A prelude to summer, spring is a season of light, growth and celebration. Now that spring has sprung, different institutions are getting involved by putting on special menus, installations, creating limited edition collections and more. We’ve put together this guide of how to celebrate the beginning of spring so you too can immerse yourself and make the most of the season and all it has to offer.
How to Celebrate the Beginning of Spring:
Honest Burgers x Farmdrop
Honest Burgers have collaborated with to create a one off ‘Spring’ burger made with fresh farm to fork ingredients such as foraged wild garlic, organic streaky bacon and extra mature Cheddar.
Laduree’s Spring Collection: La Vie En Rose
Laduree, masters of the macaron, have collaborated with Parisian designers to create this spring inspired collection. They come in a limited edition box that looks good enough to eat, and includes the new Rose-Cardamom macaron. Whether you’re treating yourself or looking for a springlike gift, the La Vie En Rose collection offers little drops of sugary heaven.
Spring Supper Club
Take a scenic drive to The Royal Oak in East Lavant, West Sussex and join their Spring ‘Taste the Seasons’ Supper Club, showcasing the best of the flavours of West Sussex in spring. The menu is created using local suppliers and includes fresh fish caught on the South Coast, venison from South Downs, and more. 31 May, 7pm, £70pp or £90pp with wines. Make a trip of it and book a room at a nearby boutique hotel, courtesy of our hotel guide…
Zuma celebrates Sakura season
Stylish Japanese restaurant Zuma in Knightsbridge are celebrating the season of Sakura by featuring a show-stopping installation of cherry blossom trees. Step inside and you’ll feel like you’ve been transported to a Japanese blossom orchard. Plus, the restaurant has created a special menu of cherry blossom cocktails.
London Cocktail Club’s Tiki Train Yard Terrace
London Cocktail Club’s new terrace in Bethnal Green has a tiki theme complete with bright colours, Cuban inspired cocktails and a hoard of springlike flowers to welcome you at the entrance.
Whitemead Forest Park
Whitemead Forest Park is a great destination for an easy family getaway. The cosy retreat in the Forest of Dean boasts plenty of activities such as a comedy ventriloquist show, Crazy Carts, singers, archery, water polo and so much more. Choose to glamp or book one of the cabins which include luxury hot tubs.
Recommended Dog Walks
Enjoy the sun when the intermittent rain and winds aren’t present. Head out on a dog walk, one of the 25 recommended routes by in association with Forthglade. Simply select your area of the UK and embark on a luscious green walk near you.
Lambs signify the start of the spring season. Here are some of our favourite lamb based recipes for you to try on one of spring’s more rainy afternoons…
Spiced Minted Lamb Chops with Pickled Pumpkin – Chef Peter Joseph at
For the lamb rack:
- 1 lamb rack, 6-bone
- 1 tsp dried mint powder
For the marinade:
- 1 tsp chilli powder
- 1 tsp peppercorns, crushed
- 1 tbsp of olive oil
- 1/2 tbsp of crushed ginger and garlic
- 1 tbsp of lime juice
For the pickled pumpkin:
- 100g of pumpkin, diced
- 4 tbsp of pumpkin seeds
- 4 tbsp of distilled malt pickling vinegar
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 2 tsp degi mirch powder
- 1 tsp ginger, chopped
- 1 tsp nigella seeds
- 2 tbsp of oil
- To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in malt vinegar overnight.
- When ready to serve, heat the oil in a pan and add the fennel and mustard seeds.
- Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so. Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat.
- Next prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife.
- Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate.
- Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side.
- Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice.
Whole Roast Lamb Shoulder – Cookbook
- 1 lamb shoulder (on the bone)
- 4 onions
- 2 carrots
- 3 sticks celery
- 15 cloves of garlic
- 1 bunch rosemary
- 1 bunch thyme
- ½ bottle red wine
- 1 litre chicken stock
- salt and pepper
- Set oven to 150ºC. In a large baking tray, sear the lamb shoulder in a little vegetable oil until it is beautifully golden brown all over. Making sure the meat is golden brown is a really important step, as that helps to start rendering the fat and caramelising the natural sugars in the meat.
- Add the vegetables into the baking tray and cover immediately with red wine, herbs and the lamb stock. Cover with foil and place in the oven for 4 hours. After 4 hours, ensure the lamb is falling off the bone and set aside.
- Strain the lamb stock through a sieve into a second saucepan, ensuring all the flavour from the pulp of the vegetables have been extracted. Reduce by two thirds for the lamb jus.
- Pass the lamb jus through a fine sieve. Ideally, you should use a muslin cloth if you have one, or a new J cloth if not.
- Taste, adjusting the seasoning as necessary. Place the whole lamb shoulder on a serving board, add a little jus over the lamb and serve with dauphinoise potatoes, seasonal vegetables and lamb jus.
Warm Lamb Fillet Salad with Olives and New Potatoes – ‘s Recipe of the Month
- 100g Greek yoghurt
- 2 tbsp olive oil
- 400g lamb loin
- 2 tsp rapeseed oil
For the potato & olive salad:
- 350g Baby new potatoes (Charlotte or Jersey Royals for a treat)
- 2 tbsp Extra virgin Olive oil
- 40g pitted Kalamata olives, halved
- 50g Greek yoghurt
- 2 tsp cider vinegar
- Peppery salad leaves, such as watercress and rocket add some beetroot leaves for colour
- Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool.
- Now prepare the lamb. Mix the yoghurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yoghurt mixture – make sure to cover all sides. Chill in the fridge for 1 hr.
- Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 5-7 mins or until medium-rare. Remove and leave to rest for 5 mins.
- To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yoghurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.