The taste of summer
This is our new BBQ being fired up for the first time - a little taster of what our guests have to look forward too.
Ox eye daisies
Look what we have right here on our doorstep. This photo was taken just outside the hotel. We use the leaves on salads. It makes a lovely interesting salad leaf, you can eat the closed buds, and the petals are great sprinkled over salads. They have a lovely fragrance and flavour to them. The leaves can be tough, so pick young fresh ones.
Yesterday our chef Adam got really excited while out walking with his family. Not only did he find a bountiful supply of sea purslane, he got his first glimpse of local marsh samphire, or sea asparagus.
The season is just beginning, so the purslane and samphire is still young, but there’s plenty of it, so our menus will feature them heavily over the next few weeks as one of our seashore vegetables served with different species of local best market fish.
Young plants can be eaten raw, but older ones should be cooked in boiling unsalted water. You can also fold them into an omelet, toss in salads or deep fry for a snack.
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