How to capitalise on autumn and champion British ingredients

Autumn brings with it a rich tapestry of ingredients that inspire chefs like me to explore the treasures of the season. As a chef who champions quality over all else, I've always believed in the adage that "fresh is best." This philosophy has encouraged me to celebrate British ingredients, develop connections with local suppliers, and deliver a dining experience that celebrates the autumnal season. What can autumn bring to the table? Autumn, without a doubt, is my favourite season. It brings an abundance of earthy, robust flavours and an array of ingredients that can spark any chef's imagination. At the Great British Restaurant (GBR), as the name suggests, we always look to craft dishes that showcase the best of British produce. Whether it's meat, fish, or vegetables, we approach each ingredient with the intent to create something exceptional. What really captivates me about autumn is the sheer diversity of ingredients it brings to the table, such as venison, game, and a mixture of delicious root vegetables. It's a season where a single ingredient can take on countless forms and flavours. This versatility allows chefs to experiment. For example, root vegetables like butternut squash, sweet potatoes, and celeriac can be roasted, mashed, pureed, or incorporated into soups and stews, offering a range of textures and tastes. Switch to an autumn menu Many restaurants, like ourselves, take full advantage of autumnal ingredients to craft special seasonal menus. These menus feature innovative dishes that reflect the essence of the season. They allow chefs to capitalise on the peak freshness and quality of seasonal ingredients — whilst offering their diners, who may be repeat customers, something different. Autumnal menus can actually be extremely marketable and encourage themed events, and social media activity, ultimately drawing attention to your business and its agile approach to cuisine. Trust your suppliers To make the most of the rich autumn produce, I put my trust in the strong network of suppliers I have developed over my career. We use butchers from Lancashire and Yorkshire that ensure the meats we buy are of the highest quality, all sourced within the UK and from high-welfare farms. I've known our butchers for over 20 years, and because they understand our vision, they will often recommend cuts of meat that complement and enhance our menu choices. While our fish comes fresh from the bountiful south coast of Britain and once again, we have a great relationship with our supplier, who I've worked with professionally for more than 25 years. It’s this steadfast commitment to local sourcing that has helped me forge relationships that have spanned decades. Serving the best of British The dedication to using exclusively British ingredients is a hallmark of our culinary approach and it's heartening to see how the quality of home-grown produce such as cheese and wines have grown, making them not just equal to their international counterparts but often surpassing them. Yet, it's not just about what's on the plate, it's also about the experience. I firmly believe that the passion and creativity of the kitchen must shine through to the front-of-house staff. Knowledgeable servers who understand the menu play a crucial role in delivering an exceptional experience. It’s important to make sure they are briefed meticulously and given the opportunity to taste each dish before it's served — allowing them to provide genuine recommendations and respond to any guest queries. Overall, autumn is a season that allows chefs like me to push the boundaries of creativity and celebrate the beauty of British produce. If you have great suppliers in which you can trust, a knowledgeable front-of-house team and an appreciation for all the new ingredients that come to the fore, you will find yourself on track to capitalise on one of the best culinary seasons of the year.

How to capitalise on autumn and champion British ingredients

By Nigel Mendham, executive chef at Dukes London

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