A word from our kitchen
February 5, 2011
A word from our kitchen
So at last it feels we are emerging on the right side of winter: a beautiful pungent aroma of wild garlic in Cot Valley this morning; gorse becoming a deeper yellow, a sign that the days are gaining a few extra minutes of daylight; more prevalent birdsong at either end of the day; and the first daffodils blooming.
Bruce is looking forward to New Season Asparagus, both purple & white, which should be available shortly. Caroline Arkley (www.fathen.org) has some foraging courses on the horizon and is already out looking for Three Corner Leeks, Seaweed, Sea Kale & Nettles. We will be hosting a few lunches here through the Spring with whatever she can find.
Wonderful Rhubarb, Purple Sprouting Broccoli, Radishes, Red Chard and much more are in season and playing their part in Bruce’s seasonal menus. Our ‘Spring Menu’ will be up and running very soon.
From our ‘Sea Larder’ we are seeing plenty of Sardine, Wild Sea Bass, Brill & Megrim Sole. Bruce was recently quoted in the Ecologist in support of Hugh Fearnley-Whittingstall’s campaign.
The roads west are still pretty much traffic free. This is an ideal time to take us up on our Winter Escape (until 24 March) or Spring Sleepover (from 28 March).
Edmund Inkin
