January is a challenging but also fantastic month for British seafood and coastal ingredients. It’s a time to respect who brings ingredients to us in tough winter conditions

February, the tempestuous month, rain, sleet, high winds with the sporadic day of sunshine and crisp clear skies and fresh mineral sea air. Spring is just around the corner.

March, Spring is officially here, the land begins to heat and the sea is at it’s coldest, clear days can be deceptive with treacherous high winds at sea.

April, the last of the morning frosts as the jet stream warms our shorelines & Isles, an abundance of produce starts to break through the soil on our warmer coastlines.

As Mayday heralds the start of summer, warm seas and air bring about colour and incredible ingredients on our shoreline alongside an abundance of seafood.

As we say goodbye to spring and its blossoming landscapes, June arrives, bringing with it a long-awaited burst of warmth and colour. With the impending solstice, the days grow longer as the air fills with the scents of blooming flowers and freshly cut grass, signalling that summer has truly begun.

July is the warmest month of the year for the British Isles and fruits become plentiful along our shoreline, it’s also the start of wild Smaphire season. Our kitchen can brim with wonderful summer ingredients.

The fields are now ripe with wheat and fruits and vegetable are in abundance. It’s the summer holidays and our beaches are the haven of day trippers and holiday makers.

September is the beginning of autumn, on land it’s harvest and those crops are being put into storage for great winter reserves we’ll be using and Faber, at sea it’s also great for native shellfish.

September is the beginning of autumn, on land it’s harvest and those crops are being put into storage for great winter reserves we’ll be using and Faber, at sea it’s also great for native shellfish.

November, the dramatic and brutal nature of the UK coastline can be seen in all its majesty. Colder waters bring new fish into our waters.

December, as we enter winter it’s time to start using those stores from harvest for vegetables, fruits and pulses, but our seas keep on giving with plentiful catches of sustainable stocks of fishes.