Fusion is nothing new in cuisine - chefs have been borrowing each other’s ideas and ingredients for centuries, and even the most apparently British of pub menus will reveal influences from French, Italian, German and other cuisines if you dig a little deeper.

The British palate has also got used to spicier flavours over the past decade or so, and one definite trend resulting from the popularity of Indian and Oriental food is a gradual increase in the heat of the dishes we enjoy. Flavours such as wasabi and peri-peri are now very much mainstream options in many casual dining settings.

Research by CGA has also shown that the restrictions on travel that meant many people had to limit their holiday plans during the pandemic, has prompted consumers to consider being a bit more experimental when they eat out. Six in 10 people say they are now more likely to try venues that offer new and interesting cuisines and food types, and more than half, (53%), say if they see a new cuisine on a menu they haven’t had before, they are likely to give it a go.

For pubs, this doesn’t mean abandoning the classics, but it could well be worth looking at where on the menu there are opportunities to add some spicier options. This could be as simple as offering freshly chopped chilli or a peppery cheese as a choice of topping with burgers, adding Sticky Filipino Pork Belly bites to the grazing menu, or using the specials board to add a world foods twist to favourite dishes, such as a spiced shepherd’s pie...

As a summer special, try Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn. Campbell Brothers supplies prime, aged beef to some of the UK’s top restaurants, and this recipe combines the popularity of barbecue with the tang of the chilli glaze. Enjoyed alfresco with a cold beer, this is a wonderful main course.  
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/223-campbellbrothersbabybackribssoychiliglazecharredsweetcorn

For a different take on a pub snack, Crab & Nduja Croquetas, Lobster Aioli, and Parsnip Crisps can be enjoyed with a pint at the bar or served as a starter, with the combination of the sweet, fresh crab and spicy nduja sausage creating an interesting addition to scotch eggs and sausage rolls on a bar menu.
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/391-crab-lobster

For a starter or lunch option which will appeal to vegetarians as well as customers looking for lighter meal choices, Burrata, Wild Garlic, Baby Leeks, Toasted Hazelnuts & Heritage Tomatoes uses fresh Italian burrata cheese, combined with vegetable and crunchy hazelnuts. This recipe was inspired by a gastropub dish and works well on specials boards.      
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/177-burratawildgarlicbabyleekstoastedhazelnutsheritagetomatoes

For a spicy vegan twist on a favourite Jackfruit chilli uses tropical fruit - jackfruit, which has a meaty texture and takes on other flavours well, to make a spicy dish that can be served with salad or rice, and will go down well with a sparkling cider.     
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/254-jackfruit-chilli 

Even a classic summer desert can benefit from a touch of spice. Spicy Lemon, Almond & Chickpea Mousse has an added twist with the flavour of ginger and jalapenos, and goes wonderfully with a chilled desert wine such as a sauternes.
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/258-spicylemonmousse?highlight=WyJzcGljZSJd 

There is, quite literally, a world of flavour out there for pubs to tap into.