May brings a quiet shift in the kitchen–a subtle but welcome burst of colour and flavour as early summer produce begins to roll in. Across The Brasserie and 1919 Restaurant, our menus are evolving to reflect what’s best this month, with a few standout ingredients taking centre stage.

Some beautiful soft fruits are starting to arrive, bringing freshness and brightness to our dishes. Raspberries, apricots, and gooseberries have all come in this week. The gooseberries, sharp and punchy, are pickled and paired with mackerel–a vibrant, seasonal dish currently featured as an additional course on the 1919 tasting menu. From 1st June, it will also open our new Summer Delights lunch menu, where it sets the tone for a light and flavourful dining experience.

In the 1919 restaurant, we’re making the most of morel mushrooms–one of the most special ingredients of the season. Only around for a couple of months, they bring an earthy depth that’s hard to match. We’re serving them stuffed with a chicken and thyme mousse, a dish that balances delicate flavours with refined elegance.

One of our favourite vegetables right now is the baby turnip. Small, sweet, and tender, they shine in a simple salad where we use the whole plant–roots and leaves. The greens are turned into a mustardy dressing that adds a peppery bite and depth to the plate.

We’re also working with beetroots fresh from our producer in Cheltenham, which feature on The Brasserie menu. We juice them to make a vibrant, flavour-packed dressing that brings colour and earthiness to the plate.

The wild garlic from our grounds is coming to an end, but we’ve made the most of it while it lasted. We’ve preserved some of the buds, capturing their bright, punchy character to bring a hint of this season to dishes next year.

May is all about transition–from spring’s greens to early summer’s colour. As always, we’re following the lead of the ingredients, letting the season shape the way we cook and serve.