Which ingredients are in season in October?

Pheasant season opens on October 1, joining partridge, grouse and wild duck on the game list, and woodcock follows the same day in England. Root vegetables take over from the last of the summer crop, with pumpkin, squash, Jerusalem artichokes, celeriac and parsnips leading the way, while apples, pears and quince bring fragrance to the dessert menu.

It is a strong month for fish too, with turbot at its best, and the wet, mild weather usually means a good run of ceps, chanterelles and trompettes. It is a month for richer sauces, slower cooking and getting the preserving done before winter sets in.

Special thanks this month to Sebby Holmes (Farang), Jason Wright (Lost Shore Surf Resort), Max Posener (Otaku) and Filippo Alessandri (The Ninth) for their recipe contributions, and we also have some other recipes from the archives to share again.

Hero Produce – October 2026

• Pheasant – The season opens on October 1, making it the most affordable and versatile game bird of the autumn.
• Turbot – The king of flatfish, in excellent condition this month and robust enough to take on bold, meaty sauces.
• Quince – Hard and sour raw, but slow cooking turns it fragrant, sweet and a deep rosy pink.
• Pumpkin – Sweet, dense and endlessly adaptable, from a glossy braise to a spiced curry.
• Jerusalem artichoke – Nutty and earthy, and at its best as a silky purée alongside game.
• Wild mushrooms – Ceps, chanterelles and trompettes are all in their prime after the autumn rain.
• Duck – Rich and full flavoured, and a natural match for autumn fruit.

Game in October

In season: pheasant, partridge, grouse, mallard, woodcock, venison, rabbit, pigeon.

Pheasant shooting opens on October 1, and it quickly becomes the workhorse of the game menu. It is plentiful, far cheaper than grouse and mild enough to win over diners who might be wary of stronger game, taking well to classic pairings such as bread sauce, celeriac, cabbage and bacon.

Partridge and grouse both continue, and woodcock season opens in England on the same day, a prized bird for chefs who can get hold of it. Wild duck is also in good condition, and farmed duck works just as well with the season's fruit and roots.

Handmade agnolotti are filled with brined, confit duck leg, chicken liver and crispy duck skin, then served with a creamy Jerusalem artichoke and sunflower seed purée, a rich duck sauce and sharp pickled greengages with cobnuts to cut through it all.

UK Seafood in October

In season: turbot, brill, hake, monkfish, cod, gurnard, native oysters, mussels, scallops.

Turbot is the standout fish of October, firm, meaty and in excellent condition, and big enough in flavour to stand up to red wine and deeply savoury sauces that would overwhelm more delicate white fish. Brill makes a more affordable alternative, and hake, monkfish and gurnard are all reliable options through the month. Native oysters are now well into their season, and mussels and scallops are coming into their best as the water cools.

Max takes the French classic in a new direction, dry-ageing a whole turbot for up to ten days before grilling the fillets over coals and finishing them in a low oven. The fish is served on a rich dashi and red wine bourguignon sauce with pickled king oyster mushroom, serrano ham and parsley oil.

Seasonal Fruit & Vegetables

Pumpkin, squash, Jerusalem artichokes, celeriac, parsnips, beetroot, leeks, kale and cavolo nero lead October's vegetables, while apples, pears and quince take centre stage on the fruit side, with cobnuts and chestnuts adding crunch.

Recipes:

Pumpkin and cooking apple are roasted and caramelised before going into a fragrant massaman curry with coconut milk, new potatoes, green beans, baby corn and Thai basil, a comforting vegetarian dish that makes the most of two of October's best ingredients.

Seasonal Cheese & Dairy

As the weather cools, October's cheese board leans towards richer, more robust cheeses.

Stilton and stichelton are coming into their best ahead of the festive rush, and hard cheeses such as Lincolnshire poacher and aged cheddar sit well alongside the month's apples, pears and quince paste.

Rich, creamy dairy also comes into its own this month, from the double cream finishing Filippo's Jerusalem artichoke purée to a spoonful of whipped cream alongside a quince tart.