The brighter mornings, warmer evenings and vibrant young blooms that come with spring are great but it’s the abundance of exciting new produce appearing on our plates that we really look forward to as the seasons change. We got the inside scoop on what to expect from Nick Hodges, executive chef at the Water’s Edge Restaurant in Falmouth
1. Love local
Being Cornish born and bred and proud to call Falmouth my home, I’m passionate about provenance and believe it’s paramount to give a nod to the local suppliers and growers who have helped to shape our spring menus.
With one of Cornwall’s liveliest fishing ports on our doorstep, we’re lucky to have an abundance of first class fish and seafood at our finger tips. Look out for gurnard, hake and red mullet which will be in season. At the restaurant we like to take our pick of the day’s catch and serve it with new potatoes, samphire, tender stem and a lemon dill beurre blanc.
2. Seasonal showstoppers
Spring menus are the perfect time to bring seasonal produce to the fore as the South West wakes from its winter slumber. I’m looking forward to cooking with Cornish crab, lamb striploin and spring greens. I’ll also be pickling mussels for a fantastic shellfish tian and matching scallops with locally grown cauliflower and new potatoes.
Of course, spring sees rhubarb return to the kitchen and I’m excited to be poaching and pairing it with a beautiful orange and passionfruit parfait I’ve been working on.
3. Funky fresh
After the hearty meals of winter, spring flavours are all about freshness. Our paddle sharing boards are always popular when the temperature starts to rise. There’s something very Cornish about grazing over smoked salmon, fresh crab, cured meats and homemade focaccia with a glass of something good, overlooking the harbour.
Inspired? Check out The Water’s Edge Restaurant at The Greenbank Hotel’s full spring menu here.