September seasonal update
September marks a turning point in British kitchens. The last of the summer produce is still available, but autumn’s flavours are starting to take centre stage.
It’s a month of transition: berries and stone fruits begin to fade, while apples, pears, figs and early root vegetables signal the change in season.
Chefs are looking to strike a balance between summer brightness and autumn depth. It’s the time for preserving, pickling and fermenting to make the most of what’s left, while also preparing menus that highlight heartier flavours as nights draw in.
Seasonal Fruit
The fruit calendar shifts towards orchard produce, though late-summer flavours still feature.
Still available:
- Blackberries
- Raspberries - try this Nougat Parfait Textures of Raspberry by Kevin Kindland.
- Damsons and plums
- Greengages
Coming in now:
- English apples (Discovery, Worcester, Cox)
- Conference pears
- Figs (British and Mediterranean)
- Quinces (late September)
Soft fruits may be waning, but blackberries and damsons are excellent for tarts, jams and sauces. Apples and pears are versatile – from cider reductions to savoury pairings with pork or game. Figs and quinces mark the arrival of deeper autumnal flavours.
Seasonal Vegetables and Salad
The vegetable market is at its most dynamic in September. The last of the summer crops overlap with the first of the winter roots, creating a uniquely diverse pantry for chefs.
Root crops begin to dominate, while the last of the summer crops hold on.
Still in season:
- Courgettes, aubergines, tomatoes, peppers
- Sweetcorn
- Runner beans and French beans
Why not try making this Chicken Liver with Sweetcorn Salad by
Coming in now:
- Parsnips
- Potatoes
- Swede, turnips, celeriac
- Kale, cavolo nero, savoy cabbage
- Mushrooms (girolle, cep, chanterelle)
Leaf crops such as rocket, watercress and lettuce are still available, but with more variable quality as cooler nights slow growth. Foraged mushrooms and brassicas are at their best, bringing a distinctly autumnal note to menus.
September in the Kitchen
Game and Grouse Season
September is also a key moment in the game calendar. The Glorious Twelfth in August heralded the start of the grouse season, and by September birds are in peak condition. Partridge season begins this month, quickly followed by pheasant in October, giving chefs an early chance to showcase British game on their menus.
Read more: Glorious 12th: Celebrating the start of grouse season
Grouse, partridge and rabbit pair well with the orchard fruits now coming in, while richer garnishes such as girolle mushrooms or braised red cabbage make for perfect seasonal plates. Game season not only offers variety but also the chance to create menus rooted in tradition and provenance.
Why not try having a go at making Grouse with black cabbage poriyal recipe by Executive Chef Santosh Shah from Baluchi.
September is the last chance to capture summer’s brightness, and the first opportunity to embrace autumn’s depth. Chefs can use this moment to highlight orchard fruit, experiment with pickled vegetables, and showcase wild mushrooms alongside game and slow-cooked meats.
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September seasonal update
