August 20, 2012


Dear all

After my recent blog about tips to help trim your catering bill, a few people have asked me what types of foods are available in which months / seasons.  Therefore I have compiled a list for you to help with choosing your wedding catering.

Winter / Early Spring (January to March)

Carrots, pears, scallops, turnips, squash, cabbage, leeks, parsnips, celeriac, shallots, main meat and poultry options, game, goose, lobster, guinea fowl, halibut, mussels, chicory, purple sprouting broccoli, beetroot, mint.

Spring (April to June)

Spring lamb, rosemary, salmon, crab, duck, spinach, watercress, radishes, kale, carrots, spring onions, mushrooms, asparagus, broad beans, lettuce, peppers, strawberries, gooseberries.

Summer (July to August)

Aubergines, courgettes, fennel, peppers, tomatoes, peas, watercress, sweetcorn, lettuce, strawberries, apple, pear.

Autumn (September to October)

Mushroom, kale, pumpkin, marrow, beetroot, courgettes, plums, apples, damsons, elderberries, blackberries, partridge, pheasant, duck, venison, oysters.

Early Winter (November – December)

Brussel sprouts, leeks, swede, potatoes, red and white cabbage, white celery, celeriac, beetroot, turnips, parsnips, chestnuts, apples, pears, pumpkin, quinces, goose, turkey, duck.

Obviously there are lots more so this is just a guideline.  Good catering companies will also make recommendations for you as well as fitting in with your budget. 

Update soon

Amy x

Contact Amy

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