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.
Seasonal in London, FAQ
When is the best time to eat in London?
Peak food season in London is year-round.
What time do people eat in London?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in London?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in London?
Ask the next local you meet what they would order. London rewards trust.