Broccoli

Status: Starting in July

Fresh broccoli brings a clean, slightly sweet green flavour with firm stems and tight florets. It is a strong all-rounder for summer menus because it works just as well lightly steamed as it does roasted, grilled or tossed through salads.

Chef tip: Blanch and refresh before service then finish to order with chilli, garlic, lemon zest or toasted seeds. Use the stalks in slaws, soups or purees to reduce waste.

Best for: sides, salads, stir-fries, bowls and BBQ menus

Sysco code: VW794

Supplier: Robert Carrick, Derven Gallagher, Brophy

Green Pointed Cabbage

Status: Starts mid-July

Pointed cabbage is sweeter and more delicate than standard white cabbage, with a tender crunch that works particularly well in summer dishes. It cooks quickly, holds flavour well and adds freshness without feeling heavy.

Chef tip: Shred finely for slaws, tacos and bao, or cut into wedges and char for a smoky side. Works well with apple, mustard, citrus, bacon, miso or herb butter.

Best for: Slaws, tacos, grilled sides, carvery, sandwiches

Sysco code: 5016495

Supplier: Dennigans

Celery Each

Status: Starts mid-July

Fresh celery brings crisp texture, a clean savoury flavour and natural brightness. It is one of those quiet kitchen essentials that builds flavour in the background but can also stand out in salads, fillings and garnishes.

Chef tip: Use the outer stalks for stocks, soups and braises and keep the inner stalks for salads, sandwich fillings or garnish. Celery leaves can be chopped into dressings, salsas and herb oils.

Best for: Stocks, salads, sandwiches, soups, sauces

Sysco code: VW809

Supplier: Harford

Baby Gen Head Twin Pack

Status: In season now

Baby gem is crisp, sweet and compact, making it ideal for dishes where you want crunch without too much bitterness. The leaves hold their shape well, so they are perfect for both plated salads and hand-held dishes.

Chef tip: Serve halved and charred with Caesar dressing, blue cheese or herb yogurt. The smaller inner leaves also work well as cups for starters, sharing plates or canape style serves.

Best for: Caesar salads, burgers, wraps, grilled salads, lettuce cups

Sysco code: SL335

Supplier: Archer, Laguna, Rooney

Cos Head

Status: In season now

Cos lettuce has a clean, crisp bite and strong structure, which makes it a favourite for classic salads and premium sandwich builds. It holds dressings well without collapsing too quickly on the plate.

Chef tip: Use the outer leaves for wraps and the hearts for Caesar-style salads. Grill briefly for a warm salad serve, then finish with parmesan, anchovy dressing, lemon or crispy crumbs.

Best for: Caesar salads, wraps, sandwiches, grilled salads

Sysco code: SL333

Supplier: Archer, Laguna

Iceberg Head

Status: In season now

Iceberg is all about crunch, freshness and consistency. Its cool, refreshing texture makes it a summer staple for burgers, tacos and sandwiches and high-volume salad prep.

Chef tip: Keep it chilled until service for maximum crunch. Use thick wedges for retro-style salads, fine shred for burgers and tacos, or cups for lighter starters and sharing dishes.

Best for: Burgers, wedge salads, tacos, sandwiches, garnish

Sysco code: 5026681

Supplier: McCormacks, Lyttle Leaves

Lollo Rosso Head

Status: In season now

Lollo rosso brings a gentle bitterness, frilled texture and deep red colour to summer plates. It is useful when you want salads and garnishes to feel more vibrant without adding extra prep.

Chef tip: Pair with sweeter ingredients like berries, beetroot, pear, balsamic dressing or soft cheese. Dress lightly before service to keep the leaves fresh and lifted.

Best for: Mixed salads, deli plates, garnish, summer starters

Sysco code: SL336

Supplier: Rooney

Mixed Lettuce Box

Status: In season now

A practical seasonal option for busy kitchens that need variety, colour and freshness across the menu.  Mixed lettuce gives flexibility without needing to manage multiple individual leaf lines.

