Oui Chef

Oui Chef Online Market
Suppliers of exceptional fresh produce

Mousseron mushrooms, often referred to as St George’s mushrooms, are a highly prized wild variety that signal the arriva...
30/04/2026

Mousseron mushrooms, often referred to as St George’s mushrooms, are a highly prized wild variety that signal the arrival of spring. Known for their delicate yet nutty flavour with subtle earthy notes, they offer a refined alternative to more common mushrooms. Their firm texture and aromatic profile pair beautifully with butter, garlic, cream, white wine, and spring ingredients like asparagus and herbs. Whether simply sautéed or folded into risottos and sauces, mousserons bring elegance and depth to seasonal dishes.

1️⃣ Mousseron mushrooms are nicknamed St George’s mushrooms because they traditionally appear around St George’s Day (23rd April).
2️⃣ They are wild mushrooms, not widely cultivated, making them highly seasonal and sought after.
3️⃣ They have a naturally nutty, slightly meaty flavour, despite their small size.
4️⃣ Mousserons often grow in “fairy rings” in grasslands.
5️⃣ They’ve been used in European cooking for centuries, especially in French cuisine.

Buttered Mousseron Mushrooms on Toast
Ingredients
200g mousseron mushrooms
2 tbsp butter
1 clove garlic (finely chopped)
Splash of white wine (optional)
Fresh parsley
Sourdough bread
Salt & black pepper

Method
Gently clean the mushrooms (avoid soaking).
Melt butter in a pan and add garlic.
Add mousserons and sauté for 4–5 minutes until golden.
Deglaze with a splash of white wine (optional).
Season with salt, pepper and fresh parsley.
Serve over toasted sourdough.

✨ Chef tip: Add a touch of cream for a richer finish or serve alongside grilled meats.


Rainbow chard is one of the most visually striking greens of the season, with vibrant stems in shades of red, yellow and...
28/04/2026

Rainbow chard is one of the most visually striking greens of the season, with vibrant stems in shades of red, yellow and orange paired with deep green leaves. Its flavour is earthy with a slight bitterness, similar to spinach but with more depth. It pairs beautifully with garlic, lemon, olive oil, chilli, and creamy elements like ricotta or feta. Whether sautéed, added to stews, or served as a colourful side, rainbow chard brings both flavour and visual impact to any dish.

Did You Know:

1️⃣The entire plant is edible — both the leaves and the stems.
2️⃣ The colourful stems are packed with antioxidants.
3️⃣ It belongs to the same family as beetroot.
4️⃣ Rainbow chard is rich in vitamins A, C and K.
5️⃣ It’s been cultivated for over 2,000 years.

Planning for the Bank Holiday? We’ve got you covered.As we approach the Spring Bank Holiday, we want to ensure our partn...
27/04/2026

Planning for the Bank Holiday? We’ve got you covered.

As we approach the Spring Bank Holiday, we want to ensure our partners and clients have everything they need for a successful long weekend. Please note our adjusted operating hours!


22/04/2026

Brought to you by .sheridan for , embracing season produce: Wild Garlic Crostard & Morel Pate.

We’re celebrating the brief, beautiful window of spring with this Wild Garlic Crostard & Morel Pate. It’s a deep dive into woodland umami, the earthy, nutty musk of morels meets the vibrant, punchy green of foraged wild garlic.

Finished with a silky wild garlic emulsion and the bright, acidic pop of house-pickled garlic flowers to cut through the richness. It’s spring on a plate.

13/04/2026

From the richness of cacao to the delicate sweetness of gariguette strawberries, the vibrant freshness of babaco, and the earthy depth of morel mushrooms — this is produce at its finest.

Carefully sourced, beautifully seasonal, and designed to elevate every plate. Because exceptional dishes always begin with exceptional ingredients.

Follow for the latest fresh produce highlights, seasonal insights, and inspiration from the very best of the market.

02/04/2026

April is here, and with it comes the true taste of spring 🌿✨

From the earthy richness of Jersey Royal potatoes and the vibrant freshness of asparagus, to the bold flavour of wild garlic and the sweetness of early strawberries, this month’s produce is all about light, seasonal cooking. Purple sprouting broccoli, spring greens, artichokes and fresh herbs are taking centre stage, bringing colour, balance and versatility to every dish.

It’s the perfect time to refresh menus, embrace seasonal ingredients and let quality produce do the talking.

Follow for the latest market updates, fresh arrivals and chef-led inspiration across London.

02/04/2026

From the earthy richness of Jersey Royal potatoes and the vibrant freshness of asparagus, to the bold flavour of wild garlic and the sweetness of early strawberries, this month’s produce is all about light, seasonal cooking. Purple sprouting broccoli, spring greens, artichokes and fresh herbs are taking centre stage, bringing colour, balance and versatility to every dish.

