Oui Chef, London (2026)

01/09/2026

September has arrived, and the market is showing off! From the final flush of British tomatoes, peppers, beans, berries and stone fruits to the first autumn apples, pears, squash, roots and wild mushrooms, this is one of the most exciting months for chefs. British abundance meets the best seasonal imports, bringing colour, flavour and endless inspiration from farm to kitchen.

31/08/2026

ROMANO PEPPERS

Long, glossy and beautifully sweet, Romano peppers, also known as sweet pointed peppers are a late-summer favourite with chefs. Their elongated shape, thin skin and juicy, crisp flesh make them fantastic for roasting, grilling, stuffing or simply eating raw. As they ripen from green through to red, yellow and orange, their flavour becomes sweeter and more aromatic. Unlike hot chillies, sweet peppers contain little to no capsaicin, so there’s none of the fiery heat.

Fun Facts

Same Family: Romano peppers belong to the Capsicum annuum species, the same species that includes many chillies and sweet peppers.

Sweeter as They Ripen: Green peppers are immature fruits; as they mature and change colour, they generally become sweeter.

No Fire Required: Sweet pepper varieties lack the capsaicin that gives chillies their heat.

More Than Red: Romano-style peppers can be found in beautiful shades of green, yellow, orange and red.

Summer Crop: UK-grown sweet peppers are primarily a summer and early-autumn crop, with many cultivars harvested from July into October.

Chef’s Favourite: Their long shape and thin, tender skin make them particularly good for roasting whole, grilling over a flame or stuffing.

ROASTED ROMANO PEPPERS WITH FETA, GARLIC & HERBS

Serves: 4

Prep time: 5 mins | Cook time: 20 mins

Ingredients

4 Romano peppers
100g feta
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
Fresh oregano or thyme
½ lemon
Cracked black pepper
Toasted almonds or pine nuts, optional

Instructions

Prep: Halve the Romano peppers lengthways and remove the seeds.

Roast: Place cut-side up on a baking tray. Drizzle generously with olive oil and scatter over the garlic and herbs.

Cook: Roast at 200°C (180°C fan) for 18–20 minutes until soft, blistered and caramelised around the edges.

Finish: Crumble over the feta, squeeze with fresh lemon and finish with cracked black pepper and a drizzle of olive oil.

Serve: Gorgeous warm with crusty bread, alongside grilled meat or fish, or folded through a summer

31/08/2026

Sweet, juicy and unmistakably British, Victoria plums are one of late summer’s great seasonal treats. With their deep red-purple skin and golden-yellow flesh, they balance delicate sweetness with a gentle tartness, making them just as gorgeous eaten straight from the fruit bowl as they are baked, roasted, poached or turned into jam.

Victoria is one of Britain’s best-loved plum varieties and is equally at home in desserts and savoury cooking. The fruit is medium to large, juicy and richly flavoured, with the variety traditionally harvested from late August into early September.

Fun Facts

Named After Royalty: The Victoria plum takes its name from Queen Victoria.

British Classic: The variety originated in Britain and was introduced commercially in the 19th century.

Two-in-One: It’s considered both a dessert and culinary plum, perfect for eating fresh or cooking.

Ruby Skin, Golden Flesh: The contrast between its dark skin and yellow flesh is one of its signature characteristics.

Self-Fertile: Victoria plum trees can pollinate themselves, making them a popular choice for home growing.

ROASTED VICTORIA PLUMS WITH VANILLA & MASCARPONE

Serves: 4

Prep time: 5 mins | Cook time: 15 mins

Ingredients

6 ripe Victoria plums
2 tbsp runny honey
1 tsp vanilla extract
1 tbsp butter
250g mascarpone
Fresh mint
Toasted almonds

Instructions

Prep: Halve the plums and remove the stones.

Roast: Place cut-side up in a baking dish. Dot with butter, drizzle with honey and add the vanilla.

Bake: Roast at 190°C (170°C fan) for 12–15 minutes until soft, glossy and caramelised around the edges.

Serve: Spoon warm plums over mascarpone and finish with toasted almonds and fresh mint.

Late summer on a plate!

