WINTER INGREDIENTS
December-March The UK plays host to some amazing local ingredients. In Winter, chefs can still access a range of fruit and vegetables that are loaded with flavour and offer the opportunity to create versatile seasonal dishes that bring warmth to cold days. We find that operators are faced with a mixed bag during the winter months when it comes to footfall. As one would expect, Christmas is a busy period, but outside of that it can be challenging to get customers to dine out. Our chefs have made use of the produce the UK has to offer throughout the winter months to create some stellar dishes that are sure to stand out on the menu.
£37.1 million The UK dedicates approximately 3,102 hectares to Brussels sprouts, producing around 52,000 tonnes annually. This production has an estimated value of £37.1 million. 2
Winter Bay Leave, Brussels sprouts , Carrot,
Cauliflower , Kale, Leeks , Lettuce, Onions , Parsnips, Purple sprouting broccoli , Quince, Savoy cabbage , Spinach, Swede . Chicken, Gammon , Goose, Partridge , Pheasant, Sausages , Turkey, Venison , Wild Duck, Grey , Mullet, Mussels , Scallops.
£30 million The UK venison market is valued at around £30 million annually. This includes both wild and farmed venison. 3
£43.6m UK parsnip sales are up by a whopping 20.5% in value to £43.6m over the prior year. 1
Goose is the most traditional Christmas poultry. 4
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*Sources : 1. fruitnet.com / 2. fwi.co.uk / 3. deer-management.co.uk / 4. britishgoose.org.uk
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