We all know that eating what’s in season means maximum flavour and minimum cost/environmental impact. This page from BBC Food Online is absolutely brilliant, taking you through what’s in season each month of the year and suggesting recipes for those ingredients. Here are a few of our picks from this brilliant resource, with some vino to match!

If you’re lucky enough to live locally to us, you can grab some prawns or langoustine from our beautiful East Neuk shores, perfect with the SPRING ONION from your garden! Pair this dish with Akemi Rioja Bianco, commissioned  by Riojan chef Felix Jimenez to perfectly compliment his Japanese and Asian cuisine.

The fennel is up, and it’s perfect in a refreshing salad with a drizzle of olive oil, lemon juice and a sprinkling of Maldon salt. For the days that the sun isn’t shining, try this gorgeous FENNEL recipe from Delia Smith, teamed with the fresh Italian sausages from our deli in Cupar, and classic Malvasia Puntinata from the hills of Rome, made for just this sort of food!

The earthy flavours of BEETROOT are heaven with oily mackerel, and this recipe is perfect for the season. Pietradolce, a dry rosé from Etna, is one of our favourite wines, and perfectly complements this light and summery dish.

We have a LOVAGE plant that is now taller than our shop, and although it doesn’t feature in this recipe it will transform your pasta e fagioli, trust us! Can’t think of many better wines for this simply but delicious “peasant” style dish than this Aglianico from Pipoli.

And for pudding, throw together this simple APRICOT dish, perfect with a chilled glass of Essensia Orange Muscat. Lush.


Clementine, lychee, orange blossom and a slight hint of coconut from the oak. Asian flavours from Spain! Commissioned by Riojan chef Felix Jimenez. The wine was made specifically to match with the Japanese and fusion cuisine that has earnt Felix a Michelin star. The name Akemi means "Beautiful Dawn" and you'll find it on the menu at Kiro.Organic.


Delicate floral notes on the nose - elderflower, typical of Malvasia Puntinata - lemon zest and icing sugar, balanced by savoury wild herbs. The palate is sophisticated and rich, with almond and light fruit.


I might go out on a limb here and say this is my favourite rose. Elegant with notes of nectarine and cherry, and crunchy acidity. Beautifully dry and crisp with great, silky texture and brilliant herby length that begs for it to be enjoyed with food. 
Winemaker's Note:
Since its founding in 2005 Pietradolce has come to own one of the largest collections of pre-phylloxera vines on the active volcano Mt Etna – which are up to 120 years old. This ancient mountain commands the winery’s devotion and respect, the energy and nuance of the volcanic soils producing truly phenomenal wines.This rose is made with grapes from Nerello Mascalese vines, grown at 700m above sea level on the Northern slopes of Mount Etna.


The ‘Pipoli’ is made from "the Barolo of the South", Aglianico! Talented Winemaker Danilo Gizzi works tirelessly to showcase the classical grapes of this remote land, and the complex, savoury and very grown up Aglianico grape shows just how good they can be!Bold yet sophisticated with delicious mountain herb notes to compliment the velvety fruit and grippy tannins. Brilliant with food, especially pasta and meat dishes typical of the Basilicata and Lazio regions of Italy.  


Lucious flavours of zingy, sweet oranges and delicate apricot. The perfect balance of sweet and elegantly light bitter marmalade notes, with a fresh, citrussy finish.Perfect with dessert made with apricots, oranges, marzipan or almonds.