If you’d asked me a year ago what was "in season" in March, I probably would have guessed... chocolate eggs?

For a long time, I didn't give much thought to where my food came from or how long it had travelled to get to my plate. I’d just grab whatever was on the supermarket shelf and call it a day. But lately, as I’ve been spending more time curated pieces for the shop, I’ve started looking at my dinner table differently.

I’ve realised that the most beautiful tables scapes aren't just about the colourful ceramics or cutlery... they’re about what’s on them.

Finding the "Snap" of Spring

There is a certain magic in waiting for things to grow. When you finally get that first bunch of spring asparagus, it doesn't just taste better; it feels like a celebration. Taking that first "snap" of a tender stalk and dipping it into a jammy soft-boiled egg feels like a tiny victory over the long, grey winter. It’s lighter, fresher, and honestly, it just makes me feel better.

 

 

Eating with Your Eyes

One of the biggest shifts for me has been noticing the colours. Nature is the best artist we have, and right now, she’s obsessed with pink and green.

I’ve been spending my mornings with a bowl of creamy muesli topped with forced rhubarb. I used to think rhubarb was just for crumbles, but seeing that bright, neon pink against a striped scallop bowl made me realize it’s the ultimate spring mood-booster. It has this sharp little tang that wakes everything up.

Then there are the rainbow carrots. I’ve stopped peeling them entirely because the skins are so thin and sweet right now. Tossing them into a big frilly ceramic bowl with some fresh mint and radishes makes for a lunch that looks like a painting.

 

 

The Slow-Down Effect

The biggest benefit of eating seasonally hasn’t actually been about health (though that’s a nice bonus). It’s been about slowing down.

Taking the time to visit a local market, seeing the earth still on the carrots, and chatting about what’s fresh has made me appreciate the ritual of hosting again. Whether it’s a simple honey and feta tapas spread shared in patio bowls or a fancy weekend brunch, eating what’s grown right now connects you to the time of year in a way a plastic-wrapped tomato never could.

Easter is just around the corner, and I’ve teamed up with a local chef to show you exactly how to make these seasonal stars shine on your own colourful table.

It’s time to lean into the crunch, the colour, and the "snap" of the season. I can’t wait to show you what we’ve been cooking up.

Shop our Easter Edit here now!