26th February 2016
My preference has always been to source and cook food seasonally, and one of the many joys of this ethic is the anticipation factor. Allowing your cooking to be guided by the seasons is immensely satisfying. At the restaurant, the guys in the kitchen anticipate the various seasons like children waiting for Christmas: the arrival of that British gem the English asparagus in early summer, Jersey Royals in spring, and so on.
The change of the seasons is a matter of some debate, what with the summer now coming later and autumn virtually never ending; you need to be prepared for ...Read more »