David Taylor, Chef/Director, Grace & Savour “How do we build teams? How do we build people? How do we build craft?”
September seasonal update
Liam Nichols, Head Chef, STORE at Stoke Mill “I just knew I wanted to go and work in a Michelin Star restaurant”
Rebecca Marshman: "I wanted to stick with pastry because it was a passion"
From seasonal fruit and vegetables to game and fish, read our monthly market report to find out what to feature on your menus this month
What's a good way to eat blackberries?
Blackberries are an incredibly juicy berry, which can be consumed raw straight from the hedge, or cooked in a wide range of recipes.
We recently spoke with Michelin-starred David Taylor, chef director of Grace & Savour, who uses blackberries from his Victorian Walled Garden.
Blackberry Recipes
Smash this September with pastry chef Rebecca Marshman's blackberry, honey and lavender choux recipe!
What are the benefits of eating blackberries?
Blackberries are commonly found in the UK from the end of the summer until October, and contain powerful antioxidants that give them their deep purple colour.
Studies have shown that blackberry juice provided protective effects against heart disease, with blackberries are also rich in vitamin C and potassium, both of which support a healthy cardiovascular system.
Is Pigeon worth Eating?
Pigeon meat or squab contains a wide range of rich nutrients that the body needs. Also, because of its low fat content, it acts as a good nutritional supplement as it does not increase blood lipids, blood sugar, or cause cardiovascular and cerebrovascular diseases.
Pigeon Recipes
Embrace the season this September and enjoy this pigeon with confit swede, braised carrot and celeriac puree recipe from Liam Nichols of STORE at Stoke Mill.
Are pears the healthiest fruit?
Pears are a sweet fruit, with typically a yellow-green skin on the outside, and a white, soft flesh on the inside, and a good source of both soluble and insoluble fibre.
Recent studies have suggested that pears may help in lowering the risk of type 2 diabetes, help weight management, support heart health, whilst offering potential cancer protective properties.
Pear Recipes
Check out how Deepak Mallya, executive sous chef at The Ritz, encorporated pear into this deer dish.
What do mushrooms do for your body?
Many different types of edible mushrooms such as button, oyster, porcini and chanterelle offer brilliant sources of vitamin D, as well as immune modulating nutrients.
The mighty mushroom has shown to be beneficial for the management of neurodegenerative conditions as well as helping maintaining heart health, and supporting gut health.
Mushroom Recipes
Mark Birchall, the 2 Michelin-starred chef at Moor Hall, demonstrates his honey roast Sladesdown duck, girolle, sweetcorn and beans, ragout and whey, liver and truffled honey recipe.
What's the best way to eat kohlrabi?
Kohlrabi is part of the cabbage family, with its name translating from German as 'Turnip Cabbage'. It is often described as having a crisp, crunchy texture and a mild, sweet flavour.
The vegetable can be eaten raw or cooked and has become increasingly popular in slaws, salads and side dishes accompanying meat, fish and cooked rices.
How to make the best of sea bream
Sea bream is a highly popular fish, not only because it is delicate and versatile but because it is in season for the best part of the year, from late summer to early spring.
European sea bream is fished in the Atlantic Ocean and throughout the Mediterranean and is prized by chefs for its clean flavour and meaty texture.
SEA BREAM Recipes
Check out this Moroccan spiced sea bream with smoked aubergine and golden raisins recipe from back in 2015 by chef Nick Beardshaw, who has recently opened his debut restaurant Starling in Esher.
How to cook mallard
Most species of duck descend from the largest and most common type - the mallard. The wild duck has a mixed reputation due to how varying it can be in terms of quality, but is nonetheless a popular game bird.
The two most common ways of cooking mallard are either to remove the breast fillets and cook them to a light pink, and to confit the legs, or to roast it whole.
Check out this mallard with beetroot mole and sour cherry recipe by Richard Stevens, chef owner of Restaurant Jericho at Orchard Farm in Nottinghamshire.
What to make with redcurrants
Redcurrants are one of the less common berries in season this month - but they are a quintessentially British treat. Traditionally made into jam and jelly, they are often used in jus to accompany game and red meat dishes, but can find their place in many desserts, salads and sauces.
Take a look at some sweet and savoury dishes where chefs have been using redcurrant.
What can I do with plums?
Available imported throughout the year, plums are a traditionally popular fruit and British plums reach the height of their perfection in September.
You cannot tell maturity by their appearance alone because they grow in a wide range of colours, but they should be firm when squeezed. They can be eaten raw, baked in pies or crumbles, stewed, roasted, or even made into liqueur or jam. Taste them with foie gras for an out-of-this-world gastronomic experience.
Swap the plums for damsons or greengages to make an alternative dish.
See below how Michelin-starred Simpsons in Birmingham used plum in their duck dish.
What's the best way to prepare marrow?
From the melon and cucumber family, marrows look like overgrown courgettes.
Stuff them with rice or couscous, other vegetables, cheese and pretty much whatever takes your fancy.
They can also be roasted and served alongside a main course or as an ingredient in scrumptious baking recipes.
Chef Kane Williams and his team at Michelin-starred The Barn feature a smoked marrow sauce as part of their menu.
How do you cook autumn lamb?
Autumn lamb is actually the meat from an animal born in the springtime which feeds on grass over the summer and is then served in September.
The meat should be a fresh, pink colour, and shoulders, legs or loins are the best parts, and can be roasted, grilled or braised, or also made into burgers.
See herb-crusted lamb cutlets with sweetbreads, stracciatella and fennel salad created by Charlie Crote, head chef of The Midland Grand Dining Room in London's St Pancras station.
Find more lamb recipes from chefs
What goes well with apples?
Make the most of the British apple season and incorporate some apples into your menu - they are at their best right now! Be mindful of what kind of apple that you are using in your dish.
Apples range from the super tart Granny Smiths to the likes of sweet Braeburns and everything in-between. Apples are an ideal accompaniment for meat dishes (with pork being the obvious choice) puddings and in salads, but they can also be used in salads, pies and cakes too.
Why not try a chutney or a punch instead?
Check out this Scottish langoustine, burnt apple and sorrel recipe from Stuart Ralston at LYLA.
Looking for more recipes featuring apple?
Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
September seasonal update
David Taylor, Chef/Director, Grace & Savour “How do we build teams? How do we build people? How do we build craft?”
Liam Nichols, Head Chef, STORE at Stoke Mill “I just knew I wanted to go and work in a Michelin Star restaurant”
Rebecca Marshman: "I wanted to stick with pastry because it was a passion"
