How traditional BBQ has changed over the years - from grilled halloumi to brioche rolls

Food snobs are turning their noses up at barbie staples like white baps and frozen burgers for posh nosh including grilled halloumi and brioche rolls.

More sophisticated modern tastes are changing the face of the traditional British barbecue with burnt bangers, chicken wings and potato salad off the menu.

Corn on the cob, trifle and the punch bowl have also been axed from the al fresco table in favour of plant-based patties and kebabs and homemade BBQ sauce.

According to a survey of 1,500 younger Brits aged 18 to 41-years-old, processed cheese slices are a food faux pas for a quarter and pasta salad a no-no with more than one in 10.

Research by spice brand Bart found almost seven in ten reckon barbies have moved on from the days of burgers and sausages served in sesame seed rolls with iceberg lettuce and a dollop of supermarket coleslaw.

Now four in ten marinade the meat for days before their guests arrive, and more than third have an upmarket BBQ or fire pit to cook on.

Now, there are more vegetables options, according to the survey (Getty Images)

Halloumi is now a popular choice (Daily Record)

More than eight in 10 insist that veggie and vegan food must be offered to guests and the term “manning the BBQ” has been dropped as more women are taking over the outdoor cooking duties.

Plastic knives and forks topped the list of outdated BBQ items with a third of younger adults banning them from garden parties.

A quarter axed the traditional bowl of peanuts and one on five felt crisps were no longer part of an outdoor gathering.

Cans of lager were also consigned to the BBQ scrapheap along with tubs of vanilla ice cream and jacket potatoes.

Instead, the trend-setting under 40s are serving up handmade burgers, pork belly, sirloin steak, whole fish and Greek salad with a range of exotic sauces including chimichurri, sriracha and salsa.

Plastic cutlery is no longer used (DAILY RECORD)

Meat-free space on the grill was a must for one in three and smashed avocado and sourdough rolls made the top 20 essentials for a modern BBQ.

Helen Graves, author of bestselling BBQ cookbook Live Fire, said: “Barbecues have diversified in recent years as cooks embrace different BBQ traditions from the multiple communities around the UK and beyond.

“Think Jamaican jerk chicken smothered in a fragrant paste of allspice berries and scotch bonnet chillies, or whole grilled fish with fiery harissa.”

And a spokesperson for Bart added: “Now the sun has arrived, we hope everyone will be inspired to try something new on the BBQ.”

Top 20 what’s hot and what’s not at a modern BBQ

OUT

1. Plastic cutlery

2. Frozen sausages or burgers

3. Processed cheese slices

4. Bowls of peanuts

5. Trifle

6. Supermarket coleslaw

7. Hot dogs

8. Bowls of crisps

9. Potato salad

10. Frankfurters

11. Tubs of vanilla ice cream

12. White bread rolls

13. Iceberg lettuce

14. Pasta salad

15. Chicken wings

16. Cans of lager

17. Corn on the cob

18. Punch

19. Jacket potatoes

20. Sesame seed baps

IN

1. Handmade burgers

2. Grilled halloumi

3. Meat-free space on the grill

4. Veggie burgers

5. Marinaded meat

6. Brioche rolls

7. Sirloin steaks

8. Homemade slaw

9. Veggie or vegan kebabs

10. Pork Belly

11. Homemade potato salad

12. Pork chops

13. Greek salad

14. Wraps

15. A whole fish

16. Hot or exotic sauces

17. Homemade BBQ sauce

18. Organic meat

19. Smashed avocado

20. Sourdough rolls