How Seasons Shape Private Chef Menus

Chef Justin Jennings
Jan 15
9 min read

Seasonal ingredients define private dining experiences in Portugal. Private chefs in Lisbon and Cascais craft menus based on the freshest produce available throughout the year, reflecting the natural rhythm of the country’s agriculture. With 33% of Portugal’s land dedicated to farming, seasonal menus not only offer better taste but also support local farmers and reduce supply chain costs.

Key highlights:

Winter: Citrus fruits, root vegetables, and cod (bacalhau).
Spring: Broad beans, wild asparagus, strawberries, and seafood like mackerel.
Summer: Tomatoes, peppers, stone fruits, and grilled sardines.
Autumn: Mushrooms, chestnuts, pomegranates, and game meats.

Private chefs design menus tailored to events, using local markets to source ingredients on the day of service. This approach ensures dishes are fresh, flavourful, and tied to Portugal’s culinary heritage. Seasonal menus also reduce costs, minimise transport emissions, and promote responsible dining practices.

Whether it’s a small dinner or a large event, seasonal cooking transforms meals into memorable experiences that celebrate Portugal’s land and sea.

Portugal's Seasonal Ingredients Throughout the Year

Portugal's culinary landscape shifts beautifully with the seasons, offering a fresh array of ingredients that inspire private chefs in Lisbon and Cascais. At Justin Jennings Private Chef, the focus is always on seasonal produce, ensuring every dish reflects the essence of the time of year. Each season brings its own treasures, transforming traditional Portuguese recipes into something uniquely tied to the moment.

Winter: Root Vegetables, Citrus, and Cod

From December to February, the cuisine leans into hearty, comforting ingredients. The Algarve’s citrus orchards provide a bounty of oranges and clementines, while the West Region is known for its Pêra Rocha, a locally cherished pear variety. Leafy greens like couve-portuguesa are the cornerstone of caldo verde, Portugal’s beloved green soup. Salt cod (bacalhau), a winter essential, shines in dishes like bacalhau com natas but can also be adapted to lighter preparations depending on the menu. Root vegetables and brassicas make their way into one-pot stews, staples of Portuguese winter cooking.

Spring: Fresh Greens and Early Seafood

With the arrival of spring from March to May, the focus shifts to lighter, fresher flavors. Markets overflow with broad beans (favas), wild asparagus, strawberries, and loquats (nêspera). The Atlantic waters deliver their seasonal best, including mackerel, corvina, and sea urchins, though the latter are typically out of season by late April. A standout example of spring’s bounty comes from Chef António Galapito, who in April 2018 crafted a menu at Prado restaurant in Lisbon featuring a 15-kilo longfin tuna and a 13-kilo corvina from Mercado da Ribeira. He paired tuna belly with fresh fava beans and served smoked mackerel with lettuce vinaigrette and parsley emulsion, saying:

"It's going to be one of our daily dishes this spring".

Summer: Tomatoes, Peppers, and Fresh Fish

Summer, spanning June to August, is perfect for alfresco dining in Cascais. This season’s menus celebrate grilled sardines, octopus, and the vibrant flavors of tomatoes and peppers. Stone fruits, melons, and figs reach their peak, while alfarroba (carob) from Portugal’s leading production regions finds its way into summer desserts. Along the Lisbon coast, grilled sardines are a summer classic, while tomatoes and peppers from the Ribatejo region inspire colorful salads and cataplana, a seafood stew bursting with flavor. Traditional wisdom advises against consuming shellfish during months without the letter "r" (May through August) to respect their reproductive cycles.

Autumn: Mushrooms, Game, and Harvest Fruits

As the weather cools from September to November, the flavors of autumn take center stage. Wild mushrooms (míscaros), sweet chestnuts (castanha portuguesa), pomegranates, and persimmons (dióspiro) become seasonal highlights. The grape harvest (vindima) not only influences wine pairings but also signals the arrival of game meats, perfect for robust dishes. Chestnuts from Trás-os-Montes and Alcobaça apples feature in both savory and sweet recipes, while persimmons, too delicate for supermarket shelves, are best sourced directly from roadside farmers who sell them freshly picked. These ingredients naturally ease the transition into winter’s comforting fare.

