Early Asparagus, Forced Yorkshire Rhubarb & Best in Season

January is always a transition, but the promise of fresh arrivals has kept us revitalised for the year ahead.

Forced Yorkshire Rhubarb is proving a favourite, the anticipation of the first pick arriving (picked by candlelight that morning) and the first glimpse of the deep pink stems as the box was opened. The quality is supreme and the taste of course flavoursome. The product reminds us of a great supplier we have close to home in Yorkshire.

We’ve had an arrival of Wild Sea Kale, which is emerging as a new star on the menu, popularised by the Victorians, it tastes a cross between asparagus and celery. Kale is such a wonderful and diverse ingredient, with great health benefits. With more and more of us discovering and enjoying kale – we have many varieties available including Cavolo nero, pink and white, as well as our well-loved traditional green kale.

It really is the best time to eat fresh, and get your five-a-day. From the exotic air-freight mango to the Pink Lady apple. An arrival of wax tipped Pear Passe Crassane has arrived, reminding us of the preservation and care of the pear. Preserving the tip to control the ripening of the pear!
Seville oranges are also here for a very short season. Bitter and perfect for making traditional marmalade.

Our perfect ingredient this week is finest British asparagus, something that is here earlier than ever. A great product brought to us from Wye Valley Produce.

With the promise of more fresh produce on its way, and new flavours emerging – proving winter produce doesn’t need to be dull.