“No other fruit touches British hearts quite like the strawberry,” writes Air Mail’s Ashley Baker. A pleasure that, thanks to new varietals, tastes “better than ever”.  

As the season for British berries arrives in all its sweet, floral glory, we can't help but cheerfully concur.

For the ninth year running, we’re working with Julian, a third-generation grower in Essex who harvests a succession of varieties between now and September. To keep intervention low, he uses garlic extract to deter pests and protect plants from mildew. A gentler approach that lets the fruit speak for itself. Though we should mention this doesn’t affect the fruit's flavour in any way.

Alongside the British crop comes one of France’s most treasured strawberries, the early-ripening Gariguette (read on for a pudding recipe and a look at where it's showing up on London menus). 

This very old and much-loved French variety is prized by leading chefs for its wonderful scent and exceptional flavour. Look out for elongated orange-red fruits that are soft, juicy and intensely aromatic, balancing sweetness with bright acidity. Yields are usually very low, making it all the more cherished.

Our latest Peak Season Box has arrived, packed with produce that delivers a serious taste punch. 

Expect sweet Fresh Peas, Green English Asparagus, Friggitelli Peppers, Cucumber Carosello and richly perfumed Alphonso Mangoes – each selected at the height of the season. 

To learn more about what’s inside, where it’s all grown, and the people behind the produce, tap here.

This week’s recipe comes from Anna Higham’s cookbook, The Last Bite and it’s an exuberant celebration of the Gariguette.

“Whenever you get your hands on some extraordinary strawberries, make this ice cream,” she says. It's intensely fragrant and deeply strawberry-rich, with a silky, creamy texture.