Spring is such a lovely time to be a chef. I saw my first wild garlic growing today and cant wait to put it through a risotto and serve it with scallops on our march menu.
The ingredient I really look forward to though is Asparagus. We source ours from Wykken just out side of Bury st edmunds. Its served as a tart with a poached egg and holandaisse sauce on our April menu. Alongside highlights such as a rhubarb and custard creme brulee.
May's menu features asparagus again as a risotto with pea and mint and seasonal vegetables this month might feature fine beans, broad beans and Norfolk keeper potatoes.
If any of this sounds delicious to you Just drop us a line at Joshua@burystedibles.co.uk for a seasonal menu for your perfect dinner party.
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