Here at Donnington Valley we are eagerly waiting for this year’s Strawberry crop to ripen from Cobbs Farm, hopefully the sun will shine and it will be ready for the first week of Wimbledon. Due to the nature of the up and down weather this year they are a little behind, but the English strawberry is well worth the wait. The intensity of taste and smell are so much stronger and superior to that of the Dutch and other imported varieties which can often be watery and soft.
At the same time we are looking forward to the gooseberries for our pastry chef to make some classic British desserts to go onto our seasonal weekly market menu. In the meantime we have two weeks maximum left to enjoy this weeks asparagus so we are trying to make the most of it by using it to accompany both meats and fish. Great ways to enjoy it are making soups from trimmings, using on its own with classic with hollandaise or even in salads with Parma ham.
Donnington Valley Hotel