This Season is All About Asparagus ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏  | It's Asparagus Season! Of all the vegetables that the springtime harvest yields, the cream of the crop is without a doubt the mighty asparagus. In fact, this time of year - from the middle of April up until the Summer Solstice - has become known in the UK as Asparagus Season. And for those in the know, it’s an exciting time, as chefs from around the UK can source the best asparagus spears available.
However, it’s important to act fast, as asparagus season doesn’t last long. That’s because the plants run out of steam, as it were, using an enormous amount of energy when the conditions are right. And how many spears does an asparagus plant grow? Well, it’s dependent not only on the weather, but also on how much sunshine there was the previous summer after the season ends.
But all this talk about asparagus has got us hungry, and now that the season is here, we’ve given the menus in two of our restaurants, 45 Jermyn Street and FIELD by Fortnum’s, a refresh with some new tasty asparagus dishes. Now, Asparagus and Chervil Soup, anyone? | | | | On the Menu: Asparagus There are so many ways to enjoy the versatile asparagus. And over at Piccadilly, we’ve added some particularly delicious dishes to our menus. |  | Fine Dine at 45 Jermyn St. Situated in the heart of St James’s, 45 Jermyn Street is an exquisite dining experience that evokes a golden age of glamour - and has a delectable menu to match. | | | | |  | Feast at FIELD by Fortnum's The newest restaurant at Piccadilly, FIELD by Fortnum’s is a celebration of the seasonal and the sustainable. Book your seat today, and discover a no waste menu. | | | | | | | Extra, extra… While watching the grass grow might not yield any immediate excitement, asparagus is a different story, as you can almost see asparagus growing before your eyes. On a sunny day, you can cut a spear from a plant in the morning and return to the same plant in late afternoon to find another spear has grown in its place. They can grow up to 10cm in one day, which demands a huge amount of energy. Not surprisingly, the plants can’t keep going for any great length of time. | | | What's On: Our brand-new 3rd floor is open and ready for you to join us for specially curated events, from the best and the brightest in the world of food & drink! | | | | |  | | In Coversation With... Angela Clutton, Mark Riddaway, Dr Andrea Tanner & Tom Athron Authors Angela Clutton and Mark Riddaway speak to our archivist Dr Tanner and CEO Tom Athron about how historical establishments such as Borough Market and Fortnum & Mason remain relevant to new generations. | | | | | | |  | | Supper Club: Fortnum’s x Lara Lee: To Preserve or Pioneer Join chef, caterer and author Lara Lee for an intimate dinner of extraordinary food from her new book which celebrates her Chinese-Indonesian and Australian heritage, as well as a discussion at the Food & Drink Studio. | | | | | | | | |  | Ballymaloe Desserts Cookbook | | | | | | | An Extra Serving of Fortnum’s In his book Ballymaloe Desserts, Head Pastry chef at Ballymaloe House, JR Ryall fills every page with delicious recipes that showcase the sweet splendour of Ballymaloe's menus. 130 recipes, in fact, which have been tested and perfected for the home baker.
And lucky for us, his delicious desserts have taken over our Patisserie Counter at Piccadilly. So pop into our 181 address to have a bite for yourself… | | | | |  | #Fortnums is Made for Sharing Every day is a delicious adventure with Fortnum's.
Follow our journey and share your own. |  | | |   |
