Spring into Season
Restaurants in Suffolk and wider are in full swing as artisan producers source and supply the finest new season ingredients. Head chef explains all...
"From a culinary perspective, spring starts with the last winter crops like purple sprouting broccoli and celery.
This happens before some of my favourite ingredients start coming into season, such as asparagus, pheasant eggs and wild garlic. April also marks the start of sea vegetables appearing on the banks of the River Deben, as prime cuts of lamb also become available. With mushrooms, over the past few weeks morels have been popping up in our woodland beds, as well as my favourite mushroom of all - the St George!
The month of May to me is the beginning of the green season when asparagus is in full flow with peas and broad beans coming into fruition as well. And remember look out for new potatoes and rhubarb - both are coming into season over the coming weeks. All in all, a great time of year!"
Head chef at The Crown Restaurant in Suffolk