Flavours of Spring

March, April, May

Spring marks the transition from winter to summer. The days are longer and the nights are shorter. For me spring means blossoms on the trees, bees dancing around the trees and on the hill sided the sight of newborn lambs. Spring excites me, as the new season produce is inspirational; lighter dishes take pride of place on our menus.

Seasons Best for March…

Purple Sprouting Broccoli, Broccoli, Cabbages, Curly Kale, Rhubarb, Leeks, Spring Greens, Sorrel, Hare, Wild Salmon, Sea Trout, Crab, Oysters, Blood Oranges, Cauliflower, Celeriac, Chicory, Cockles, Cod, Hake, John Dory, Parsley, Mint, Potatoes, Pomegranates, Spring Onions

Special Celebrations During March…

St Patricks Day, Mothers Day, First Day of Spring (around the 21st). British Summer Time (Last Sunday of March)

Seasons Best for April…

Cauliflower, Cabbages, Lettuces, Radishes, Purple Sprouting Broccoli, Broccoli, Spring Greens, Sea Kale, Watercress, Morel Mushrooms, Wild Garlic, Sorrel, Rocket, Rhubarb, Wood Pigeon, Jersey Royal New Potatoes, Cod, Crab, Halibut, Sea Bass, Lemon Sole, Salmon, Sea Trout, Cockles, Spinach, Spring Lamb

Special Celebrations During April…

Easter, Queens Birthday, St Georges Day

Seasons Best for May…

British Asparagus, Cauliflowers, Lettuce, Radishes, Rocket, Sorrel, Watercress, Cod, Crab, Herring, Sea Bass, Lemon Sole, Salmon, Sea Trout, Mackerel, Plaice, Sardines, Artichokes, Aubergines, Broccoli, Fennel, Jersey Royal New Potatoes, Mange tout, Lamb, Wood Pigeon, New Potatoes, Elderflowers, Samphire, Duck, Mint

Special Celebrations During May…

Gloucestershire Cheese Rolling