NOTES FROM THE KITCHEN

Wild Garlic & Potato Velouté

We have been somewhat remiss in updating our ‘Notes From the Kitchen’ series so far for 2025; we can scarcely believe that we are already well into the month of March with April just around the corner. With the Spring equinox taking place last week, we can most definitely say that Spring has arrived. Aside from astronomical alignments, another sign that Spring is here comes from the strong smell of wild garlic that emerges from the Iscoyd woodlands. Due to the gorgeous weather we’ve been treated to, the garlic has arrived earlier than usual so our chefs have been busy picking the young leaves and using them in a variety of soups, salads and pestos.

What better then than to kick off the first of our 2025 recipes than one that has been inspired by the natural world surrounding Iscoyd – that of wild garlic. This is a very popular recipe that regularly features on our couples’ wedding menus but equally makes for the best comfort food on these cooler evenings too.

We really hope this has inspired you to cook this classic Iscoyd dish for yourselves. If you have any questions, then please let us know. We will be only too happy to answer them. And do let us know which recipe you would like Chef to share next…

All our Iscoyd love

xxx