eclairs, to Michelin-starred restaurants like Other, embracing snacks as a key part of the dining experience. The likes of Elliott's and Maré have found innovative ways to incorporate snacks into their menus, offering everything from potato flatbreads with creme fraiche and trout roe to toasted brioche with liver parfait.
Snacks have become an essential component of modern restaurant culture, providing a unique opportunity for chefs to showcase their creativity and flair. No longer just a smaller, secondary version of the main event, snacks are now capable of stealing the show – or at least capturing our attention before we even order the full meal. This phenomenon has been largely driven by the rising popularity of small plates, which have become synonymous with an immersive, sensory experience.
Experts point to several factors behind this shift in consumer preferences. For one, the pandemic has accelerated a shift towards eating out for comfort and community, rather than just convenience. With social media playing a significant role in shaping dining experiences, snacks have emerged as the perfect icebreaker – allowing groups of friends to bond over bite-sized morsels that are often more exciting than their full meal counterparts.
Restaurants now see offering snacks as an opportunity to differentiate themselves from competitors and attract customers who are eager for something new. By incorporating snacks into their menus, establishments can tap into this appetite for novelty and create a unique atmosphere that sets them apart from the crowd.
Another key factor in the success of small plates is the rising popularity of snacks among chefs themselves. A growing number of cooks are now viewing snacks as an essential component of their culinary repertoire – providing an opportunity to showcase creativity, experiment with new flavors and techniques, and connect with customers on a deeper level.
For Elliot's co-owner Samantha Lim, the humble snack has become an integral part of her restaurant's identity. "Snacks have a more informal vibe compared to small plates," she notes, "and I believe they can be just as impactful in terms of providing that initial wow factor."
While some diners may still prefer to stick with traditional meal formats, the trend towards incorporating snacks into the main event shows no signs of slowing down. With chefs continually pushing the boundaries of what's possible in this space, it's clear that snacks are here to stay – and their influence will continue to shape the future of British dining.
As the UK dining scene continues its evolution, one trend has emerged with striking success: the small plate, once relegated to pubs and fine dining establishments, now occupies centre stage in Britain's restaurants. What was once reserved for canapés and starters has become a full-fledged culinary movement, where diners are no longer content to simply follow the traditional dinner format.
From trendy eateries like Carbone, Lilibet's, and Pip, serving bowls of bread, charcuterie, and crudités alongside more adventurous options like tuna loin gildas and anchovy eclairs, to Michelin-starred restaurants like Other, embracing snacks as a key part of the dining experience. The likes of Elliott's and Maré have found innovative ways to incorporate snacks into their menus, offering everything from potato flatbreads with creme fraiche and trout roe to toasted brioche with liver parfait.
Snacks have become an essential component of modern restaurant culture, providing a unique opportunity for chefs to showcase their creativity and flair. No longer just a smaller, secondary version of the main event, snacks are now capable of stealing the show – or at least capturing our attention before we even order the full meal. This phenomenon has been largely driven by the rising popularity of small plates, which have become synonymous with an immersive, sensory experience.
Experts point to several factors behind this shift in consumer preferences. For one, the pandemic has accelerated a shift towards eating out for comfort and community, rather than just convenience. With social media playing a significant role in shaping dining experiences, snacks have emerged as the perfect icebreaker – allowing groups of friends to bond over bite-sized morsels that are often more exciting than their full meal counterparts.
Restaurants now see offering snacks as an opportunity to differentiate themselves from competitors and attract customers who are eager for something new. By incorporating snacks into their menus, establishments can tap into this appetite for novelty and create a unique atmosphere that sets them apart from the crowd.
Another key factor in the success of small plates is the rising popularity of snacks among chefs themselves. A growing number of cooks are now viewing snacks as an essential component of their culinary repertoire – providing an opportunity to showcase creativity, experiment with new flavors and techniques, and connect with customers on a deeper level.
For Elliot's co-owner Samantha Lim, the humble snack has become an integral part of her restaurant's identity. "Snacks have a more informal vibe compared to small plates," she notes, "and I believe they can be just as impactful in terms of providing that initial wow factor."
While some diners may still prefer to stick with traditional meal formats, the trend towards incorporating snacks into the main event shows no signs of slowing down. With chefs continually pushing the boundaries of what's possible in this space, it's clear that snacks are here to stay – and their influence will continue to shape the future of British dining.
restaurants have finally caught on that snacks aren't just for pubs anymore 
! now we get to enjoy creative little bites alongside our full meal - genius 
think it's also coz vibes that are driving this trend, people wanna eat out with friends and feel all connected 
social media is definitely a key player in making these tiny eats super appealing 
. The small plates trend is all about vibing with your food and not just stuffing yourself like a caveman 
. It's all about sharing, trying new things, and having a good time with friends and family 
. I mean, who doesn't love a plate of crispy bread with creamy creme fraiche or some spicy tuna loin gildas? 
Restaurants are getting so creative with their snacks now, it's like a party on your plate! 
And I think the pandemic played a big role in us all getting comfortable eating out again and just enjoying the experience. Social media is definitely making everything feel more Instagrammable 
. I mean, who doesn't love a good snack to munch on while waiting for the main course? It's like my little ones always say, "Give me something to eat now!" And you know what? These small plates are just that - bite-sized treats that make waiting worth it. Plus, they're perfect for families or friends who want to graze while catching up. I've even taken my mini-me's to some of these trendy spots and we all had a blast trying new things together 
. Like who wouldn't want a tuna loin gildas or anchovy eclairs? 
. It's just a fad, like those 90s low-rise jeans 
. One day its gonna be all about burritos or something 
. Its just a bunch of hipsters trying to sound cool by serving small portions for the sake of it 
. Give me a good ol' fashioned burger any day 
I'm loving the UK's shift towards small plates as main event! It's awesome to see diners getting more creative with their meals and chefs having a blast experimenting with all sorts of tasty treats 
Snacks have become the perfect icebreaker, allowing friends to bond over something really fun and not just on the full meal itself 
. I think it's brilliant that restaurants are now offering snacks as an option to differentiate themselves and create a unique atmosphere 
Like, they're already having a meal, do they really need a side of fried goodness too? 
Anyway, back to snacks... I love how restaurants are now getting creative with them. Like, have you seen those potato flatbreads at Elliott's? 
Genius! And can we talk about how social media makes food look way more appealing than it actually is in real life? 
. Anyway, speaking of trends, have you noticed how everything seems to be getting smaller and more portable nowadays? Like, who thought the ideal picnic spot would be a tiny blanket on the grass with no shade or comfy chairs? 
I swear, we've all been reduced to carrying our own personal food and drink containers... it's like we're on some sort of never-ending adventure. And snacking is now like this whole big thing... I mean, what's next? Eating on the go while watching cat videos on your phone 
but its also about chefs bein creative & showin off their skills 
Plus, its not just about eating out for comfort but also trying new things. I mean, I've been on nights where we're just grazing on snacks and then it turns into this amazing meal that's way more enjoyable because of the little bites leading up to it. 
And chefs are totally on board with this now too! Its all about creativity and making the customer feel like they're part of something special. 
. I mean, who doesn't love snacking on delicious little treats while waiting for their meal? It's like they're saying, "Hey, we're gonna take your time, but we're also gonna make it worth it with some amazing snacks 
" 
. Anyway, back to food – have you guys tried those new Japanese-style milk breads that are all the rage? They're literally just soft, fluffy clouds of goodness. I need to get my hands on some ASAP