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Food in Season

Food in Season

This month: The last of this season’s Jersey Royal new potatoes should be bought now, and will possibly only be available for the first couple of weeks. Although they now don’t have quite the flavour of those of a month ago – their price is now very reasonable, they are still not to be missed especially, gently scrubbed and boiled with mint and served with good butter. For all other new potatoes, rub their skin with your fingers, and if the skin doesn’t flake off, the skins will almost certainly be tough, and the flavour disappointing.


Home-produced varieties from the mainland, are now also in the shops. The Nicola variety, often from Cyprus or Egypt are recommended, if you favour waxy types. The law’s the same, you get what you pay for, on the flavour-stakes.  


English Asparagus has now finished.  


British strawberries are now in full flow, and as good as any in the world. Rhubarb is also in full season.  


On the meat front, British Lamb is also at its peak, and a little cheaper – if you seek out lamb bred on salt marshes, it’s a real treat, if handled simply. Lamb reared on these marshes, feeds on grasses and herbs that have absorbed the sea air which gives the meat a distinctive flavour. 


Sea Trout should be sought out if spotted on fishmonger’s slabs, and with the extreme price demanded for wild salmon, it’s a delicious treat – and even preferred by many people to the latter. 


Cheeses (at their best):


British & Irish Cheeses: Berkswell; Caerphilly Traditional Farmhouse; Cheddar Traditional Farmhouse; Cheshire Traditional Farmhouse; Chulchoill; Coolea; Cooleeney; Cornish Yarg; Cotherstone; Doddington; Dorstone; Dunbarra; Dunlop (with rind); Durrus; Exmoor Blue; Finn; Gubbeen; Hafod; Kilcummin; Lancashire Traditional Farmhouse; Lincolnshire Poacher; Partridges Blue; Perroche; Ragstone; Red Leicester; Single Gloucester; Seator's Orkney; Somerset Blue; Spenwood; St. Brendan; St. Gill; St. Killian; Sharpham; Sharpham Elmhirst; Sharpham Rustic; Spenwood; Stinking Bishop; Ticklemore; Waterloo; Wensleydale (Hawes); Wigmore; Woolsery


French Cheeses: Aligot; Anneau du Vic-Bilh; Apérobic; Aubisque Pyrénées; Autun; Bargkass; Beaujolais pur Chèvre; Besace de pur Chèvre; Bigoton; Bilou du Jura; Bleu du Haut Jura; Bleu de Laqueille; Bleu de Sassenage; Bonde de Gâtine; Le Bouca; Bouton D'Oc; Brebis; Brebis du Bersend; Brebis Pays Basque Le Cayolar; Bressan; Brie de Montereau; Brie de Nangis; Brie le Provins; Brique Ardéchoise; Brocciu; Bûchette d'Anjou; Bûchette de Banon; Cabécou de Rocamadour; Camembert de Normandie; Cantal; Le Cathelain; Chabichou du Pitou; Chaource; Chabis AOC; Charolais; Chaumes; Chef-Boutonne; Chèvre Fermier; Chevrette des Bauges; Chevrotin (various); Civray; Clacbitou; Comté; Couhé-Vérac; Crottin D'Ambert; Crottin de Chavignol; Crottin de Pays; Emmental Grand Cru; Epoisses de Bourgogne; Le Fougerus; Fourme D'Ambert; Fourme de Chèvre Ardeche; Frinault; Fromage Corse; Fromage D'Ossau, Laruns; Fromage Fermier Pur Brebis; Galet de Bigorre; Galet Solognot; Gaperon; Grand Colombier des Aillons; Laguiole; Langres; Livarot; Maroilles; Matocq; Mixte; Mont D'Or du Lyonnais; Munster; Neufchâtel Fermier; Parmigiano; Pavé Blésois; Picadou; Picodon Fermier; Pont L'Evêque; Pouligny-Saint-Pierre; Pourly; Quatre-Vents; Reblochon de Savoie; Roquefort; Saint-Félicien de Lamastre; Saint-Nectaire Fermier; Saint-Pancrace; Sainte-Maure de Touraine Fermier; Salers; Santranges; Le Saulxurois; Selles-Sur-Cher Fermier; Tarentais; Toucy; Valençay; Vendômois 


Fish & Seafood: Sea Bass, Sea Bream, Brill, Clams, Cod, Coley (or Saithe), Conger Eels, Crab, Crayfish, Dabs, Dover Sole, Dublin Bay Prawns (Scampi), Eels, Flounder (Fluke), Grey Mullet, Haddock, Hake, Halibut, Herring, John Dory, Lemon Sole, Lobster, Mackerel (available, but spawning, so not at their best), Greenland Halibut (Mock Halibut), Oysters (Rock), Pike, Plaice, Prawns, Red Mullet, Salmon (wild), Salmon Alaskan Wild, Sea Trout, Shrimps, Skate, Trout (Rainbow), Turbot, Whelks, Whitebait, Whiting, Witch Flounder 


Poultry & Game: Chicken, Duck, Guinea Fowl, Hare, Pigeon, Quail, Rabbit, Turkey, Venison 


Fruit; (H/P means home-produced): Apples, Apricots, Avocado Pears, Bananas, Blackberries, Blackcurrants (H/P), Blueberries, Cherries, Cobnuts, Figs, Gooseberries, Grapefruit, Grapes, Greengages, Hazelnuts, Kumquats, Lemons, Limes, Loganberries, Mangoes (these are at their best now), Melons, Nectarines, Oranges, Passion fruit, Peaches, Pears, Persimmons, Pineapples, Plums, Raspberries (H/P), Redcurrants (H/P), Rhubarb (H/P), Strawberries (H/P), Tomatoes (H/P) 


Vegetables; (H/P means home-produced): Artichokes, Globe (H/P), Aubergines (H/P), Basil (H/P), Beetroot (H/P), Broad Beans (H/P), Broccoli (H/P); Cabbages (H/P), Carrots (H/P), Cauliflower (H/P), Celery(H/P), Ceps, Chanterelle, Chard (H/P), Chicory (H/P), Chilies (H/P), Corn on the Cob, Courgettes (H/P), Cucumbers (H/P), Dandelion (H/P), Elderberries (H/P), Endive (H/P), Fennel (H/P), French Beans (H/P), Garlic (H/P), Globe Artichokes, Horseradish (H/P), Jerusalem Artichokes, Kohl Rabi, Leeks (H/P), Lettuce (H/P), Mange-tout peas (H/P), Mushrooms Cultivated (H/P); Mushrooms Wild - Chanterelle (Girolles), Wood Blewit (Pied Bleu), Cauliflower Mushroom (Sparassis) - Mustard & Cress (H/P), Okra, Onions (H/P), Parsley (H/P), Parsnips (H/P), Peas (H/P), Peppers (sweet), Potatoes, New (H/P), Potatoes(H/P), Pumpkins (H/P), Radishes (H/P), Rocket (H/P), Rosehips (H/P), Runner beans (H/P), Salad Leaves (H/P), Salsify, Samphire (H/P), Shallots (H/P), Sorrel (H/P), Spinach (H/P), Spring Onions (H/P), Sugar peas (H/P), Tomatoes (H/P), Turnips, Vegetable marrows (H/P), Watercress (H/P)


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