In Season

Claire Power, product marketing manager - fresh produce, Pauleys: From late July, super sweetcorn on the cob becomes available. We source this from Barfoots of Botley Sefter Farm in Chichester, where our British sweetcorn, runner beans, peas and marrows are also grown.

Our sweetcorn thrives in deep, rich, sandy soil allowing it to warm up faster in the spring while the unique micro climate on the south coast offers the maximum sunlight which sweetcorn requires to fully acquire its potential.

With UK growing bases situated throughout the South of Britain, Barfoots is in a unique position to offer the first sweetcorn of the year, from sites in the Isle of Wight, and the strongest single volumes available within the UK season.

Sweetcorn should be kept cool and eaten as soon as possible after picking - on the same day as purchase where possible. If keeping sweetcorn for more than a day, blanch the corn for a minute in boiling water - this will help slow down the conversion of sugars to starch - before refrigerating or freezing.Alan Edmeades, marketing product manager, M&J Seafood:

New season lobsters have hit the scene and are a great way to increase profits and create a bigger 'wow' factor amongst diners. Price it right and you could make more profit on lobster than on an 8oz fillet steak on your menu at £13.50. What about a Surf & Turf idea for £15.95? A 4oz steak with half a lobster and still more profit than your 8oz fillet steak.

Or a threecourse menu for £25 per head, starting with the finest fresh black pearl scallops, followed by whole lobster and then strawberries and cream - all fresh and seasonal. In-shore Faroese lemon sole are at their best right now until August. To get the maximum flavour, they should be cooked on the bone and trimmed with the black skin removed. With the skin removed they are also great for rolling around a filling (paupiette) and baking or steaming.