“I love this time of year, things start to get exciting in terms of seasonal produce, such as the first of the asparagus from Cox’s farm in Upper Oddington. These small, tender, juicy treats are a certain sign that spring is with us and that summer is not far away, I enjoy creating new and innovative dishes to add to the menu. Dishes such as:
Charlotte of Asparagus with crayfish mousse, crisp Kelmscott farm ham, hazelnuts and poached pheasant egg yolk”

Matt Weedon