How Private Chefs Build Menus Around Seasonal Produce

In Lisbon and Cascais, private chefs work quickly to design menus that highlight the best of the season. They start by assessing the type of event, the number of guests, and any dietary preferences. Within just 24 hours, they typically present a tailored proposal based on the freshest ingredients available at local markets. On the day of the event, they visit these markets to hand-pick ingredients - whether freshly caught seafood or just-harvested produce - ensuring a true market-to-table experience. For instance, if a particular fish is especially fresh that morning, it might replace another on the menu, or seasonal mushrooms could be incorporated into a dish. This adaptability ensures every menu fits the occasion perfectly.

Custom Menus for Different Event Types

Menus are crafted to match the tone and style of each event. For an intimate villa dinner, you might see a 7-course tasting menu that could include winter citrus-glazed meats or autumn chestnuts paired with game. Corporate events, on the other hand, often feature a concise yet elegant 4-course menu, while weddings showcase multi-course culinary journeys that celebrate Portugal’s seasonal treasures.

Chefs also take group size and dietary needs into account. With more than 596 private chefs in Lisbon alone, the average menu features 4.32 courses, and an impressive 62.6% of diners return for future bookings - proof of the personalized care that goes into each meal. Whether it’s a bachelor party for 15 guests or a corporate retreat for 200, every menu is crafted to reflect the season, the event’s theme, and the unique preferences of the guests. Beyond tailoring the menu, chefs elevate their dishes by blending Portuguese ingredients with international culinary techniques.

Combining Portuguese Ingredients with International Flavours

Portugal’s culinary heritage has long been shaped by its position as a crossroads of cultures. Today, private chefs continue this tradition by combining local, seasonal ingredients with global techniques. They create dishes that respect Portuguese traditions while introducing new flavours. For example, Justin Jennings, a World Cook Champion with over 25 years of experience, pairs fresh corvina with soy-ginger glazes or reimagines the classic cataplana as a Mediterranean-Asian fusion dish. Winter citrus from the Algarve might brighten a seafood plate, while autumn mushrooms could be paired with an Asian-inspired dipping sauce.

This fusion approach not only highlights seasonal produce but also expands the flavour possibilities of each dish. As restaurateur Albino Silva puts it:

"Portuguese food is just simple ingredients that are impeccably prepared".

Why Seasonal Menus Work Better for Private Dining

Opting for seasonal ingredients in private dining goes beyond tradition - it's a choice that brings real advantages. From richer flavours and better quality to cost efficiency and a smaller environmental footprint, seasonal menus elevate dining experiences in meaningful ways. For example, when Justin Jennings Private Chef in Lisbon and Cascais crafts menus using nature's finest, every dish gains a level of freshness and authenticity that leaves a lasting impression.

Better Taste and Quality

Ingredients at their seasonal peak simply taste better. Take Portuguese tomatoes or peaches as examples: their aroma and texture are unmatched during their prime. As Joe from Food & Wine Portugal described:

"peaches so juicy you have no option but to eat them over the sink, and faultless tomatoes that you can smell as you approach the display".

Seasonal produce not only delivers superior taste but also retains optimal texture, aroma, and nutritional value. By using 100% fresh, in-season ingredients for each event, private chefs can create dishes of exceptional quality, as reflected in glowing guest reviews. Melissa Haun, a freelance food expert, captures this perfectly:

"Eating seasonally in Portugal ensures your food is fresher, more flavourful, sustainable, and authentic".

This focus on peak-season sourcing is a cornerstone of creating menus that deliver both quality and value.

Lower Costs and Support for Local Suppliers

Seasonal produce is not only tastier but also more economical. When ingredients are abundant locally, costs drop because there’s no need for expensive long-distance transport. In Lisbon and Cascais, private chef services typically range from 49 EUR to 93 EUR per person, and seasonal availability helps keep prices manageable. Additionally, chefs can maximise value by using techniques like head-to-tail preparation and highlighting plentiful ingredients such as mackerel.

Beyond cost savings, seasonal sourcing supports Portugal's agricultural community. With nearly a third of the country’s land dedicated to farming, choosing local produce channels money directly to farmers, from Algarve citrus growers to pear producers in the West Region. It’s a win-win for both chefs and the local economy.

