March seasonal update

March in the UK signals the real arrival of early spring.

Winter begins to loosen its grip, wild garlic pushes through, and purple sprouting broccoli reaches its peak. Shellfish remains excellent in cold waters, while spring lamb starts appearing on menus. Plates feel greener and fresher this month, balancing richness with brightness and acidity.

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 Barry Bryson (Barry Fish), Masaki Sugisaki (Dinings SW3), Neil Rankin (Symplicity), Luke Selby (Palé Hall), Stuart Ralston (Lyla) and Mitch Tonks (Rockfish) for their recipe contributions.

Hero Produce – March 2026

• Wild garlic – The first true marker of spring.

• Scallops – Still at peak quality in cold waters.

• Spring lamb – Tender, delicate and increasingly available.

• Purple sprouting broccoli – One of the best British greens of the year.

• Leeks – Sweet, soft and ideal for braising, grilling or confit.

UK Seafood in March

• In season: Scallops, mussels, cod, hake, pollock, oysters.

Recipe links:

• Scallops and beurre blanc by Barry Bryson, chef patron at Barry Fish

• Robata-grilled hand-dived scallops by Masaki Sugisaki, executive chef at Dinings SW3

• Scallop, pumpkin and yuzu kosho by Stuart Ralston, chef patron at Lyla

• Grilled Disco scallops with garlic butter by Mitch Tonks, chef owner at Rockfish

Seasonal Fruit & Vegetables

• Alliums: Leeks, wild garlic (from mid to late March)

• Brassicas: Purple sprouting broccoli, spring cabbage

• Roots: Jerusalem artichokes, beetroot, celeriac

• Others: Late forced rhubarb, early spring herbs

Recipe links:

• Nduja mussels with leeks by Neil Rankin, co-founder and creative director of Symplicity

• Confit cod with leeks, Jerusalem artichoke & brown shrimp by Luke Selby, chef partner at Palé Hall

Spring Meat in March

• Spring lamb begins appearing on menus towards the middle and end of the month.

• Best suited to simple roasting, grilling over fire, or pairing with wild garlic and early greens.

Check out a video from our archives with Simon Rogan -

Seasonal Cheese & Dairy

March is a transitional month for British cheesemakers. Late-winter milk produces cheeses with depth and savoury character, while soft cheeses begin to lighten ahead of full spring flush.

• Baron Bigod

• Stichelton

• Montgomery’s Cheddar

• Yarg

Wild & Foraged Ingredients

• In season: Wild garlic (late March peak), chickweed, wood sorrel, velvet shank.