In Season – April


The arrival of spring brings lovely fresh vegetables from spring onions and pea shoots to asparagus and purple sprouting broccoli. Lighter salads and stir fries should be top of your list for meal plans during April.

Check out our Pinterest board to see what else is in season through April.

Fruit & Veg
Herbs – rosemary, thyme and sage
Morel mushrooms
Pea shoots
Purple sprouting broccoli
Salad Onions and spring onions
Spring carrots
Spring greens
Wild garlic

Atlantic prawns
Rainbow, river and sea trout
Wild Salmon

Meat & Game
Wood Pigeon
Spring Lamb



Asparagus is considered to be a delicacy of the vegetable world. Only growing for around two months each year, they are a seasonal treat that people look forward to buying in their weekly shop. Our chefs certainly look forward to the arrival of Asparagus season.

You can boil, steam, roast or grill asparagus and serve in salads, stir fries or wrap them in prosciutto.

Top tip: Look for asparagus with tightly furled tips and straight, firm stems.

Perfect match: Head chef at The Living Space, Adam Stock, suggests using your asparagus as an alternative to bread soldiers with a boiled egg or his personal favourite, serving them with a fried egg and parmesan.

Purple sprouting broccoli


This is the colourful cousin of broccoli and can be used in the same way. Boil or steam your broccoli and serve with warm butter or olive oil. Purple sprouting broccoli makes a great side dish, and is featured on the Zacry’s menu.

Top tip: Cook the broccoli fast in a large pan of water so the water continues to boil when you add the florets.



The chosen food of the Fraggles from Fraggle Rock and a great addition to the line up of spring vegetables. They have a fresh, peppery flavour and a crunchy texture. Radishes are extremely easy to grow but you can find them in supermarkets all year round.

Top tip: Prepare radishes just before you use them as they lose their potency when cut.

Perfect match: Keep em’ raw. Slice radishes into a salad or add them to a stir fry.

Atlantic prawns


There are thousands of different varieties of prawn but Atlantic prawns are the most common in the UK. We purchase ours from Wings of St. Mawes already smoked and use them in The Living Space during the warmer months.

Top tip: Fresh prawns, whether cooked or raw, should smell fresh and clean and look moist with whole shells.

Perfect match: Prawns are a great finger food so we suggest serving them with a simple mayonnaise type dip. Or you could add them to a stir fry, curry or risotto. Take a look at our garlic aioli recipe from The Beach Hut.

Spring lamb


Lamb is available all year round but spring is when it’s at its finest. We purchase our lamb from Angus Trotters based near Constantine Bay. We serve lamb throughout Watergate Bay Hotel, from lamb tagine in The Living Space to lamb chump in our new restaurant Zacry’s.

Perfect match: Lamb is a versatile meat that works well on it’s own, with spices or as the centre piece to a spring roast dinner. The obvious herbs to use with lamb are mint and garlic but you can also thyme, rosemary, sage and oregano.

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