January
Vegetables: Beetroot, red, white and green cabbages, celeriac, kohlrabi, leeks, onions, potatoes, spinach and chard
Fruit and nuts: last of apples, pears and nuts
Game: Matured partridge, pheasant, mallard, pigeon, rabbit and hare
Fish: Brill, cod, flounder, John Dory and scallops
Cheese: Bonchester, Sharpham and Appleby Cheshire. From France - Bresse Bleu, Cantal, Pont l'Eveque and Roquefort.
February
Vegetables: Brussels sprouts, Brussels tops, salsify and shallots
Game: Feathered game now at an end, except for varieties of wild duck. Plenty of wild rabbit and hare
Fish: Lemon sole and other flat fish. Wild salmon season begins
Cheese: Farmhouse Cheddar, blue Cheshire and Cotherstone. From France - Brie de Meaux, Tomme Arlesienne and Bleu des Causses
March
Vegetables: Calabrese, purple sprouting broccoli, carrots, spring greens, spring onions.
Fruit: The first rhubarb
Game: Pigeon, rabbit and hare
Fish: Mackerel, halibut and bass. Flat fish are beginning to spawn now, so their quality declines. Wild salmon and sea trout
Cheese: Cotherstone, Wensleydale, Coulommiers, Comte, Banon and Roquefort.
April
Vegetables: Spring cabbages and carrots. All winter root vegetables are now on their last legs, but the first new potatoes from Jersey are in. Leeks and the first lettuces and other salad leaves. The short morel season begins.
Fruit: Height of the rhubarb season
Meat: New season lamb
Game: Pigeon, rabbit and hare
Fish:The first crabs, salmon trout, lobster and shrimps
Cheese: Single Gloucester, Double Berkeley, Beaufort and Gapron. Fresh goats' milk cheeses
May
Vegetables: The asparagus season. The first broad beans, spinach, sorrel and primo cabbage, Comber potatoes
Meat: New-season lamb continues.
Fish: Spring lobster, haddock and prawns.
Cheese: English soft cheeses, Sharpham, Bonchester and Wheatland. From France - Reblochon, Bleu d'Auvergne and Chabichou.
June
Vegetables: Asparagus continues its short season. New potatoes, the first courgettes and globe artichokes, green beans, salad leaves, mange-tout and watercress.
Fruit: Strawberries, cherries and gooseberries.
Fish: Hake, crab, lobster, prawns, sardines and whitebait.
Cheese: Farmhouse Cheddar. From France - Saint-Marcellin, Sancerre and La Bouille.
July
Vegetables: Broad beans, peas, green beans, garlic, cucumbers, lettuces and salad leaves, radishes and watercress.
Fruit: Black, red and white currants, strawberries, raspberries, gooseberries, cherries, bilberries and blueberries.
Fish: Grilse (young salmon), plaice just beginning and squid from Scotland. The best month for crab, lobster, prawns and shrimps.
Cheese: Goats' milk cheese from Britain. From France - crottin de Chavignol, Valenay, Saint-Remy and Tomme Vaudoise.
August
Vegetables: New beetroots, courgettes, peppers, potatoes such as Pink Fir Apple and Ratte, sweet corn and tomatoes cauliflower.
Fruit: Plums (Early Laxton, Czar and Opal), cherries, apricots, gooseberries, black, red & white currants, loganberries and melons.
Game: wood pigeon, Grouse from the 12th onwards.
Fish: Dover sole, grey mullet, squid, haddock, herring, pilchards and red mullet.
Cheese: Farmhouse Cheddar, Chaource, Valenay and Charolles.
September
Vegetables: Salad leaves continue, sweet corn, courgettes and tomatoes. Wild mushroom season begins. New-season beetroots, cauliflowers and carrots.
Fruit: Greengages, plums, figs, blackberries, grapes, melons. First English apples - Worcester, Pearmain and James Grieve. Wild sloes, elderberries, hawthorn and rowan.
