July seasonal update

As July settles in, British farms, gardens and hedgerows reach the height of summer, when ingredients are vibrant, sun-ripened, and full of character.

The days are long, the weather warm, and the food lighter, brighter and made for sharing.

From colourful vegetables and orchard fruits to fresh coastal seafood and delicate game, July’s larder is generous and joyful.

Here’s what’s in season this month - and how to bring the best of it to your kitchen.

Vegetables

Mid-summer vegetables are full of natural sweetness and texture - ideal for colourful plating, summer salads and outdoor eating.

Sweetcorn – Just coming into its own, British sweetcorn is at its sweetest when charred on the grill. Brush with herb butter, sprinkle with sea salt, or turn into a chilled soup with crème fraîche and chives.

Try this Two-Michelin star dish by Mark Birchall:

Broad beans – A bit of work, yes, but worth the effort. Blanch, pod, and toss with lemon zest, mint and olive oil - or crush into a purée for grilled sourdough.

Tomatoes – This is peak season for British tomatoes. From deep red beefsteaks to golden cherry varieties, serve them raw with burrata and basil, or slow-roast for maximum intensity.

Courgette Flowers – Delicate and fleeting. Stuff with soft cheese and herbs, then fry in a light batter or bake for a more refined touch.

New potatoes – Waxy, earthy and reliable. Serve simply with butter and dill, or crush with capers and olive oil to cut through grilled fish or lamb.

Try this: Warm Asparagus, Roast New Potato & Pea Salad recipe by Niki Webster

Fruits

British fruit is flourishing in July, offering a riot of flavour, colour, and opportunity—from morning preserves to refined desserts.

Blackcurrants & Redcurrants – Tart and vibrant. Use in fruit compotes, churn into sorbet, or serve with roast duck or venison for contrast.

Blueberries – British-grown blueberries are appearing now. They’re excellent in cakes, tarts or simply roasted with honey and thyme.

Try this Michelin-starred Mille Feuille by Galton Blackiston.

Raspberries – Now at their peak. Pair with lemon cream, tuck into a pavlova, or stir into summer puddings and jellies.

Plums –