Going Wild This Season
At last, Spring has sprung in bonny Buckinghamshire! Longer days and warmer evenings are in sight…ha OK, not that warm yet but let’s stay positive folks! From a culinary point of view, April has tonnes to offer when it comes to seasonal produce, especially when it’s home-grown.
Mikey and the team here at The Three Oaks are embracing the re-opening of our kitchen garden. The chefs have also spent some precious time off in the local woods, foraging for Wild Garlic! We have our own small patch growing in the garden and the smell is devine. The leaves are seriously pungent but ease nicely with cooking to give a real depth to any dish. There are a number of fresh additions, developed by Mikey and his team, so have a sneak peek at the À La Carte Menu and we’ll see you all soon.
A recent weekend special of Grilled Whole Torbay Sole, White Sprouting Broccoli & Leaf, Wild Garlic Pesto, Garlic Crumb, Pickled Shallots & Sea Purslane took the new season’s key ingredients to new levels…stunning.