Get busy and polish off the last of the Easter chocolate. May is here and with it comes a host of great new ingredients including asparagus, succulent lamb and delicious new potatoes.
Our chef’s tip for the month ahead is keep it simple: make the most of these new season ingredients and don’t try to over complicate flavours.
If, like us, you love your food, you might be interested in this piece from the BBC: Does the colour of your plate really affect the taste of your food?
Have you seen our great offer for May? Stay with us and dine as our guest: May starts here