March – Vegetables, Foraged, Game, Fish

New season:

Veg: Spring onions, cauliflower, rhubarb, and purple sprouting broccoli

Foraged: First shoots of wild garlic, hawthorn leaves, wood sorrel, jack by the hedge, and cleavers

Game: Pigeon, rabbit and hare

Fish: Mackerel, halibut, bass, salmon, and sea trout

In season:

Veg: Blood oranges, carrots, celeriac, celery, chicory, Jerusalem artichoke, kale, leeks, onions, parsnips, potatoes, salsify, parsley, swede, mint and beet leaves

Foraged: Alexanders, and chives

Game: Mutton, and venison

Fish: Lemon sole, sardines, and oysters


Veg: Beetroot, butternut squash, and apples

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Causes we love & support...

Slow Food Chef Alliance Fairshare Fish Fight Friends of the Earth The Sustainable Restaurant Assosiation Action Against Hunger
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