Game: Wild duck, wood pigeon, partridge, teal, pigeon, venison and grouse.
Fish: Clams, oysters, mussels, pilchards, plaice, prawns, sea bass, skate, turbot and Dover sole.
Cheese: Farmhouse Cheshire, double Gloucester, Carré de l'Est, Brie de Meaux and Boulette d'Avesnes.
October
Vegetables: Cèpes, chanterelles and a great range of other fungi - parasol, oyster, blewits, horse and field mushrooms. Broccoli, autumn varieties of cabbage, marrows, pumpkin and squashes, potatoes and young turnips.
Fruit and nuts: Fresh walnuts, sweet chestnuts, hazelnuts, Kentish cobs, quinces, crab cooking and eating apples and pears.
Game: Pheasant, woodcock, partridge, wood pigeon, grouse, guinea fowl, hare and mallard.
Fish:Brill, cod, Dover sole, mussels, oysters, squid and turbot.
Cheese: Caerphilly, Vacherin, Gruyère and Cabrions de Macon.
November
Vegetables: Parsnips, turnips, beetroots, red and Savoy cabbages, carrots, cauliflowers, celeriac, celery and leeks.
Fruit and nuts: Apples, pears, quinces, medlars, almonds, chestnuts, hazelnuts and walnuts.
Game: Pheasant, wood pigeon, partridge, mallard and grouse. Hare and wild rabbit.
Fish: Halibut, herring, sea bream and sprats.
Cheese: Ribblesdale, Saint-Nectaire and Caprice-des-Dieux.
December
Vegetables: Brussels sprouts, curly kale, Jerusalem artichokes, leeks, garlic, pumpkin, swedes, chard and spinach.
Fruit and nuts: Much the same as November.
Game: The same as November, plus goose.
Fish: A whole turbot or sea bass makes a nice change from poultry over Christmas. Carp, conger eel, Dover sole, mussels, oysters and skate.
Cheese: Stilton, Vacherin Mont d'Or, Tomme de Savoie and Brie de Melun.
Vegetables: Beetroot, red, white and green cabbages, celeriac, kohlrabi, leeks, onions, potatoes, spinach and chard
Fruit and nuts: last of apples, pears and nuts
Game: Matured partridge, pheasant, mallard, pigeon, rabbit and hare
Fish: Brill, cod, flounder, John Dory and scallops
Cheese: Bonchester, Sharpham and Appleby Cheshire. From France - Bresse Bleu, Cantal, Pont l'Eveque and Roquefort.
February
Vegetables: Brussels sprouts, Brussels tops, salsify and shallots
Game: Feathered game now at an end, except for varieties of wild duck. Plenty of wild rabbit and hare
Fish: Lemon sole and other flat fish. Wild salmon season begins
Cheese: Farmhouse Cheddar, blue Cheshire and Cotherstone. From France - Brie de Meaux, Tomme Arlesienne and Bleu des Causses
March
Vegetables: Calabrese, purple sprouting broccoli, carrots, spring greens, spring onions.
Fruit: The first rhubarb
Game: Pigeon, rabbit and hare
Fish: Mackerel, halibut and bass. Flat fish are beginning to spawn now, so their quality declines. Wild salmon and sea trout
Cheese: Cotherstone, Wensleydale, Coulommiers, Comte, Banon and Roquefort.
April
Vegetables: Spring cabbages and carrots. All winter root vegetables are now on their last legs, but the first new potatoes from Jersey are in. Leeks and the first lettuces and other salad leaves. The short morel season begins.
Fruit: Height of the rhubarb season
Meat: New season lamb
Game: Pigeon, rabbit and hare
Fish:The first crabs, salmon trout, lobster and shrimps
Cheese: Single Gloucester, Double Berkeley, Beaufort and Gapron. Fresh goats' milk cheeses
May
Vegetables: The asparagus season. The first broad beans, spinach, sorrel and primo cabbage, Comber potatoes
Meat: New-season lamb continues.
Fish: Spring lobster, haddock and prawns.