31/08/2026

Lobster mushrooms are one of nature’s great culinary transformations, taking an ordinary mushroom and turning it into something strikingly orange-red, firm and intensely savoury. Their vivid colour resembles a cooked lobster shell, while their dense texture and rich, slightly nutty flavour make them a favourite with chefs looking for something truly distinctive.

Unlike most mushrooms, lobster mushrooms aren’t actually a mushroom species in their own right. They’re created when the parasitic fungus Hypomyces lactifluorum grows over certain mushrooms, transforming their appearance, texture and flavour.

Fun Facts

Nature’s Makeover: The fungus completely changes its host mushroom, turning it a vivid lobster-shell orange.

Not One Species: A lobster mushroom is usually a Russula or *Lactarius* mushroom that has been colonised by Hypomyces lactifluorum.

Woodland Favourite: They’re typically found on the forest floor, particularly in woodland environments.

Distinctive Aroma: When fresh, they can have a subtle seafood-like aroma, helping inspire their lobster-inspired name.

Chef’s Favourite: Their firm texture means they hold up beautifully to sautéing, roasting and grilling.

Rich in Umami: Their meaty texture and savoury flavour make them fantastic in pasta, risotto, sauces and alongside grilled meats.

Recipe:

LOBSTER MUSHROOM & GARLIC BUTTER TOAST

Serves: 4

Prep time: 5 mins | Cook time: 8–10 mins

Ingredients

250g fresh lobster mushrooms
40g butter
2 garlic cloves, finely chopped
1 tbsp olive oil
Fresh thyme
4 slices sourdough
Sea salt & cracked black pepper
Parmesan, to finish

Instructions

Prep: Gently clean the mushrooms and slice into chunky pieces.

Sauté: Heat the olive oil and butter in a frying pan. Add the mushrooms and cook over medium-high heat for 5–6 minutes until golden and tender.

Flavour: Add the garlic and thyme and cook for another 1–2 minutes. Season generously.

Toast: Toast the sourdough until crisp and golden.

Serve: Spoon the warm lobster mushrooms over the toast, finish with freshly grated Parmesan, cracked black pepper and a little extra thyme.

19/08/2026

🌞 BANK HOLIDAY HOURS 🌞

We’re taking a little break this Bank Holiday… but don’t worry, the fresh produce keeps coming!

Check our opening hours before placing your order and get your fresh produce sorted for the long weekend.

Oui Chef. Fresh, seasonal and delivered straight to your door.

14/08/2026

AUGUST FRESH PRODUCE SPOTLIGHT

August is where British summer produce really comes into its own and this month we're shining the spotlight on four ingredients worth getting excited about.

From the beautiful curves of Trombetta courgettes and the sweet, juicy flesh of Victoria plums to plump British blackberries and fresh seasonal sweetcorn, these are ingredients that bring colour, texture and serious seasonal flavour to the plate.

For chefs, it's all about working with produce at its peak, simple ingredients, short seasons and flavours that don't need much interference. That's the beauty of British summer produce.

03/08/2026

August has arrived, and the markets are bursting with peak-summer perfection!

From sun-ripened Heritage Tomatoes and plump British Berries to juicy Nectarines, vibrant Summer Squash, and sweet Fresh Alliums, our August Market Report brings you the absolute best of the midsummer harvest. Expect exceptional flavour, incredible color, and produce straight from the farm at its absolute best.

03/08/2026

Figs are high summer’s most luxurious delicacy, loved for their velvety skin and honeyed, jam-like centers. Popular varieties include Brown Turkey (rich, amber flesh with a mild sweetness), Black Mission (deep purple skin and intense berry flavour), and Brunswick (pale green with sweet, translucent flesh). Soft, ripe figs melt on the tongue, offering a floral, caramel sweetness that excels in both sweet desserts and savoury dishes.

Fun Facts
Inverted Flowers: Figs are not technically fruit, but inverted flowers that bloom inside their dark outer pods!

Wasp Symbiosis: Wild figs are pollinated by tiny fig wasps, though almost all commercial eating figs are self-pollinating.

Ancient Staple: One of the earliest cultivated crops in human history, grown since the Neolithic era.

Natural Tenderiser: Rich in ficin, an enzyme that naturally breaks down proteins in meat.

High Fibre & Minerals: Packed with calcium, potassium, magnesium, and prebiotic fibre.

