Seasonal Ingredients
Our food is fresh, sourced wherever possible in the West Country and most importantly seasonal, reflecting the goodness and incredible flavours of great local ingredients.
Why is seasonal better?
Eating seasonally is what nature intended and we're very passionate about it. In recent years we have become used to buying what we want, when we want—so much so that many of us no longer know which foods are in season when! Doesn’t it make sense to eat strawberries in June and hearty root vegetables in the winter? As one of our best known television Chefs Lesley has always encouraged us to eat seasonally and reminded us that foods eaten when in season are packed with incredible flavour!
Each season has its own very distinct identity…
Autumn / Winter
As the Evenings get longer and the temperature drops there are plenty of dishes to keep out the winters chill. Rich flavoured hearty roots come into their own. Parsnips, celeriac, celery, onions, shallots, Jerusalem artichokes, carrots, potatoes, Swedes, golden pumpkins, squashes, cabbages, apples, pears, plums, blackberries, damsons, greengages, walnuts and chestnuts.
Spring
The arrival of spring brings a welcome change in the form of longer days and lighter nights, at this time of year we can look forward to purple sprouting broccoli, asparagus, cauliflower, spring greens, carrots, celery, celeriac, fennel, leeks, globe artichokes, potatoes, rhubarb, spring onions and garlic.
Summer
Without a doubt summer gives us the most abundant choice of soft luscious fruits along with the joys of eating outdoors (weather permitting !). Courgettes, tomatoes, new potatoes, peas, broad beans, beetroot, green beans, spinach, sweetcorn, elderflower, gooseberries, cherries, rhubarb, apricots, strawberries raspberries, blackcurrants and redcurrants.
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