Spring brings a bounty of new ingredients

Today marks the spring equinox, the official start of spring, bringing with it longer days, warmer temperatures and, of course, a new bounty of delicious ingredients to harvest and serve to our guests.

Vibrant pinks, greens, and whites dominate the season’s top ingredients. Think purple sprouting broccoli, leafy sorrel and kale, nettles, peppery radishes, spring cabbage and, of course, the crown jewel of vegetables— asparagus, which graces us for just six weeks at most!

Asparagus is such a sought-after ingredient that one of our culinary teams have already booked in a farm visit with one of our Kent suppliers at the end of April, to handpick the perfect grade of asparagus for our restaurant at Glyndebourne Opera House.

With one of the new dishes featuring three large spears of asparagus and a chilled grape and almond dressing, Lee Redman, Executive Head Chef, wants to ensure both the quality and quantity meet the demands of the busy season ahead.

“It's very important that asparagus is caught at its best and timed well when menu writing – anything other than the freshest in season UK asparagus really shouldn’t be considered.

“To bring out the very best flavour, fleck the asparagus by removing any little stems and trimming to length – usually to the point an inch or two from the bottom - and either collar the asparagus or gently peel it for a refined finish.”

Chef’s tip

For James Tuckett, Head Chef at Salisbury Cathedral, rhubarb is one of his favourite ingredients: “Cooking with rhubarb, don't be afraid to celebrate the tartness of rhubarb. Some chefs feel the need to drench the rhubarb in sugar, so it loses all that beautiful tangy flavour. Think about balance, why not pair the rhubarb with some sweet stem ginger syrup or maybe a naturally sweet, fortified wine like a ruby port or a doce madeira wine.”

The introduction of new ingredients also creates opportunities for sustainable practices. Fruit and vegetable trimmings can be repurposed to create amazing intense flavour to sauces and soups.

"Spring is also the perfect time to get outdoors and forage for colourful, fresh ingredients, adds Chef, James. “It's such an exuberant season for chefs and a great opportunity to express yourself on a plate! I am currently developing our own garlic bread which will feature a homemade wild garlic green pesto.”

So, if you’re feeling inspired, let the aroma of wild garlic lead the way—and be sure to pick some nettles while you're at it!