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Eat the Seasons - August 2014

In season this month

Fruits & Nuts

Apples, Apricot, Aubergine, Blackberries, Blackcurrants, Blueberries, Loganberries, Peaches, Plums, Raspberries, Redcurrants, Strawberries, Whitecurrants, Cobnuts, Hazelnuts
Vegetables & Herbs
Artichokes, Aubergines, Beetroot, Broccoli, Cabbages, Carrots, Cauliflower, Chard, Courgettes, Cucumber, Fennel, French Beans, Garlic, Kohlrabi, Lamb’s Lettuce, Onions, Pak Choi, Peas (inc. Sugar Snaps) Potatoes, Radishes, Rocket, Runner Beans, Salsify, Scorzonera, Samphire, Sorrel, Spinach, Sweetcorn, Tomatoes, Watercress

Meat & Game
Lamb, Rabbit, Venison, Wood Pigeon
Fish & Shellfish
Black Bream, Crab (brown, hen & Spider), Signal Crayfish, Grey Mullet, Lobster, Mackerel, Pollack, Prawns, Scallops, Sea Bass, Squid, Trout (river – brown and rainbow)

Going out of season

Blackberries, Blueberries, Cherry, Mangetout, Peach, Redcurrant, Strawberries (many of these towards the end of the month)

With corporate enquiries coming in thick and fast, it is hard to write festive menus in 30 degree heat, but we are battling through and are actually really excited about the Christmas menus we have created.  As out of kilter as it may feel now is the time to think about booking your Christmas events so please email us if we can assist!  We are now moving on to our Spring and Summer 2015 collection which feels much more apt in this weather!

Now that school has broken up and hot, (and with a bit of luck) lazy days lie ahead of us what could be better than quick and easy meals and some `last of the summer' entertaining with one or two fabulous cocktails?   Here goes;

For him – A Peace of Peckham!
Brick Brewery Shandy with Ginger Beer

3 parts Brick Brewery’s Pioneer IPA 5.9% (approx. three 12oz bottles)

1 part Ginger Beer (12oz bottle)

I thinly sliced Lime

Mint Sprigs

Ice cubes



In a large pitcher combine the Pioneer IPA with the ginger beer.  Stir in the wedges of lime and mint sprigs.  Fill 6 whisky glasses with ice.  Add the remaining lime wedges to the glasses and pout in the shandy.  Garnish each drink with a mint sprig and serve.


For her – A Classic Lady James!

Jensons Bermondsey Gin  (One 25ml measure)

Belvoir Ginger & Lemongrass cordial  (One 25ml measure)

Cloudy Apple Juice or Fevertree Tonic Water  (To taste)

Ice cubes


Take a long glass and add ice.  Pour a measure of gin over the top,  then add an equal measure of Belvoir Ginger & Lemongrass cordial.  Top up with cloudy apple juice, or a Fevertree Tonic Water.

Prosciutto Wrapped Peaches

Peaches are in season from Mid August and this is a simple and delicious dish to serve up to guests.  Make up with smaller portions as finger food, or serve three to a plate as a starter.

  • 1 red chilli, deseeded and finely chopped
  • 8 tbsp olive oil
  • 3 peaches, each cut into 4 wedges
  • 12 slices prosciutto
  • 2 ‘logs’ of goats cheese, each cut into 12 slices
  • a handful of rocket leaves
  • Sprigs of lemon scented thyme 


  • Mix the chilli with the Olive Oil and set aside.
  • Take a peach wedge, a slice of goats cheese and a sprig or two of lemon scented thyme and wrap a slice of prosciutto around them.
  • Place peach parcels on a plate, scatter with rocket leaves and drizzle everything with the chilli oil before serving.  As an alternative replace the chilli oil with a balsamic glaze.