What Is In Season During October?

4th October 2018

Autumn is finally here, and we know your menu will most likely be changing alongside the English weather!

The following recipes will give an autumnal twist to your menu that will keep your customers coming back for more. From rich desserts to light, mouth-watering starters, we want to ensure you get the best out of in-season ingredients throughout your entire menu.


The Apple, a simple ingredient that is often made hero by a classic crumble or pie; why not switch things up this Autumn? From North West Young Chef finalist Leo Deglane, this Bramley Apple Charlotte with Rhubarb Fool is a dish packed with those feel-good flavours; destined to be a hit on your menu!

Click here to view the full recipe: Bramley Apple with Rhubarb Fool.


Celeriac, an often underrated root vegetable, comes into season this month! Use it to put a twist on a classic dish, just like we have with our Beef Stew with Red Wine, Plums and CeleriacUsing garlic, red wine and a hearty, robust beef stock, this recipe makes the perfect heart-warming dish this Autumn.

Click here to view the full recipe: Beef Stew with Red Wine, Plums and Celeriac.


Featuring our brand new Lobster Sauce, this Shellfish Linguine is the perfect dish to showcase in-season mussels. Sometimes it can be hard finding new intuitive ways to add seafood to your menu, however this dish will be sure to excite your customers taste buds.

Click here to view the full recipe: Shellfish Linguine.
For more recipes using the Lobster Sauce Base, download your free recipe book, The Sauce of Inspiration.


It is easy to return to the classic pumpkin soup or risotto, but we think your customers deserve a twist this Autumn! Our professional chef, Gary Kilminster has developed this stunning vegetarian dish that we doubt will disappoint, a Pumpkin Tortellini with Roasted Beetroot and Celeriac Purée. Our recipe ensures the perfect starter; however this could make an incredible main dish for your menu this Autumn.

Click here to view the full recipe: Pumpkin Tortellini with Roasted Beetroot and Celeriac Purée. 


In 2016 Chris Ormshaw delivered a plate of beauty during the Manchester heat of North West Young Chef! His Venison, Black Pudding and Beetroot main course didn’t only look beautiful but delivered incredible flavour. Using both the Essential Cuisine Chicken Stock Mix and Veal Stock Mix, we know this dish will perform well on your menu this season.

Click here to view the full recipe: Venison, Black Pudding and Beetroot

Want your recipe to feature on our new monthly blog post? Inspire thousands of chefs with your recipe and receive a FREE Essential Cuisine mug and recipe book from our collection*. Simply email your recipe idea to Sophie.Higgs@essentialcuisine.com

*Subject to availability.