April is known as the cruellest month, a grey area between Winter and Spring. There are few truly seasonal vegetables that blossom in April, and those that do, tend not to stick around for too long. For us, this is a most exciting time.
Using foraged ingredients, pickled and fermented processes, alongside fresh Spring herbs, we aim to celebrate the best of Spring at this Supperclub, whilst also acknowledging the end of Winter and what we are moving on from.
“April is the cruellest month, breeding
Lilacs out of the dead land, mixing
Memory and desire, stirring
Dull roots with spring rain.
Winter kept us warm, covering
Earth in forgetful snow, feeding
A little life with dried tubers.” TS ELIOT
April is indeed the cruellest month. It’s not for long that one can use spring herbs like wild garlic or sorrel with winter vegetables such as cauliflower, celeriac or jerusalem artichoke. Preservation is also key to April, pickles and ferments have been, historically, key to survival before we were able to get any vegetable any time of year. We aim to celebrate Spring, rebirth – “new” – we are also here to acknowledge the end of winter and what we are moving on from.