Seasonality

We use the best seasonal produce available in our restaurants, sourcing from within the British Isles where possible.

Our chefs create menus from the freshest of the season's highlights, and include daily and weekly changing specials that reflect the best that's on offer in the markets.

This month: the native oyster season begins on 1 September and it will also be Soil Association Organic Fortnight from 3-17 September.

Vegetable patches and allotments will be harvested for beetroot, pumpkins, squashes, borlotti beans, canellini beans and celery; along with blueberries, damsons, elderberries, greengages, Victoria plums, blackberries, pears and crab apples.

September is a great time for mushrooms, including cep, wild Oyster mushrooms, puff balls, Caesar mushrooms, girolles, Pied De Mouton, chanterelles, cauliflower fungus and lactaire.

All of this is great accompaniment to the best of British game which is coming into season: wild duck, teal, widgeon, partridge, grouse, ptarmigan and snipe.

October brings the first of autumn's fine fruits and vegetables.

Vegetables will include parsnips, swede, turnip, celeriac and English celery. And its the season for the classic English apple, Cox’s Orange Pippin, as well as blackberries, sloes, hazelnuts, chestnuts, Kentish cob nuts and walnuts.

October sees a feast of mushrooms, including chanterelles, ceps, girolles, the aptly-named 'beefsteak fungus', trompettes and puff balls.

Game continues to be great, with pheasant, partridge, pheasant,  wild duck, wild rabbit, hare and grouse.

And for a spectacular savoury finish to a dinner, vacherin Mont d'Or comes into its prime.