**Britons Embrace Midweek Barbecues Amid Healthier Summer Eating Habits**
As the UK basks in brighter, warmer summers, traditional notions around barbecues are undergoing a significant transformation. What was once almost exclusively a leisure pursuit reserved for weekends has now become a popular midweek activity, reflecting a broader shift in the nation’s eating and socialising habits.
New research, commissioned by plant-based food company Beyond Meat to mark this year’s National Barbecue Week (26 May to 1 June), highlights how the British public has adapted to both the weather and changing food preferences. According to the study, a remarkable 78% of people now view barbecuing as a midweek affair, compared to years gone by where weekends reigned supreme.
These findings offer an intriguing glimpse into contemporary British lifestyles. Over half of those surveyed (53%) admit they are grilling from Tuesday to Thursday more frequently than just two years ago. This synchronises seamlessly with the recent spate of sunny spells and elevated temperatures, encouraging families and friends to gather outdoors for more spontaneous meals.
It is not only the frequency of barbecues that is shifting; the food sizzling over the coals is changing, too. There is a marked move towards healthier eating. Forty-two per cent of participants revealed they are eating less animal-based meat midweek compared to the previous year. In addition, 58% reported prioritising health-conscious dishes at their barbecues, while nearly half (47%) expressed that offering plant-based options is now important when planning a barbecue menu.
This growing enthusiasm for plant-focused fare has caught the attention of food producers. Beyond Meat’s Senior Brand Manager for Great Britain, Ellie Stevens, commented on the findings, saying, “The rise of midweek barbecuing is a fantastic reason to enjoy the outdoors, and it also provides an opportunity to explore delicious plant-based meals.”
Plant-centric barbecue favourites are also emerging. Corn on the cob takes the crown as the UK’s go-to meat-free grill dish, with 51% of respondents declaring it their top choice. Vegetarian kebabs were favoured by 32%, closely followed by plant-based burgers at 31%. This variety ensures that gatherings cater for a range of dietary needs—including meat-eaters, vegans and flexitarians—demonstrating a shift towards inclusivity around the barbecue.
Providing further inspiration, Dr Divya Sharma—a general practitioner and social media personality widely known as ‘Doctor Bowl’—has shared her own twist on plant-based barbecue dining as part of this year’s National Barbecue Week festivities. Her ‘Beyond Burger Bowl’ combines grilled Beyond Meat patties with roasted potatoes and a lively summer salad, presenting a wholesome and protein-rich option suitable for any day of the week.
Dr Sharma spoke about the benefits of taking meals outdoors, stating, “Cooking al fresco is a great way to enjoy the fresh air and bring some creativity to weekday dinners. Plant-based proteins like Beyond Burger pack plenty of protein and can be the centrepiece of so many exciting midweek meals, not just burgers in a bun.”
She emphasises that choosing plant-based meat alternatives for barbecues can support a balanced lifestyle, broadening the repertoire beyond traditional barbecue staples and encouraging people to experiment with different flavours and textures.
With an ever-widening range of products available to suit varying preferences and dietary requirements, it is no wonder more Britons are firing up the barbecue during the week, making the most of the lighter evenings. As this trend continues, it points to a wider cultural shift toward healthier, more inclusive dining—served, quite literally, under the sun.