Spring on a Plate: Seasonal Meat Dishes to Elevate Your menu
As spring returns and British produce bursts into life, there’s no better time to refresh your menu with dishes that celebrate the season. At Udale, we believe that seasonality, quality, and provenance go hand in hand – and when paired with exceptional cuts of meat, they can create unforgettable experiences for your diners.
From tender lamb saddle infused with wild garlic to delicate pheasant breasts served with English asparagus and morels, the spring menu is a canvas for creativity. In this blog, we share some chef-driven ideas, ingredient pairings, and plating inspiration that place meat at the heart of spring on a plate.
1. Lamb Saddle with Wild Garlic, Baby Leeks & Jersey Royals
Lamb is synonymous with spring, and our dry-aged lamb saddle is the perfect centrepiece. With its rich but delicate flavour, it pairs beautifully with wild garlic – which is at its best from March to May. Lightly charred baby leeks and buttery Jersey Royals add brightness and balance.
Our tip: Roll the saddle with a wild garlic and herb farce, roast until blushing pink, and rest well. Serve sliced, plated elegantly with a lamb jus finished with anchovy for umami depth.
Pairing suggestion: Try this with a light Rhône red or a young Pinot Noir. For a non-alcoholic pairing, consider a nettle and apple spritz.
2. Pheasant Breast with Morels, Asparagus & Vin Jaune
Game doesn't just belong to autumn. Our expertly prepared pheasant breasts are lean, flavourful, and take beautifully to spring’s lighter, fresher tones. Paired with nutty morels and the first of the season’s asparagus, this dish brings luxury to your lunch or dinner offering.
Our tip: Gently pan-roast the pheasant breast and serve on a silky asparagus purée, topped with sautéed morels and a vin jaune cream sauce. Finish with wild herbs for a fresh lift.
Plating idea: Plate on a wide, flat bowl with sauce poured tableside to heighten the theatre of service and let your front of house share the story.
3. Tell the Story on the Plate
Provenance matters more than ever. Diners want to know where their food comes from and why it was chosen. Whether it's lamb reared in the Lake District or wild game sourced from estates in the North of England, sharing that narrative – through menu descriptions or direct interaction – builds trust and connection.
Simple ways to tell the story:
Include the region or farm name on your menu.
Let your team know key details about animal welfare and sourcing.
Use chalkboards, social posts, or QR codes linking to short supplier stories.
4. Spring Menu Inspiration at a Glance
Duck breast with rhubarb, beetroot and watercress – rich, punchy, and perfect for early spring.
Guinea fowl ballotine with wild mushrooms and pea velouté – a refined mid-season plate.
Dry-aged beef rump with grilled spring onions and charred courgette – ideal for transitioning into summer.
Why Udale?
With over a century of experience supplying chefs and hospitality leaders, we pride ourselves on delivering exceptional meat with consistency, integrity, and traceability. We work with British farmers and producers who share our commitment to quality – and our UK-based dry-aging facility ensures flavour is maximised from field to fork.
This spring, give your menu the lift it deserves with seasonal dishes that let your ingredients – and your creativity – shine. Speak to your Udale rep today for availability, specials, and bespoke recommendations to match your menu vision.
