Kitchen Spring Clean

Anton Edelmann, former chef of The Savoy, knows exactly what ingredients will be spring cleaned from the hidden depths of his kitchen cupboard this Spring, as he makes way for the piquant seasonal produce.

The traditional spring clean, which has become a infinitive calendar date in the lives of many, can be used as a time to re-stock the kitchen with ingredients that allow the creative juices to start flowing.

Anton states, "Spring is an exciting time, when the dark gloom of winter makes way for a season of comforting food. Asparagus and Truffle Salad with Mascarpone is a firm favourite of mine, leaving the tastebuds satisfied, whilst providing a fresh and light alternative to a pub lunch".

Spring is a prime time to mash, slice, and roast those sweet and flavourful new potatoes, indulge the wide variety of root vegetables, and mint the succulent spring lamb, with its' galiant spring in its' step.

Eco-friendly Anton ensures that 40% of the produce delivered to Anton's Restaurant, are sourced from suppliers who are located within 50 miles of the restaurant.

Anton's Restaurant is located at Great Hallingbury Manor, a green boutique hotel near Stanstead Airport. This carbon neutral luxury hotel, provides its' guests with pure decadence, whilst still being environmentally friendly. www.greathallingburymanor.com/antons/