As household budgets continue to tighten, it's not just our finances we're re-evaluating – our relationships with food and drink are also undergoing a transformation. Gone are the days of instinctively reaching for the fridge; instead, Brits are reassessing what belongs in the chiller and what can stay at room temperature. Take red wine, for instance: while it's long been associated with warmth, the UK is embracing a new trend – serving chilled red wine.
According to Ocado, 56% of Gen Z drinkers have already enjoyed chilled red wine or wine served over ice, more than double the number across the wider population. Wine expert Tom Gilbey recommends an optimal serving temperature of around 10C, achievable with 20 minutes in the fridge or 10-15 minutes in an ice bucket – particularly for lighter reds like Beaujolais and Pinot Noir.
But what about chocolate? Experimental psychologist Professor Charles Spence at the University of Oxford suggests that refrigerating it can temper extreme flavours and result in a more balanced taste. This advice adds another item to the ongoing debate over which items belong in the fridge – or on the counter.
Kate Hall, an expert on food waste, advises against refrigerating bread, as this can accelerate staleness, even if mould is delayed. Instead, keep it in a cupboard or freeze and defrost slices as needed. For butter, its high fat content means it can be kept at room temperature, but only the amount you'll use within a few days should be out – with the rest refrigerated.
The debate over egg storage continues to simmer. While UK farm-level handling and food safety standards make refrigeration not essential, the British Egg Industry Council advises keeping eggs below 20C – suggesting that a fridge might be preferable depending on kitchen temperatures.