Trendwatch: Eighties Throwback

The eighties are back?

Well, sort of. Now that enough time has passed for us to look back at the neon decade with rose-tinted glasses, it is inspiring all corners of culture – including food. TV shows such as Rivals, based on Jilly Cooper’s iconic eighties book, and the cult hit Stranger Things, which hit its climax on New Years Eve, are no doubt fuelling this appetite.

According to Tastewise data, the craving for comfort food is bringing our childhood favourites back to both restaurant menus and shop shelves. Puddings, in particular, will take a nostalgic turn: think Swiss roll and custard, Black Forest gateau, banoffee pie, cheesecake, profiteroles…

How nostalgia-driven is this move?

Pretty hugely… It’s hard to not have fond memories of the banoffee pies and Swiss rolls we devoured all that time ago, and a baked alaska will never lose its wow factor, so you’ll see premium iterations of these flavours and formats popping up on menus across the UK. Confectionery from the era is also playing a role – indeed, Delamere has just announced a partnership with Eighties favourite Swizzels; those seeking optimum Eighties-flavoured joy can relish in their new Refreshers and Squashies flavoured milks.

Are we returning to TV dinners?

Not quite, but the concept of shortcuts is just as popular as it was back then – with a fine food twist. A spoonful of a flavour￾packed condiment such as redcurrant jelly can fool diners into thinking that you’ve spent hours slaving away over a hot stove instead of minutes.

Is the buffet back?

Indeed it is, but these days they tend to be in the guise of grazing boards (much more social media-friendly). “Whether it’s buffets or more formal dinner parties, 80s
food classics are working their way back into baskets and onto plates as we continue to see people hosting at home more frequently than eating out,” explains Becca
Chapman, trade marketing, category and insights lead at Tracklements.

“We’ve seen elevated twists on 80s classics which highlight the journey between classic 80s buffet to 2020’s grazing board. For example, in place of pineapple and cheese hedgehogs is mature Cheddar served on sourdough crackers with Pineapple & Chilli Relish, and Strong Horseradish Cream is added to crème fraiche to give smoked salmon blinis extra oomph.”

Cheese is big for me. How can I involve that? Melting cheeses have been increasing in popularity for a while now, but eighties party favourites are also enjoying a revival. “We’re seeing growing interest in fondue and raclette as shoppers embrace the wider 80s revival trend and a renewed appetite for nostalgic, themed food experiences at home,” says Amanda Burningham, Emmi cheese brand lead. “These fun, interactive dishes are real crowd-pleasers that bring people together and create a sense of occasion. By merchandising authentic products such as Emmi Fondü and Emmi Raclette alongside complementary items like cured meats, pickles, bread and potatoes, retailers can make it easier for shoppers to recreate the experience at home while boosting basket spend across the fixture.”

How are the big players tapping in?

Premium grocer Waitrose is going big on Eighties nostalgia, with a headlining tie-up with Disney’s Rivals show. The sandwich aisle is home to perhaps the most exciting new launches in line with the theme – scotch egg and prawn cocktail marie rose sandwiches, oh my…

Take inspiration by shopping your own aisles for the likes of marie rose and mint sauces, and redcurrant jelly, and get creative with the top eighties savouries in your deli counter such as quiche and scotch eggs.

How can I bring the eighties up-to-date?

One could argue that shoppers are more discerning than they were 40 years ago – sustainability in packaging, quality of ingredients and cleaner labels are all
important factors for shoppers in 2026, so don’t leave them to one side when sourcing to cater for the eighties trend.

Additive-laden food and drink were standard fare then but undesirable now, so by applying your usual fine food filters you can pick out the good stuff.Think classic puds made with local eggs and butter; ice cream sundaes layered with cream-rich ice cream and fresh fruit coulis; and scotch eggs with a spicy sriracha twist.

FMCG Gurus research shows that traditional and nostalgic flavours hold strong appeal globally, with 57% of consumers saying nostalgic flavours are appealing in food, and similarly 60% in soft drinks.

“For food brands, the principle is simple: keep the core cues intact and elevate the execution,” shares Tom Gatehouse at Egg Soldiers.