This is our seasonal special for autumn 2026.
We wanted to make a seasonal salad, with someone who knows seasonality inside and out: chef and farmer, Julius Roberts. The starting point was simple: what would you eat in early autumn? What’s in season?
Julius is a chef and farmer based in Dorset, which means his relationship with food starts long before anyone picks up a knife. Cucumber, cauliflower, late summer herbs, and grass-fed, high-welfare beef meatballs from Cornwall - layered into a salad that tastes like early autumn.
As we walk through the farm, appreciating his summer tomatoes, budding cauliflowers and cucumber, we ask Julius about why he's chosen these two vegetables to highlight in his salad. "The key to something tasting good is seasonality," he told us. "When they're at their best, the difference is huge."
It's a simple idea that's easy to forget when lunch can be a five to ten minute window between meetings. On a Tuesday lunchtime, you are likely looking for efficiency, choosing good food that's quick and easy. We wanted to remind our customers that their SP salads have taken a long time to serve - from seed to farm to table. One seed still equals one vegetable. It's a slow process, even if lunch isn't.
Julius' approach to eating meat is extremely considered too - he encourages us to think about the welfare and life of the animal. "I think as a farmer, you are a guardian of this little parcel that you have, and it's a wonderful way to live. Hard at times, lovely at times." It was important to ensure our meatballs were of the highest quality, so the beef for our meatballs is 100% grass fed, fully regenerative, and locally sourced from Cornwall.
The Farm Table by Julius Roberts is our early autumn special, available in all stores now for the next month.
Learn more about Julius Roberts on Instagram or his website.
