Cooler days, longer nights, the seasons are changing, and so are the things around us.

Autumn brings a time for reflection, taking stock, and enjoying the fruits of our labour from the warmer months, both figuratively and literally.

When it comes to the food we are making and the ingredients we are using, there is a lot to be said for the Autumn harvest and the things that become abundant here in the UK.

At Feasted, we focus our efforts on being as sustainable as possible, and we will be releasing more information on that very soon. One of the responsibilities that come with that is making sure we are using what is available to us, in other words, using what is in season.

We are incredibly lucky to have such a variety of foods and ingredients available to us all year round. Still, if we were growing our own and focussing on season, growing and making with each harvest, our menus would look quite different.

That is why we work with what is available, in season and in abundance, to create food, dishes and flavours that are representative of our climate and culture.

So, root veg is always a good option for the Autumn months, looking to soups and roasts, letting them ooze with flavour and seeing them work so well together.

For something sweeter, orchard fruits have their time to shine, and you can read our recipe for that here — remember to save the liquid; you’ll thank us later!

Whatever you choose to make and enjoy this autumn, look around you and see what is available; we would love to hear your stories. So get in touch and let us know how you’re eating with the seasons.

Team Feasted.