This website uses cookies to ensure you get the best experience on our website. Learn more

In Season: Asparagus

British asparagus season is a national event in the world of restaurants. For a short period of time each year, chefs around the UK can source arguably the best asparagus spears available from right here on British soil.

The buzz it creates is astounding, but it’s well and truly deserved. The quality is sublime and its limited availability only adds to the hype.

As always, the start and end of the season shifts from year-to-year depending on weather conditions. But traditionally, the British asparagus season runs from St George’s day on the 23rd April through to Summer Solstice on the 21st June.

That’s just 8 and a half weeks to make the most of this fantastic crop. And in some years that window of opportunity can be even shorter.

Over and above supporting our fantastic asparagus growers around the country, the main reason why chefs go crazy for UK asparagus every year is due to how phenomenal the flavour is when it’s fresh.

All fruit and veg is at its very best when freshly picked, but asparagus spears in particular are known to decline in quality at a faster rate. So shipping it in from abroad after it was picked a week ago doesn’t make for the best quality product.

Serving British asparagus after it’s only been picked a day or two ago, however, is another story. As most chefs will know, it requires little fancifying and boasts incredible flavour that demands the attention of the diner.

Now in Season – Pheasant

Now appearing on our À la carte menu:
Roast Pheasant Breast wrapped in prosciutto, turnip mash, red wine, puy lentil and winter vegetable cassoulet.

Pheasants are  quintessentially English bird with the distinctive blue-green head and speckled tawny body.

Pheasant season in the UK begins on the first of October and ends in February. Once the birds have been hung for at least three days after the hunt, their feathers plucked and bodies gutted, they make a fine meal, particularly when combined with seasonal quarry such as chestnuts, apples, squash, celeriac, mushrooms and cobnuts. Young pheasants are wonderful roasted, while older fowl are fine for pies, pot roasts and casseroles.