UK consumers still reluctant to spend going into 2026, KPMG survey finds

A picture


UK consumers are reluctant to spend going into 2026 despite feeling almost as secure about their personal finances as they did at the beginning of the year, according to research,A study by the accountancy multinational KPMG found that concerns about the health of the UK economy were holding consumers back from spending, especially on eating out and big ticket items such as cars and furniture,The firm said its latest consumer pulse survey, which asked 3,000 people about their spending in the fourth quarter of 2025 and their intentions for the first three months of 2026, showed “a combination of concern about the economy and household cost pressures” would continue to limit overall spending,Consumers said they were still coping with the high cost of food and energy after several years of soaring inflation,The survey found they had little appetite for spending on discretionary items.

“Entering 2026, the majority of people (56%) feel secure in their personal finances – falling by only 1% from 57% when 2025 began,” the report said.“But concern about the health of the UK economy grew during 2025, starting the year with 43% saying that the economy is worsening and ending the year at 58%.”Inflation, as measured by the consumer prices index (CPI), slowed to 3.2% in November, down from 3.8% in September.

However, in the peak inflationary period between January 2021 and May 2024, the cumulative increase in the CPI was 23%,Opposition parties have accused Rachel Reeves of increasing uncertainty and dampening consumer confidence by delaying the budget to November,The chancellor came under fire for a series of leaks and Treasury briefings that triggered speculation about extra taxes, threatening the wealth and incomes of higher earners and retirees,KPMG said respondents to its survey aged 65 or over were the most likely to be pessimistic about the health of the economy,It said an above average number of older respondents were concerned to keep a lid on spending in the new year.

Younger respondents said they were more optimistic, with almost twice the proportion of those aged 35 to 44 years old saying the economy was improving (24%) as the average (13%).The survey will disappoint Reeves, who is relying on a rebound in consumer confidence after the budget to boost economic growth.The recent interest rate cut by the Bank of England from 4% to 3.75% is expected to boost business and consumer confidence along with falling inflation and the expectation of more stable public finances.There was some cheer for the chancellor from survey readings showing an improvement in sentiment from the third quarter to the fourth, indicating a turnaround in the outlook for consumers since the budget, but KPMG said the “perception of a worsening economy is set to continue into 2026”.

An HM Treasury spokesperson said higher incomes were helping to offset inflation and boost growth.“Real wages are up more in the first year of this government than the first decade under the previous government and living standards are higher than they were in the previous parliament meaning people have more money to go out and spend,” they said.“In the budget we increased the national living wage and national minimum wage and took £150 off people’s energy bills, extended the freeze on prescription fees, fuel duty and froze rail fares for the first time in 30 years.”
A picture

Georgina Hayden’s quick and easy recipe for pimento cheese and pickle loaded crisps | Quick and easy

Pimento cheese, a much-loved American spread, has been a permanent fixture in my kitchen this month. Whether it’s a quick sandwich filling in times of chaos or an effortless party dip, I am addicted. My favourite way to serve it, though, is as part of a loaded crisp platter. Use salted or pickle crisps, and load them up with spoonfuls of pimento cheese, sliced pickles, herbs and heat. Move over nachos, there’s a new crisp platter in town

A picture

Ten things I love (and hate) about restaurants in winter

As the wildly popular social media platform celebrates its 10th year, we ask the Topjaw frontman what he loves – and hates – about eating out during the festive season.PiesI love pies. I scoff when people ask: “What is British cuisine?” First, we have the most diverse culinary scene on the planet, with great Asian and Mediterranean food everywhere. And, second, what even is British cuisine?! A pie is one of the greatest dishes ever created. Think a chicken, rabbit and tarragon pie, with good 50:50 butter:potato mash and really good gravy

A picture

‘Many over-hyped London restaurants left me cold’: Grace Dent’s best restaurants of 2025 | Grace Dent on restaurants

For reasons that may already be apparent, and that are currently playing on BBC One, I have spent much of 2025 watching people cook scallops and souffles in a windowless television location unit in Digbeth, Birmingham. MasterChef, despite being one of the most exhilarating jobs a girl can do, sucked up most of my waking hours this year, and made my free time extra-precious. So the very best restaurants I found this year – those with zinging hospitality and heart-thumpingly good food – became equally extra-crucial.I’m talking about the likes of Tropea in Harborne, just down the road from the TV studio, and where I’ve spent a fair few Saturdays eating butternut squash arancini, fresh tagliolini and whopping great deep-fried salted cannoli. Over in Bristol, meanwhile, two absolute gems revealed themselves on the very same trip: Ragù and Lapin, both in Wapping Wharf and both in repurposed shipping containers, but entirely different creatures

A picture

Countdown to 2026 – a New Year’s Eve menu

When it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road.These spicy, citrussy snacks by Thomasina Miers go perfectly with the pink grapefruit mocktails belowA delicious festive starter that can be adapted to serve with a sweet topping for the kidsThese drinks are a refreshing alternative to booze, but also make a delicious mixer for a tequila or gin-based cocktailHome-infused gin for a special festive martini for gifting or serving at partiesBask in the glory of this spread by Honey & Co – no one will ever suspect how little effort was involvedIn Benjamina Ebuehi’s dessert, puddles of spiced cranberry sauce are baked into the chocolate frangipane for a pairing that puts any surfeit of cranberries to good use

A picture

The joy of leftovers – what to cook in the calm after Christmas

At this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they’re forgiving and malleable and work with whatever you have hanging about. This leftovers pie from Tom Hunt and this turkey and ham pie from Felicity Cloake are great places to start. You could absolutely make your own pastry, as Tom does, or use shop-bought if you want to keep things as simple as possible (I always store a few rolls of pastry in the fridge over Christmas for precisely this reason)

A picture

Helen Goh’s recipe for an espresso martini pavlova bar | The sweet spot

Your favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s sitting out for a while, keep the whipped cream chilled on ice.Prep 10 min Cook 1 hr 40 min Makes 24 meringuesFor the meringues (make up to 3 days ahead) 140g egg whites (from about 4 large eggs)220g caster sugar 2 tsp instant coffee powder dissolved in 1 tsp hot water1 tsp cornflour ½ tsp white vinegar 1 tsp vanilla extract 1 pinch fine sea salt Cocoa powder Edible gold leaf (optional)For the espresso brandy cherries (make up to 3 days ahead)400g frozen black cherries 60g light brown sugar 60ml black coffee A pinch of sea salt 2 tbsp brandy, or coffee liqueur (Kahlúa, Tia Maria or similar)½ tsp vanilla extractFor the whisky caramel (make up to 3 days ahead)300g caster sugar 60ml water 150ml double cream 50ml whiskyFor the espresso mascarpone cream (make on the day) 300ml double cream 150g mascarpone 2 tsp coffee grounds 1 tsp vanilla extract ½ tsp cinnamonTo make the meringues, heat the oven to 150C (130C fan)/300F/gas 2 and line two large oven trays with baking paper. In a clean bowl of an electric mixer, whisk the egg whites on medium-high to soft peaks. Add the sugar a tablespoon at a time, whisking until thick, glossy peaks form and the sugar dissolves – test by rubbing a bit of the meringue mix between your fingers: it should feel smooth