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.
'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.'