Brits are going back to basics this summer, in terms of their BBQ food…
More than half (52 percent) of Brits polled will be getting back to basics and enjoying Classic BBQ fare this summer, ditching expensive joints of meat and craft beers, for burgers, sausages, baps and cold lager or wine.
And topping the list of BBQ staples frugal Brits will be embracing this summer was the humble BANGER (78 percent agree this is the ultimate staple BBQ item). Burgers (66 percent), white rolls (47 percent), marinated chicken drumsticks (44 percent) and classic sides such as coleslaw (43 percent) and potato salads (39 percent) are now firmly back on the menu, as Brits ditch expensive grill items and expensive “Ottolenghi” style salads and sides.
When it comes to drinks, a chilled glass of Pinot Grigio or Chardonnay is top of the list for bevvies to enjoy alongside barbecue fare. Overall, a resounding 66 percent of the nation believe there is nothing better than sipping on a cold glass of wine while the smell of the BBQ wafts by, followed by a cold lager or beer.
Among the list of BBQ items the nation will struggle to afford this summer are overpriced natural wines (35 percent), whole fish such as seabass (27 percent), ribs of beef (26 percent), as well as artisan drinks like craft ales. (21 percent)
The research also saw a resurgence in traditional condiments such as ketchup (62 percent) and mayonnaise (50 percent), as opposed to Chimichurri or taramasalata. The survey was commissioned by Andrew Peace Wines, which has partnered with England cricket legend turned grill school owner and chef, Matthew “Hoggy” Hoggard to create a £30 BBQ menu to make it easier for Brits to throw a simple yet tasty barbie that won’t break the bank.
Hoggy said: “It’s great to see that Brits’ love for hosting BBQs has not dwindled, despite purse strings being tighter. We were thrilled to see the humble banger topping the list of 2025 BBQ essentials, alongside more value drinks such as lager and wine.
“As far as I’m concerned, burgers, bangers and chicken thighs are always crowd pleasers at BBQs and the good news is they’re all super easy to pimp up with toppings, glazes, rubs and sauces to create something delicious to keep guests happy.”
The survey also found that 36 percent will be ditching the gas BBQ this year, for a more authentic experience cooking over coals.
Andrew and Hoggy’s £30 menu – which includes a bottle of gluggable Aussie wine – features family favourites such as BBQ Roasted Potato Salad with Bacon Bits & Onions paired with Andrew Peace Masterpeace Pinot Grigio, and Soy Ginger Chicken Thighs & Mango Pomegranate Salsa paired with Andrew Peace Masterpeace Chardonnay. The menu comes together as a feast of great value, simple yet tasty food that will easily feed a family of four.
What we’re throwing on the barbie this summer…
Sausages – 78%
Burgers – 66%
Ketchup — 62%
Mayonnaise – 50%
White rolls – 47%
Marinated chicken drumsticks – 44%
Coleslaw – 43%
Potato salad – 39%
Chicken kebabs – 38%
Classic white wines – 37%
Premium beers and lagers – 37%
Crisps – 37%
Chicken burgers – 34%
Corn on the cob – 33%
Pasta salad – 32%
Lamb kebabs – 29%
Baked potatoes – 28%
Garlic bread – 25%
Pork chops – 23%
Lamb chops – 20%
Due to the cost of living increases these items have been cast aside in 2025
Over-priced natural wines – 35%
Whole fish (seabass or salmon) – 27%
Ribs of beef – 26%
Craft ales – 21%
Slow cooked briskets – 20%
Prawns – 19%
Prosecco – 18%
Ottolenghi style /fancy salads – 18%
Butterflied legs of lamb – 16%
Grilled cauliflower steaks – 11%
Cous-cous – 11%
Margarita pitchers – 11%
Charcuterie – 11%
Roasted veg – 10%
Grilled portobello mushrooms – 10%
Sourdough or brioche rolls – 10%
Taramasalata – 9%
Tzatziki – 9%
Aperol Spritz – 9%
Chimichurri – 8%
Andrew Peace said: “BBQs are a quintessential part of a British summer and according to the research their popularity remains at an all time high, despite the fact that we’re having to be savvier with our money.”
This research of 2,000 Brits was commissioned by Andrew Peace Wines and conducted by Perspectus Global in April 2025.
