Posted by I4C on 8th Jul 2026
8 Restaurant Ingredients That Will Transform Your Summer BBQ
The easiest way to make your summer BBQ taste more like restaurant food isn't buying expensive meat; it's using better finishing ingredients. Black garlic, hot honey, gochujang, kimchi, premium olive oil and smoked sea salt are simple additions that add depth, balance and bold flavour to burgers, steaks, vegetables and grilled seafood.
Summer barbecues have come a long way from a few sausages, burgers and a bottle of ketchup on the side. Across restaurants, gastropubs and modern outdoor kitchens, chefs are taking a different approach, using bold flavours, premium pantry ingredients and restaurant-inspired finishing touches to make familiar barbecue favourites taste anything but ordinary.
The good news is you don't need specialist equipment or years of professional experience to do the same. Often, it's the ingredients you add after the food leaves the grill that make the biggest difference. A spoonful of black garlic stirred into butter, a drizzle of hot honey over grilled halloumi, or a dollop of authentic salsa brava alongside crispy potatoes can completely change a dish with very little effort.
This summer's biggest food trends are all about big flavour and simple ideas. Korean-inspired marinades, Mediterranean sharing boards, fermented ingredients, premium olive oils and sweet-meets-spicy combinations are appearing everywhere from neighbourhood bistros to Michelin-starred restaurants. Rather than overcomplicating outdoor cooking, they're proving that a handful of carefully chosen ingredients can have far more impact than another expensive cut of meat.
In this guide, we've picked eight restaurant ingredients that are genuinely worth making room for on your barbecue table this summer. They're versatile, easy to use and each one brings something different to the grill, whether you're cooking steaks, burgers, seafood, vegetables or simply putting together an impressive spread for friends and family.
How Restaurants Make BBQ Food Taste Better
It's easy to assume the secret to restaurant-quality barbecue is expensive meat or specialist equipment, but that's rarely the case. More often, it's the way chefs build layers of flavour before, during and after cooking.
Rather than relying on one barbecue sauce or marinade, professional kitchens combine contrasting flavours and textures to create more balanced dishes. Rich grilled meat is paired with something sharp or fermented to cut through the richness. Sweet ingredients are balanced with smoke or spice, while fresh herbs, premium olive oils and finishing salts are added at the very end to bring everything together.
Take a restaurant burger, for example. The beef might be seasoned simply, but it's finished with black garlic ketchup, tangy kimchi, a drizzle of hot honey or a spoonful of smoky salsa. A grilled steak might be served with a peppery extra virgin olive oil and a pinch of smoked sea salt rather than a heavy sauce. Even grilled vegetables become something special with the right finishing ingredients.
The best part is that these techniques are surprisingly easy to recreate at home. You don't need to overhaul your barbecue menu or buy expensive equipment. Adding just one or two restaurant-inspired ingredients can completely change familiar dishes and introduce flavours your guests might not have tried before.
The eight ingredients below have all become favourites in modern kitchens for different reasons. Some bring sweetness, others add depth, freshness or gentle heat, but together they show how small additions can make a big impact on your summer barbecue.
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Black Garlic: The Secret to Rich, Umami Flavour
If you've ever wondered why restaurant burgers, steaks and barbecue sauces seem to have a deeper, richer flavour than homemade versions, black garlic is often part of the answer.
Unlike fresh garlic, black garlic isn't a different variety. It's ordinary garlic that's been slowly aged under carefully controlled heat and humidity over several weeks. During this process, the cloves turn dark, soften into a spreadable texture and develop a completely different flavour profile. The sharp bite of raw garlic disappears, replaced by mellow notes of balsamic vinegar, molasses, dried fruit and liquorice, with an unmistakable savoury depth known as umami.
Shop The Original Black Garlic range here.
That's why chefs love it. Black garlic adds complexity without overpowering other ingredients, making it one of the easiest ways to give barbecue food a restaurant-quality finish.
It's incredibly versatile too. Stir The Original Black Garlic Paste through softened butter and melt it over a grilled ribeye, blend The Original Black Garlic Peeled Cloves into mayonnaise for an unforgettable burger sauce, add The Original Black Garlic Powder to a rub for barbecue chicken or mix it with olive oil as a dressing for grilled vegetables. It also works brilliantly alongside mushrooms, lamb, roasted tomatoes and mature cheeses.
