41% of Brits Identify as Foodies: A Closer Look at Their Dining Preferences

Tuesday, May 28, 2024

Have you ever pondered over the intricacies of cooking jackfruit or understood the term "coddling"?

Intrigued by Michelin-starred dining and exotic cuisines, a recent study revealed that 41% of Brits consider themselves food enthusiasts.

Natalie Allen, a spokesperson for salad brand Florette, shared insights on this trend and the launch of their Gourmet Slaws range.

The kitchen is no longer just a place to cook, but a favourite room in the house for many, with 70% planning holidays around food.

Signs of being a foodie include making pasta from scratch, using cookbooks, and having over 30 spices in the cupboard.

Owning chef-worthy knives, reading food blogs, knowing meat cuts, eating seasonally, and hosting dinner parties are further indicators.

Brits enjoy dining out at Michelin-starred restaurants, independent eateries, and attending food festivals, supporting their local industry.

The average adult spends £40 on food and drinks twice a month, with 55% trying new dishes and 18% sticking to favourites.

"With summer fast approaching it's likely social gatherings will revolve around food even more, from barbeques to al fresco lunches and late evening dining as the sun sets."

Natalie Allen

Approximately six out of ten Brits display a daring and curious approach towards their culinary adventures. These food enthusiasts are not deterred by geographical boundaries or unfamiliar flavors, as they eagerly seek out the most delectable meals that the world has to offer. Furthermore, among this adventurous group, 34% expresses immense delight in dining at high-end restaurants. The allure of these establishments lies not only in the exceptional dishes prepared by masterful chefs but also in the unique ambiance and refined dining experience they provide.

Experiencing the joy of dining out encompasses several advantages for many people. These include the gratification derived from savoring delicious meals prepared by skilled chefs, the convenience of not having to cook or clean up, and the opportunity to broaden one's gastronomic horizons by sampling new dishes (25%, 24%, and 15% respectively).

Among those who consider themselves passionate about food, approximately one-third (29%) expressed reservations regarding the term "foodie." This label was perceived as synonymous with unwarranted snobbery (66%) and exclusivity (18%).