Italian cooking has always been a celebration of what the land provides, and at Friends of Flavours that philosophy guides every menu change. By building dishes around the freshest produce of the moment, the kitchen captures flavours at their peak and lets nature dictate the rhythm of the dining experience. The result is food that tastes vibrant, feels comforting and quietly tells the story of the Italian countryside – no matter whether the weather outside Leicester Square is brisk, balmy, or somewhere in between.
Across Italy, dining tables have long mirrored the agricultural calendar. From citrus groves in Calabria to mushroom-laden forests in Piedmont, regional cooks treat each harvest as a short-lived gift, preserving excess for leaner months and revelling in the fleeting pleasure of an ingredient at its best. Modern diners, used to global supply chains, can forget how dramatically flavour shifts when a fruit or vegetable is fully ripe and freshly picked. Embracing seasonality restores that sense of authenticity.
At Friends of Flavours, sourcing is built around small shipments from growers who harvest the day before dispatch. A juicy Amalfi lemon arrives fragrant, its zest electric enough to perfume a whole kitchen. Courgette flowers, delicate as lace, land in the early morning and must be cooked by lunchtime or lose their vividness. Working within these natural timeframes keeps the team inventive: when artichokes run out, the menu pivots to asparagus; when porcini appear, risotto rice is soaked by the kilo.
Winter may seem bleak, yet it gifts the boldest flavours. January markets overflow with Calabrian clementines and Sicilian blood oranges – sweet, tangy jewels that brighten cold evenings. Friends of Flavours squeezes them into a zesty dressing for its Insalata Invernale, where citrus segments mingle with shaved fennel and toasted almonds for crunch. Meanwhile, hearty roots such as turnips, potatoes and celery star in the slow-simmered Zuppa di Verdure Rustica, an old family recipe thickened with cannellini beans.
February’s frost ushers in deep-green broccoli, leafy chicory and peppery dandelion. In our kitchen, broccoli is tossed with garlic and chilli, then folded through Orecchiette Broccolini, capturing the Puglian staple in a London postcode. By March, leeks and cauliflower take the spotlight. Leeks soften in butter before joining pancetta in a velvety sauce for handmade pappardelle, while cauliflower is roasted until caramelised, topped with a shaving of aged pecorino and served as a comforting side.
As the clocks move forward, Italian fields burst with new life. Early April sees the arrival of artichokes, whose tender hearts are braised gently in white wine for our seasonal Carciofi alla Romana. Later in the month, the first lemons of the year inspire Tagliolini al Limone, a dish that relies on nothing more than egg pasta, lemon zest, butter and a whisper of Parmigiano to deliver sunshine on a plate.
May is synonymous with asparagus spears standing tall in market crates. At Friends of Flavours they underpin a vibrant Risotto agli Asparagi, the rice absorbing every ounce of their grassy sweetness. Sweet cherries, harvested from orchards just north of Bologna, are macerated in Lambrusco and spooned over vanilla-flecked panna cotta. Each dish is deliberately simple, allowing the primary ingredient to sing without distraction.
Italian summers are riotous, colour-drenched affairs. Come June, fragrant melons and apricots jostle for space with boxes of zucchini flowers in the kitchen corridor. Those blossoms are stuffed with ricotta, dipped in a whisper-thin batter and fried to golden lightness for our much-loved Fiori di Zucca. Across the pass, a chilled Prosciutto e Melone platter showcases Emilia-Romagna ham draped over slices of musky Cantaloupe, proving once again that the best pairings need few ingredients.
July ramps up the abundance: plump tomatoes, glossy aubergines and sweet peppers define the month. Our Caprese dell’Isola layers heritage tomatoes with creamy mozzarella di bufala, fresh basil and a drizzle of Sicilian extra virgin oil – a dish so pure it depends entirely on tomato ripeness for success. Meanwhile aubergines are cubed, pan-seared and tossed through Pasta alla Norma, lifted by fresh basil and a snowfall of salted ricotta.
