In Season: Food of love?

Rob Kennedy, trade marketing manager, M&J Seafood​: Fresh live oysters are the classic aphrodisiac and feel good food. Oysters are traditionally associated with romance and always prove seductive on Valentine's menus. The two main species are native and Pacific - the latter sometimes called rock oyster. Native oysters, available from September through until April, are considered the best, but take twice as long to grow making them more expensive. Pacific oysters are more cost effective and are available all year round.

All oysters should feel heavy for their size and be kept with the round 'cupped' part of the shell facing downwards to retain their moisture.

Traditionally served raw with lemon and cracked pepper, oysters can also be steamed open like mussels, topped then grilled or baked, or the meat can be removed and used in a variety of recipes.

A popular dressing for oysters is fresh salsa. Draw out the shellfish's beautiful flavour by combining finely diced red onion, chopped chives, olive oil and white wine vinegar in a bowl. Mix and season to taste, then top each oyster with a generous spoonful and watch customers knock them back.

Rachel Sewter, marketing manager, Pauleys​: Love is in the air during February, with many menus featuring dishes for Valentine's Day. Strawberries are often linked to romance, and throughout history have been said to possess aphrodisiac qualities.

While the British strawberry season does not begin until late spring, you can make a feature of Spanish strawberries on Valentine's Day menus.

Serve with a generous helping of cream for a simple, yet perfect, dessert. If you prefer to create something more elaborate, try making a strawberry and champagne jelly. We recommend using pink champagne for this recipe to enhance the colour of the dessert.

For savoury dishes, try using salad rocket micro-greens as a garnish. These micro-greens have a beautiful peppery, nutty taste and their love-heart shaped leaves means they are ideal for adding a nice touch to Valentine's Day celebrations.

John Martin, product marketing manager, Prime Meats​: February's main event, Valentine's Day, falls on a Saturday, which should encourage a good turnout this year and increase footfall.

A multitude of different meat and poultry cuts are perfect for gracing any Valentine's menu. Welsh Rack of Lamb is the best cut of lamb available and quick and easy to roast in the oven as a rack before being split into sweet and succulent portions. You can glaze or encrust the lamb before roasting and even 'valentine' cut it to produce little heart shapes from the eye muscle.

Few things are as appealing as juicy pink Gressingham Duck Breasts dished up with a crispy caramelised skin. Served with a fruity sauce, this is hard to beat and is sure to make diners' hearts flutter!

With British pork still offering operators excellent value for their money, you can't go wrong with pork fillet. Tender and succulent, it is delicious when gently shallow fried until it is still just a little pink in the middle. Cooked in a cider and wholegrain mustard sauce and served with sautéed potatoes and fresh seasonal veg, it makes a really special meal, yet only costs around a quarter of the price of a beef or lamb equivalent.

With food and sensuality being linked since ancient times, add some talking points to your menu by using some traditional aphrodisiac ingredients. Try chicken suprèmes served with a garlic-infused sauce - garlic is said to awaken deep feelings of desire, and perfectly complements most poultry dishes.

Add honey coated chicken wings to your starter options. Sweet and sticky, honey is the main ingredient used in mead which apparently was used by medieval seducers to ply their conquests into romantic rapture.