Wild & Wonderful Greens

As February unfolds, one of the season’s more distinctive vegetables makes its brief but welcome return: Monk’s Beard. Available for just six weeks, this exceptional green is a fleeting highlight of the season.

Though it may not yet be widely recognised, Monk’s Beard is increasingly favoured by those who appreciate the importance of seasonal produce. With its firm texture and a tangy, slightly salty flavour, it brings a unique complexity to any dish. It’s delicate bitterness and crunchy texture adds an intriguing depth, elevating the flavours of the plate.

The name “Monk’s Beard” is derived from the vegetable’s origins in Tuscany, where it was cultivated by the Capuchin monks. The frilled tendrils, reminiscent of the monks’ beards, inspired its name, particularly when the tide receded and the plant flourished along the coastline. This coastal connection imparts a natural saltiness to the vegetable, making it an ideal complement to seafood.

This month, Head Chef Mark Potts has exquisitely paired Monk’s Beard with pan-fried sea bream and red pepper couscous. This combination highlights the vegetable’s fresh and distinctive flavour, allowing its natural characteristics to shine. A crisp glass of white wine completes the experience, harmonising beautifully with the delicate balance of flavours.

Eating with the seasons is not simply about enjoying the best flavour, but also about supporting sustainable farming and celebrating ingredients at their peak. Monk’s Beard, with its limited availability, serves as a reminder of the importance of embracing seasonal produce and enjoying food that is both fresh and full of character.

This February, we invite you to savour in a dish that encapsulates the essence of the season. Monks Beard is not merely a vegetable, but a celebration of nature’s rhythms, and a chance to indulge in something truly exceptional while it lasts.