By August, heat hits its crescendo and kitchens dial back cooking times. A simple Insalata di Pomodori Estiva marries sun-blushed tomatoes with crisp cucumbers and a splash of red-wine vinegar. Many diners join the Italian coastal tradition of beachside meals, so Friends of Flavours sends out picnic-friendly boxes of focaccia, marinated olives and watermelon wedges to keep things light yet flavour-packed.
Autumn signals the start of mushroom hunting. September’s prized porcini arrive earthy and fragrant, destined for our signature Risotto ai Porcini, where carnaroli rice is patiently stirred with homemade stock until unified in a creamy, umami-rich embrace. The same fungi appear shaved raw over a seasonal beef carpaccio, providing a luxurious crunch and forest aroma.
Grape harvests also dominate September and October. Though most grapes head towards the press, a portion of sweet Trebbiano clusters is reserved for the kitchen, where they become roasted grape compote. Spooned warm over a wedge of baked ricotta cheesecake, the compote cuts through the richness with honeyed acidity. Later in autumn, pumpkins and chestnuts emerge. Pumpkin purée folds into our velvety Gnocchi di Zucca, finished with crispy sage, brown butter and crushed roasted chestnuts – a dish that feels like a woollen jumper in food form.
Cooking seasonally is more than an aesthetic choice; it underpins sustainability, nutrition and flavour integrity. By purchasing produce at its natural peak, the restaurant supports smaller growers, reduces food miles and minimises the carbon footprint associated with energy-intensive hothouses. Diners benefit too: studies from the British Nutrition Foundation suggest that fruit and vegetables eaten soon after harvest retain more vitamins and antioxidants than those stored for weeks in transit.
Friends of Flavours revises its à la carte list every six to eight weeks and runs weekly specials to showcase micro-seasons: white asparagus that barely lasts a fortnight, or Sicilian sour cherries whose tart punch is as brief as it is thrilling. Staff undergo tastings each time the menu changes, enabling them to guide guests through the story of every dish – why the tomatoes taste sweeter this week, or how rainfall in Umbria has affected the texture of the porcini.
Finally, the kitchen preserves a slice of each season for later enjoyment. Chefs jar tomato passata in August, pickle Tropea onions in June and dry figs at the close of September. These larder treasures reappear throughout the year, lending depth and nostalgia to winter ragùs or festive desserts. They remind diners that while a single ingredient’s peak may be fleeting, its essence can be honoured long after the harvest has passed.
Seasonality is a journey, and every visit to Friends of Flavours offers a different chapter. A table booked in March might yield bright citrus salads and steaming bowls of leek pappardelle; return in July and the same kitchen could greet you with chilled melon and a sunset-coloured caponata. This ever-evolving menu keeps regular guests intrigued and newcomers delighted, all while staying true to traditional Italian values.
Whether craving the comforting embrace of a winter soup or the crisp bite of a summer tomato, diners can trust that what lands on the plate at Friends of Flavours has been chosen with care, cooked with respect and served at the very moment it tastes most alive. That, after all, is what Italian cooking – and genuine hospitality – are about.
Reservations are open year-round, and the team happily advises on the best times to catch a favourite ingredient. Dreaming of asparagus? Aim for late April. Longing for porcini risotto? September is your month. Curious food-lovers are even welcome to call ahead and ask what the market brought in that morning. The answer will almost certainly point to something delicious.
Whichever month you choose, settling down at Friends of Flavours promises a plateful of the season’s highlight and a small taste of Italy’s enduring love affair with the land. Buon appetito!
Embrace the authentic taste of Italy right here in Penge, London, at Friends of Flavours, where our passion for fresh, seasonal ingredients is matched only by our dedication to creating a memorable dining experience. Let our experienced Italian chefs, led by the passionate Angelo Gobbi, transport you to the heart of Italy with every dish. Don't miss out on the opportunity to indulge in the best of Italian cuisine, awarded with a Diner's Choice Award from Open Table. Book a table today and join us for a culinary journey through the seasons of Italy. Your table at Friends of Flavours awaits!