The study, commissioned by hospitality technology company Lightspeed, suggests Gen Z diners are introducing global flavours, experimenting with healthier alternatives and becoming less precious about what belongs on a roast dinner.
More than one in four respondents (27%) say they or someone they know has added ketchup to a roast during the past year, while 17% have encountered hot sauce and 12% chilli oil.
Gen Z diners are the most likely to depart from tradition, with 39% adding ketchup and 23% opting for hot sauce. Macaroni cheese has appeared on the roast plates of 11%, while 9% have added kimchi.
By contrast, 40% of baby boomers say they are unwilling to alter the classic combination of meat, potatoes, gravy and traditional trimmings.
The changes are not solely driven by flavour. Respondents say they replace traditional accompaniments to eat more vegetables (35%), make their meal healthier (34%) or increase their intake of protein (22%) and fibre (20%).
There are limits to diners’ willingness to experiment, however, with more than two-thirds (68%) insisting that roast potatoes should never be changed or removed.
The average Briton has eaten 11 Sunday roasts so far this year, according to the research. Beef was named the nation’s favourite roast meat by 32% of respondents, ahead of chicken at 25% and lamb at 19%.
The research also explored how eating-out preferences have changed over the past decade, with the findings suggesting diners have become more adventurous while retaining an appetite for familiar British ingredients.
Compared with 2016, respondents say they are now more likely to order a dish featuring British cheeses (40%), seasonal vegetables (33%) or hot honey (28%).
“It’s clear that the way we eat out has changed significantly over the past 10 years, from the flavours we are willing to try to the way we choose dishes,” says Ana Munoz, vice-president of sales for EMEA hospitality at Lightspeed.
“Restaurants are having to respond to changing diner expectations, particularly around health and the provenance of ingredients. The data shows a clear desire among diners to get the best of both worlds, with adventurous dishes and nostalgic favourites going hand in hand on the menus of the future.”
In response to how Brits are customising classic British dishes when dining out Lightspeed has asked Sally Abé to create custom recipes of traditional favourites that people can cook at home. Find out more here.