In a secret location, in the woods close to Skipton, North Yorkshire, as we speak wild garlic is now beginning to flower in abundance, and it won’t be long before other local woodlands follow suit.
“Wild garlic is great to cook with,” says Chef John Rudden, “It smells so fragrant and you can use every part of it, from the stalks to the flowers. We use it in our popular lamb dish, and with hand-dived scallops. And the stalks are great for bread and in sautéed potatoes.”
Using locally sourced and seasonal ingredients is a big part of the cooking and dining experience at Grassington House. “As a child I used to wonder what that pungent smell was,” recalls John, “Now I absolutely love it. Just remember not to pull up the bulbs.”