Changing the menu seasonally is an effective way for restaurants to maintain a fresh, sustainable approach while capitalising on the best and most affordable produce available at any given time. To align a menu with seasonal and regional ingredients from the UK (local), the EU, North Africa, and the Middle East (regional), here are some strategies and considerations:
1. Seasonal Changes
Typically, changing the menu four times a year to correspond with the seasons (spring, summer, autumn, winter) is standard practice. This timing allows chefs to take full advantage of the local harvests and ensures that the dishes reflect the flavours and produce that are naturally available during each season.
2. Micro-Seasonal Adjustments
For restaurants aiming to optimise freshness and variety, more frequent changes might be necessary. This could mean slight adjustments or rotations every month or even bi-weekly, allowing the incorporation of short-season items like specific types of seafood, mushrooms, or berries, which are at their peak for only a brief period.
3. Understanding Regional Produce Availability
- Local/UK: Focus on local vegetables, meats, and seafood. For example, root vegetables and brassicas in the winter, asparagus and berries in the spring, stone fruits and salads in the summer, and apples and game in the autumn.
- European Union: The EU provides a broader variety of fruits and vegetables that might not be native to the UK, such as citrus fruits from Spain or tomatoes from Italy, especially during the winter months when UK production is more limited.
- North Africa and the Middle East: These regions can supply the UK with off-season produce during the colder months, such as citrus, olives, and aubergines, which helps diversify the menu while still maintaining a focus on regional, albeit broader, sourcing.
4. Menu Design
When designing the menu, it’s beneficial to have a flexible structure that can easily adapt to available ingredients. For instance, a dish could be designed to feature a protein that remains constant while the accompanying vegetables or garnishes change based on what’s in season. This approach allows for minor adjustments without needing a complete menu overhaul, reducing the need for new staff training and new menu printings.
5. Supplier Relationships
Establishing strong relationships with suppliers who can provide regular updates on what’s seasonally available, especially those that specialise in organic or locally sourced produce, can aid in planning menu changes. Suppliers who import produce from the EU, North Africa, and the Middle East can also be invaluable in extending the range of seasonal options.
6. Customer Communication
Educating customers about the benefits of seasonal and regional eating through menu descriptions, newsletters, or social media can enhance their dining experience. This communication helps set expectations and builds appreciation for the menu’s variability.
7. Sustainability and Economics
Changing the menu seasonally can also be economically advantageous. Seasonal food is often more abundant and less expensive, and it requires fewer resources for transportation, especially when sourced locally or regionally.
Conclusion
For restaurants aiming to be as seasonal and regional as possible, a seasonal menu change, supplemented by micro-seasonal adjustments, is recommended. This approach ensures the menu remains exciting and closely aligned with environmental sustainability and economic benefits, enhancing both the culinary quality and the overall dining experience.
Resource>> Check out this wonderful guide on seasonal produce in the UK, month by month (Link)
