Click on the links above to find out what’s in season..
Using seasonal produce is very important to me and it’s something I strive to maintain with in my cooking, not only does it provide you with the freshest, ripest products you’re also supporting the local community. With such diverse seasons in Britain we get a wonderful array of; fruits, vegetables, meat and of course fish.
Seasonal produce is basically a no brainer, firstly it saves you money! When produce is in season locally, the relative abundance of the crop usually makes it less expensive as it’s easy to come by in that period. For example the cost of flying in Kenyan tender stem broccoli all year round is pretty damn expensive as opposed to buying local broccoli such as purple sprouting broccoli available in spring, which will be fresher and involves less of a carbon foot print whilst supporting local suppliers.
Flavour is also a big plus with using locally grown produce; English strawberries in the summer are fantastic, beautifully red, ripe and tasty, compare that to strawberries you can get all year round from foreign countries and you’ll be a little bit disappointed. The taste will be a little bit blander and lacking that bright vibrant red you’re used to seeing. Our aim as cooks is to get the best flavour, using seasonal produce is key!
Buying foods from foreign countries often means that they will be processed to ensure longevity, products are normally chilled immediately and will gradually lose that punch of flavour due to the way they are stored and how long they travel for. A lot of these products will go through processes such as waxing and irradiation which cause chemical changes with in the food.
Seasonal produce also broadens your horizons….. The amount of variety in local seasonal produce is insane and it’s a great way of trying new foods and discovering ways to cook different foods, forcing you think outside of the box.