Seasonal food calendar

Taste Scotland at its best and savour the flavours of its delectable seasonal produce. Across the verdant farmland, rugged coastline and crystal-clear waters, an extraordinary range of ingredients are harvested throughout the year. From sweet summer berries and freshly landed seafood to rich autumn game and hearty winter vegetables, Scotland’s natural larder shifts with the seasons. Here’s a flavour of what’s to come and tips on dishes to try.

Scottish venison with port and red berry sauce

Spring

Oesters bij Loch Fyne Oyster Bar
© Loch Fyne Oyster Bar and Restaurant

March – May

Best for: fresh greens, shellfish, and early berries

As winter fades and spring starts to sprout across the landscape, Scotland’s natural larder also begins to renew. Now is the time to look forward to the return of tender greens, the first ripe strawberries of the year, and superb, freshly caught seafood from the coast. May also heralds the arrival of Whisky Month inviting you to raise a celebratory dram of Scotland's national tipple.

What to eat in spring

Asparagus – one of spring’s vegetable highlights with a short season from May to mid-June.
Rhubarb – a perfect addition to desserts such as crumbles and jams.
Spring greens – tuck into spring onions and leafy greens like spinach, chard, and kale which are ideal for fresh, spring salads. Horseradish, broccoli, and leeks are still available in April. 
Sea kale – a rare coastal vegetable savoured for its delicate, asparagus-like flavour. Try it served with fresh scallops.
Oysters and razor clams – savour oysters with a glass of crisp, dry wine, or try razor clams served with a dash of salt, parsley, and olive oil.
Langoustines, lobster, and mussels – everything you need for a mouthwatering seafood platter.
Coley and plaice – are back on the menu or restaurants and chip shops, and available to buy in fishmongers.
Brown trout and wild sea trout – freshwater fish that is excellent grilled or pan-fried with fresh grown parsley and chives. Sea trout is also a more affordable alternative to salmon.
Megrim – similar in taste to lemon sole and a great alternative to less sustainable cod, try this white flatfish pan-fried with creamed spinach or baked with potatoes, tomatoes and basil.
Turbot – this flatfish becomes available in May and is delicious braised with fresh scallops and locally-sourced vegetables.
Roe deer venison – try before the stalking season closes at the end of March. Enjoy stewed in red wine with locally sourced onions and potatoes.
Squash and parsnips – nearing the end of their season, make the most of these vegetables in hearty, home-cooked soups before the weather heats up.
Goat’s cheese – it’s kidding season at Scotland’s dairies, making this prime time to try this sharp yet creamy cheese best paired with oatcakes.
Seaweed – as the tides shift and coastal waters begin to warm, spring is a great time to responsibly go seaweed foraging along Scotland’s shores. Look out for edible seaweeds such as dulse and kelp

Cranachan, served with fresh raspberries, oats and whisky
© VisitScotland / Luigi Di Pasquale

Scottish dishes to try

Cranachan with honey, cream, oats, and fresh strawberries
Grilled Scottish asparagus with seafood
Pork chops or a fillet of beef with a rich whisky sauce

Summer

June – August

Best for: berries, seafood, and barbecue favourites

Summer brings an abundance of fresh flavours with sweet berries ready for picking, succulent Scottish meat, and even more fresh seafood, while food festivals, like the Royal Highland Show, celebrate Scotland’s natural larder and the people who produce it. As the season unfolds, opportunities for foraging abound, with wild ingredients such as blueberries, mushrooms and wild cherries waiting to be discovered in woodlands and hillsides.

What to eat in summer

Strawberries, raspberries, gooseberries, and tayberries – pick up a punnet at a farm shop or pick your own at a local fruit farm.
Cherries, blackcurrants, and redcurrants – pick your own or enjoy in jams and fruit cakes.
Broad beans, peas, mangetout, and fresh greens – enrich a salad with these nutritious greens, adding colour with beetroot, carrots and summer squash and a touch of spice from locally grown chillies.
Lemon sole, plaice, and squid – all three are excellent at this time of year. Clams and crabs as well as cockles, winkles, and whiting are available to try.
Wild mushrooms – foragers will start to come across wild mushrooms, including ceps and chanterelles. Be careful when foraging for mushrooms as some can be poisonous.
Apples – the first autumn apples start appearing in August.
Squid – is particularly good at this time of year. Try it barbecued for a quick and tasty summer snack.
Lemon sole – this sustainable flatfish is at its peak in August and makes a great substitute for plaice. Pair with tomatoes or scallops.

