Seasonality is everything when it comes to food. As a private chef in Cornwall, I build my menus around what’s at its absolute best, and spring is one of my favourite times of year for fresh, vibrant ingredients.
Everything feels lighter, brighter, and packed with flavour—after months of hearty, slow-cooked winter dishes, spring brings a new energy to the kitchen. Here are the spring ingredients I can’t live without and how I use them in my private dining menus.
1. Wild Garlic
Wild garlic is one of the first signs that spring has properly arrived. It grows in woodland areas and has an incredible fresh, garlicky flavour that’s perfect for pestos, soups, and butters.
Favourite way to use it: Wild Garlic Pesto—blended with toasted hazelnuts, Parmesan, and olive oil. Perfect drizzled over pasta or stirred through a risotto.
2. Asparagus
British asparagus has a short but glorious season from April to June, and nothing beats the flavour of locally grown spears.
Favourite way to use it: Grilled Asparagus with Burrata and Hazelnut Dressing—simple, seasonal, and packed with flavour.
3. Jersey Royals
These little beauties are the kings of new potatoes—buttery, nutty, and with the perfect waxy texture.
Favourite way to use it: Jersey Royals with Smoked Butter and Chives, a dish inspired by my time working with seasonal British produce.
4. Spring Lamb
Spring lamb is tender, full of flavour, and the perfect centrepiece for a seasonal feast.
Favourite way to use it: Slow-Cooked Shoulder of Lamb with Wild Garlic Salsa Verde—a dish I’ve featured in A Private Table, and one of my go-to spring specials.
5. Rhubarb
Spring rhubarb is sharp, floral, and an incredible contrast to rich or creamy elements in a dish.
Favourite way to use it: Poached Rhubarb with Ginger and Clotted Cream—a perfect balance of tartness, spice, and indulgence.
Why Seasonal Cooking Matters
Cooking with the seasons isn’t just about taste—it’s about getting the best out of your ingredients. When produce is in season, it’s fresher, more sustainable, and just makes sense.
When you book a private dining experience with me, you’re not just getting a meal—you’re getting a menu designed around the best ingredients available at that time of year.
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See you at the table! 🍽️