I was watching Rene Redzepi on Saturday Kitchen, possible because he said he was going to make his own Marmite but that is another blog post! My ears pricked up again when I heard him discussing how he used the seasons in his restaurant. This is a topic I bang on about a fair amount of time, but to hear someone else talking on the same topic, I had to find out more about Rene.
"Our menu will have three distinct seasons that we feel really fit our part of the world. In the cold months, like right now, we look towards the waters and serve only seafood, then when we go into the growing season, which typically starts in Scandinavia around June, we'll have a vegetable menu and everything will change, even the ceramics we serve the food on. Then from early autumn to January it's the game and forest season - the only time when meat will play a starring role."
You can read the whole article here https://www.gourmettraveller.com.au/news/restaurant-news/a-tour-of-the-new-noma-with-rene-redzepi-4080
So what about you? How to do you integrate the seasons into your planning? Do up you pump up the marketing or do you use the quiet times to recharge and plan? Tell me what the seasons mean to you ?