As ever the quality Sunday newspapers remain a great source of inspiration for domestic and commercial caterers.
This timely piece in the Independent has some interesting recommendations, whether it's Oskar Kinberg's Lovage & Grape Collins or Marcus Verberne's Pan-fried lamb's sweetbreads with smoked bacon and pea shoots you'll find plenty to inspire you.
You can also find a handy guide to Seasonal Foods on the How To Run A Pub website.
To source quality, locally produced food follow the Big Barn link on the links page and don't forget to quote my special discount code "BB1" if you're ordering online
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