Each season brings new opportunities to rethink and refresh your menu. As the days get longer and the first signs of spring appear, it’s the perfect time to bring lighter, brighter dishes into the kitchen.

Spring is an ideal season for chefs to explore fresh produce, vibrant colours and natural ingredients. But a seasonal refresh is about more than just swapping ingredients – it’s about creating balance, applying skill and ensuring every plate delivers a memorable experience.

Balancing Flavour and Cost

When designing your spring menu, cost remains a key consideration. With rising ingredient prices, energy bills and staff wages, the pressure is on to deliver value without compromising quality.

Seasonal and local produce continues to be a smart option. Not only is it often more cost-effective, but it also appeals to customers who are increasingly conscious about sustainability.

Following the floods in Valencia last October, there’s expected to be a reduction in imported produce later this spring. Relying on local suppliers helps you stay ahead and supports British growers at the same time.

What’s Trending This Spring?

A recent article in The Caterer highlighted a shift towards natural, unprocessed ingredients. Chef Patron Theo Randall predicts 2025 will bring a stronger focus on seasonal vegetables, with meat and fish becoming more of an occasional treat.

For restaurants, this means ingredients with short seasons will be in the spotlight more than ever. Now is the time to build dishes around what’s at its best right now.

Spring Vegetables to Feature

Spring brings an abundance of fresh, versatile produce that works well across every part of the menu. Leafy greens such as spinach, kale, rocket, spring greens and watercress are ideal for lighter dishes, vibrant garnishes or blended into sauces and pestos. Root vegetables like beetroot, carrots, parsnips and new potatoes also come into their own during this season, adding colour, texture and substance without feeling heavy.

You’ll also find spring favourites such as asparagus, spring onions and radishes coming into peak condition, offering a crisp bite and clean flavour. Rhubarb brings a tart, fruity note that works just as well in savoury dishes as it does in desserts. These ingredients not only reflect the season but help create fresh, appealing plates that feel right for the time of year.

Ingredient Highlights for Spring Menus

Cauliflower

Cauliflower has come a long way from being an afterthought on the side of the plate. Its popularity continues to grow – from centre-stage steaks to spiced roasts. Rich in vitamin C and adaptable across diets, it’s a reliable ingredient that works well with bold marinades and modern techniques.

However, this year’s milder winter has brought cauliflower in early, meaning availability may drop later in spring – something to keep in mind when planning ahead.

Artichoke

Artichokes are versatile and full of character. Steam or boil them and serve with a dipping sauce, or stuff them for something more substantial. Roasted artichokes bring out a deeper, savoury note and can lift salads, pasta and pizza.

For something different, try artichoke ice cream. Blend steamed hearts with a little honey and lemon juice, then add to your ice cream base. It’s a light, refreshing dessert with a unique twist.

Chicory

Chicory adds a welcome bitterness that contrasts well with sweet or sharp flavours. Try grilling it with a drizzle of honey and balsamic glaze, or add raw leaves to a fruit salad. For a low-waste option, roast the root and brew as a caffeine-free coffee alternative or use it as a bitter note in desserts.

Explore Wild Spring Produce

With costs rising, wild ingredients offer chefs a way to create exciting dishes at no extra cost – just be sure to forage responsibly and avoid damaging root systems.

Sorrel

Sorrel thrives across the UK from early spring. Young leaves are at their best before flowering in May. With a sharp, lemony tang, sorrel works well in soups, sauces or as a garnish for fish. It also pairs nicely with eggs or adds brightness to salads.

Be aware of poisonous lookalikes like Lords-and-Ladies – always double-check before using any wild plants.

Wild Garlic

Wild garlic appears from late February and is a kitchen favourite. All parts of the plant – leaves, buds, flowers and seed pods – are edible. Use it in pesto, sauces, soups, mashed potatoes or even fermented for later use.

Try it in a wholemeal spelt galette with roasted carrots and wild garlic and walnut pesto – it’s full of spring colour and contrast. Wild garlic also works well stirred into ramen broths, especially when paired with crispy chilli oil.

Nettles

Young nettles are another brilliant spring ingredient. Pick before they flower and use gloves when harvesting. Once cooked or blended, the sting disappears.

Use them like spinach – in ravioli, spanakopita, soups or pesto. They offer a cost-effective way to add greens to your menu with a rich, earthy flavour.

Adding a Touch of Spring with Sakura

Cherry blossoms, or sakura, bloom from late March and can bring a seasonal touch to drinks and desserts. Their light, almond-like flavour is ideal for:

• Cherry blossom tea
• Homemade sakura syrup for spritzes or desserts
• Cherry blossom ice cream

A simple garnish or infusion can help you bring the essence of spring to your dishes in a subtle and elegant way.

Final Thoughts

Refreshing your spring menu doesn’t need to be complicated. With seasonal produce, smart ingredient choices and a touch of creativity, you can build dishes that are fresh, cost-aware and on-trend.

From cauliflower and artichoke to wild garlic and cherry blossom, spring is full of possibilities. Making the most of what’s local and in season not only improves your dishes but also keeps your kitchen running efficiently.

Let the produce guide your creativity this spring.