Spring food - What's in season
Seasonality and Shire Chefs. They were born to go hand-in-hand.
Chefs always look forward to the first signs of spring after the long cold months of winter; we are all ready for the availability of some new products to add to our menus.
The new crops of fresh salads, fruit and vegetables make a welcome change and addition to our menus and first to become available has been the forced rhubarb, from the world famous Yorkshire triangle, the new super food - purple sprouting broccoli, first out of the ground new potatoes and beautiful clean asparagus from the sandy soils of Kent and Formby.
Hopefully you'll read local seasonal produce on menus more and more, because slowly but surely chefs and customers alike understand that creating menus which change often and contain what's in season is the best way to operate if you're serious about food quality and appeal.
Seasonality of foods has always formed the base from which our menus have been created, but even more so now than ever. We work closely with our suppliers to ensure we can make our menus attractive to our guests and provide the best locally sourced and fresh ingredients possible.
Make the most of what our country has to offer and look out for fresh, seasonal British produce in the shops and markets and enjoy it while it's at it's best.
Mike HaddowGroup Executive Chef