Into April we go; the first of the British asparagus is showing and the new season spring lambs are bouncing in the fields.
Look out for Jersey new potatoes and wild garlic leaves – both go together perfectly. One of my favourite ways to eat them is to pan-fry your cooked Jerseys with fresh garlic leaves and finish with a handful of breadcrumbs – a perfect accompaniment to any fresh grilled fish! Serve with a dollop of hollandaise for a simply delicious spring lunch and wash down with a crisp glass or two of Chablis!
A few weeks ago, we were lucky enough to get an invite to visit the amazing vineyards at Ridgeview, Sussex. We sampled their amazing collection of sparkling wine and feasted on some local farm sourced produce, all of which were simply stunning, was an afternoon to remember. English sparkling wine really is coming into its own.
Great news and hot off the press – Stuart Tarff, Pastry Chef at the London Business School, has been coveted with the Elior Chef of the Year title for his cooking at last week’s Elior awards. A huge accolade for him and the team of chefs around him who supported him in getting to the final, simply brilliant!
Enjoy those hot cross buns toasted and then smeared with unsalted butter; so naughty but nice, far too tempting to resist!
Eat, Sleep and Love