This is only a guide to seasonal fruit and vegetables. Of course, many are available all the time because of imports, and some are now grown for most of the year and they are included on these lists. Supporting local farmers and producers is by far the best way of eating good food, and helping local agriculture or fishermen; but the best person to ask what is in season is your greengrocer, fishmonger or butcher.
Artichokes Aubergines Beetroot Broad Beans Broccoli Butternut Squash Cabbages Carrots Cauliflower Celery Chard Courgette Cucumber Fennel Garlic Horseradish Kale Leeks Lettuces Lettuce Mangetout Marrows Mushrooms Onions Pak Choi Peas Peppers and Chillies Potatoes Pumpkins Rocket Runner Beans Salsify Sorrel Spinach Squash Sweetcorn Tomatoes Turnips Watercress
Apples (Early varieties) Avocados Bananas Blackcurrants Blueberries Damsons Figs Grapefruit Grapes Greengages Hazelnuts Juniper Berries Kiwi Fruit Lemons Melons (imported) Nectarines (imported) Pears Plums Quince Raspberries Redcurrants Strawberries Walnuts
Goose Grouse Guinea Fowl Hare Lamb Mallard Partridge Pork Rabbit Turkey Venison Wood Pidgeon
Brill Clams Coley Crab (brown and spider) Eel Gurrnard Haddock Halibut Hake Herring Langoustine Lobster Mackerel Mullet (Red) Mussels Oysters Plaice Pollock Scallops Sea Bass Sea Trout Sole (Dover and Lemon) Signal Crayfish (freshwater) Trout(brown and rainbow) Whiting