Chef George forages on the Gravetye estate

for wild garlic flower buds

This week our Exec Chef George has been pickling wild garlic flower buds.

He explains:

'These will be great on any dish that can be bettered by an extra kick of acidity and garlic (limitless possibilities!), could be a beef tartare, a piece of seared fish or a vegetable/allium based dish to give it an extra dimension. You would only need a few of them and you could also add the pickled wild garlic seeds that we will be picking in about 2 weeks’ time. Both of these will be best used after a couple of months of storage when the acidity has softened the harsh raw garlic flavour.'

Search blog

Subscribe to our newsletter

Areas of Interest

Please enter your email address above if you would like to receive notification of offers, events and news from Gravetye Manor via email. Your details shall not be shared with any other third party, and you can unsubscribe at any time.