December seasonal update

December is one of the busiest periods of the year for chefs, with high-volume services, festive tasting menus and strong demand for premium winter produce.

Game is at its peak, cold-water fish are at their best, and the arrival of European citrus helps bring brightness to otherwise rich seasonal flavours.

What’s Good This Month

Game

• Venison remains the strongest performing game meat in December. Estates are reporting excellent condition thanks to colder nights. Loins and haunches are the most in-demand cuts.

  Have a go at making this Coffee crusted loin of venison recipe by Tom De Keyser.

• Mallard and wigeon are both eating well, with chefs using them to bring lighter moments to otherwise heavy festive menus.

• Partridge supply is still steady but will start winding down towards late December.

  Try making this Roast Partridge, glazed baby parsnips, parsley root puree, Brussels sprouts and bacon, liver jus by Andre Garrett.

• Pheasant is abundant, though chefs are favouring braise, confit and slow cooking as the season progresses and birds become firmer.

Vegetables

• Celeriac, swede and Jerusalem artichoke are in peak condition, with chefs increasingly using them as main components rather than side elements.

• Cavolo nero, January king, and winter cabbage are robust and flavourful after early frosts.

• Sprouts and sprout tops continue to be in excellent supply. Sprout tops remain a favourite for charred salads, emulsions and garnishes.

  Related recipe: Poached Goosnargh duck, Brussels sprouts, apple, millet by Paul Foster 

• Beetroot is plentiful; slower roasting is recommended for sweetness as late-season varieties can carry a deeper earthiness.

Fish and shellfish

• Cold waters mean hand-dived scallops from Scotland are at their best - larger, firmer, and very consistent.

• Brown crab remains strong, though weather disruptions may affect availability during storms.

• Limited volumes of native lobster are still appearing on premium festive menus.

• White fish including turbot and halibut are reliable but naturally higher in price this month.

• Many kitchens are turning to pollock, hake and gurnard as cost-effective alternatives while maintaining strong flavour.

Fruit and citrus

• European citrus is arriving in great condition, including clementines, bergamot and Amalfi lemons.

• Blood oranges are still a few weeks away but expected early in the new year.

  
  Try making Vanilla Panna Cotta, Blood Orange Ice and Blood Orange Ketchup by Scott Goss

• UK orchards still hold good quantities of stored apples and pears.

• Quince is moving mostly into preserved formats as fresh supply tapers off.

Menu Trends in December

• Chefs are leaning towards refined winter comfort, avoiding overly traditional Christmas dishes in favour of lighter game, bright citrus and vegetable-led plates.

• Celeriac, chestnut and cavolo nero continue to appear on tasting menus because of their versatility and depth of flavour.

• Desserts trend towards warm spice, citrus and gentle aromatics, with ginger, nutmeg and roasted fruit especially popular.

• Premium shellfish is being used strategically - mostly as hero ingredients on tasting menus rather than à la carte.

Looking Ahead to January

• Demand will drop significantly after New Year’s Eve, giving kitchens space to reset before forced rhubarb and blood orange arrive in quantity.

• Game begins to wind down, though venison remains strong into early January.

• Root vegetables, brassicas and shellfish will continue to dominate early-season menus.

• Expect increased availability of rhubarb and the first flush of early herbs and wild greens as the new year progresses.

  With high footfall, elevated expectations and tighter margins, December often becomes the month where consistency matters more than innovation.

Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!