eat the seasons


Spring is sprung (for now) and we are enjoying the first shoots of nature's bounty...

From Thailand we're getting ingredients such as beautiful marian plums, which are going in desserts and salads, and dtok kajorn - crunchy green thai flowers, that taste a little like fresh peas and are brilliant in stir fries and curries.

On the UK side we've got lovely wood pigeons coming in for our jungle curry with grilled pigeon and green banana, English watercress is back on the wok section and we are also stir frying foraged wild garlic with tiger prawns, egg and pickled garlic (pictured).