15/10/2026
We talk about produce being “in season” all the time, but the reality is a little more nuanced than that.
Mother Nature doesn’t work to an exact calendar.
A new season usually comes with a transition period. Produce starts arriving, volumes build, quality changes and pricing begins to find its level.
That’s why our buyers aren't simply looking at whether something is available. We’re looking at how it’s eating right now and whether we think it can consistently deliver for our customers.
For a chef, that distinction matters. There’s a big difference between finding something beautiful for tonight’s special and knowing you can confidently build a dish around it for the next month.
Sometimes we'll tell you to jump on something.
Sometimes we'll tell you to keep it flexible.
And sometimes we'll tell you to wait.
Because a calendar can tell you what should be in season. Our job is to tell you what’s actually worth eating.
