Fresh Produce:

The first arrivals of Spanish strawberries are now landing. While they will not yet rival the depth of flavour we see in high summer, they offer a timely lift for desserts and cocktail garnishes. They work beautifully sliced over warm chocolate fondant, folded through a light mascarpone cream, or paired simply with aged balsamic for a refined Valentine’s special. Alongside them, South African plums are arriving sweet, juicy and full of character, ideal for roasting with honey and thyme to sit alongside duck, pork or plant based mains.

Winter greens continue to deliver real value in the kitchen. Purple sprouting broccoli is in great shape and shines when lightly charred and finished with chilli oil and lemon, or served on ricotta toast for a seasonal small plate. UK grown curly kale brings structure and colour, perfect for crisped kale shards over risotto or folded into a warm grain salad. White turnips, with their gentle peppery bite, make a lighter alternative to heavier roots and work well shaved into carpaccio with citrus and hazelnut for a romantic starter. The ever dependable celeriac remains a winter favourite, bringing depth to silky purées, slow roasted steaks or a rich celeriac and truffle soup for Valentine’s tasting menus. Sweet potatoes are also in excellent condition and lend themselves well to harissa roasted wedges, soft gnocchi or spiced mash as a comforting base for winter dishes.

Forced Yorkshire rhubarb continues to steal the spotlight this month. Its vivid colour and sharp sweet flavour are made for February plates, especially when roasted and paired with vanilla, ginger or white chocolate. It is also a beautiful match for richer meats such as pork or game, adding contrast and brightness. This is a short and much-loved season, so it is well worth making it a feature while it lasts.

For chefs looking to add drama and elegance to Valentine’s menus, radicchio varieties including Chioggia, Treviso and Castelfranco are looking superb. Their natural bitterness pairs beautifully with orange, pomegranate or honeyed dressings and soft cheeses. Jerusalem artichokes remain a creative favourite, whether roasted and smashed with herbs and butter, folded through fresh pasta or puréed into a velvety base for scallops or mushrooms. Squash continues to offer comfort and colour, while parsnips and sprouts are still performing strongly and respond well to modern treatments such as maple roasting, glazing with miso or shredding into warm salads.

On the salad front, Spanish growers continue to face a very challenging run of conditions. Excessive rainfall, colder weather and logistical pressures are tightening supply across the market. Slower growth caused by cooler evening temperatures is creating shortages in cucumbers, peppers, courgettes, aubergines and tomatoes, and with demand holding firm, the balance remains difficult.

Iceberg lettuce has been particularly affected, with heavy rainfall damaging crops in key growing regions and placing further pressure on availability and consistency.

More recently, severe weather has added another layer of disruption. Storm conditions at Tangier Port have suspended truck movements, while red weather alerts across Almería and surrounding regions have temporarily paused harvesting, packhouse activity and some transport operations. This continues to affect loading schedules and short term availability.

The greatest constraints are currently being felt on peppers, cauliflowers, iceberg lettuce, tomatoes, watermelon, aubergines, cucumbers and courgettes. Delays to road freight from Morocco have also been confirmed, with harvesting reduced to protect quality until conditions improve.