Een schaal met zeevruchten van de Lobster Shop in Johnshaven, Aberdeenshire

Scottish dishes to try

Summer berry desserts and jams
Roasted grouse served with wild mushrooms, red cabbage, celeriac, or kale
Lobster with scallops, green vegetables, and hand-cut chips

Autumn

September – November

Best for: apples, game, and harvest flavours

Autumn in Scotland is a season of rich harvest flavours and comforting dishes like hearty stews and warming soups. Orchards and hedgerows yield sweet fruits, while pumpkins, parsnips and other root vegetables enrich dishes. It’s a wonderful time to sample fresh produce at farm shops or visit a working farm during the harvest season. Seafood remains excellent too, while game, such as duck, goose and pheasant, brings deeper, seasonal flavours to the table.

What to eat in autumn

Apples, pears, and damsons – savour apples, pears and – for a short time – damsons which make a beautiful coulis for ice cream.
Blackberries (brambles) – pick your own brambles alongside the last of the raspberries, strawberries, and jostaberries which are a cross between a gooseberry and blackcurrant.
Kale – kale is back on the menu alongside leeks, celeriac, chicory, and Jerusalem artichokes.
Lamb – at its finest from late summer into autumn when the pasture-fed lamb is infused with a deeper, richer flavour.
Pumpkins – blend with winter squash and a dash of curry powder in a thick soup.
Root vegetables – look out for parsnips, turnips, and carrots.
Scottish game – wild duck, grouse and pheasant are all on the table. Lesser-known birds, such as woodcock, are also available in October. Look out for common snipe, a small wader that makes for a delicious appetiser. 
Venison – this flavoursome low-fat meat remains available in butchers and on restaurant menus all year round.

Scottish dishes to try

Roast pheasant with chestnut stuffing, parsnips, and potatoes
Spiced pumpkin scones or shortbread
Venison or duck with damson sauce

Winter

December – February

Best for: hearty vegetables, beef, and festive dishes

Now is the time to “coorie in” and enjoy life’s simple pleasures. Winter brings an abundance of hearty ingredients, from root vegetables and rich game birds to a wealth of succulent seafood from Scotland’s coasts. Warm up with chunky soups and comforting fish dishes or gather around the table for festive meals filled with turkey, Brussels sprouts and other seasonal favourites. Celebrations continue, from Hogmanay feasts and traditional steak pie to romantic Valentine’s Day seafood suppers and pancakes served with fruity preserves.

What to eat in winter

Kale, cabbage, and Brussels sprouts – the end of the year brings with it a rich variety of root vegetables which also include celeriac and shallots. No Christmas dinner is complete without locally grown parsnips and Brussels sprouts. 
Chestnuts – eat them roasted for a warming winter snack, or chop them up with onions, celery, breadcrumbs, and herbs to make a delicious chestnut stuffing. 
Salmon – a popular choice of entrée for Christmas dinner in Scotland. Monkfish and haddock are still excellent in December while lemon sole, coley and plaice are also available from local fishmongers.
Festive game and poultry – organic, free-range turkey is a classic option. There are also roast pheasant, goose, and duck. Grouse is available until 10 December, and other game birds including common snipe and woodcock are in season throughout the month.
Burns’ night supper ingredients – celebrate Scotland's National Bard on 25 January with a generous serving of haggis (best found at a local butcher’s) accompanied by “neeps” (turnip) and “tatties” (potatoes), all of which are excellent in winter
Steak – Scotland is renowned for the exceptionally high standard of its red meat. kick-off the New Year the Scottish way with a succulent Aberdeen Angus steak pie, traditionally enjoyed for lunch or dinner on 1 January.
Greens – kale, spinach, and chard are also available at this time of year as well as Jerusalem artichoke, celeriac, broccoli, horseradish, and many more fresh and delicious vegetables. 
Wild Scottish salmon – treat your beloved with a Valentine’s Day supper of wild salmon which becomes available in February. Haddock and mackerel are also in season.