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.
Asparagus Beetroot Cabbages Carrots Cauliflowers Celeriac Chicory Jersey Royal Potatoes Jerusalem Artichokes Leeks Mushrooms Parsnips Spring Greens Sprouting Broccoli Swedes Turnips Watercress
Apples Bananas Grapefruits Grapes Lemons Mangoes Melons Pears Pineapples Rhubarb Tangerines
Hare Mallard Mature Partridge Pheasant Pidgeon Rabbit
Brill Clams Crab (brown & spider) Cuttlefish Hake Halibut John Dory Lobster Mackerel Mullet (red) Mussels - Oyster (rock) Prawn (cold-water) Salmon (atlantic) Sardine Seabream Sole (dover and lemon) Trout (brown) Turbot