The prized morel mushroom is for many a foodie the true symbol of spring seasonal produce and is exciting for chef to have them back on the menu.
The flavour of morels can vaguely be described as nutty, meaty, earthy, rich and fragrant.
The season is brief from now until late May – so make the most of them while you can.
Morels, like all mushrooms, are best cooked as fresh as possible. And as with a lot of fine foods, morels are best cooked simply to showcase their flavour. Head chef Martin Sludds is serving them with wild garlic risotto and a soft-poached egg. But you can also pair them with other springtime favourites such as asparagus, sea trout or lamb.