April in the UK marks the full arrival of spring.
The landscape shifts quickly this month. Asparagus season begins, wild garlic hits its stride, and morel mushrooms bring a brief but luxurious window of opportunity. Lamb dominates menus in the run-up to Easter, while lighter seafood such as sea trout starts to appear.
Menus become cleaner, greener and more precise. There is still depth, but the focus moves towards freshness, seasonality and balance.
We have collaborated with some exceptional chefs to bring you seasonal ideas and recipes as inspiration for your menus this month.
Special thanks this month to Mike Davies (Camberwell Arms), Jason Wright (Lost Food at Lost Shore Surf Resort), Rob Boer (The Mutton), Elly Wentworth (Fowlescombe Farm), Matty Grove (Caper & Cure), Harry Cartwright (24 at Goodwood Art Foundation), Sean Kelly (The Lovat) and Tom Earnshaw (Bohemia) for their recipe contributions.
Hero Produce – April 2026
• Asparagus – The defining ingredient of British spring; sweet, grassy and best kept simple.
• Lamb – At its seasonal peak; delicate, tender and versatile.
• Morel mushrooms – Short season, high impact; earthy, nutty and prized by chefs.
• Wild garlic – Now in full flow; ideal for pestos, oils and sauces.
• Sea trout – Clean, delicate and perfectly suited to lighter spring dishes.
UK Seafood in April
• In season: Sea trout, hake, cod, plaice, lobster.
Seasonal Fruit & Vegetables
• Greens: Asparagus, wild garlic, spring greens, early salad leaves
• Wild & foraged: Morels, nettles, sorrel
• Others: Globe artichokes, early herbs
Recipe links:
Asparagus tart by Rob Boer, head chef at The Mutton
Spring Lamb in April
Lamb is the dominant protein this month, particularly around Easter. The best dishes lean into
