The arrival of warm weather isn’t just about baring those (snow white) legs we’ve all been hiding. It also means a whole load of new ingredients for our chefs to play with! Topping our lists right now is the fancy brother of the humble garlic clove, ramson – also known as wild garlic, or Allium ursinum if you want to get proper about it.
Orrery’s Chef Patron, Igor Tymchyshyn, is using wild garlic on his spring menu, served as a delicate veloute poured over perfectly poached eggs with yoghurt. Discreetly tucked away above the famous Conran Shop, this Marylebone institution has understated glamour sussed with its crisp white table cloths, pastel interiors and fresh blooms scattered around the dining room.
Perched at the top of Trinity Leeds, Crafthouse provides some seriously spectacular panoramic city views. Lee Murdoch joined the team as Executive Head Chef last year and has been creating quite the stir amongst Leeds’ dining scene. Lee is a big fan of British produce, and is using his wild garlic in a dish with Yorkshire rabbit, brioche, potato terrine, morels, spoon spinach, duck liver and Boudin blanc. Try memorising that.
The aptly named Plateau sits four stories up on Canada Place, with vertigo-inducing views across Canary Wharf via its floor-to-ceiling windows. Head Chef Daniel McGarey’s (previous exec sous-chef of Michelin-starred Galvin Windows, no less) style is contemporary yet very approachable, and we basically want to eat the whole menu. He’s doing a pea and wild garlic risotto for Spring, which is somehow equal parts rich and creamy, yet still light – magic. And not to mention it’s just the shade of green that will look fab on your Instagram.
Overlooking the Thames, Le Pont de la Tour is a landmark London restaurant and bar that was given a shiny new makeover last year. Head Chef Frederick Forster joined the team as part of the revamp, bringing with him an impeccable French background from time spent at Le Gavroche and Le Manoir. Served with spiced couscous and grelot onions, Frederick is using wild garlic on his dinner menu to accompany a ridiculously juicy cannon of lamb – like, lick-the-plate-afterwards kind of juicy.