November seasonal update
November marks the final flourish of autumn before winter’s chill takes hold.
The landscape softens into shades of copper and grey, the pace in kitchens slows, and cooking turns to comfort and concentration.
Summer’s lightness and early autumn’s bounty give way to something deeper: game, brassicas, orchard fruit, and slow-grown roots dominate the pass. The best menus at this time of year don’t resist the cold - they celebrate it.
Seasonal Fruit
By November, the fruit calendar is pared back to a handful of hardy staples - apples, pears, quinces, and chestnuts - joined by the arrival of early winter citrus and imported dates that add sweetness and contrast. It’s a bridge month, with the last of the orchard overlapping with the first of the Mediterranean.
Still available:
-
English apples (Cox, Bramley, Russet)
-
Conference and Comice pears
-
Quinces
-
Medlars
-
Chestnuts
-
Medjool dates
Coming in now:
-
Clementines and satsumas
-
Blood oranges (early imports)
-
Pomegranates
-
Cranberries (British and imported)
-
Persimmons
Apples and pears remain versatile - roasted with game birds, baked in pastry, or puréed into sauces for pork. Quinces lend perfume and acidity to slow-cooked dishes, while medlars (often overlooked) shine when bletted and turned into jellies or pastes.
Chestnuts, whether roasted, puréed or candied, are the true hallmark of the season. They bring warmth and nostalgia to dishes - from chestnut soup with truffle oil to classic pairings with Brussels sprouts or wild mushrooms.
Why not try this roast turkey ballontine with pork, sage and chestnut stuffing by Adam Woolven at Island Grill.
Early citrus and pomegranates offer brightness to counter this depth: clementine curds, blood orange dressings, or pomegranate molasses cutting through rich braises.
If you’re seeking inspiration, try venison, butternut squash and chestnut with grand veneur sauce by Jocelyn Herland - an ode to November’s layered, comforting flavours.
Seasonal Vegetables and Salad
The vegetable larder in November is all about resilience. Leaf crops dwindle, but roots, brassicas and the last of the foraged mushrooms take centre stage. It’s the time for purées, gratins, and pickles — cooking that rewards patience and skill.
Still in season:
-
Carrots, parsnips, turnips, swede, beetroot
-
Celeriac and Jerusalem artichokes
-
Kale, cavolo nero, savoy cabbage
-
Potatoes (maincrop)
Coming in now:
-
Brussels sprouts and sprout tops
-
Salsify
-
Leeks
-
Cauliflower
-
Chicory
-
Wild mushrooms (trompette, cep, pied de mouton)
Brassicas bring vibrancy and texture, from blistered sprouts with bacon to cavolo nero wilted into risottos or served alongside game. Jerusalem artichokes and salsify deliver a nutty sweetness that
complements venison, pheasant or cod.
Cauliflower, leeks and chicory also re-emerge, offering comfort with refinement - creamy gratins, roasted florets, or braised chicory glazed in citrus butter. Meanwhile, chefs continue to preserve the last of autumn: pickled beetroot, fermented cabbage, or carrot kimchi to carry forward into December.
November in the Kitchen - Game, Depth and Patience
The game season is now in full stride. Partridge remains excellent, pheasant is at its peak, and venison becomes a cornerstone of winter menus. Rabbit, hare, and wild duck also appear, prized for their intensity and adaptability.
Try pheasant breast with quince, cabbage and bacon, or partridge with Jerusalem artichoke and cep purée for elegant, layered plates.
For chefs, this is also the month when preserving and fermenting reach their peak importance. Pickles, chutneys and ferments provide brightness to cut through richness, while dehydrated mushrooms, preserved lemons and chestnut purées become vital larder staples heading into winter.
At the same time, pastry sections begin to embrace indulgence. Sticky toffee puddings, steamed sponges, spiced fruit tarts and suet puddings return - often paired with brandy cream or caramelised nuts.
Wild and Foraged
The last of the wild mushrooms are still to be found, especially after a mild autumn. Ceps, trompettes, and hedgehog mushrooms (pied de mouton) lend earthy umami to sauces and purées.
Why not try this recipe of saute of John Dory with black rice, butternut squash and sage by Toby Burrowes.
Foraged ingredients like rosehips and sloes make their final appearance - used in syrups, gin infusions or glazes. Sloes steeped in gin or vinegar in early November will be ready by Christmas, while rosehip syrup remains a chef’s secret for balancing acidity in desserts.
The First Signs of Winter
As the month goes on, the energy of the kitchen begins to shift toward the festive season. Puddings are steamed, hams cured, and preserves labelled. Christmas tasting menus start their first trials - chefs refining combinations of game, chestnut, and fruit that will carry through December.
Pumpkin, once the star of October, transitions into soups and purées, while celeriac and parsnip gain prominence. Root vegetables are roasted, mashed or confited; slow cooking becomes an art form.
Citrus also begins to shine: lemon and orange zest bring brightness to sauces and desserts, while preserved lemon finds its way into marinades and stuffings.
Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
November seasonal update
