The curation of our new Spring/Summer menus
As always, sustainability, locality, and provenance are at the heart of everything we do - and our new seasonal menus are no exception. This year, we are thrilled to spotlight exceptional British produce at its peak, working closely with our trusted collective of passionate suppliers.
From the vibrant bounty of the Wye Valley to innovative London artisans and coastal oyster beds steeped in history, every dish tells a story of quality and thoughtful sourcing. Here are a few features from the menus:
Wye Valley Asparagus Celebration
This starter holds one of spring’s greatest treasures - asparagus from Cobrey Farm in Herefordshire. This family-run farm lies in the heart of the Wye Valley, where the light, sandy soils and south-facing slopes create an ideal microclimate. The result is some of the earliest and finest asparagus available in the UK.
The asparagus is paired with a vibrant aji amarillo sauce, crispy broad beans, pickled walnut and date emulsion, purple potato crisps, lime-pickled pink onions, and a zingy lime gel - a gluten-free celebration of freshness and texture.
Ex-Dairy Beef Fillet and Braised Cheek
For one of our main courses, we continue our commitment to sustainability with ex-dairy beef, a product that champions nose-to-tail eating and delivers deep, developed flavour. These cattle, having spent their lives working in the dairy industry, are given a minimum of 12 months to retire before becoming meat. This longer lifespan allows the beef to mature on the bone for two to three times the length of standard cattle, yielding a richness and complexity unmatched by conventional beef.
The dish features a beef fillet and braised cheek, accompanied by viking pudding, chive emulsion, emperor carrot, roast potato, and finished with a decadent red wine and bone marrow jus.
Canapes
Our canapés highlight some of our favourite local producers, here is one supplier on our menu:
Umbrella Cider and cheddar rarebit, wild garlic scone, watercress powder
Umbrella is a proudly independent producer of Ciders and Ginger Beer, all made in London’s only working Cider house, in Bethnal Green.
This season’s menu is a vibrant celebration of the finest British produce, carefully curated to highlight ingredients at their absolute peak. Behind each dish is not only a dedication to sourcing exceptional, seasonal ingredients, but also the creative vision of Jimmy Garcia and the tireless work of his talented team of chefs.
“For me, the magic of catering lies in the ingredients themselves, their origins, their seasonality, and the bold, honest flavours they bring. This season’s menu is a true showcase of the richness of British produce, from sun-ripened heritage tomatoes to hand-dived scallops and just-picked herbs. It’s all about capturing ingredients at their peak and letting their natural character shine through.”
Jimmy Garcia
Founder at Jimmy Garcia Catering