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It’s bumper
harvest time
Spring and summer are the seasons when our chefs look forward to a bumper crop
of produce 昀氀ooding their kitchens. But did you know that pretty much every ingredient
they use is British? We’re passionate supporters of our local farmers, 昀椀shers and foragers,
and we have close relationships with all of them. We want to tell the stories of some
of our suppliers and the planet-positive produce they send our way this time of year.
Asparagus on the menu is a real sign of spring. It’s
a super-seasonal crop, only pickable between late
April and June. For ours, we go to Wykham Park
Farm in Oxfordshire. And, to get our chef’s hands
on early asparagus, we also go for the bundles of joy
that come in from Barfoots Farm over in Bognor
Regis. Beyond its earthy deliciousness, asparagus
is one of the most sustainable crops, as the spears
regrow season after season without needing to be
replanted. Plus, the lovely people at Wykham Park
and Barfoots do all the planting, picking, and packing
of this precious veg lovingly by hand. And that’s
just how we like things to be done.
The fragrance of a fresh, ripe tomato sings summer.
Ours hail from Isle of Wight Tomatoes on, you
guessed it, the Isle of Wight. Over there, in the
rich soil of Arreton Valley, they harvest rainwater
to irrigate their crops and use natural predators
and pollinators. Tomatoes that taste like tomatoes
are their thing. Our chefs longingly wait for tomato
season every year. And it’s good to know the ripe
little beauties arrive on your plate within 24 hours
of being picked. You can taste it.
