Summer Ingredients We Love (And How We Use Them)
Summer Ingredients We Love (And How We Use Them)
At Salters Events, we believe seasonal food tastes better. It’s that simple. When ingredients are at their best, grown in the right soil, harvested at the right time, and served without too much interference, they shine.
Summer is our favourite time of year for produce. From tender herbs and juicy berries to heritage tomatoes and crisp salad leaves, the warmer months give us so much to play with. Here's a peek into some of our favourite summer ingredients, and how we bring them to life in our dishes.
Heritage Tomatoes
There’s nothing quite like a sun-ripened tomato in July. We love the odd shapes, deep colours, and intense flavours that heritage varieties offer. We often serve them simply: torn into chunks, dressed with olive oil, sea salt and herbs, or layered with whipped goat’s cheese and basil. At weddings, they make a beautiful, colourful starter, fresh, bold, and universally loved.
We also use them for canapés: tomato confit on rosemary shortbread with whipped ricotta and basil dust. It’s the kind of bite that makes people pause mid-conversation.
Courgette
Too often treated as bland or boring, courgettes are one of our most versatile summer staples. We char them over fire, shave them raw into salads, or stuff them with ricotta and lemon zest. Their mild flavour acts as a beautiful backdrop to bright herbs and creamy cheeses, and they hold up wonderfully for outdoor events.
They’re especially good grilled and served with salsa verde or tahini dressing, and feature regularly in our picnic boxes and canapé menus.
Strawberries (and Other Soft Fruit)
British berries come into their own in summer, fragrant, juicy, and far superior to their imported cousins. We use strawberries, raspberries and blackberries in all sorts of ways:
As a garnish for individual pavlovas
Folded into compote with vanilla and a splash of wine
Tucked into champagne trifles with lemon sponge
Or simply served as they are, with cream or crème fraîche and brown sugar
These simple pleasures never go out of style.
Fresh Herbs
We use herbs the way other people use salt. Mint, dill, parsley, tarragon, basil and chervil appear in dressings, sauces, marinades and garnishes, sometimes all in the same menu. They lift every bite, add colour, and smell incredible when you walk past a grazing table.
Fresh herbs also allow us to create vibrant sauces at the last minute, ensuring food always tastes as fresh as it looks.
Stone Fruit
Peaches, nectarines and apricots are beautiful in savoury dishes and puddings alike. We’ve served them grilled with burrata and mint, or roasted and folded through almond cake. Their natural sweetness intensifies with heat, making them perfect for open-fire cooking.
They’re also ideal for picnic boxes, roasted peach halves with honey and thyme is a firm favourite.
Our Sourcing Approach
We often work with London-based suppliers who prioritise small-scale farming and regenerative practices. It’s not just about ethics, the flavour is always better when you’re not shipping tomatoes halfway across Europe. Supporting independent growers means we’re always getting the freshest possible ingredients, and helping to protect the land that grows them.
A Tip for Home Entertaining
If you’re shopping for your own summer gathering, head to your local farmers’ market and ask what was picked this week. That’s your menu sorted. And if in doubt, olive oil, lemon, and flaky sea salt work wonders on almost anything.
Closing Thought
Summer ingredients are generous by nature, bold, beautiful, and full of life. For us, they’re an invitation to slow down and enjoy food in its purest form. Whether you’re planning an event or just making dinner in the garden, seasonal food always makes it feel more special.
It’s a joy to cook with, a joy to eat, and we think, a joy to share.