As we increasingly focus on sustainability and environmental factors, understanding where our food comes from is no longer a trend topic, it is part of how the vast majority of us think about food and form opinions regarding the quality of an operator or chef. To keep the provenance movement progressing, we invited a panel of chefs to tell us about the fresh and exciting sustainable dishes they enjoy cooking, and how they have been embedding seasonality into their kitchen’s DNA.
Chefs on environmental factors and sustainability
Dane Shelton
Head Development Chef, Rhubarb Hospitality Collection
Chickpeas are a fantastic staple cupboard ingredient to maximise profit and minimise waste. They’re incredibly versatile and can be used in a variety of dishes, such as hearty vegetarian curries, creamy hummus, or vibrant, healthy salads, making them perfect for starters or sides.
My vegan carrot tart is a standout zero-waste carrot dish. Imagine transforming the humble carrot into a culinary masterpiece by using every part—from the vibrant tops to the delicate skins—crafted into something innovative, sustainable, and visually stunning. Zero-waste cooking and sourcing local ingredients are also leading trends, perfectly aligning with efforts to reduce carbon footprints and embrace sustainability.
Greg Lambert
Food Director, SIX Rooftop, Newcastle
We only cook using seasonal ingredients, so it’s close to 100%. We love making handmade fresh pasta, changing the flavour of ravioli from peas & pancetta to asparagus & Isle of Wight tomatoes and then onto pumpkin and wild mushrooms.
I absolutely love fresh, seasonal raspberries. They pack so much flavour and colour. I would recommend trying them in a crisp choux bun with a pistachio creme diplomat and raspberry ripple & clotted cream ice cream.
Steve Harris
Head Chef, The Albion
We take pride in the fact that 90% of our ingredients are sourced locally and are seasonal, ensuring our dishes reflect the best of what our region has to offer. For the remaining 10%, where local options aren’t available or up to standard, we source the best of British ingredients, maintaining our commitment to quality and provenance.
For late spring and early summer, a Grilled Asparagus and Strawberry Salad with Goat Cheese and Balsamic would be an excellent addition to a menu.
“There are many adaptable dishes that are perfect for all year-round menus. Each of the following dishes are very versatile and provides a base for seasonal ingredients to shine, keeping the menu fresh with what’s locally available.” – Steve Harris, The Albio
Tom Cenci
Executive Chef, Nessa and Yasmin in Soho
The menus at Nessa and Yasmin are seasonally driven and we use as much produce sourced from the UK as possible, which in turn, helps us follow the seasons. We have a spelt risotto at Nessa which uses spelt sourced from the UK and we change up the flavour throughout the year.
Wild garlic, pumpkin, and beetroot are just a few of the ingredients that we use through the seasons. During the spring and summer months I’d recommend adding any dishes with British peas to the menu. The sweetness and texture they offer makes them so versatile. They can be used in so many different dishes.
David Smith
Head Chef, The Dipping Lugger, Ullapool
Within our eight-course tasting menu, we strive to only use seasonal produce as that’s when it is at its best and all the meat and fish we use is local… shellfish only comes from the loch in front of the restaurant.
We have a Black Isle yoghurt parfait dessert that changes throughout the year, starting with rhubarb, moving on to raspberries and then finishing with blackberries at the end of the year.
