October seasonal update

October is when autumn truly takes hold in British kitchens. The light, bright flavours of summer are now a memory, replaced by the rich, earthy tastes of orchard fruit, root vegetables and game.

It’s a month of depth and comfort: stews, roasts and preserves dominate menus, while chefs turn to the wild and foraged to celebrate the season.

Seasonal Fruit

The fruit calendar is firmly in orchard territory, with apples, pears and quinces leading the way. Soft fruits have disappeared, but their absence is more than compensated by deeper, more complex flavours.

Still available:

• English apples (Cox, Russet, Bramley)

• Conference pears

• Quinces

• Medjool dates (imported, but widely used)

Try this seasonal Jazz Apple, Quince and Thyme Sorbet by Jack Houston.

Coming in now:

• Medlar

• Crab apples

• Late-season figs

• Chestnuts

Why not have a go at creating this Venison, butternut squash and chestnut, Grand veneur Sauce by Jocelyn Herland.

Apples and pears provide versatility across sweet and savoury menus — think cider sauces with pork, poached pears with spices, or apple tarts. Quinces and medlars bring a distinctive perfumed quality, while chestnuts and figs lend warmth and richness, ideal for desserts or paired with game.

Seasonal Vegetables and Salad

The vegetable larder is now dominated by roots and brassicas. Foraged and cultivated mushrooms add texture and umami, while squash and pumpkins mark the harvest.

Still in season:

• Potatoes

• Carrots, parsnips, swede, turnips, celeriac

• Kale, cavolo nero, savoy cabbage

• Beetroot

Coming in now:

• Pumpkins and winter squash

• Jerusalem artichokes

• Salsify

• Wild mushrooms (pied de mouton, trompette, cep)

• Brussels sprouts (early season)

Leaf crops become scarce, with watercress and rocket still available but less reliable in quality. Instead, chefs can turn