What's In Season

With a glossy purple skin and a rich, savoury flavour, aubergines are a staple in Mediterranean recipes. Perfect for grilling or roasting, these vegetables are high in fibre and are even thought to aid in weight loss. They are at their best between July and September.

Soups, salads and smoothies, is there anything that beetroot can’t do? You can even use this delicious root vegetable to dye your clothes. Our hand-selected beetroot is bursting full of flavour and colour. It’s sure to add a touch of colour and earthy goodness to anything you add it to.

The first blackberries of the season start to appear in July, but it takes until August for the season to get totally underway. The sweet yet tart flavour is always a hit. Blackberries are perfect for dessert toppings or porridge in the mornings if you can stop yourself from eating them straight out of the punnet, of course!

These tiny edible trees, with a flavourful earthy taste, come from trusted vendors right here in London. Whether used in a stir-fry or simply boiled through, broccoli is a tasty addition to any meal. It also has plenty of health benefits, so it's well worth including in your dishes.

Brussel sprouts are known for their mild bitter taste. Once roasted or sauteed, though, sprouts have a beautifully sweet, nutty flavour. They are fantastic during the colder seasons and offer the perfect accompaniment to any hearty dish. We hand-select all our brussel sprouts from local London vegetable vendors and they are ideal for roasting, sauteeing or boiling.

Butternut squash is harvested in late summer and autumn, which is why it partners so well with the autumnal season and lots of warming dishes. However, because squash keeps so well, we can find it in local veg markets all year round.

Classic and iconic, our carrots are personally selected from London's finest vendors to ensure their freshness. For a sweet crunch as a snack, a side, or a versatile ingredient in soups and stir-fries.

Cauliflower offers a mild, slightly nutty flavour and a versatile texture, making it a valuable ingredient for a wide variety of recipes. Cauliflower is typically in season all year round although extreme temperature changes can affect it.

Crunchy celery is a wonder for the health – packed with fibre, full of water and with next to no calories. It is also helpful for reducing blood pressure and levels of cholesterol. Don’t forget the leaves, too. These are strong in flavour, and can be used as a herb to flavour savoury dishes.

Courgettes are an absolute must-have during the summer months. While they are available all year round, they are best between June and October. Courgettes are an excellent base for a host of dishes and a standout in things like courgette soup and curry.

Known for its crisp, slightly bitter, taste, chicory is a flavourful addition to salads and other dishes. For a unique flavour and a little crunch, make sure to check out our red and white chicory before checking out.

So refreshing! Add chunks of cucumber to your water bottle to help with hydration during the working day. Cucumber is also a key ingredient in Pimm’s. For a salad, use a vegetable peeler to create ribbons of cucumber – these look dazzling on the plate

Garlic is a key ingredient in so many dishes, so it’s always worth having a few heads of it around. As garlic can be grown in the autumn and spring, it is typically in season throughout the year. Chuck some in your shepherd’s pie, pasta sauces or pesto and bring them to life.

From September to April, Kale is in its prime. It’s a hardy veg that can withstand frost, making it ideal to bring a burst of nutrients to autumn and winter dishes. Perfect for salads, smoothies, sautés, stews, and soups, kale is very versatile and adds a depth of delicious flavour to any dish.

Kohlrabi is a very interesting veg. It is in season from July to November. However, many kohlrabi fans say that winter ones are the best. The leaves taste a bit like cabbage or kale, and the bulbs offer beautiful flavours of radishes and cucumbers.

Leeks are their freshest from November to April. With a mild oniony taste, leeks are ideal in comforting pies, steamy stews or creamy quiches. They are packed full of nutrients and sure to brighten any meal. All of our leeks are hand-selected by us in the best London fruit and vegetable markets.

There were 7,000 heads of lettuce on the Titanic. While we may not stock that many, we certainly have enough for all your salads this summer. With crisp leaves and a mild flavour, lettuce contains vitamin C for immune support and calcium for bone and muscle strength.

Mange tout, also known as sugar snap peas, are delicious, sweet, tender peas with edible pods, enjoyed fresh or lightly cooked in stir-fries and salads. Add mange tout to make a colourful stir-fry, if you can stop yourself eating them on the way to the wok!

Whether you favour cultivated or wild, mushrooms bring a magical and mysterious depth to any dish. For a rich and earthy taste, these fungi are versatile and can be used in anything from pasta to risotto.

Onions are a classic staple of the kitchen. They are in season from June to August but can be stored for an impressive amount of time, so are available all year round. For a distinct and familiar flavour, onions can be used to give depth to soups, stews, casseroles, or pretty much anything else you make!

Did you know that there are over 3,000 varieties of pear? However, the best pear in, our opinion, is the conference pear. This home-grown species was first enjoyed in the late 1800s and has remained a staple in our fruit bowls ever since. Pears are an excellent source of vitamin C, potassium and are high in fibre.

Sourced from vendors right here in London, our plums come with a sweet, juicy taste and smooth skin, enjoyed fresh or dried. They are a great source of fibre, promoting digestion and heart health.

From late spring to early autumn, peppers offer a bright and vibrant addition to any dish you can think of. They are a great source of vitamin C and low in calories. Our peppers are hand-picked from trusted London vendors for their freshness and quality.

Known for their mild, earthy taste and versatile nature in cooking, potatoes provide essential carbohydrates and are a good source of energy. Potatoes have an almost endless list of possibilities and are always worth having in the pantry.

The reason that pumpkins are lovingly associated with Halloween is that they are at their best from October to December. This is perfect because, as well as being the best veg to carve a face onto, they also make beautiful soups, perfect for the colder nights.

Refreshingly radical, our radishes are sourced from local vendors and are at their best from late spring to early autumn. For a peppery, vibrant bite, radishes provide a zesty crunch to a lunchtime salad — you can even pickle them to kick their flavour up to the next level.

In their prime in late June to early September, raspberries are plump and juicy fruits ideal for enjoying as part of the summer. With a vibrant red hue and a tart flavour, these berries are popular for snacking and baking.

The explosion of rhubarb in our gardens tells us that spring has sprung. From spring to summer, rhubarb is a classic staple in pies, crumbles, and jams. The tart, citrus-like sourness, makes it a truly iconic spring/summer ingredient.

Rocket is a low-calorie superfood high in vitamin C and vitamin K that bursts with a peppery kick. It is at its best from early summer to autumn making it ideal for salads, pizza toppings and even an added peppery kick in pesto!

Shakespeare’s favourite, the infamous “sea asparagus” is mentioned in King Lear. Wild and salty, whether raw or fried, samphire brings a taste of the rugged ocean to spring and summer salads.