Reduced Environmental Impact

Sourcing locally and seasonally also reduces the environmental footprint of private dining. By selecting ingredients grown nearby instead of those flown in from "halfway around the world", chefs significantly cut transportation emissions. This approach respects natural growth cycles and encourages traditional farming practices that conserve water and soil resources. Many chefs also incorporate "ugly" produce - perfectly edible but visually imperfect items - from local farms, helping to minimise food waste.

As Visit Portugal aptly states:

"Sustainability is more than a trend: it is a commitment to future generations and a mark of respect for what the earth has to offer".

Seasonal menus not only delight diners but also contribute to a more sustainable and responsible dining culture.

Conclusion

Portugal’s changing seasons are the heartbeat of its private dining experience. Winter brings the zest of citrus and hearty root vegetables, while summer delights with juicy tomatoes and freshly caught sardines. Each season showcases ingredients at their prime, weaving a story of the country’s rich agricultural traditions. This commitment to seasonal produce not only elevates flavour but also champions sustainable and locally supported dining.

Seasonal menus go beyond just taste. They actively benefit local farmers, cut down on the environmental toll of long-distance transport, and ensure top-tier quality in every bite. Justin Jennings Private Chef offers bespoke, Michelin-recommended menus starting at €65 per person. With over 25 years of international culinary expertise, these menus celebrate Portugal’s finest seasonal ingredients, crafting unforgettable dining experiences for gatherings of 10 to 200 guests.

Whether you’re hosting an intimate dinner or a large corporate event, choosing a private chef who values locally-sourced, seasonal produce ensures your menu is a genuine reflection of Portugal’s culinary heritage. The result? A dining experience that’s fresher, more sustainable, and deeply connected to the land and sea that shape this nation’s unique food culture.

FAQs

How do seasonal menus benefit local farmers in Portugal?

Seasonal menus in Portugal take full advantage of the country's natural harvest cycles, showcasing ingredients like the Algarve's winter oranges, spring strawberries, or summer tomatoes at their peak of freshness and flavour. By prioritising produce that's in season, private chefs can cut down on the reliance on imported goods, which often come with higher costs and a larger environmental footprint. This practice also bolsters local farmers by creating a steady market for their crops and helping to safeguard traditional varieties.

Chefs such as Justin Jennings Private Chef are known for sourcing fruits, vegetables, and herbs directly from nearby farms or local markets, ensuring fair prices that support small-scale producers. This approach not only strengthens rural economies but also promotes biodiversity by encouraging the use of native crops. It creates a meaningful link between urban diners and Portugal’s agricultural roots. Seasonal menus don’t just elevate the dining experience - they also play a role in fostering a more sustainable and locally rooted food system.

Why do private chefs use seasonal ingredients in their menus?

Using seasonal ingredients guarantees private dining menus that are fresher, richer in flavour, and brimming with nutrients. By focusing on what’s in season, chefs can showcase the genuine tastes of Portugal while keeping costs lower and reducing the environmental toll of long-distance transport.

Seasonal produce also adds a distinctive and unforgettable element to your dining experience, capturing the essence of Portugal’s lively markets and time-honoured traditions. From fresh seafood in the summer to robust, hearty vegetables in the winter, seasonal menus craft dishes that honour the region’s proud culinary heritage.

How do private chefs create menus that reflect Portugal’s seasonal ingredients?

Private chefs in Portugal create menus that revolve around the freshest seasonal ingredients available year-round. In spring, the spotlight is on strawberries, loquats (nêsperas), and tender greens, while summer brings an abundance of ripe tomatoes, peaches, and beans. Autumn introduces chestnuts, pumpkins, and figs, and winter showcases vibrant citrus fruits like oranges and mandarins. By sourcing produce directly from local markets and farms, chefs not only deliver exceptional flavours but also support sustainable practices and often keep costs down.

These menus are designed with flexibility in mind, allowing chefs to adjust dishes based on what’s fresh and in season. For instance, a winter menu might include citrus-glazed pork, while spring could inspire a refreshing strawberry sorbet. Private chefs, such as Justin Jennings, bring more than just cooking skills to the table - they offer expertise in menu planning, shopping, preparation, and cleanup. By blending Australian, Portuguese, and Asian culinary influences, they craft personalised dining experiences that celebrate the rich seasonal offerings of Portugal.