Seasonal change

Supermarket shopping fudges the seasons because so much of what we buy is sourced from foreign climes. What is 'in season' is largely a thing of the past when it comes to the standard weekly shop. This development is good on one hand - as we can usually get any ingredients we need. But it can also have its downsides - buying food that has travelled many miles suffers a loss in flavour. It has to surely? No matter what clever processes the food has been put through to get it to us: harvesting, packing, travelling and storing - it has to have an impact. Nothing compares to produce we buy direct from the farmer, just a few fields away.

For us, seasonal menus are connected with creating food that is wholly suitable for the time of year. Most of us sit in air conditioned or centrally heated offices all year round so the weather shouldn't make that much difference - but it really does! Our soups are much more popular in the autumn and winter for one thing. As a nation we eat according to our quite clearly defined seasons - so we vary our menus to reflect this. Step up to autumn our spicy Cajun chicken, salsa and salad sandwich filling!

But we also source our food as locally as possible (more of that in a future blog as we have a lot to say on the subject). By sourcing locally it means that we have to use what is traditionally available at different times of the year - prompting variety and regular changes. It also means we can ensure optimum flavour which is the most important thing to us - good food, cooked well.

There's also a fun factor in seasonal eating. Hallowe'en and Christmas cakes are popular every year and it reminds people that what we do is created, baked and delivered same day.

Eating seasonally for October in the UK includes some of the most wonderful food - and there's a long list that includes: Aubergine, Apples, Beetroot, Blackberries, Broccoli, Brussels Sprouts, Butternut Squash, Carrots, Cauliflower, Celeriac, Celery, Chestnuts, Chicory, Chillies, Courgette, Cucumber, Elderberries, Kale, Leeks, Lettuce, Marrow, Onions, Parsnips, Pears, Peas, Potatoes, Pumpkin, Radishes, Rocket, Runner Beans, Spinach, Spring Greens, Spring Onions, Summer Squash, Swede, Sweetcorn, Swiss Chard, Tomatoes, Turnips, Watercress, Wild Mushrooms and Winter Squash. (source: The Vegetarian Society).

We look forward to serving you this autumn!

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