Using our fruit and vegetables to inspire your menus is a creative way to add a burst of flavour and colour to your dishes.
Our wholesale fruit and veg is delivered to customers across the following areas:
Wiltshire, Berkshire, Oxfordshire, Gloucestershire, Worcestershire, the Cotswolds, Stratford-upon-Avon, Hampshire, Isle of Wight and Birmingham.
Our customers include michelin-starred restaurants, exclusive hotels, schools, pubs, care homes, nurseries, caterers, retail outlets, cafes and farm shops.
Seasonal Fruits as Menu Stars
Leveraging the bounty of the seasons by incorporating seasonal fruits can dramatically elevate your menus.
The practice of using what’s fresh and at its peak of flavour not only showcases a commitment to quality but also to sustainability.
Here at Four Seasons we specialise in sourcing the best seasonal produce, ensuring that you have access to premium, flavour-packed fruits that can transform any dish.
By centring your menu around the fruits of the season, you create an ever-evolving dining experience that reflects the natural world.
This offers your customers something new and exciting with each visit!
Engaging with the cycle of the seasons not only enriches the menu but also supports local producers, fostering a connection between the diner, the chef, and the local environment.
Menus Inspired by Seasonal Vegetables
When it comes to creating mouth-watering menus that captivate diners, seasonal vegetables play a crucial role in adding variety, freshness, and nutritional value to your dishes. By incorporating seasonal vegetables into your menu, you can showcase the best that each season has to offer, from hearty winter root vegetables to vibrant summer produce.
Incorporating seasonal vegetables into your menu brings an array of benefits that extend beyond the mere enhancement of taste and presentation.
It champions the essence of freshness and locality, ensuring that every dish not only bursts with vibrant flavours but also carries the nutritional zenith of its ingredients.
Embracing seasonality in your vegetable selection supports the sustainability ethos by backing local farming communities.
Moreover, opting for vegetables that are at their seasonal peak contributes significantly to our sustainability efforts. It mitigates the need for importing produce from far-flung areas, thus reducing the carbon footprint associated with transportation.
Engaging with seasonal produce invites a creative exploration of flavours, encouraging chefs to innovate and experiment with their culinary creations.
This approach not only diversifies the menu but also aligns with the growing consumer interest in sustainable and seasonal dining options. Through the thoughtful inclusion of seasonal vegetables, menus become reflections of the changing landscapes, offering diners a taste of the season’s best with every bite.
Summer’s Bounty: Colourful Vegetables for Vibrant Dishes
The summer season ushers in a kaleidoscope of colours on the plate, courtesy of the abundant variety of vegetables it brings.
Tomatoes, bursting with juiciness, and sweetcorn, adding a touch of sunshine to any dish, epitomise the vibrant essence of summer.
Courgettes, in their green glory, and bell peppers, available in a spectrum of colours, offer endless culinary creativity for dishes that are as visually appealing as they are tantalising to the taste buds.
These vegetables, whether char-grilled to perfection, roasted to enhance their natural sweetness, or presented fresh in crisp salads, embody the essence of summer dining.
Aubergines, with their velvety texture, can be transformed into delectable dishes that capture the warmth of summer nights. The versatility of these summer vegetables allows for experimentation with textures and flavours, enabling chefs to craft menus that celebrate the season’s generous harvest.
Some of our Suppliers
