We’ve been hosting several private chef events in Bigbury, Devon, while also continuing preparations for the launch of our trailer cocktail bar, which is set to arrive in June this year.
Alongside our events, we’ve also been spending time fine-tuning some of our line products, which we’re excited to soon have available on the shelves of one of our local farm shops. It’s been great working behind the scenes to perfect these products and prepare them for launch.
Towards the end of last month, we also travelled up to London to host an evening for some of our regular clients. It’s always a pleasure returning to cook for familiar faces, and the event was a fantastic way to round off February before diving straight into a busy March.
With spring just around the corner, bookings are starting to come in quickly for weddings, private chef events and celebrations. We’re looking forward to the longer days, warmer weather and a new season of fantastic produce.
The Start of Wild Garlic Season
March is one of my favourite months of the year, mainly because it marks the arrival of wild garlic season. Wild garlic is one of my favourite ingredients to forage and cook with. It grows abundantly in woodland areas across Devon, and its fresh, vibrant flavour instantly brings a dish to life.
Its bright green leaves and gentle garlic flavour make it incredibly versatile. It works beautifully in sauces, pesto’s, oils, breads and pasta dishes, and it’s a great ingredient to celebrate the arrival of spring.
One of the dishes we recently created featured wild garlic gnocchi, served with local rack of lamb, olive crust, spiced tomato fondue and rainbow chard.
Looking Ahead
With spring produce arriving and a busy season of events ahead, we’re looking forward to sharing more dishes, recipes and updates over the coming months.
If you’re planning a private dining experience, wedding or special event, bookings for the spring and summer season are filling quickly.
Best wishes,
Creative Catering Services
INGREDIENTS (Serves 4)
– 500g floury potatoes (Maris Piper works well)
– 100g plain flour (plus extra for dusting)
– 1 egg yolk
• 30–40g fresh wild garlic leaves
– 30g parmesan, finely grated
– Salt and black pepper
– Olive oil or butter (to finish)
METHOD
1) Boil the potatoes in salted water until tender. Drain well and allow them to steam dry.
2) Mash or pass the potatoes through a ricer until smooth, then allow to cool slightly.
3) Finely chop or blend the wild garlic leaves.
4) Mix the mashed potatoes, wild garlic, egg yolk, parmesan and flour together. Season lightly and combine to form a soft dough.
5) Roll the dough into long sausages about 2cm thick and cut into small pieces.
6) Cook the gnocchi in boiling salted water for 2–3 minutes until they float to the surface.
7) Finish by sautéing in butter or olive oil until lightly golden.
This gnocchi pairs beautifully with lamb, seasonal greens or simply finished with butter, herbs and parmesan.
