We’re in the midst of one our favourite times of year for fresh produce at Côte: it’s British asparagus season! Widely considered to be the best in the world, British asparagus is at its best from late-April until mid-June and we like to make the most of this.

We work closely with all our suppliers to source the best seasonal ingredients: our partnership with Wye Valley is no different.

Fourth-generation farmers, the Chinn family, grow an abundance of this delicious vegetable for us every year. The light, sandy soil and south-facing slopes of the meandering Wye Valley, near Ross-on-Wye in Herefordshire, make for perfect growing conditions and the most delicious asparagus.

Harvesting since 2003, Wye Valley is now one of the UK’s most innovative asparagus growers and we’re proud to showcase their produce throughout May and June.

Cut by hand on the family-run farm every day, the asparagus goes through a special process using advanced technology to hydra-cool the produce and lock in all the nutritious goodness and unique flavour that Wye Valley work to create. This process of getting the crop cooled as soon as possible is the key to producing the best British asparagus. Before the day is up, the freshly picked spears will arrive at our brasseries across the country, ready to be prepared and by our chefs. This vegetable really does go straight from farm to plate.

Our relationship with Wye Valley has been flourishing for seven years now and together we are able to deliver the highest-quality ingredients and commit to serving up authentic French classic dishes to our customers. Wye Valley’s attention to detail is what makes their asparagus crops so special. This spring vegetable thrives in our beautiful British climate and the mineral-rich surrounding growing environment. Here, the crops grow slowly and consistently, unlike crops from abroad that often sprout quickly because of their hotter climates. Combined with Wye Valley’s dedication to cooling and washing by hand, we are able to deliver the best grade ingredients in our restaurants.

So, what makes asparagus such a special vegetable? Its unique and complex flavour is difficult to describe; Chris Chinn says “it has the sweetness of a fresh garden pea, both smooth and delicate with a bitter edge”. The best way to find out, is to go and try it for yourself!

If you are dining from our Lunch and Early Evening Menu you can enjoy our homemade asparagus soup to start. Our Prestige menu includes Asparagus with tarragon and chive vinaigrette, or perhaps try the Asparagus risotto, with baby spinach, soft goats cheese and pea sprouts, which features on both our Prestige and À La Carte menus. Our classic steamed asparagus with freshly-made, silky Hollandaise sauce is available as a starter on our À La Carte menu, or add a salmon fillet and Cornish new potatoes for the ultimate seasonal main course.

Take a look at our menus for more information and join us for asparagus before the season is over! Book a table today.