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King Crab, Asparagus, Garlic and Hazelnuts
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Roast Whole Suckling Pig with Truffle Mousse, Jersey Royals and Wild Garlic
Succulent roast pork served with a decadent truffle cream mousse, buttery Jersey Royal potatoes, and sautéed wild garlic leaves.
Roast Best End of Lamb with Garlic Fritters and a Wild Garlic Cream Sauce
Roasted lamb cutlets served with deep-fried garlic fritters and a rich, wilted wild garlic cream sauce.
Beef Fillet with Wild Garlic Purée and a Fricassee of Wild Mushrooms
Juicy beef fillets served with vibrant wild garlic purée, a rich mushroom fricassee, and grilled asparagus tips.
Red King Crab with Polenta and Wild Garlic
Sustainable king crab served with crispy polenta galettes, rich creamy bisque, candied tomatoes, and delicate wild garlic garnishes.
Turbot, Crab, Wild Garlic and Leeks
A refined restaurant-style dish featuring butter-basted turbot on the bone served with leek-based crab garnish and aromatic wild garlic mayonnaise.
Pan-Fried Monkfish with Wild Garlic and Fennel
Monkfish fillets coated in aromatic semolina, pan-fried and roasted, served with a buttery wild garlic, fennel, and aniseed sauce.
Honey and Za’atar-Glazed Spring Lamb with Salsify and Wild Garlic Purée
Honey and za'atar glazed lamb served with a creamy salsify and wilted wild garlic purée.
Ricotta Gnudi with Peas and Broad Beans
Light ricotta dumplings served with seasonal peas, broad beans, pancetta, and white asparagus in a fresh citrus herb sauce.
Grilled Lamb Chops, Wild Garlic Pesto and Jersey Royals
Blanch wild garlic for pesto, griddle seasoned lamb chops, and sauté Jersey Royal potatoes with butter and extra garlic leaves.
Posh Mushrooms with Garlic and Parsley on Toast
Sautéed seasonal mushrooms in a creamy truffle sauce with fresh herbs and wild garlic, served on charred sourdough toast.
St George’s Mushrooms with Chicken Liver Pâté on Toasted Sourdough
Pan-seared St George's mushrooms and homemade chicken liver pâté served on toasted sourdough with wild garlic and parmesan.