I love this time of year when wild garlic is in season. The white flowers are really pretty and I love the soft garlicky flavour they produce when cooked; it’s not as strong as the everyday garlic you’ll find in supermarkets. The flowers are not only fantastic with salmon and lamb, but are also great in salads. You can also eat the leaves and the stem, both of which can be used in cooking.
Found near streams, wetland areas, in nature reserves and also funnily enough you will find it growing in woodland areas amongst bluebells. It’s great to be able to walk through the woods and smell the wild garlic.
There’s so much that goes well with wild garlic, but my particular favourites are cooking up a garlic veloute and a small parmesan espuma, parfait! Look out for wild garlic infused dishes at The Vineyard soon.
I am also hosting the Magnificent Seven Dinner on Friday 20th March together with seven of my very best suppliers all providing one ingredient that will be used in each dish.A wild garlic veloute and morels Fricassee is the first course matched with a fantastic Rioja. The garlic is kindly being supplied by Mash Purveyors. Discover more about the dinner and view the full menu online
I’d love to hear all about what your wild garlic recipes so please message me on Twitter @danielgalmiche.
Enjoy the rest of your weekend.
Executive Chef at The Vineyard