YOU_The_Fold_7_(289x400)_LIVE_AW - Flipbook - Page 12
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Stories from
a summer larder
Our chefs get giddy at the 昀椀rst
signs of spring, with all that
gorgeous, seasonal produce
starting to arrive in their kitchens.
In summer, they’re almost ecstatic
as they receive the very best of
bumper harvests and hauls from
local farmers, 昀椀shers and foragers.
To see what all the excitement’s
about, let’s look in their larders
and moon over their menus.
The fresh fruit, veggies, and herbs tumbling
into our kitchens at this time of year provide a
wonderful burst of colour and freshness to our
dishes. Think asparagus from Wykham Park Farm
in Oxfordshire. Picture pert, bright green stems
simply steamed and served with a generous knob
of salty butter. And there’s our multicoloured
Isle of Wight heritage tomatoes. Adding juicy
mozzarella and a scattering of freshly picked basil
makes for a starter of dreams. Our foraging friends
in North Norfolk are busier than ever in the
warmer weather, and we love it when they bring
us huge bunches of wild garlic with its mellow,
sweet tang. We could go on forever, but we have
to mention our Yorkshire rhubarb – such a short
season, but it makes such incredible puds.
Fish is also much more plentiful at this time of year.
Imagine a super-fresh, day-boat-caught halibut
or plaice, perfectly served with a sea herb butter,
a brown shrimp sprinkle, a few Jersey royals,
and spring greens from Lincolnshire. We’re talking
heaven on a plate.
We’re proud to say we champion British meat
producers. You’ll 昀椀nd lamb from South Wales
(not New South Wales) that’s good friends with
a zesty pesto or gremolata. Pork comes from
Dingley Dell in Suffolk and works a treat with
crazy-tasty sides like honey-roasted parsnips on
a Sunday roast plate. We source beef from the
West Country and it could 昀椀nd itself with sublime
accompaniments like truf昀氀e-butter mushrooms
and watercress. In July and August, you’ll 昀椀nd
wild game, like rabbit and venison, cropping up
on our menus.
Well, that’s just a taster, but it gives you a 昀氀avour
of what to expect if you sit down to dine with us
between May and September.
