Wirral asparagus has been one of the region's best-kept secrets, but is in demand from top restaurateurs when in season. In fact, when most of the Peninsula was a royal forest, Henry VIII would come hunting his venison in the region and would indulge in the luxury of Wirral asparagus, as its sandy soil and sea air were perfect growing conditions.

People from across the region gathered for the breakfast to help launch the Wirral Food and Drink Festival, which is held at Claremont Farm on Sunday, August 30 and Monday, August 31.

Sponsored by local restaurants and Merseyrail, it helps to raise funds for the Royal Agricultural Benevolent Institution and the Lions.

Farmer Andrew Pimbley said the breakfast had been fantastic, but added: “Not that I want to be biased, but I think the asparagus was the best bit. It was quite an unusual addition.”

At Claremont Farm, in Spital, he has 20 acres devoted to the crop, which will continue producing until – traditionally – the longest day of the year, June 21.

Mr Pimbley said: “Wirral has the perfect micro-climate. Asparagus traditionally grows near the coast and likes the salty air and good drainage.

“It’s also that little bit warmer here in Wirral, which the plant likes and helps it to grow better.”

For those who missed out on the breakfast, “Asparagus Weekends” are planned through the season at Claremont Farm, teaching people how the asparagus is grown, prepared and cooked, and an Asparagus Fair on Saturday May 23, from 11am to 2pm.

Locally grown asparagus is also available from Church Farm, in Thurstaston.