The skins and the ends of the asparagus are the least desirable parts which usually get thrown away. We peel off the asparagus skins which can sometimes be quite dry and tough, then we dehydrate them further and lightly fry them to form into delicious crunchy crisps which are served underneath the main asparagus stems. We also trim off the tougher ends of the asparagus and soften them in a preserved lemon marinade, similar to a ceviche, and then serve them on top of the dish. 

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Our asparagus comes from Wyckham Farm in Oxfordshire. Wyckham Farm aim to produce great tasting food in an environmentally responsible and sustainable way, using minimal pesticides. Their field rotations ensure their farmland is planted in such a way as to create habitats and food for wildlife. They aim to improve water efficiency and increase their use of renewable energy from our solar panels and wood chip boiler. They are also committed to working to reduce their farm waste year on year and recycle where possible. All produce is delivered via electric vans in returnable and reusable containers.