With spring in full bloom, now is the time to make the most of the finest produce from around the British Isles, such as asparagus from the Vale of Evesham and Wye Valley which is available for just a few precious months each year.
Whether deliciously paired with fellow English ingredients, or presented in an antique silver cradle served with hollandaise sauce, Executive Chef Martyn Nail has created these dishes in true celebration of these sought-after spears.
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