The third instalment of Love British Food’s podcast Get Seasonal highlights the importance of fresh, locally sourced produce and how it can be used across the food supply chain.

Launched in May and made by chefs for chefs, the podcast aims to promote the importance of supporting British produce within the food service and hospitality sectors while championing sustainable, home-grown ingredients.

Hosted by Ian Nottage, head of food development at Fresh Direct, and Graeme Collie, executive chef at King’s College London, this episode features three prominent guest voices from the industry.

On the table in the latest instalment are ingredients such as British-grown quinoa, using cider in place of lemons to create acidity in cooking, apple-wood-smoked pears and the versatility of nettles.

First to speak is Nick Saltmarsh, co-founder of Hodmedods, who produce a wide variety of British grown pulses, grains, seeds and more.

He tells the story of Hodmedods, going back to 2012 when they first started championing British fava beans, and explains the importance of provenance when it comes to telling stories and building trust with consumers.

Award winning chef and owner of Pignut and the Hare restaurant in Yorkshire, Tom Heywood, talks about his unique way of running a menu which lists suppliers rather than dish descriptions, and uses purely British ingredients which change in line with what’s available locally.

He also shares interesting ways to cut down on food waste – using leftovers and offcuts that would usually be thrown away to create a ‘wastage’ course on his menu.

Retuning for his third episode, Colin Wheeler James, founder of the Ground Up Cookery School shares more insights into the best of British foraged ingredients for the autumn months.

He focuses on a couple of autumn fruit recipes using British apples and pears and discusses the rich bounty of wild crops available at this time of year, such as rosehips, young shoots of hogweed and ground ivy, which he says has a flavour similar to goats’ cheese.

Co-host Ian Nottage also highlights some strong autumn ingredients including varieties of squash, with Crown Prince being a favourite in both Ian’s kitchen and at Pignut and the Hare.

He also discusses seasonal British fish options such as wolffish and whiting which are often overlooked and therefore exported. He explains that they, amongst others, could provide a suitable alternative to more well-known species that are frequently imported due to limited supply in British waters.

Across the conversation, the overriding theme is that of choosing local, seasonal produce to create dishes which hold the best flavour and tell a story to resonate with customers.

For anyone looking to explore the culinary world with expert guidance, Love British Food’s Get Seasonal podcast is available now on all major platforms, including Spotify, iTunes, or listen on the Love British Food website.