June seasonal update
June in the UK is where spring gives way to early summer.
Soft fruit starts to take centre stage, courgettes come into their own, and elderflower brings a distinctive seasonal lift across both sweet and savoury dishes.
Broad beans, peas and salad leaves continue to give chefs clean, fresh options, while lamb remains strong and lighter seafood becomes increasingly important on menus.
This is a month where dishes should feel bright, precise and full of movement. Menus can still carry richness, but the best plates now balance it with acidity, herbs, freshness and texture.
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 Alice Norman (Pinch), Pascal Wiedemann (Pompette), Rick Toogood (Prawn on the Lawn), Toby Neal (The Woolsery), Matty Grove and Mirai Smith (Caper & Cure), Billy Stock (The Wellington), Simon Ulph (Rothay Manor), Jack Lury (Lury), Josh Eggleton (The Pony restaurant group) and James Harris (Corsham House) for their recipe contributions.
Hero Produce – June 2026
• Strawberries – Peak soft fruit, sweet, fragrant and ideal for desserts.
• Broad beans – Fresh, green and perfect for lighter spring/summer plates.
• Courgettes – Versatile, delicate and excellent grilled, roasted or stuffed.
• Plaice – Light, seasonal and well suited to simple cooking.
• Lamb – Still a strong menu staple, especially with herbs, beans and lighter sauces.
Game in June
• In season: Rabbit, wood pigeon
Game becomes more selective in June, but rabbit and wood pigeon still offer good menu opportunities when handled with a lighter touch.
UK Seafood in June
• In season: Plaice, hake, sea trout, mackerel, scallops, crab
Seasonal Fruit & Vegetables
• Strawberries, courgettes, peas, broad beans, salad leaves, radishes, early summer herbs
Recipe links:
Mozzarella, slow-cooked courgettes, peas sott’olio, lemon, pine nuts and basil by Pascal Wiedemann, chef patron at Pompette in Oxford
Crab-stuffed courgette flowers by Rick Toogood, chef founder at Prawn on the Lawn
Chalkstream trout with a spiced courgette sauce, pickled mushrooms and roasted courgette by Jack Lury, chef patron at Lury in Hastings
Roasted Orkney scallop, dressed courgettes, buttermilk and elderflower dashi by Simon Ulph, head chef at Rothay Manor
Lamb in June
Lamb remains a strong seasonal protein, but June dishes should feel lighter and more balanced. Beans, herbs, anchovy, acidity and fresh greens all help move lamb away from spring richness and into early summer cooking.
Recipe links:
Roast lamb, shallot, white runner beans and anchovy sauce by Billy Stock, chef at The Wellington in Margate
Spiced lamb faggot by Josh Eggleton, chef founder of The Pony restaurant group
Seasonal Cheese & Dairy
June is a good month for lighter dairy-led dishes, particularly where fresh cheeses, buttermilk or soft cheese textures can support vegetables, herbs and fruit.
• Fresh goat’s cheese
• Ricotta
• Young sheep’s milk cheeses
• Buttermilk
Wild & Foraged Ingredients
• In season: Elderflower, nettles, wild fennel, sea purslane, samphire, chickweed, sorrel
Elderflower is one of the key seasonal ingredients this month, working across desserts, drinks, sauces and lighter savoury dishes.
Recipe links:
Elderflower and sea salt gelato by Alice Norman, chef at Pinch in Suffolk
Nettle and elderflower parfait, strawberries, sorrel by Toby Neal, chef at The Woolsery
Baking & Desserts with Seasonal Fruit
Strawberries are the natural headline ingredient for June desserts, supported by elderflower, sorrel, cream, rum and lighter sponge or tart formats.
Recipe links:
Strawberry rum baba by Matty Grove and pastry chef Mirai Smith, Caper & Cure
Strawberry parfait by Billy Stock, chef at The Wellington in Margate
Strawberry and elderflower tart by James Harris, chef at Corsham House
Preservation Ideas
• Strawberry jam
• Pickled radishes
• Courgette relish
• Elderflower cordial
• Herb oils
• Pickled mushrooms
June Market Insight
• Strawberries are now a key dessert driver and give strong menu visibility.
• Courgettes and courgette flowers offer flexibility across starters, mains and seafood dishes.
• Lamb remains useful, but lighter accompaniments are essential as menus move towards summer.
• Elderflower gives chefs a seasonal bridge between kitchen, pastry and drinks.
Are you using any seasonal ingredients in your menus this month?
Upload your pics and recipes to our Chef+ mobile app, tag us on Instagram @thestaffcanteen, or email recipes to [email protected] for a chance to be featured in our next seasonal update!
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