Maximising the profit and minimising the waste from seasonal favourites.
Autumn is a fantastic season for chefs, with hearty vegetables, orchard fruits and squashes offering excellent value and plenty of opportunities for creative, profitable dishes. The key is to choose versatile ingredients and use every part of the food where possible.
Carrots, parsnips, beetroot and celeriac can be roasted, puréed, pickled, grated, shaved or fermented. Using the same vegetable in several different ways allows you to create menu variety without carrying lots of additional stock.
Apples, pears, plums and grapes work across both sweet and savoury menus. Use bruised or slightly imperfect fruit in chutneys, compotes, sauces, crumbles and desserts rather than letting it go to waste.