Posted: 17th April 2011
Now that spring has well and truly sprung we asked our Chef Will Carvalho to share his top tips for the season’s most delicious flavours and ingredients. Will says “Jersey Royals are likely to be available throughout the month but will only become reasonably priced towards the end. Their quality is likely to be exceptional throughout. Glasshouse-grown English Asparagus makes a glorious entrance at the beginning of the month. In terms of looks and taste, it really is unbeatable. Spring Lamb is my selected meat , a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1. The Spring lamb season starts in the South of England and goes up until it reach Scotland, when that happens, the Spring Lamb season is over.”
Download our spring/summer menu to see more of Chef Will’s spring culinary delights. At 41 Portland Place we pride ourselves on choosing the best seasonal ingredients to ensure we only serve food when is at its best and help promote sustainable farming. Follow us on twitter for regular updates and food thoughts from chef Will.