The beauty of black garlic is that a little goes a long way. You don't need to completely change your barbecue menu; just replacing one familiar condiment with The Original Black Garlic Ketchup or adding a spoonful of The Original Black Garlic Pickle to a homemade sauce can transform the finished dish.
Black Garlic is perfect with:
- Beef burgers
- Ribeye steak
- Slow-cooked brisket
- Lamb kebabs
- Grilled mushrooms
- Barbecue chicken
- Roasted tomatoes
Restaurant tip: Blend The Original Black Garlic Paste with good-quality mayonnaise, a squeeze of lemon juice and a little Dijon mustard for a rich, savoury burger sauce that's far more complex than standard burger relish.
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Hot Honey: The Sweet and Spicy Drizzle Every BBQ Needs
Few ingredients have made as big an impact on restaurant menus in recent years as hot honey. The combination of natural sweetness and gentle chilli heat has become a favourite for everything from fried chicken and wood-fired pizza to burgers, grilled vegetables and artisan cheeses. This summer, it's one of the easiest ways to bring bold, contemporary flavour to your own barbecue.
Unlike traditional barbecue sauces, hot honey doesn't mask the flavour of grilled food. Instead, it enhances it. The sweetness balances the smoky, charred notes from the barbecue, while the chilli adds a gentle warmth that builds gradually without overpowering the dish. It's this balance of sweet, savoury and spicy flavours that has made it such a popular finishing ingredient in professional kitchens.
One of the best things about hot honey is its versatility. Drizzle it over grilled halloumi for an instant crowd-pleaser, brush it onto chicken wings during the final few minutes of cooking, or finish a smashed burger with a light drizzle for a subtle kick that complements rather than competes with the beef. It also works beautifully with grilled peaches, burrata, roasted carrots and even barbecue-glazed sausages.
If you're entertaining this summer, place a bottle of Roquito Hot Honey on the table alongside your usual condiments and let everyone customise their own plate. It's an easy talking point, encourages guests to experiment with flavour, and often becomes the ingredient everyone asks about before the meal is over.
Hot Honey is perfect with:
- Chicken wings
- Halloumi
- Beef burgers
- Pulled pork
- Pizza
- Corn on the cob
- Grilled peaches
- Burrata
Restaurant tip: Brush hot honey over chicken wings or pork ribs during the last two minutes of cooking, then finish with a squeeze of fresh lime and a sprinkle of chopped herbs. The honey caramelises beautifully without burning, creating a glossy glaze with just the right amount of heat.
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Gochujang: The Korean Ingredient That Makes Better Marinades
Korean flavours have become a regular feature on British restaurant menus, and if there's one ingredient that's led the way, it's gochujang. This fermented Korean chilli paste has become a favourite with chefs because it delivers much more than heat. It's rich, savoury, slightly sweet and packed with umami, making it one of the easiest ways to build flavour into grilled food.
Unlike many hot sauces, gochujang has a thick, almost sticky consistency that makes it ideal for marinades and glazes. As it cooks over the barbecue, the natural sugars caramelise beautifully, creating a glossy coating that's smoky, spicy and full of depth. It's one of the reasons Korean fried chicken, barbecue beef and sticky pork ribs have become so popular; they're built on layers of flavour rather than just chilli.
For summer barbecues, Centaur Gochujang Korean Chilli Paste is incredibly versatile. Mix it with soy sauce, honey and a splash of sesame oil for an easy marinade that works brilliantly with chicken thighs, pork shoulder, beef short ribs or grilled vegetables. It can also be stirred into Kewpie Mayonnaise for a smoky burger sauce, whisked into salad dressings or added to baked beans to give a classic barbecue side a completely new flavour.
Don't be put off if you've never cooked with it before. A spoonful is often enough to transform a marinade or sauce, and because it's balanced with sweetness and fermentation, the heat is much gentler and more rounded than many traditional chilli sauces.
Gochujang is perfect with:
- Chicken thighs
- Pork ribs
- Beef burgers
- Steak sandwiches
- Grilled aubergine
- Sweetcorn
- Baked beans
- Barbecue cauliflower
Restaurant tip: Mix one tablespoon of Centaur Gochujang Korean Chilli Paste with soy sauce, hot honey and a little garlic to create a sticky glaze for chicken thighs. Brush it on during the final few minutes of cooking to build up layers of caramelised flavour without burning.
