Look who we found in the garden, gathering our abundant and very beautiful Wild Garlic! Head Chef Nathan Marshall collects the Wild Garlic three or four times a week and we reckon there are not many places you could find the Head Chef enjoying the glorious spring sunshine and picking straight from the garden.
Once picked Nathan washes the leaves and wilts them in butter, using them in such delicious things as the following:
- Slow cooked hen’s egg, wild garlic velouté, caramelised onion tart, parsley root
- Roast escalope of turbot with variations of garlic, buttered prawns, lobster sauce
- and even as a side dish of garden picked wild garlic.
But hurry! The Wild Garlic doesn’t last for ever... Nathan will soon be changing his menu again!