The Seasons

We believe that what grows together on land and around our shores, goes together on the plate.

Eating British fruits and vegetables in season is good for you. Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.

Being from farming stock ourselves, located in the heart of rural Herefordshire means we are not only spoilt for choice, but we know what’s good, and when. Often the best, freshest produce arrives at our back door from our neighbours and local suppliers. From farming, to fishing, to foraging, we work closely with the land.

As the seasons evolve in and around our shores, so does the produce arriving at our door. As a guide we reflect the produce at its best, whenever that may be. Below is a guide.

SPRING

Meat: Beef Steaks – Chicken – Sausages – Spring Lamb

Vegetables: Asparagus – Carrots – Cauliflowers – Celeriac – Cucumbers – Curly Kale – Purple Sprouting Broccoli – Savoy Cabbage – Sorrel – Spinach – Spring Greens – Spring Onion – Watercress – Wild Garlic

Fruit: Gooseberries – Rhubarb

Fish: Crab – Haddock – John Dory – Lobster – Mackerel – Monkfish – Prawns – Sea Bass – Sea Salmon – Trout – Turbot

SUMMER

Meat: Beef Steaks – Chicken – Ham – Lamb – – Saltmarsh Lamb – Sausages – Venison

Vegetables: Basil – Beetroot – Broad Beans – Broccoli – Carrots – Cauliflowers – Courgettes – Cucumber – Fennel – Fresh Peas – Garlic – Green Beans – Lettuce & Salad Leaves – New potatoes – Radishes – Runner Beans- Sage – Salad Onions – Squash – Tomatoes – Watercress

Fruit: Blueberries – Currants (black, white and red) – Elderflower berries – Greengages – Loganberries – Plums – Raspberries – Strawberries – Tayberries

Fish: Brill – Crab – Pilchards – Wild Salmon

Autumn

Meat: Chicken – Grouse – Ham – Heather-fed Lamb – Pies Pork – Sausages – Venison

Vegetables: Field Mushrooms – Lettuce – Marrow – Potatoes – Pumpkin – Rocket – Squashes – Sweetcorn – Watercress – Wild Mushrooms

Fruit: Apples – Blackberries – Damsons – Elderberries – Pears – Plums – Sloes

Fish: Brill – Dabs – Dover Sole – Flounders – Oysters – Skate

Winter

Meat: Chicken – Gammon – Goose – Partridge – Pheasant – Sausages – Turkey – Venison – Wild Duck

Vegetables: Bay Leaves – Brussels – Sprouts – Cabbage – Carrots – Cauliflower – Celeriac – Curly Kale – Fennel – Leeks – Parsnips – Potatoes – Red Cabbage – Swede – Turnips

Fruit: Apples – Pears – Quince

Fish: Grey Mullet – Mussels – Scallops

Wild Food Foraging.

We work closely with our partners at Wild Food UK, who are based just down the road. Often taking time out to sense the seasons and see what’s in season, or on its way, so we can plan our menus. Read their handy mushroom guide here

The

Menus

Our menus are simple. Lunch or Dinner. Selected from the seasons finest ingredients. Focusing on flavour, health and clean eating.

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Our

Suppliers

Sourcing local produce for us is not just for fashion, it is our passion. We are a Herefordshire farming family – we believe that the fewer miles our produce travels, the better. Less time from field to fork means that more goodness and flavour is retained.

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