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Salsa Brava: The Spanish Sauce Your BBQ Has Been Missing
When most people think of barbecue sauces, they picture smoky American-style bottles loaded with sweetness. But across Spain, one of the most popular accompaniments to grilled food is something altogether different: salsa brava.
Traditionally served with patatas bravas, this rich tomato-based sauce combines ripe tomatoes with smoked paprika, garlic and a gentle chilli warmth to create a bold, savoury flavour that complements grilled food without overpowering it. It's less sweet than classic barbecue sauce, with a depth that works particularly well alongside charred meat and vegetables.
It's also incredibly versatile. Spoon Brindisa Salsa Brava Spicy Tomato Sauce over crispy roast potatoes instead of ketchup, serve it alongside grilled chorizo, use it as a burger sauce or spread it inside a steak sandwich for an instant Spanish twist. It even makes an excellent dip for grilled halloumi, chicken skewers or loaded fries.
One of the reasons restaurant chefs favour sauces like salsa brava is because they add contrast. Rich grilled beef, smoky sausages and crispy potatoes all benefit from something with a little acidity, spice and tomato sweetness to cut through the richness. That's exactly what salsa brava delivers.
If you're putting together a barbecue spread this summer, think beyond the usual bottle of ketchup. A bowl of authentic salsa brava alongside burgers, grilled vegetables and crispy potatoes will immediately make the table feel a little more considered and a lot more memorable.
Salsa Brava is perfect with:
- Burgers
- Steak sandwiches
- Chorizo
- Crispy potatoes
- Loaded fries
- Chicken skewers
- Halloumi
- Grilled peppers
Restaurant tip: Toss crispy baby potatoes with olive oil, roast until golden, then serve with a generous spoonful of Brindisa Salsa Brava Spicy Tomato Sauce and a dollop of garlic mayonnaise. It's an effortless side dish that feels straight from a modern tapas restaurant and pairs beautifully with almost anything cooked on the barbecue.
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Perelló Gordal Olives: The Restaurant Starter That Sets the Tone
One thing you'll notice at many of the best restaurants is that the experience starts long before the main course arrives. A bowl of exceptional olives, good bread and a drink in hand immediately creates a relaxed, sociable atmosphere. It's a simple idea, but one that's becoming increasingly popular for summer barbecues too.
Instead of waiting around while the food cooks, restaurants often encourage guests to graze. A few carefully chosen ingredients on the table give everyone something to enjoy while the grill heats up, helping to create the kind of laid-back, Mediterranean-style dining that's become a defining summer food trend.
That's where Perelló Gordal Olives come in. Known as the "queen of olives", Gordal olives are larger, firmer and noticeably meatier than standard supermarket varieties. Their mild, buttery flavour makes them approachable even for people who don't usually enjoy olives, while varieties filled with chilli or dressed with herbs bring an extra burst of flavour to the table.
They're also incredibly versatile. Add them to a grazing board with charcuterie, mature cheeses and artisan crackers, scatter them through tomato and mozzarella salads, or simply serve them chilled with an aperitif before the barbecue gets underway. They complement grilled lamb, chicken and seafood beautifully, adding a fresh, salty contrast that balances richer barbecue dishes.
Sometimes the difference between a good barbecue and a memorable one isn't another sauce or marinade. It's creating an occasion where people naturally gather around the table, share good food and help themselves to something delicious while the flames are still warming up.
Perelló Gordal Olives are perfect with:
- Charcuterie boards
- Artisan cheeses
- Grilled lamb
- Chicken skewers
- Burrata
- Tomato salads
- Focaccia
- Aperitivo-style drinks
Restaurant tip: Serve a bowl of chilled Perelló Gordal Olives with cured meats, roasted almonds and crisp crackers as guests arrive. It's a simple way to recreate the relaxed atmosphere of a Mediterranean restaurant and takes the pressure off getting everything off the barbecue at exactly the same time.
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Kimchi: The Fermented Favourite That Cuts Through Rich BBQ Flavours
A great barbecue isn't just about smoky meat and rich sauces. The best restaurant dishes are balanced, with something fresh, sharp or crunchy to contrast the richness coming off the grill. That's exactly why kimchi has become a staple ingredient in modern kitchens.
Kimchi is a traditional Korean side dish made by fermenting vegetables, most commonly Chinese cabbage, with chilli, garlic, ginger and seasonings. The fermentation process gives it a distinctive tangy flavour, while the chilli provides gentle warmth and the vegetables retain a satisfying crunch. The result is an ingredient that's bright, savoury and full of character.
