May seasonal update

May in the UK is where spring produce truly comes into its own.

The ingredients are no longer emerging - they’re consistent, abundant and at their best.

For chefs, this is about refinement rather than transition. Dishes become lighter, cleaner and more ingredient-led, with vegetables doing more of the work across the menu.

Lamb remains strong, but the focus shifts to precision and balance. At the same time, asparagus, peas and broad beans offer structure, freshness and versatility, while mackerel continues to deliver both flavour and value.

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 Akacan Agir (Lokal), Scott Paton (Àclèaf), Greig Young (The Crown in Bildeston), Ella Gibbons (The Palomar) and Peter Weeden (The Duke Organic) for their recipe contributions.

Hero Produce – May 2026

• Asparagus – At peak season; clean, sharp and best kept simple.
• Peas – Sweet, fresh and ideal for lighter, greener dishes.
• Broad beans – A spring staple, bringing texture and depth.
• Lamb – Still a key protein, now treated with more finesse.
• Mackerel – Affordable, flavour-led and perfectly suited to spring menus.

Game in May

• In season: Rabbit, pigeon, venison (roe and sika)

Game becomes more selective in May but still offers strong opportunities for lighter, more refined dishes.

Recipe links:

Pan roast venison haunch, rosti chips and peppercorn sauce by Greig Young, head chef at The Bildeston Crown.

UK Seafood in May

• In season: Mackerel, hake, turbot, pollock, plaice, crab

Recipe links:

Butterflied mackerel with chermoula by Ella Gibbons, development chef at The Palomar of Studio Paskin

Curry and mango crab by Scott Paton, head chef at Àclèaf

Seasonal Fruit & Vegetables

• Greens: Asparagus, peas, broad beans
• Others: New potatoes, early strawberries

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Recipe links:

Grilled asparagus, ajo blanco, mustard leaf & black garlic dressing by Peter Weeden, chef at The Duke Organic of the Culpeper family

Lettuce, peas & sesame aioli by Ella Gibbons, development chef at The Palomar of Studio Paskin

Spring lamb in May

Lamb continues to anchor menus, but dishes become more refined and ingredient-led, pairing with fresh herbs, vegetables and lighter sauces.

Recipe links:

Lamb tandir by Akacan Agir, chef at Lokal in Fitzrovia

Seasonal Cheese & Dairy

Spring milk produces lighter, fresher cheeses that work well across vegetable-led dishes.

• Fresh goat’s cheese
• Young ewes’ cheese

Wild & Foraged Ingredients

• In season: Wild garlic (tail end), elderflower, wild fennel, chickweed, wood sorrel

Wild garlic begins to taper off towards the end of the month, while elderflower starts to appear.

Chicken & wild garlic pie by Greig Young, chef at The Crown in Bildeston

Preservation Ideas

• Pickled radishes
• Pea purée
• Elderflower cordial

Baking & Desserts with Seasonal Fruit

• Strawberry-led desserts
• Elderflower-based dishes
• Rhubarb still just holding on

May Market Insight

• Lamb pricing remains stable, with strong menu demand.
• Mackerel offers excellent value and consistency.
• Spring vegetables are now reliable across UK suppliers.

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!