February seasonal update

February in the UK is a transitional month, sitting between the depth of winter and the first signs of spring.

Shellfish remains at its best, forced rhubarb is in peak condition, and game continues to feature strongly before the season closes. Menus balance richness and freshness, with chefs leaning into sweetness, acidity and texture.

We have collaborated with some outstanding chefs to bring you seasonal ideas and recipes as inspiration for your menus this month.

Special thanks this month to Roberta Hall-McCarron (The Little Chartroom), Matty Grove (Caper & Cure), Sam Brennan (The Braywood), Mike Davies (The Camberwell Arms) and James Wilson (MODA) for their recipe contributions.

Hero Produce – February 2026

• Scallops – Sweet, luxurious and at peak quality.

• Forced rhubarb – Bright, sharp and unmistakably seasonal.

• Partridge – Still excellent before the game season ends.

• Jerusalem artichokes – Earthy and well suited to winter cooking.

• Winter brassicas – Including sweetheart cabbage and radicchio.

Game in February

• In season: Partridge, pheasant, rabbit, venison, wild duck, woodcock

Recipe links:

• Partridge and pearl barley risotto by Nina Matsunaga

• Watch: Sat Bains' partridge video

UK Seafood in February

• In season: Scallops, cod, hake, pollock, oysters, mussels

Recipe links:

• Scallop & sweetheart cabbage by Roberta Hall-McCarron, chef patron at The Little Chartroom in Edinburgh

• Hand-dived scallops, sobrassada sauce, radicchio Treviso tardivo & orange oil by Matty Grove, chef patron at Caper & Cure in Bristol

• Scallop with sunflower seed and Jerusalem artichoke by James Wilson, chef at MODA

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Seasonal Fruit & Vegetables

• Roots: Jerusalem artichokes, beetroot, celeriac

• Brassicas: Sweetheart cabbage, radicchio, purple sprouting broccoli

• Others: Forced rhubarb, apples, winter citrus

Baking & desserts with seasonal fruit

• Rhubarb mille-feuille

• Rhubarb Eton mess

• Winter fruit puddings with acidity and texture

Recipe links:

• Rhubarb mille-feuille, poached forced rhubarb, vanilla ice cream by Sam Brennan, head chef at The Braywood

• Brown sugar meringue and rhubarb Eton mess by Mike Davies, chef patron at The Camberwell Arms

Seasonal Cheese & Dairy

• Tunworth

• Baron Bigod

• Montgomery’s Cheddar

• Cropwell Bishop Stilton

Wild & Foraged Ingredients

• In season: Velvet shank, chickweed, wood sorrel, jelly ear, hairy bittercress

Preservation Ideas

• Poached or compote forced rhubarb

• Pickled radicchio

• Jerusalem artichoke purée or crisps

• Citrus oils and infused vinegars

February Market Insight

• Scallops remain premium but consistent in quality.

• Game supply is still strong before the end of the season.

• Forced rhubarb is at its best mid-month.

• Winter vegetables remain cost-effective and reliable for menus.

Are you using any seasonal ingredients in your menus this month?

Upload your pics and recipes to our website or Chef+ mobile app, tag us on Instagram @thestaffcanteen or email recipes to tom@thestaffcanteen.com for a chance to be featured on our next seasonal update!