We owe it to our trade to stick the seasons

HALLOWEEN is coming and bonfire night too...one of my favourite times of the year. We've had some fantastic pumpkin in, which we're roasted in wedges glazed in orange.

We serve them with some beautiful English in season red Mullet. This is served with brown sugar, capers, anchoives and feta cream. Also we're well into the venison season.

The meat tastes gamier, richer and the sauce is made out of all the trimmings resembling that we are in the middle of the game season. The temperature has slightly dropped outside and both dishes are now flying out.

We've also been putting a couple of Veloutes on the lunch menu...I'm not a soup fan but we do it a little different at Purnells.

Plenty of mackerel which we're curing served with purple potatoes, apples and rock chives...again another dish on the menu that is representing the season.

It's so important that we stick to seasons. If you're a chef and you have strawberries on the menu, then look at yourself in the mirror, then call yourself a chef.

Cause you're clearly full of sh**!

I really try to stick to seasons, it's just important that we do that. The younger generation of chefs and customers understand so that we do not lose our heritage. Even though we can get strawberries and asparagus in January. The flavour just isn't there.

What you should do is to go down your local grocer, butcher and fishmonger and ask them what is in season. You'll see that it will be the most reasonable price because there is plenty on offer - this is reflected on the price and you could get a few good bargains.

So, dress up like a witch and shoot off a few fireworks in the kitchen and enjoy the season.

Cheers chief!