seasonal food

Spring has Sprung!

The good old Great British weather has had us on our toes for months but, with the passing of Easter brings sunny days and long walks through the countryside. And of course, there are the many romantic Spring Weddings on the horizon! We’ve been busy meeting many couples for tasting sessions and discussions on how to create the perfect menu for each couple that we work with.

There are many foods which are in season at this time of year and are also at the height of tastiness. We love to use fresh local produce to combine the finest food with the highest quality service.

beef fillet and shin pie

A selection of these foods are as follows:

Spring lamb
Spring Greens
Purple Sprouting Broccoli
New Potatoes

We have several scrumptious solutions for you to make the most of this wonderful food at it’s peak. Why not take advantage of this food when it tastes best? We love working with the freshest ingredients and creating amazing flavours. What would you make from this group of foods? This time of year is great for creating mouth watering roast dinners. With both beef and lamb at their best, it’s a great excuse to invite the friends and family over for a meaty feast.

fish copy

Here are more seasonal feasts from BBC Good Food:

Crab and salmon fishcakes with homemade tartare sauce.

Roast loin of lamb, peas, lettuce and bacon.

Seafood pasta with garlic bread.

For more recipes from us here at Vanilla In Allseasons click here and for a more in depth look at our menus then please click here.

In Season Now – Asparagus

Here at Vanilla in Allseasons, we love a bit of asparagus! Fresh, crisp and delicious,
this wonderful veg is in season from April through to June.

Why not head to your local farmers market or green grocers to pick some up?
Once picked, asparagus loses flavour and tenderness quickly, so if at possible
it really is worth eating it on the day you buy it in order to enjoy the best
flavour and texture.


If you’re preparing and serving it at home, follow these easy steps –
Wash in cold water and remove the bottom ends of the stalks (with fresh asparagus they will snap off cleanly).
Boil or steam quickly until just tender, around 4 to 7 minutes depending on thickness.

Try serving it lightly steamed and with a little butter and sea salt, or a side dish of horseradish.
It also works beautifully with some Parmesan shavings sprinkled over the top.
Simply delicious – Enjoy!

Example Menus