For barbecue food, Sun Hee Kimchi Spicy Fermented Cabbage works as a natural counterbalance. It cuts through the richness of beef burgers, slow-cooked pulled pork and glazed chicken, adding freshness without the need for heavy sauces. That's why you'll often find it served in gourmet burgers, loaded hot dogs, steak sandwiches and Korean-inspired barbecue dishes.
Sun Hee Kimchi Spicy Fermented Cabbage is also one of the easiest ingredients to use. There's no preparation required; simply spoon it straight from the jar onto burgers, pile it into tacos, serve it alongside grilled sausages or add it to loaded fries for an instant burst of flavour. Even a small amount can completely change the character of a dish.
As more people experiment with Korean cooking at home, kimchi has moved from being a specialist ingredient to a summer barbecue essential. It brings acidity, texture and complexity in one spoonful, proving that sometimes the best finishing touch isn't another sauce at all.
Kimchi is perfect with:
- Beef burgers
- Pulled pork
- Hot dogs
- Steak sandwiches
- Barbecue chicken
- Loaded fries
- Tacos
- Grilled sausages
Restaurant tip: Add Sun Hee Kimchi Spicy Fermented Cabbage to a smashed burger with mature cheddar, The Original Black Garlic Ketchup and a brioche bun. The combination of rich beef, creamy cheese and sharp, crunchy kimchi creates the kind of flavour balance you'd expect from a modern restaurant burger.
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Castillo de Canena First Day of Harvest: Why Chefs Finish Dishes with This Olive Oil
In professional kitchens, olive oil isn't simply an ingredient to cook with; it's often treated as a finishing seasoning, just as important as a pinch of sea salt or a squeeze of fresh lemon. And when chefs want an olive oil that really stands out, few names carry as much respect as Castillo de Canena.
Produced in the heart of Jaén, Andalucía, the world's olive oil capital, Castillo de Canena has earned an international reputation for producing some of Spain's finest extra virgin olive oils. Their First Day of Harvest Picual is exactly what the name suggests: a limited-edition oil made from olives harvested on the very first day of the season, when the fruit is at its freshest and most vibrant. Each year's bottle also features artwork by a different artist or cultural figure, making it as distinctive on the table as it is in the bottle.
Made exclusively from the Picual olive variety, this oil is beautifully fresh and intensely aromatic. Expect notes of freshly cut grass, green tomato, artichoke, green almond and a characteristic peppery finish that lingers pleasantly on the palate. Rather than overpowering food, it enhances the natural flavour of grilled ingredients, adding freshness and complexity with just a drizzle.
This isn't the olive oil to hide in a marinade. It's at its best used exactly as restaurants do: spooned over sliced steak after resting, drizzled across grilled asparagus, brushed over charred sourdough, or poured over burrata and ripe tomatoes moments before serving. The warmth of freshly cooked food gently releases the oil's aromas, creating a finish that's vibrant, balanced and unmistakably restaurant-quality.
It's no surprise that Castillo de Canena has collected countless international awards over the years, with its First Day of Harvest Picual and wider range consistently recognised among the world's finest extra virgin olive oils. That dedication to quality, innovation and craftsmanship is what has made the brand a favourite with chefs and food lovers alike.
Shop the full Castillo de Canena here.
Extra Virgin Olive Oil is perfect with:
- Rested ribeye or sirloin steak
- Grilled lamb cutlets
- Barbecued prawns
- Burrata and heritage tomatoes
- Charred asparagus
- Grilled courgettes
- Toasted sourdough
- Roasted baby potatoes
Restaurant tip: Forget serving olive oil before cooking. Instead, let your meat rest, slice it, then finish with a drizzle of Castillo de Canena First Day of Harvest Picual, flaky sea salt and freshly cracked black pepper. It's a simple technique that allows the oil's fresh, peppery character to shine and instantly gives the dish a restaurant-quality finish.
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Maldon Smoked Sea Salt: The Final Touch That Brings Everything Together
The difference between good barbecue food and restaurant-quality barbecue often comes down to the final few seconds before serving. After all the effort of lighting the barbecue, preparing marinades and cooking meat to perfection, many chefs reach for just one last ingredient before the plate leaves the kitchen: a finishing salt.
Not all salts are the same, and that's especially true when it comes to Maldon Smoked Sea Salt. Made using the famous pyramid-shaped sea salt flakes that have been harvested on the Essex coast for generations, this version is traditionally cold-smoked over oak to create a delicate smoky aroma that enhances food rather than overpowering it.
