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Chef George forages on the Gravetye estate

for wild garlic flower buds

This week our Exec Chef George has been pickling wild garlic flower buds.

He explains:

'These will be great on any dish that can be bettered by an extra kick of acidity and garlic (limitless possibilities!), could be a beef tartare, a piece of seared fish or a vegetable/allium based dish to give it an extra dimension. You would only need a few of them and you could also add the pickled wild garlic seeds that we will be picking in about 2 weeks’ time. Both of these will be best used after a couple of months of storage when the acidity has softened the harsh raw garlic flavour.'

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