Berries are now in their prime with blueberry, blackberry, raspberry and strawberry all available locally. Local means fresher and this means more flavour, it's very simple. To add to this list, there will also be fresh redcurrants and the myth that you can buy these fresh all-year-round is simply not true as, apart from this month - and maybe a couple of weeks into September - they are gassed (stored and kept in good condition through gas), so not fresh at all!
To complete your local, seasonal fruit selection, we have started with damsons at £4.00 per kilo which are very good value. Dependent on the weather, damsons tend to have a very short season so, if you are thinking of putting them on the menu, get your orders in.
English cobnutswill be in very shortly, as will the Scottish girolles and ceps. In the meantime we have great european girolles at £11.00 x 1 kilo.
Wild mushrooms should be in abundance this year as we certainly have a moist soil!
A little sunshine should mean a plentiful supply of girolles and ceps from Scotland, and if you have local woods, a good walk should yield a fresh basketful.
We are really struggling for potatoes with the weather this year, it’s making finding good potatoes very, very difficult, but we have the French Ratte starting next week and good news as potatoes for chipping have started to come through at a much better quality, so we should be in full swing with those in the next few weeks.
I hate to say it, but our winter veggies are starting already, with Yorkshire carrots, we have the chantenays in at £1.50 x kilo - all in full flow and all eating with extra sweetness.
Next Monday we see the arrival of French Jerusalem artichokes which will be approximately £5.00 x 1 kilo. 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.
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