April is a beautiful month for produce, especially vibrant bio-dynamic vegetables and fruits. Foraging of wild vegetables and leaves starts up again with keen foragers on the lookout for the season's first clusters of wild garlic all over London's parks and trails.
These are the ingredients we're preparing to build our spring menus around. Expect fresh and colourful with warm and comforting touches through the menu as we slowly ease out of the cooler months and into summer.
Foraged: Wild garlic and Sorrel
Fruit and Vegetables that are coming into season: rhubarb, Jersey Royals, asparagus.
Seafood: mussels, plaice, whelks, hand-dived king scallops.
Keep an eye out for our focus on British asparagus at the restaurant. British asparagus is an absolute favourite for chefs every year, with British asparagus a hero vegetable in season from Mid April until June.