United Fresh News
It’s been an exciting few months here at United Fresh HQ. Our family just keeps growing, with new faces joining the team and inspiring new supply partners coming on board. In the middle of all this growth, it feels like the perfect moment to pause and remember why we’re here in the first place.
We exist to make local supply easier for chefs, kitchens and hospitality teams, helping them serve the very best of the season while supporting local communities in a meaningful way. Our mission is to connect you with outstanding growers, fisheries, butchers and dairies, to share the stories behind each ingredient and keep you inspired by what’s coming next.
Together, we’re celebrating good food, great people and the power of seasonality to bring menus to life.
August Market Information
As August settles in we reach the height of summer when land and sea offer their fullest expression. British fields are brimming with late-summer energy as stone fruits ripen, berries continue to shine and homegrown salads stay crisp vibrant and full of colour. Root crops like beetroot sweetcorn and carrots are thriving while new arrivals such as Victoria plums and summer squash bring freshness to the weeks ahead. From the coast native lobster monkfish and flatfish are in peak condition and UK Bluefin tuna brings rare impact and excitement to seasonal menus. Grouse makes its grand entrance as game season begins adding richness and depth for chefs ready to lean into bold heritage-led plates. This is the time to celebrate the best of British use what’s at its peak and let late summer’s abundance guide creativity in the kitchen.
Meat:
Of all the feathered game, grouse is considered the king, which is why the opening of the shooting season on the twelfth of August is known as The Glorious Twelfth. With the season now underway and running through to the tenth of December, demand for this prized bird is already gaining pace. It’s not just consumers driving interest, but also high-end restaurants keen to showcase grouse on their seasonal menus.
Native to Scotland but found elsewhere in the UK, grouse has a rich, gamey flavour and distinctive red flesh. It’s a small bird, typically served whole for one, with younger birds best suited to roasting, while older birds benefit from slower cooking such as casseroling to develop their full flavour.
Aside from the eating experience, grouse also brings a strong nutritional profile. It contains significantly more protein than chicken and remains incredibly lean, with a typical portion containing around 127 calories, almost entirely from protein. That makes it a strong option for health-conscious diners. Grouse is also rich in B vitamins, including B2, B3 and B6, supporting energy levels, circulation and immune health.
If you’re considering featuring grouse this season, your United Fresh account manager will be happy to help you source the right option locally.
Seafood:
August is a strong month for British seafood and brings a number of seasonal high points. Native lobster is in full flow and availability is good for those able to flex on sizing. Monkfish is another standout, with stable landings and solid quality, now supported by an improved Marine Conservation Society rating of 2. Flatfish are also in excellent condition, particularly North Sea plaice, which now also carries an MCS 2 rating. Cornish lemon sole and megrims continue to offer good volume and value, making them a smart addition to summer menus.
UK Bluefin tuna is becoming more widely available and brings an exciting local option, with rod and reel methods giving it an MCS rating of 3. Ray wings, including thornback, cuckoo and undulate, are gaining traction again as sustainability ratings improve. They remain underused, and present a great opportunity to diversify menus.
Cod and haddock remain under pressure. Icelandic quotas are expected to run out by the end of July, leading to inconsistent supply and quality through August. Hake pricing is also climbing due to lower catch volumes. Pollock remains the most reliable frozen whitefish, with consistent quality and strong value.
Scallops are a mixed picture this month. UK supply continues to fluctuate due to spawning, and North American fisheries are experiencing quota reductions, which are pushing prices higher. Mackerel should also be approached with caution. Most is now caught by midwater trawl and carries a sustainability rating of 4 or 5, with only hook-and-line landings from the South West retaining an MCS 3.
Salmon prices have settled after previous volatility. Reduced pressure from the US market has helped ease things in Europe following new Norwegian tariffs. ChalkStream and sea-reared trout offer a premium alternative at a lower cost and are a good fit for summer plates. Farmed halibut and turbot remain steady, although farm maintenance later this month could tighten supply slightly. Meagre is another farmed species worth considering, with low environmental impact and growing popularity.
Sea bass and bream continue to face supply issues due to low stocking levels and high mortality. Fresh availability is limited and we recommend frozen where necessary, although prices remain high. Smoked lines are more stable. Smoked salmon continues to show good availability and holds steady on price, with a range of cures still available. Smoked haddock, especially in larger sizes, may ease slightly in cost this month.
Warmwater prawn prices have seen a modest increase, mainly due to US demand. Frozen farmed bass is still expensive but can act as a fallback option when fresh is unavailable. Deli lines are holding well, with anchovies, bottarga and caviars offering some strong summer sharing options.
August is ultimately a great month for native species. Lobster, monkfish, flatfish and Bluefin tuna are all performing well, while cod, haddock, scallops and bass continue to be challenging. With monkfish and ray wings becoming more viable from a sustainability perspective, and mackerel trending in the other direction, this is a good time to stay nimble and explore the best the season has to offer.
Fresh Produce:
In the produce world, sunshine is plentiful but it’s bringing challenges in the field. A combination of heatwaves and extended dry spells has pushed growers across the UK and Europe to their limits. Spring 2025 has gone down as the driest since 1956. The results are being felt across the board. Broccoli is suffering with hollow stems and discoloured, underdeveloped heads. Cauliflower has also taken a hit. Early rainfall disrupted growth and then weeks of intense heat drained what was left.
The picture is the same across Spain and the Netherlands, with some growers reporting yields down to just 20 percent. Pest pressure is up and quality has suffered. Yellowing, scarring and irregular shapes are widespread. We expect availability to remain tight throughout August and some visual imperfections will be unavoidable. That said, we’re working closely with our growers to hold standards as high as possible.
Tenderstem is under similar strain. UK gaps are increasing demand on imports, which has led to firmer pricing and some product showing minor defects. Quality is still usable but worth noting for planning.
On a more positive note, UK cherries are in full swing, delivering bold flavour and bright colour. Their short window means it’s best to move quickly. Blueberries are now performing well and summer staples like raspberries, redcurrants and strawberries are still thriving.
Salad lines are generally holding strong. Cos, oakleaf and lollo rosso are all in good shape. Radicchio is as bitter and brilliant as ever. Tomatoes remain readily available across varieties but cucumbers have tightened due to lower yields. Radish, baby spinach and samphire are all looking good, with samphire bringing a great coastal lift whether served raw, steamed or glazed.
Other staples are also shining. Beetroot, sweetcorn, carrots and peas are all showing strong form and flavour. Looking ahead, we expect to see Victoria plums arriving mid-month, alongside UK damsons, summer squashes and deeply sweet Turkish figs, ideal for desserts, cheese boards or paired with savoury elements like charcuterie.
Our team is always here for any questions or queries you may have about any of the information in this report.
Email us here: hello@unitedfresh.co.uk
Or call us: 01789 339 106
Seasonality Information
We’ve created a quick and easy visual guide to understanding what products are in season each month!
Disclaimer – This market report is here to guide you, based on the knowledge and experience of our experienced buyers. However, many factors can still influence the market, including unforeseen extreme weather, seasonal changes, supply and demand and climate change impacts.
Don’t stop there!
Read some of our other articles here:
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Our August market report covering current foodservice supply chain issues, seasonality, and predictions.