Unlike liquid smoke or heavily smoked seasonings, Maldon Smoked Sea Salt delivers a clean, subtle smokiness with a light crunch that dissolves beautifully on warm food. A small pinch sprinkled over a freshly grilled steak, juicy burger or charred vegetables adds texture, lifts natural flavours and reinforces the gentle smokiness already created by the barbecue.
Shop the full Maldon Sea Salt range here.
It's surprisingly versatile too. Scatter it over grilled sweetcorn with butter, finish roasted new potatoes, season sliced tomatoes with a drizzle of Castillo de Canena olive oil, or even add a pinch to dark chocolate brownies or salted caramel desserts for an unexpected contrast. It's one of those ingredients that quietly makes everything taste a little more complete.
Professional kitchens often talk about "finishing a dish", and that's exactly what a good finishing salt does. Rather than simply making food saltier, it sharpens flavours, adds texture and gives every mouthful a little more definition. It's a small detail, but it's often the difference guests notice without quite knowing why.
Maldon Smoked Sea Salt is perfect with:
- Ribeye steak
- Beef burgers
- Grilled sweetcorn
- Tomatoes
- Asparagus
- Roast potatoes
- Chocolate desserts
- Salted caramel
Restaurant tip: Slice your steak, drizzle over Castillo de Canena First Day of Harvest Picual Olive Oil, then finish with a pinch of Maldon Smoked Sea Salt. Together, they create a simple restaurant technique that lets the quality of the ingredients do the talking.
Build a Restaurant-Style Summer BBQ with i4C
The best barbecues aren't necessarily the ones with the biggest grills or the most expensive cuts of meat. More often, they're the ones where every element has been given a little extra thought.
Instead of relying on the same sauces and sides every weekend, try introducing one or two restaurant-inspired ingredients and see how they change the overall experience. A spoonful of The Original Black Garlic Ketchup can transform a burger, while Roquito Hot Honey adds a sweet, spicy finish to grilled halloumi or chicken. Centaur Gochujang Korean Chilli Paste creates rich, sticky marinades with very little effort, and Sun Hee Kimchi Spicy Fermented Cabbage brings freshness and crunch that balances smoky barbecue flavours perfectly.
It's not just about what comes off the grill either. Start your barbecue with a Mediterranean-style grazing board featuring Perelló Gordal olives, artisan crackers and charcuterie while guests arrive. Finish grilled steaks and vegetables with a drizzle of Castillo de Canena First Day of Harvest Picual Olive Oil and a pinch of Maldon Smoked Sea Salt. Small touches like these are what make restaurant food feel memorable, and they're just as easy to recreate in your own garden.
The beauty of these ingredients is that they're designed to work together. Richness from black garlic, sweetness from hot honey, gentle heat from gochujang, freshness from kimchi, vibrant olive oil and the subtle crunch of finishing salt all play their part in creating balanced, flavour-packed dishes that feel modern without being complicated.
Whether you're cooking for two on a warm summer evening or hosting a garden party with friends and family, introducing a few new flavours is one of the easiest ways to make this year's barbecues your best yet.
Restaurant BBQ Cheat Sheet
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If you're cooking... |
Add... |
Why it works |
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Beef burgers |
Rich, savoury flavour balanced with fresh crunch. |
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Chicken wings |
Sweet heat and a beautifully sticky glaze. |
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Pork ribs |
Creates a smoky, caramelised finish packed with umami. |
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Steak |
Castillo de Canena Picual Olive Oil + Maldon Smoked Sea Salt |
A simple restaurant-style finish that enhances the natural flavour of the beef. |
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Halloumi |
Sweetness balances the salty cheese perfectly. |
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Crispy potatoes |
A smoky, Spanish-inspired alternative to ketchup. |
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Sharing platter |
Adds a Mediterranean feel and encourages relaxed grazing before the barbecue starts. |
Discover the Ingredients
At Infusions4Chefs (i4C), we're always looking for ingredients that inspire better cooking, whether they're everyday essentials or the products chefs rely on in professional kitchens. Every ingredient featured in this guide has been chosen because it brings something genuinely different to the table, helping you create bold flavours, explore new cuisines and make the most of barbecue season.
So next time you light the grill, skip the supermarket condiment aisle and try something unexpected. You might just discover your new favourite summer ingredient.