Seasonal Calendar

Get Inspired

Woods Foodservice has recently expanded its offering to bring customers the finest fresh produce. As part of this offering we wanted to inspire chefs to make the most of the fresh fruit and vegetables in season.

Close-up photograph of fresh red cabbages showing their deep purple-red colour and layered leaf texture.

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January

There is plenty to restore the mind and body post festive season with everything from British heritage beetroots, stunning cabbages and citrus fruits in abundance.

Close-up overhead view of dried morel mushrooms with textured honeycomb caps mixed with white coconut pieces.

February

The month the first morels start to appear. One of the world’s most desired wild mushrooms, the forest foragers start searching for these treasures towards the end of the month as the weather gets a little warmer.

Close-up photograph of fresh purple artichokes with green-tipped leaves arranged together, showing detailed texture and layered petals.

March

The first day of spring brings with it French Globe artichokes and British Jerusalem artichoke varieties, along with truffles, a wide range of wild herbs and plants and more exotic fruits like mangos and pineapples.

Close-up photograph of vibrant purple and white violas with yellow centres blooming together in a garden setting.

April

Spring has truly sprung, wild garlic is plentiful, along with an array of spring vegetables and amazing edible flowers.

Close-up photograph of fresh green and purple asparagus bundles displayed together, showcasing seasonal produce at a farmers market or foodservice supplier.

May

Squeezed between spring and summer, May is a month when produce really starts to get colourful, with asparagus, peas, carrots and cherries coming into season, along with aubergines and rocket.

Overhead view of various colourful heritage tomatoes including red, orange, and striped varieties with green stems, displayed closely together.

June

Nature’s larder is well stocked for the official start of British summer time, with Isle of Wight Heritage tomatoes taking centre stage. A key favourite, it’s easy to see why once you’ve tried them.

July

Mid-summer and British strawberry season is in full flow, benefiting from the longer days and warmer weather, but there is plenty more to keep you inspired and menus exciting. From ceps, to samphire, raspberries and rhubarb.

Close-up overhead view of fresh figs showing various stages of ripeness, with green and deep purple coloured fruits displaying characteristic leaf-like markings and small flowers at the base.

August

Black Provence figs make an appearance as we go deeper into summer, along with an abundance of other fruit and vegetables including exquisite British peas.

September

Bumper crops of borlotti beans, runner beans, wild bilberries, and damsons are on the menu as we look to savour the last days of summer and edge towards autumn.

A colourful arrangement of autumn produce including orange pumpkins, white squashes, yellow onions, and decorative gourds clustered together.

October

Crisp mornings and longer nights see us welcome heartier food once more, with pumpkins top of the pile. Look out for blackberries, brussels sprouts, and blueberries too.

November

With the nights drawing in, wonderful root vegetables like winter radish, turnips, potatoes and carrots, come to the fore, not to mention cabbages, cauliflower and kale.

December

Christmas calls for clementines, and we have plenty at this time of year, as well as all kinds of festive fruits and vegetables, from the traditional to the less well known.