Cheese: English soft cheeses, Sharpham, Bonchester and Wheatland. From France - Reblochon, Bleu d'Auvergne and Chabichou.
June
Vegetables: Asparagus continues its short season. New potatoes, the first courgettes and globe artichokes, green beans, salad leaves, mange-tout and watercress.
Fruit: Strawberries, cherries and gooseberries.
Fish: Hake, crab, lobster, prawns, sardines and whitebait.
Cheese: Farmhouse Cheddar. From France - Saint-Marcellin, Sancerre and La Bouille.
July
Vegetables: Broad beans, peas, green beans, garlic, cucumbers, lettuces and salad leaves, radishes and watercress.
Fruit: Black, red and white currants, strawberries, raspberries, gooseberries, cherries, bilberries and blueberries.
Fish: Grilse (young salmon), plaice just beginning and squid from Scotland. The best month for crab, lobster, prawns and shrimps.
Cheese: Goats' milk cheese from Britain. From France - crottin de Chavignol, Valenay, Saint-Remy and Tomme Vaudoise.
August
Vegetables: New beetroots, courgettes, peppers, potatoes such as Pink Fir Apple and Ratte, sweet corn and tomatoes cauliflower.
Fruit: Plums (Early Laxton, Czar and Opal), cherries, apricots, gooseberries, black, red & white currants, loganberries and melons.
Game: wood pigeon, Grouse from the 12th onwards.
Fish: Dover sole, grey mullet, squid, haddock, herring, pilchards and red mullet.
Cheese: Farmhouse Cheddar, Chaource, Valenay and Charolles.
September
Vegetables: Salad leaves continue, sweet corn, courgettes and tomatoes. Wild mushroom season begins. New-season beetroots, cauliflowers and carrots.
Fruit: Greengages, plums, figs, blackberries, grapes, melons. First English apples - Worcester, Pearmain and James Grieve. Wild sloes, elderberries, hawthorn and rowan.
Game: Wild duck, wood pigeon, partridge, teal, pigeon, venison and grouse.
Fish: Clams, oysters, mussels, pilchards, plaice, prawns, sea bass, skate, turbot and Dover sole.
Cheese: Farmhouse Cheshire, double Gloucester, Carré de l'Est, Brie de Meaux and Boulette d'Avesnes.
October
Vegetables: Cèpes, chanterelles and a great range of other fungi - parasol, oyster, blewits, horse and field mushrooms. Broccoli, autumn varieties of cabbage, marrows, pumpkin and squashes, potatoes and young turnips.
Fruit and nuts: Fresh walnuts, sweet chestnuts, hazelnuts, Kentish cobs, quinces, crab cooking and eating apples and pears.
Game: Pheasant, woodcock, partridge, wood pigeon, grouse, guinea fowl, hare and mallard.
Fish:Brill, cod, Dover sole, mussels, oysters, squid and turbot.
Cheese: Caerphilly, Vacherin, Gruyère and Cabrions de Macon.
November
Vegetables: Parsnips, turnips, beetroots, red and Savoy cabbages, carrots, cauliflowers, celeriac, celery and leeks.
Fruit and nuts: Apples, pears, quinces, medlars, almonds, chestnuts, hazelnuts and walnuts.
Game: Pheasant, wood pigeon, partridge, mallard and grouse. Hare and wild rabbit.
Fish: Halibut, herring, sea bream and sprats.
Cheese: Ribblesdale, Saint-Nectaire and Caprice-des-Dieux.
December
Vegetables: Brussels sprouts, curly kale, Jerusalem artichokes, leeks, garlic, pumpkin, swedes, chard and spinach.
Fruit and nuts: Much the same as November.
Game: The same as November, plus goose.
Fish: A whole turbot or sea bass makes a nice change from poultry over Christmas. Carp, conger eel, Dover sole, mussels, oysters and skate.
Cheese: Stilton, Vacherin Mont d'Or, Tomme de Savoie and Brie de Melun.