April seasonal update

April in the UK marks the full arrival of spring.

The landscape shifts quickly this month. Asparagus season begins, wild garlic hits its stride, and morel mushrooms bring a brief but luxurious window of opportunity. Lamb dominates menus in the run-up to Easter, while lighter seafood such as sea trout starts to appear.

Menus become cleaner, greener and more precise. There is still depth, but the focus moves towards freshness, seasonality and balance.

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 Mike Davies (Camberwell Arms), Jason Wright (Lost Food at Lost Shore Surf Resort), Rob Boer (The Mutton), Elly Wentworth (Fowlescombe Farm), Matty Grove (Caper & Cure), Harry Cartwright (24 at Goodwood Art Foundation), Sean Kelly (The Lovat) and Tom Earnshaw (Bohemia) for their recipe contributions.

Hero Produce – April 2026

• Asparagus – The defining ingredient of British spring; sweet, grassy and best kept simple.
• Lamb – At its seasonal peak; delicate, tender and versatile.
• Morel mushrooms – Short season, high impact; earthy, nutty and prized by chefs.
• Wild garlic – Now in full flow; ideal for pestos, oils and sauces.
• Sea trout – Clean, delicate and perfectly suited to lighter spring dishes.

UK Seafood in April

• In season: Sea trout, hake, cod, plaice, lobster.

Seasonal Fruit & Vegetables

• Greens: Asparagus, wild garlic, spring greens, early salad leaves
• Wild & foraged: Morels, nettles, sorrel
• Others: Globe artichokes, early herbs

Recipe links:

Asparagus tart by Rob Boer, head chef at The Mutton

Spring Lamb in April

Lamb is the dominant protein this month, particularly around Easter. The best dishes lean into simplicity and seasonality, pairing lamb with wild garlic, asparagus and early herbs.

Recipe links:

Slow-cooked lamb shoulder with mint and pine nut sauce by Mike Davies, chef patron at Camberwell Arms

Slow-cooked lamb shoulder with morel mushrooms, roasted asparagus and wild garlic pesto by Jason Wright, chef at Lost Food

Lamb loin, morels, pea velouté, wild garlic, potato fondant and asparagus by Matty Grove, chef at Caper & Cure

Goodwood lamb, New Forest asparagus, crispy duck egg and wild garlic green sauce by Harry Cartwright, chef at 24 at Goodwood Art Foundation

Texel cross lamb, stovies, wild garlic and Crowdie by Sean Kelly, chef at The Lovat

Lamb merguez by Tom Earnshaw, chef at Bohemia

Seasonal Cheese & Dairy

Spring milk begins to change the profile of British cheeses, bringing lighter, fresher flavours.

• Fresh goat’s cheese
• Ewes’ milk cheeses
• Young soft cheeses

Wild & Foraged Ingredients

• In season: Morels, wild garlic, nettles, sorrel, chickweed.

Recipe links:

Artichoke & wild garlic tartlet by Elly Wentworth, chef at Fowlescombe Farm

Preservation Ideas

• Pickled asparagus
• Wild garlic oil and pesto
• Morel mushroom drying
• Spring herb oils

April Market Insight

April is a transitional month for suppliers and kitchens. Availability improves week by week, particularly with asparagus and wild garlic, while premium ingredients such as morels remain limited and should be used with intent.

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 tom@thestaffcanteen.com for a chance to be featured in our next seasonal update!