It’s the perfect time to refresh menus, embrace seasonal ingredients and let quality produce do the talking.

Follow for the latest market updates, fresh arrivals and chef-led inspiration across London.

Easter weekend will so be upon us, so to help you celebrate we're sharing some of our favourite recipes using our March ...
26/03/2026

Easter weekend will so be upon us, so to help you celebrate we're sharing some of our favourite recipes using our March hero produce. For Part 1 of our Easter Series, we’re spotlighting: British Asparagus. But we’re skipping the basic butter sauté. We’re talking miso-maple glazing for that deep umami char, served over a cloud of whipped lemon feta. It’s fresh, it’s punchy, and it’s the ultimate vegetarian starter to kick off your Easter Sunday lunch. High-end vibes, low-effort ex*****on. Let’s cook.

The Recipe: Miso-Maple Charred Asparagus with Whipped Feta

Prep time: 10 mins | Cook time: 6 mins | Serves: 2 (as a starter)

Ingredients

The Asparagus:
• 1 bunch (approx. 250g) British asparagus, woody ends trimmed
• 1 tbsp olive oil
• 1 tsp white miso paste
• 1 tsp maple syrup
• A pinch of sea salt flakes

The Whipped Feta Base:
• 100g feta cheese, crumbled
• 2 tbsp Greek yoghurt
• Juice and zest of half a lemon
• 1 small clove of garlic, minced (optional)

The Garnish:
• A handful of toasted flaked almonds or crushed pistachios
• Fresh mint leaves, torn
• A drizzle of chilli oil (optional)

Method

• Whip the Base: In a small food processor (or using a hand blender), combine the feta, Greek yoghurt, lemon juice, and garlic. Blitz until silky smooth. Spread this in a thick, swooping circle onto your serving plates.
• Make the Glaze: In a small bowl, whisk together the olive oil, miso paste, and maple syrup until it forms a smooth, thin paste.
• Char the Asparagus: Heat a griddle pan or large frying pan over a high heat. Toss the asparagus stalks in the pan with a tiny drop of oil. Cook for 3–4 minutes, turning occasionally, until you get those beautiful dark char marks.
• Glaze It: Lower the heat to medium. Pour the miso-maple mixture over the asparagus in the pan. Toss quickly for 60 seconds so the glaze bubbles and coats every stalk. Remove from the heat immediately so the sugar doesn't burn.
• Assemble: Lay the charred stalks over the whipped feta. Top with the lemon zest, toasted nuts, and fresh mint. Add a tiny drizzle of chilli oil if you want a bit of a kick.

23/03/2026

Easter weekend is served. 🐣🌷

Take note of our adjusted opening hours below so you don't miss a beat. We’re here to help you make this bank holiday one to remember!

05/03/2026

Spring is officially on the plate at Oui Chef 🌿 From the fleeting punch of wild garlic to buttery Jersey Royals, vibrant forced rhubarb and the full spectrum of British asparagus, this month’s produce highlights are all about freshness, flavour and seasonality at its best. These are the ingredients chefs wait for: short seasons, bold character and serious menu impact. If it’s spring in the UK, this is what should be in your kitchen.

Spiky Artichokes are a true seasonal gem, prized for their nutty, slightly sweet flavour with a gentle bitterness that d...
26/01/2026

Spiky Artichokes are a true seasonal gem, prized for their nutty, slightly sweet flavour with a gentle bitterness that deepens when cooked. In the UK and Mediterranean regions they’re at their best from spring to early summer, when the leaves are tender and the hearts are meaty.

They pair beautifully with lemon, garlic, olive oil, herbs like thyme and parsley, anchovies, parmesan, and creamy sauces, making them a favourite in both rustic and elegant dishes.

Did you know:

Spiky artichokes are actually unopened flower buds.
The heart is the most prized part, but the leaves are edible too. They’re naturally high in fibre and antioxidants.
Artichokes have been eaten since ancient Greek and Roman times. Their unique bitterness helps stimulate digestion.

Simple lemon & garlic artichokes
Ingredients: 2 spiky artichokes, 1 lemon, 2 garlic cloves, olive oil, salt, pepper, fresh parsley.

Method: Trim the artichokes, removing tough outer leaves and slicing off the tops. Rub with lemon to prevent browning. Steam or simmer in salted water with lemon halves for 25–30 minutes until tender. Finish with olive oil, gently sautéed garlic, seasoning, and a sprinkle of fresh parsley.

Address

London
SW8 5LL

Website

Alerts

Be the first to know and let us send you an email when Oui Chef posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category