Christmas pudds
Turkey and goose
Caviar
Brussels sprouts
Chestnuts
Cranberries
Clementines
And of course the winter ever present Italian winter truffles and the French Perigord.
At the moment the Italians are beating the French in the truffle arms race in all categories; size, shape and smell, they are simply the best.
These truffles are being visited by their long-lost cousin the cep this week, and they’re dreaming of a White Christmas. They should b
e hogging the guest room till January should the South African warm weather hold. Which leads to the question, “Do they know its Christmas time at all?!”
Of course this is the tip of a festive iceberg so give us a Christmas tinkle and ask for more.
After the December rush has passed and all is calm. All is bright for January it’s a good month with a couple of our favourites. But you might say “Baby, its cold outside! What exciting produce will be around?!” Well…
Blood oranges make a new years appearance and add a bit of much needed colour to our culinary lives after the harsh nights of December when the snow lay round about; deep and crisp and even. For those of you who are marmalade mad, the Seville variety of this New Year beauty will be along also.
Without much fruit to speak of all December, January will see an explosion of exotic fruit from all over the world including the familiar lychee, the underrated Kaki and the oddly named Mangosteen.
The lovely sweet seakale will spring up again this January both from Scotland and France, a brilliant accompaniment to the big hitter in the new 
year; game will be hanging around till early Feb, including our outstanding wild boar offering and always-lovely venison. It’s always nice to have a bit of something sweet with the musky flavour of game and our fantastic fresh honeycomb offers just that.
Well with that said it’s finally starting to look a lot like Christmas,
And we at Wild Harvest wish you a merry one.
Call in on 020 7498 5397 to see what’s new today. And don’t forget, to get this newsletter into your inbox every week email 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.
