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Product Description
Mid-May is the moment that the garden really kicks into luscious and abundant production. There’s asparagus and rhubarb by the basket-load, plus tonnes of home-grown salad leaves and herbs, as well as the first very early potatoes if grown inside.
At the Spring Food Festival at Perch Hill, Sarah will do a one hour cookery demonstration using all this incredible spring season produce, and take us on a tour of the Perch Hill gardens.
The day is concluded with a delicious two-course lunch based on the produce in the garden at Perch Hill.
Wednesday 16th May
- 10.30 - 10.45 - Arrive for tea/coffee
- 11.00 - Talk/ Demo
- 12.00 - Garden tour
- 12.45 - Lunch:
Spring Lamb Daube or Spinach and ricotta cannelloni + 2 Seasonal salads
Rhubarb Tart with stem ginger cream
Rhubarb and mint cordial
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