Seasonality

We use the best seasonal produce available in our restaurants, sourcing from within the British Isles where possible.

Our chefs create menus from the freshest of the season's highlights, and include daily and weekly changing specials that reflect the best that's on offer in the markets.

February favourites include sea kale, barbe di frate, sprouting broccoli, wild garlic, cardoons, white asparagus from Provence and baby artichokes and calcot onions from Spain, red, white and yellow beetroot from Romney Marsh, pink fir apple potatoes,  treviso, puntarella and January King cabbage (a delicious misnomer now).

Rhubarb is starting to sprout in England, but much of our fruit is coming from warmer climes overseas: blood oranges from Morocco, lemons from Amalfi and oranges from Seville.

Some of the more unusual seasonal fish are cod chitterlings, wolf fish, percebes (goose neck barnacles) and sprats.

 

March brings spring at last: green dandelion, cardoons, new season garlic, purple sprouting broccoli, broad beans from Spain and white asparagus from Provence. You might see Jersey Royals, but it’s still too early to get the best flavour.

The month’s mushroom treats are morels and black truffles whilst razor clams, wild salmon, sea trout and wild char are in the fishmongers. March is the time to find guinea fowl eggs.