French figs are just beginning to get going again and some sweet, if delicate, examples with a deep red interior are available. Black skinned fruit from the Sollies region are also starting but will be better looking in a week or two. Other soft continue to be good and readily available.
Apricots are finishing and it is proving harder to find good quality fruit with the sort of flavour we have all become used to. Peach and nectarine are good and the flat examples superb to eat. Plums are starting to take over a bit with all sorts of colours are sizes available but nothing touches my favourite - the greengage.
The French apple season is beginning to o,
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
