WIRRAL’S freshest asparagus nouveau has been rushed from farm to forks around the region, to Michelin-starred restaurants and to the iconic Big One rollercoaster at Pleasure Beach Resort, Blackpool.
To celebrate the first English asparagus of the season, expert growers from Wirral have delivered the first tasty tips to Northcote in Blackburn, Fraîche in Oxton, and even to Pleasure Beach Resort, Blackpool, for their new Grill restaurant. Claremont Farm’s Andy Pimbley braved the UK’s tallest rollercoaster to highlight the role farmers play in the region’s gastronomic economy, and to celebrate “haute cuisine” during Wirral’s Year of Food 2010 (www.visitwirral.com/food).
Michelin-starred chefs, Northcote’s Nigel Haworth and Fraîche’s Marc Wilkinson, pride themselves on sourcing fresh local produce, giving their diners the very best experience while also sustaining rural businesses in the community.
Wirral asparagus is special because the Wirral has slightly higher temperatures than surrounding areas up north, but is still cooler than down south.
This means the asparagus grows slightly more slowly and retains more of its flavour.
The Peninsula is almost an island, embraced by the Dee, the Mersey and the Irish Sea, and asparagus loves a salty coastal climate. Plus, Wirral has two sandstone ridges running down the middle, giving the area the well-drained sandy soil in which it thrives.
The season in May and June is short, so diners and shoppers are encouraged to enjoy English asparagus while it is around.
FIND out more at www. claremontfarm.co.uk
Jade Wright