In season


  • DECEMBER

    Hibernating, reflecting, planning, celebrating with festive feasts and tucking into seafood galore, all at its splendid peak. Tom Hunt on what we can enjoy this month.

    read more

  • NOVEMBER

    Crackling fires and comfort eating on moody days, game and foraged food in abundance, cold seas teeming with fish at their peak and a sublime turbot with ceps, capers and marjoram.

    read more

  • OCTOBER

    Bracing walks, moody skies, vibrant leaves, foraging for mushrooms, seafood galore and hake roasted over fennel and potato gratin. Tom Hunt on what’s good in October.

    read more

  • SEPTEMBER

    Shellfish approaching their peak, native oysters back in season, a glut of summer veg and the start of autumn’s crops. Tom Hunt celebrates what we can enjoy this month.

    read more

  • AUGUST

    Fish caught from the beach and chucked straight on to the BBQ, sardines blackened on a blistering grill, beans and berries bursting with flavour and butterflied mackerel with watercress pesto.

    read more

  • JULY

    Festivals, dab, sea bass, sardines, courgettes, apricots and a sensational paella starring spider crab, a delicious and abundant UK seafood that’s well worth seeking out.

    read more

  • JUNE

    BBQs on the beach, jig-caught squid, an abundance of seasonal choice and pan-fried pollack with aioli and baby artichokes.

    read more

  • MAY

    Flounder, hake and pollack, asparagus, strawberries, May Pole Punch, al fresco dining and a drunken prawn ceviche. Tom Hunt celebrates the merriest month of the year.

    read more

  • APRIL

    Spring BBQs, razor clams, brown crab, asparagus and an Asian broth with coley, greens and soba noodles. Tom Hunt celebrates what we can enjoy this month.

    read more

  • MARCH

    Spring mushrooms, abundant dabs and shellfish, and a deliciously rich clam, leek and pearl barley risotto. Tom Hunt on what’s best in March.

    read more

  • FEBRUARY

    Halibut roasted with blood oranges, purple-sprouting broccoli with anchovy sauce sauce, or heroic oysters prepared three ways: hot and smoky, pickled, and paired with delicious pink rhubarb.

    read more

  • JANUARY

    Healthy living, root vegetables galore, seafood in abundance, plus a Caribbean spiced tilapia for a splash of home-cooked sunshine. Tom Hunt on what we can enjoy this month.

    read more