Notes from Peckish Kitchen - Summer
~ Thursday 13 August 2026 ~
August brings the garden and kitchen into their own. From ripe tomatoes and freshly picked herbs to the best of Yorkshire’s seasonal produce, James shares what’s catching his eye right now and inspiring the menus at Peckish as we look towards September.
There’s something about August that feels wonderfully generous.
The kitchen is full of ingredients that have been building towards this moment all summer. Tomatoes are at their sweetest, herbs seem to grow faster than we can pick them and every visit to a local grower brings something new back to the kitchen.
For us, that's exactly how menus should be written. Not months in advance, but by paying attention to what's growing, what's being harvested and what Yorkshire is producing at its very best.
As we look ahead to our September Steak Night and the changing season beyond, here's what's currently catching James' eye.
August Notes from the Pantry
What are you cooking this month?
Tomatoes. Lots of tomatoes.
"August tomatoes don't need much. A little salt, good olive oil and plenty of fresh basil is often enough. When ingredients are this good, the less you do, the better."
What are you eating?
Shepherds Purse Katy's White Lavender
"I'm a big fan of Yorkshire cheeses and this is one I have only recently discovered on a visit to Shepherds Purse. It's creamy with delicate lavender notes and works brilliantly with fresh pears, good bread and a drizzle of local honey."
What are you drinking?
Villa Vieja Viognier
"It's fresh, crisp and perfect for these late summer evenings. It's the sort of wine that sits beautifully alongside seasonal vegetables, grilled chicken and simple food shared outdoors."
Where have you been shopping?
The Yorkshire Greengrocer, Thirsk
"The Yorkshire Greengrocer is always a good spot for sparking ideas. Not just because of their fruit and vegetables but also their deli offering. There's always something interesting to experiment with."
What's one ingredient every home cook should have this month?
Fresh herbs.
"If you've got basil, parsley, mint or tarragon growing outside, you're halfway there. Fresh herbs can completely transform the simplest meal."
What's inspiring the kitchen at the moment?
The changing season.
"There's still plenty of summer on the plate, but you can feel autumn beginning to arrive. Soon we'll be welcoming squash, wild mushrooms, apples and game into the kitchen. It's one of my favourite times of year because the menus naturally become a little more comforting without losing the freshness of the season."
Pull up a chair
If you'd like to experience James' cooking for yourself, our Steak Night on 8 September is the perfect place to start.
Built around carefully selected Yorkshire beef, seasonal produce and wines chosen to complement every course, it's an evening that celebrates everything Peckish is about: exceptional ingredients, generous hospitality and great food shared around the table.
Places are limited, so we'd recommend booking early.
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