What is in season in London. and what to order when the market changes.
Spring
- Wild garlic: March to May, the Boroughs of Marylebone, Hackney and Borough markets stock wild garlic leaves and buds from Hampshire and Sussex foragers.
- Asparagus: Late April to mid-June, English asparagus from the Vale of Evesham appears at Borough Market and on every London chef's menu including St John and Lyle's.
- Jersey royals: March to July, the early new potato from Jersey arrives at London markets in late April and is the first proper British potato of the year.
- Rhubarb (forced): December to March, Yorkshire forced rhubarb (Wakefield Triangle PDO) appears at Borough Market and on dessert menus across the city.
- Lamb (spring): April to June, spring lamb from Welsh hill farms appears on the Rules and St John menus; the first Easter lamb roast is the marker of the season.
Summer
- Strawberries: May to August, Kentish and Sussex strawberries are at Borough Market and London corner shops; the Wimbledon strawberries-and-cream tradition runs through July.
- Pimms: May to September, the warm-weather British pub cocktail of Pimms No 1 with lemonade, cucumber, mint and strawberry is the summer pub-garden drink.
- Native oysters: September to April only (months with an R). Native oysters from Whitstable and Mersea arrive at Wright Brothers Borough and Bentley's in Mayfair.
- Lobster: May to October, Cornish lobster appears at J Sheekey and Wright Brothers; peak season is June through August when the lobsters are at their meatiest.
- Mackerel: May to September, line-caught Cornish mackerel runs through London fishmongers and on the menus at Brat (whole mackerel grill) and St John.
Autumn
- Grouse: 12 August (the Glorious Twelfth) to 10 December, red grouse appears at Rules, The Jugged Hare and on the seasonal menus of Lyle's, Brat and the Harwood Arms.
- Partridge: 1 September to 1 February, English grey-leg partridge appears on the game-led menus at Rules, the Harwood Arms and St John from October onwards.
- Damsons and quinces: September to November, English damsons and quinces appear at Borough Market and feature on the dessert menus at St John (damson sorbet) and Brawn.
- Wild mushrooms: August to November, English wild ceps, chanterelles and trompettes appear at Borough and on the autumn menus across The Ledbury, Core and the London game-leaning kitchens.
- Apples: September to November, English heritage apples (Cox, Egremont Russet, Bramley) appear at Borough and Maltby Street and feature in the Eccles cake bakes at St John.
Winter
- Seville oranges: January to February only, Seville oranges from Spain appear at Borough Market for marmalade season; the small bitter oranges are the foundation of British marmalade.
- Brussels sprouts and savoy cabbage: November to February, English Brussels sprouts and savoy cabbage feature on the winter Sunday roast menus across The Camberwell Arms and Quality Chop House.
- Native oysters: September to April (months with an R). Peak winter oyster season at Wright Brothers, J Sheekey and Bentley's; the Colchester native is the deep-flavour pick.
- Mince pies: December only, British mince pies (sweet fruit mincemeat in pastry) appear at every supermarket counter, bakery and London pub from late November through Christmas.
- Christmas turkey and goose: Late December, free-range bronze and white turkeys from Kelly's and Norfolk plus Goosnargh goose anchor the British Christmas lunch table across London homes.