Notes from the Kitchen

Claire Nicholls' seasonal notes from the Herefordshire Kitchen!

May 2010
It's been a a bit late coming but at last we have asparagus! Nothing beats Herefordshire asparagus and what we serve at the hotel has been picked that morning by our supplier in Hamptom Bishop, a village just 3 miles from Castle House. He's a friend and a fabulous supplier - the quality and taste is simply unbeatable.

We're featuring it wherever possible on the menu - it's too good not to - and I'm using it with fillet of Ballingham beef, wild mushrooms, carrot fondant and new potatoes...another vegetable that's late this year.

I reckon asparagus is best kept simple so you make the most of its unique flavour. You can't beat serving it with a poached egg and hollandaise sauce or served simply with melted butter. Cook it for a matter of seconds so it keeps its bite and, if you're putting it in a salad, drop it in iced water as soon as it's off the heat so it doesn't carry on cooking.

We're trying to buy as locally as we can - well, it would be a crime not to with the quality of produce available locally. We're featuring some organic veg on menus, and meat from Rutherfords, the wonderful Hereford butcher and Hereforshire Meats just 2 miles away. The beef is always Herefordshire of course - where else?