Chef tip: Use as a base for house salad, sandwiches, bowls and buffet service. Add herbs, cress or berries to make a simple salad feel more seasonal and premium.

Best for: Salad, bowls, buffets, sandwiches, sides

Sysco code: 5017895

Supplier: Rooney

Oak Leaf Head

Status: In season now

Oak leaf lettuce has a mild, slightly nutty flavour and delicate leaves that bring a lighter feel to summer dishes. It works best where freshness and colour are needed without overpowering the other ingredients.

Chef tip: Avoid heavy dressings. Use with lemon vinaigrette, herb oils or light yogurt-based dressings.  Pair with grilled chicken, goats’ cheese, strawberries, walnuts or roasted vegetables.

Best for: Light salads, open sandwiches, starters, garnish

Sysco code: 5017905

Supplier: Rooney

Strawberries

Status: In season now

Sweet, juicy and unmistakably summery, strawberries are one of the easiest ways to add seasonal appeal to menus. They work across desserts, breakfast, bakery, drinks and even savoury salads.

Chef tip: Macerate with a little sugar and citrus to intensify flavour before service. For savoury menus, pair with balsamic, black pepper, goats’ cheese or dressed leaves.

Best for: Dessert, breakfast, cocktails, bakery, summer salads

Sysco code: 5006786/FW589

Supplier: Clarkes, Greenhill

Blackberries

Status: In season now

Blackberries bring a deeper berry flavour with a balance of sweetness and sharpness. Their colour and intensity make them ideal for sauces, compotes and garnishes where you want a richer seasonal note.

Chef tip: Cook down with a little sugar and lemon for a quick compote, or use with game, duck, pork, yoghurt, cheesecake and chocolate desserts.

Best for: Desserts, sauces, breakfast, garnish, cheese boards

Sysco code: 5017325

Supplier: Clarkes

Raspberries

Status: In season now

Raspberries are bright, fragrant and slightly tart, giving desserts and breakfast dishes a fresh lift. Their colour makes them especially useful for patisserie, plated desserts and drinks garnish.

Chef tip: Use fresh where presentation matters, or lightly crush into creams, yoghurt, sauces and fillings. Pair with white chocolate, pistachio, lemon, vanilla, almond or dark chocolate.

Best for: Desserts, breakfast, patisserie, cocktails, garnish

Sysco code: 5017330

Supplier: Clarkes, Greenhill

Cauliflower

Status: New season

New-season cauliflower has a mild, creamy flavour and a firm texture that works across classic sides, plant-led dishes and modern sharing plates. It takes on spice, smoke, butter and cheese particularly well.

Chef tip: Roast in florets for depth, slice into steaks for vegetarian mains, or use trimmings for soups and purees. Works well with curry spices, tahini, parmesan, brown butter or chimichurri.

Best for: Roasting, plant-led mains, purees, sides, soups

Sysco code: VW703

Supplier: Harford

Affilia Cress

Status: In season now

Affilia Cress brings a fresh, peppery finish and a clean bite. It is an easy way to add flavour and visual lift to simple dishes without adding extra prep time.

Chef tip: Use as a finishing touch rather than mixing through too early. Works well with eggs, smoked fish, sandwiches, soups, salads and creamy dressings.

Best for: Garnish, sandwiches, salads, soups, breakfast dishes

Sysco code: 5017891

Supplier: Derven Gallagher, McCormacks

Micro-Herbs

Status: In season and all Irish

Irish micro herbs add freshness, colour and a polished look to plates. They are small but high-impact, helping chefs elevate dishes quickly during busy service.

Chef tip: Match the herb to the dish rather than using it only for colour. Peppery herbs work well with beef and eggs, citrus notes suit fish, and softer herbs lift salads, soups and starters.

Best for: Garnish, plating, premium sandwiches, starters, salads, fish

Sysco codes: HB588/490632/5018820/HB424/490826/HB598/HB423

Supplier: Culinary micro-herbs