October seasonal update
October is the month autumn properly settles into the kitchen.
Pheasant season opens on October 1, joining partridge, grouse and wild duck on the game list, and woodcock follows the same day in England. Root vegetables take over from the last of the summer crop, with pumpkin, squash, Jerusalem artichokes, celeriac and parsnips leading the way, while apples, pears and quince bring fragrance to the dessert menu.
It is a strong month for fish too, with turbot at its best, and the wet, mild weather usually means a good run of ceps, chanterelles and trompettes. It is a month for richer sauces, slower cooking and getting the preserving done before winter sets in.
We have collaborated with four exceptional chefs to bring you fresh seasonal ideas and recipes as inspiration for your menus this month, alongside a selection of relevant recipes and videos from The Staff Canteen archive.
Special thanks this month to Sebby Holmes (Farang), Jason Wright (Lost Shore Surf Resort), Max Posener (Otaku) and Filippo Alessandri (The Ninth) for their recipe contributions, and we also have some other recipes from the archives to share again.
Hero Produce – October 2026
- Pheasant – The season opens on October 1, making it the most affordable and versatile game bird of the autumn.
- Turbot – The king of flatfish, in excellent condition this month and robust enough to take on bold, meaty sauces.
- Quince – Hard and sour raw, but slow cooking turns it fragrant, sweet and a deep rosy pink.
- Pumpkin – Sweet, dense and endlessly adaptable, from a glossy braise to a spiced curry.
- Jerusalem artichoke – Nutty and earthy, and at its best as a silky purée alongside game.
- Wild mushrooms – Ceps, chanterelles and trompettes are all in their prime after the autumn rain.
- Duck – Rich and full flavoured, and a natural match for autumn fruit.
Game in October
In season: pheasant, partridge, grouse, mallard, woodcock, venison, rabbit, pigeon.
Pheasant shooting opens on October 1, and it quickly becomes the workhorse of the game menu. It is plentiful, far cheaper than grouse and mild enough to win over diners who might be wary of stronger game, taking well to classic pairings such as bread sauce, celeriac, cabbage and bacon.
Partridge and grouse both continue, and woodcock season opens in England on the same day, a prized bird for chefs who can get hold of it. Wild duck is also in good condition, and farmed duck works just as well with the season's fruit and roots.
Handmade agnolotti are filled with brined, confit duck leg, chicken liver and crispy duck skin, then served with a creamy Jerusalem artichoke and sunflower seed purée, a rich duck sauce and sharp pickled greengages with cobnuts to cut through it all.
UK Seafood in October
In season: turbot, brill, hake, monkfish, cod, gurnard, native oysters, mussels, scallops.
Turbot is the standout fish of October, firm, meaty and in excellent condition, and big enough in flavour to stand up to red wine and deeply savoury sauces that would overwhelm more delicate white fish. Brill makes a more affordable alternative, and hake, monkfish and gurnard are all reliable options through the month. Native oysters are now well into their season, and mussels and scallops are coming into their best as the water cools.
Recipe: Turbot bourguignon, by Max Posener, chef and founder of Otaku, London.
Max takes the French classic in a new direction, dry-ageing a whole turbot for up to ten days before grilling the fillets over coals and finishing them in a low oven. The fish is served on a rich dashi and red wine bourguignon sauce with pickled king oyster mushroom, serrano ham and parsley oil.
Check out this video with Sam Yorke at Michelin-starred Heron:
Pumpkin, squash, Jerusalem artichokes, celeriac, parsnips, beetroot, leeks, kale and cavolo nero lead October's vegetables, while apples, pears and quince take centre stage on the fruit side, with cobnuts and chestnuts adding crunch.
Recipes:
Roast pumpkin and apple massaman curry, by Sebby Holmes, chef patron of Farang, Highbury, London.
Pumpkin and cooking apple are roasted and caramelised before going into a fragrant massaman curry with coconut milk, new potatoes, green beans, baby corn and Thai basil, a comforting vegetarian dish that makes the most of two of October's best ingredients.
Seasonal Cheese & Dairy
As the weather cools, October's cheese board leans towards richer, more robust cheeses.
Stilton and stichelton are coming into their best ahead of the festive rush, and hard cheeses such as Lincolnshire poacher and aged cheddar sit well alongside the month's apples, pears and quince paste.
Rich, creamy dairy also comes into its own this month, from the double cream finishing Filippo's Jerusalem artichoke purée to a spoonful of whipped cream alongside a quince tart.
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Wild & Foraged Ingredients
In season: ceps, chanterelles, trompettes, hedgehog mushrooms, sloes, rosehips, chestnuts, cobnuts.
October is the peak of the wild mushroom season, with ceps, chanterelles, trompettes and hedgehog mushrooms all at their best, though availability can change week to week depending on the weather. Sloes and rosehips are ready for picking, and sweet chestnuts and cobnuts are worth gathering for stuffings, desserts and garnishes.
A deeply aromatic Thai soup that layers cold-smoked chicken, wild mushrooms and butternut squash in a coconut and galangal broth, finished with sweet basil, lime and a spoonful of fried chilli jam.
Preservation Ideas
- Quince paste
- Sloe gin
- Pickled wild mushrooms
- Pickled plums and greengages
- Pickled beetroot
- Pumpkin and apple chutney
October is the last big window for preserving before winter. Quince paste is a natural partner for the cheese board, and both Filippo's pickled greengages and Max's pickled king oyster mushrooms show how a sharp pickle can cut through a rich autumn plate.
Baking & Desserts with Seasonal Fruit
Quince is the star of October's dessert menu, needing long, gentle cooking to bring out its perfume, while apples, pears and the last of the plums all work well in tarts, crumbles and bakes.
Slow-cooked quince purée, scented with vanilla and cinnamon, is baked beneath a lattice of spiced almond and hazelnut pastry, a showstopping autumn dessert that serves eight and is best finished with a spoonful of lightly whipped cream.
October Market Insight
- Pheasant is plentiful and far more affordable than grouse, making it an easy bird to run as a regular special through the autumn.
- Turbot is in excellent condition, but it commands a premium, and brill is a good value alternative.
- Pumpkin, squash and root vegetables are in good supply and cheap, though Halloween demand can squeeze pumpkin availability late in the month.
- Wild mushrooms are at their peak, but supply and price can swing week to week depending on rainfall.
Are you using any seasonal ingredients in your menus this month?
Upload your pics and recipes to our website, tag us on Instagram @thestaffcanteen, or email recipes to tom@thestaffcanteen.com for a chance to be featured in our next seasonal update!
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