What's in season in the UK — a restaurant buying calendar
Buying in season isn't just a menu philosophy — it's a food cost lever. When a British crop peaks, supply is high and the wholesale price drops. Here's a rough UK calendar for kitchens, and why it matters on your invoice.
Spring (March–May)
British asparagus, Jersey Royal new potatoes, purple sprouting broccoli, rhubarb, spring greens, wild garlic and the first salad leaves come into season. Prices on home-grown lines ease as British supply builds after the winter import premium.
Summer (June–August)
The cheap, abundant window: British strawberries and soft fruit, tomatoes, courgettes, peas and broad beans, runner beans, new-season carrots and lettuce. In-season British tomatoes and berries are usually at their lowest wholesale price of the year here.
Autumn & winter (September–February)
British apples and pears, squash and pumpkin, root vegetables, leeks, brassicas (cauliflower, cabbage, Brussels sprouts) and hardy greens like kale carry the colder months. Winter shifts much salad and summer veg to imports, so those climb — exactly when checking the daily price pays off.
Why season drives price
Season is one of the biggest forces on wholesale produce price. Building specials around what's peaking in Britain — and checking today's wholesale price before you commit a menu — is the simplest way to keep food cost in line through the year.
Frequently asked questions
Does buying in season actually lower food cost?
Usually, yes. Peak British supply pushes wholesale prices down, so in-season items cost less per kilo — which is why menus that flex with the season tend to hold food cost better.
When are British tomatoes cheapest wholesale?
Typically mid-to-late summer (July–September), when British glasshouse and field supply peaks. Check the current wholesale price before building a summer special.