Heat shifts BBQ timing and rewards easy-to-cook meat formats

Extreme heat did not remove barbecue occasions from the UK summer of 2026; it shifted cooking times and strengthened demand for easy formats. That is the finding of an AHDB analysis using Worldpanel by Numerator data for the 16 weeks to 6 September. There were 69.5 million scratch-cooked barbecue occasions. During heatwave periods, 46.1% of barbecue consumption took place after 7 pm, compared with 28.3% across the summer as a whole.

The signal matters for assortment planning. Average spend on a barbecue main meal reached £5.10, against £2.71 for an average main meal. The share of occasions involving four or more people also rose from 32.3% in 2025 to 38.1% in 2026. Barbecues remained a higher-value social occasion, even as demand adapted to timing and temperature.

Results differed by protein. Summer beef-cut volumes rose 11.5%, with beef burgers an important driver. Pig-meat volumes fell 2.5%, while added-value products—especially steaks and marinades—performed more resiliently than sausages. Lamb declined overall, but lamb kebabs grew 27.5%. Chicken wings, legs and thighs also expanded.

For butcher shops, retailers and professional BBQ operators, the lesson is not merely to extend the season. The assortment must translate the consumption occasion: smaller portions, rapid preparation, understandable marinades and cooking advice suited to an evening setting. AHDB also identifies promotions as a material factor, so volume growth should not automatically be read as a broad willingness to pay more.