Sourcing the Season: Autumn-Winter 2025

At Searcys, we’re proud to work with a network of dedicated British growers to bring the very best autumn and winter produce to our menus. Our range features heritage apples and pears from Brogdale Farm, crisp celery from Fenland, and seasonal squashes and pumpkins from trusted Cambridgeshire and Lincolnshire farms.

We also source heritage roots and greens, including beetroots from Bedfordshire, carrots from Wiltshire, and kale, cabbage, and other hearty leaves from specialist growers. Winter favourites like sprouts, leeks, broccoli, and Jerusalem artichokes are carefully selected for flavour and quality, while garlic from the Isle of Wight and heritage potatoes from Kent round out our seasonal offerings.

Our chefs have chosen seafood from Kingfisher Brixham, who bring day-boat fish daily from Brixham, Newlyn, and Plymouth, offering everything from plaice and Dover sole to monkfish, squid, and cuttlefish. Our UK Brown Crab, pot-caught along the seabed, is sweet and delicate, while Native Lobster, pot-caught off the UK coast, delivers a rich, sweet flavour at its peak in summer.

Prominently featuring on our autumn menus is venison from Highland Game, sustainably sourced from over 300 Scottish estates including Balmoral and Blair Atholl, and is naturally lean, high in protein, rich in iron and Omega-3s, making it a truly seasonal and nutritious choice.

By partnering with some of the best British growers and farmers, we ensure that every dish celebrates the rich flavours and textures of the season. Bon Appetit!