October Seasonal Produce

Fish – Brill, cod, coley, Dover sole, eels, grey mullet, gurnard, haddock, hake, monkfish, plaice, squid, turbot.

 

Fruit – Apples (cooking, Bramleys, Cox’s Orange Pippins, crab and eating), berries (autumn raspberries, blackberries, cranberries, rowanberries), bullaces, citrus (clementines, kumquats, lemons, Valencia Oranges) damsons, dates, elderberries, figs, kiwi fruit, pears (conference), persimmon, plums, pineapples, pomegranates, quinces, sloes, starfruit, tomatoes (beef, cherry and plum).

 

 

Game – Grouse, guinea fowl, hare, partridge, pheasant, rabbit, teal, venison, woodcock.

 

 

Herbs – Basil, chives, coriander, dill, garlic, Hamburg parsley.

 

 

Meat – Autumn lamb.

 

 

Nuts – Almonds, chestnuts, cobnuts, hazelnuts, pistachios, sweet chestnuts, walnuts.

          

                            

Oily Fish – Herring, mackeral, salmon, sardines, tuna.

 

 

Poultry – Duck, goose.

 

 

Shellfish – Brown crab, clams, crab, lobster, mussels, native oysters.

 

 

Spices – Galangal, ginger.

 

 

Vegetables – Artichokes (globe and Jerusalem), aubergines, beans (flat and runner), beetroot, broccoli, Brussels sprouts, cabbages (celtic, pointed, prima, red, Savoy and white), cauliflower, cardoons, carrots (Chantenay), cauliflower, cavalo nero, celariac, celery, chicory, chilli peppers, Chinese leaves, cress, fennel, galangal, kale, leeks (baby and ordinary), lettuce (lambs and radicchio), mushrooms (black trompette, cep, chantrelle, closed cup, field blewit, girole, oyester, shitake, wild and yellow tip), onions (red, salad, shallots and white), pak choi, parsnips, pea shoots, peppers, potatoes (Cara, Desiree, King Edward, Maris Piper, Shitake and Wilja), radish, salsify, spinach, squashes (acorn, butternut, courgettes, cucumber, marrow, pumpkin and winter), swede, sweetcorn, sweet potatoes, Swiss Chard, watercress, yams, young turnips.

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September Seasonal Produce

Fish – Cod, coley, Dover Sole, gurnard, haddock, halibut, plaice, sea bass, sea bream, sprats, turbot.

 

Fruit –  Apples (Bramley, Discovery and Worcester Pearmain), berries (blackberries, gooseberries, raspberries), figs, grapes, melons, nectarines, oranges, peaches, pears, persimon,  plums (damsons, plums), pomegranates, quinces, raspberries, red currants, star fruit. tomatoes (ordinary and plum).

 

Game – Grouse, guinea fowl, hare, partridge, pheasants, quail, rabbit, teal, venison, wood pigeon.

 

Herbs – Basil, chives, coriander, dill, garlic, mint, parsley, rocket, sorrel.

 

Meat – Autumn lamb.

 

Nuts – Almonds, cobnuts, pistachios, walnuts.

             

Oily Fish – Brown Trout, herring,  mackeral, pilchards, salmon, sardines, tuna.

 

Poultry – Duck, goose, mallard.

 

Shellfish – Clams, crab, crayfish, Morecambe Bay Shrimps, mussels, oysters, scallops.

 

Vegetables – Asparagus peas, aubergine, beans (bobby, borlotti, broad, cannelini, dwarf, French – purple and yellow and runner), beetroot, broccoli, Brussels sprouts, cauliflower, cavalo nero, celeriac, celery, chillies, fennel bulb, garlic, globe artichoke, kale, kohlrabi, lettuce (lambs lettuce), mushrooms (chantrelle and wild), mustard leaves, okra, onions (shallots), pak choi, parsnip, pea shoots, peas, peppers, potaoes (Belle de Fontanay, la Ratte potatoes, maincrop, new, pink fir apple and Roseval), radishes, rhubarb, salsify, samphire, spinach, squashes (courgette, cucumber, marrow, pumpkin), swede, sweet potato, sweetcorn, Swiss chard, turnip, watercress.

 

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February

 

 

Cheeses – Blue Cheshire, blue Wenslydale, farmhouse Cheddar, Stilton.

 

 

Fish – Brill, cod, coley, haddock, hake, halibut, John Dory, lemon sole, pollack, salmon, sardines, tuna, turbot.

 

 

Fruit – Bananas, blood oranges, Bramley apples, eating apples, kiwi fruit, lemons, mandarins, oranges,  passion fruit, pears, pineapple, pink grapefruit, pomegranates, satsumas, Seville oranges, tangerines. 

 

 

 

Game – Guinea Fowl, hare, mallard, partridge, pheasant (finishes on 1st), rabbit, venison.

 

 

Herbs – Alexanders, cleavers.

 

 

Poultry – Goose

 

 

Shellfish – Clams, lobster, mussels, oysters, scallops.

 

 

Vegetables – Beetroot, Brussels sprouts, cabbage, carrots, cauliflower, celariac, celery, chard, chicory, endive, field blewit mushrooms, forced rhubarb, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, onions, parsnips, potatoes, purple sprouting broccoli, salsify, Savoy cabbage, seaweed, shallots, spinach, swedes, sweet potato, Swiss chard, turnips, winter greens, winter squashes, yellow leg mushrooms.

 

 

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