Our most treasured spring kitchen arrival. Chargrill and dress with olive oil or steam and smother in Garden Herb butter, Cornish sea salt and black pepper. Our chefs are busy introducing the delicacy to ourspring menu. Look out for it in our Frittata and savoury tarts.
A wild relative of chives, native to Europe and Asia with a soft garlic aroma that works well as a salad leaf or wilted in a hot pan with olive oil and pancetta. Pick your own in damp shaded woodland where it can grow in abundance. The little white flowers are also edible and are almost spicy in flavour perfect to garnish a salad.
These young plants are nutrient rich and spinach like. Whiz into a soup or use to make a walnut pesto. Be careful when picking i you are picking from your own garden - make sure to wear gloves to protect your hands. Simple boiling removes any of the stings and makes the leaves safe to handle.
One of the oldest known leaf vegetables eaten by humans, related to cress, mustard and radish. Peppery, tangy and great in a sandwich with rare roast beef. Look out for it in our spinach and watercress soup and our legendary egg mayo sandwiches.
Grown on the island of Jersey this is another spring time delicacy. The most awaited for of all new potatoes these earthy gifts are the jewel in the spring time harvest. Its paper like skin should be left on before boiling and serving with butter and a handful of chopped mint.
Purple Sprouting Broccoli
Deeply green and purple with unruly leaves. Still in season and marries very well with garlic, anchovies and chilli. Wash and blanch whole disguarding only the very tatty leaves. Toss through cooked pasta and melt over soft goats cheese add a spoon of pesto and finish with torn basil.
Cultivated by the Egyptians, Greeks and Romans, spring onions are simply white onions harvested early. These pale green and white alliums impart a mild onion flavour to dishes.
Grown in different varieties all over the world, the kind we see in spring tend to be small, red and peppery in flavour. A classic dipped into unsalted butter and flaky Cornish sea salt. Look out for it in our green slaw.