Warm Roasted Figs with Goat's Cheese & Honey
Serves: 4

Prep time: 5 mins | Cook time: 8 mins

Ingredients

6 ripe fresh figs

100g soft goat's cheese

2 tbsp runny honey

1 tbsp olive oil

Fresh thyme & cracked black pepper

Instructions
Prep: Trim stems and cut a deep cross into the top of each fig, pinching the base to flower it open.

Stuff & Drizzle: Spoon goat's cheese into the centers, drizzle with olive oil, honey, and thyme.

Roast: Bake at 200°C (180°C fan) for 8 minutes until cheese is soft and figs are warm and sticky. Serve with crusty bread!

03/08/2026

Gooseberries offer a delightful spectrum of British summer flavours, ranging from tart, bright green berries to sweet, blush-red cultivars like Invicta and Hinnonmäki Red. Green varieties pack a zesty, citrus-like crunch ideal for chutneys and savoury dishes, while ripe red berries yield a soft, honeyed sweetness made for desserts.

Fun Facts
Pies & Pork: Green berries add zesty acidity that cuts through rich meats like duck and pork.

Royal Heritage: A British favorite since Tudor times, traditionally grown in walled gardens.

Thorny Defence: Bushes feature sharp thorns protecting the fruit from wildlife.

Sweet Upgrade: Red varieties are sweet enough to eat fresh straight off the bush.

Vitamin C Boost: High in pectin and antioxidants, making them naturally perfect for jam.

Quick Gooseberry & Elderflower Compote
Serves: 4

Prep time: 5 mins | Cook time: 10 mins

Ingredients
300g mixed gooseberries (topped and tailed)

3 tbsp elderflower cordial

2 tbsp golden caster sugar

Instructions
Combine: Place gooseberries, elderflower cordial, and sugar into a small saucepan over medium heat.

Simmer: Cook gently for 6–8 minutes until berries soften and burst into a thick syrup.

Serve: Cool slightly and spoon over Greek yoghurt, vanilla ice cream, or morning porridge.

03/08/2026

Brimming with rich sweetness and vibrant aroma, nectarines represent one of high summer's most luscious stone fruits. Smooth-skinned and fuzzless, they offer a slightly firmer, more concentrated bite than traditional peaches, with a flavour spectrum spanning from bright, sweet-tart tangy notes in yellow-fleshed varieties to delicate, floral, honey-like sweetness in white-fleshed types. Firm, early-harvested nectarines deliver a snappy, refreshing crunch that excels in fresh salads and salsas, while sun-ripened, yield-to-the-touch fruits release a fountain of fragrant juice perfect for fresh eating, cobblers, galettes, and caramelising over open flames.

Peaches Can Bear Nectarines: Because fuzzlessness is driven by a single recessive gene, a peach tree can occasionally grow nectarines as a single branch "mutation" (bud sport), and peach pits can sometimes grow into nectarine-bearing trees.

Freestone vs. Clingstone: Nectarines come in both "clingstone" (where the flesh adheres tightly to the pit) and "freestone" varieties (where the pit separates effortlessly when sliced open).

Nutrient Powerhouse: They are low in calories yet rich in vitamins A and C, potassium, beta-carotene, and dietary fibre.

Grilled Nectarines with Burrata & Honey-Thyme Drizzle
Serves: 4

Ingredients
4 ripe but firm nectarines, halved and pitted
1tbsp olive oil
1 fresh ball of Burrata cheese (or fresh mozzarella)
2 tbsp runny honey
1 tsp fresh thyme leaves
Flaky sea salt and freshly cracked black pepper
Handful of fresh basil

Instructions

Prep the Grill: Heat a griddle pan or outdoor barbecue to high heat.

Oil & Sear: Lightly brush the cut sides of the nectarine halves with olive oil. Place cut-side down on the hot grill for 2–3 mins.

Assemble: Transfer the warm nectarines to a serving platter cut-side up. Tear open the fresh burrata ball and nestle creamy pieces around the warm fruit.

Drizzle & Serve: Warm the honey with fresh thyme leaves for 30 seconds, then drizzle over the nectarines. Finish with a scatter of fresh basil, a pinch of flaky sea salt, and black pepper. Serve immediately with crusty sourdough.

Oui Chef

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