Wye Valley White, the UK’s first ever commercial crop of white asparagus, was recently described in The Observer as the finest asparagus this country has ever produced.
Bath Priory Executive Chef Sam Moody meets asparagus grower Chris Chinn to find out more and, later in the year, cooks with white asparagus in the Bath Priory kitchens.
Westlands WOW are one of the UK’s most exciting and innovative growers. At their HQ in Evesham they produce a quite extraordinary variety of specialist produce. Micro leaves, sea vegetables, edible flowers, plants previously foraged, oriental leaves, heirloom tomatoes, oyster leaves and seakale are just part of their constantly growing range.
David Campbell is head chef at The Dower House, Royal Crescent Hotel, Bath. Here he is cooking a light but wintery dish with French squab and Brussels tops.
In November 2009 Alex and Luke Murray took over the running of an ailing Bordeaux Quay with a very simple brief, to make it work financially. Here’s how they did it.
When they talk about local food at The Manor House Hotel in Castle Combe they really do mean it. A lot of what the kitchen uses is raised on the estate. Here executive chef Richard Davies talks about, and cooks with, their wonderful pigs.
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