In an age of endless choices and unlimited availability of exotic ingredients, eating with the seasons is a beautifully simple way to hand back the control and have our recipes dictated, as intended, by nature.
The wonderful cycle of food encourages us to constantly adapt and change our flavour pairings and encourages more creativity in the kitchen. We’ll never be left hungry if we rely on nature’s best offerings at any given time of year; we just have to be prepared and willing to evolve with the changing seasons.
As well as allowing us to reconnect with a more natural cycle of eating, practicing seasonal food shopping and growing supports sustainability and local companies who grow and source ingredients. So what British ingredients are growing for us right now?
Spring is the very beginning of the new and exciting season we can’t all help but love and right now we’re still very much enjoying root vegetables as the cold weather dissipates so perhaps we’re moving slowly away from heavy warming soups and edging towards lighter dishes. We can start to introduce ingredients like spring onions, purple sprouting broccoli, leeks, kale and spinach to our dishes, many available all year round but truly at their best during the spring months.
April is when spring really starts shifting the food cycle; it’s the month to welcome asparagus, radish, rocket and our other salad leaves which in turn offer promise of al fresco dining and garden parties – what’s not to love!
Meanwhile, as you read this The Terrace Restaurant’s very own Kitchen Garden is growing wild garlic and sprouting broccoli for this wonderful new season, but when it can’t quite accommodate an entire restaurant’s ingredients list, The Terrace uses local suppliers wherever is possible so nothing has to travel too far.
The Terrace’s dairy, fresh fruit and vegetables come from family run, Hampshire-based companies, Wrights Dairy and Harvest Fine Foods whilst you couldn’t get any closer for the delicious breakfast bacon and sausages sourced from the delightful Pondhead Farm, just 6 miles away in Lyndhurst.
At The Terrace Head Chef Matthew Tomkinson has a penchant for creating delicious new dishes with each coming season’s freshest ingredients whilst also finding inspiration in classic flavours. We caught up to talk about spring, what to grow in our home kitchen gardens and 2018 food trends:
“Scrambled eggs, wild garlic and morels.”
Delicious! Especially as the wild garlic is grown in The Terrace’s very own Kitchen Garden and the eggs laid by the happy resident chickens.
“People are really enjoying classic flavour pairings like hazelnut and chocolate and duck and orange.”
This hardy and versatile vegetable grows throughout the colder months and makes for a wonderful winter soup. Enjoy them until the end of March but be sure to add them to your ‘to grow’ list for next winter. As versatile as a potato: roast, sauté, bake, boil or steam them.
“Always the next one! I love the changing of seasons; out with the old, in with the new.”
“World class tomatoes!”
“A deeper desire to understand what is in our food. Not just fat or calories but how it is made, coupled with a move to eating more in independent restaurants rather than chains.”
It's the experience the sublime tastes of The Terrace restaurant. Whether you choose to make a weekend of it or simply an exquisite evening, reserve your table today!
© 2018 The Montagu Arms Hotel
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