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Tel: 020 8450 8318 or Email: roberts@londonediblegardens.com
 

How to Eat It





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Grow salad leaves all year long. The Edible Gardens at London Syon Park are now producing seemingly endless supplys of fresh lettuce, rocket and more....
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Landscape Cooking
Landscape Cooking is the art of marrying home-grown, freshly picked produce with locally sourced meats and seafood. Its about dishes being influenced by the seasons and the landscape around you –
which means eating fruits and vegetables that are at the peak of freshness and flavour. This gives mealtimes a sense of spontaneity that, at the same time, can be planned for if you have an edible garden.
 
For Lee, the surrounding landscape and new edible garden – with views originally designed by Lancelot 'Capability' Brown – is the inspiration for his food & drink experience at London Syon Park. An experience which is true to the delicious heritage of the estate, continuing Waldorf Astoria’s unparalleled ‘art of dining’ legacy.

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Chef's Table
Plans are underway to set-up a Chef's Table in the greenhouse which I'm very excited about – it will be a chance for guests of the hotel to experience Landscape Cooking at
its best
, Read More >

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Baby Beetroot Salad with Stilton and grated Horseradish
 


Made with fresh ingredients (including two varieties of beetroot), this light salad is a simple dish that works well either as a starter or as an accompaniment to a range of dishes.


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Seared Scallops




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Leek & Potato Soup
with Chives

My mother would make this soup when things were a little tough. A wholesome food served with bread it can be made two days in advance and we thought it always tasted better on the third day.
SEE RECIPE >



Above: Chive flowers will look decorative in your edible garden



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WHAT'S IN SEASON
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AUTUMN
2011:
During October, fresh sweetcorn and British Cox Apples are at their best. A great website we've recently come across is 'Eat Seasonably'. Use their fun Seasonal Calendar to help you enjoy fruit and vegetables at their best. September saw blackberries, courgettes and runner beans at their best, and we are still harvesting salad leaves, carrots, beetroot, peas, courgettes and beans aplenty from the edible gardens at London Syon Park.

For a simple way to cultivate salad leaves of your own all year long, try visiting the 'How To' section of the Gardener's World website >

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EARLY SUMMER
2011: Delicious early British strawberries are now available, as well as new potatotes, rocket, fennel, mint to go with your spring lamb, and one of my favourites – asparagus. Have a look at the National Trust website which is full of information about how to eat (and grow) this delicious food.

"It's not the cheapest of foods, so growing your own can both save your pocket and ensure you enjoy asparagus at its freshest. Although you have to wait for up to three years, once asparagus starts cropping it will keep going and going.
.."

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SPRING 2011:
If you grow your own or buy locally, its still early days, however you will be able to find English cucumbers, lettuce and tomatoes if grown in hothouses and the first crop of broad beans should be available by the end of the month.
You can also find (forced) rhubarb which has become popular again with the emergence of British 'seasonal' cooking. Rhubarb has a short season so make the most of it in sorbets, crumble and cake...

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EDIBLE GARDEN FOR LONDON SYON PARK
In collaboration with Lee, London Edible Gardens is developing an extensive edible garden at the latest Waldorf Astoria hotel in West London. The garden features a Kitchen Garden, Herb Garden, two Orchards, a 'Victorian' Greenhouse with Chef's Table and an Outdoor Kitchen.

LEE:  It's a chef's dream come true to be able to to cook dishes made from the healthiest of ingredients that have been freshly picked within yards of the kitchen's back door. As the edible garden develops I'll be showing you how to cook dishes I make both at home and for the restaurants at London Syon Park – using, when ever I can, produce from the gardens here at the hotel. We have yet to have our first harvest as the gardens are still under development, however I am already planning dishes which will incorporate the wide range of vegetables, herbs and fruit we are planting now in Spring 2011.

ROBERT: I have greatly enjoyed working with Lee since beginning the edible garden at London Syon Park and am delighted he has agreed to present our column How to Eat It. I hope this column will inspire you to plan your own edible garden based on your favourite fresh food.



Above: In early, April Robert (left) and Lee (right) inspect progress of the herbs being propagated in the greenhouse

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LEE'S WALDORF SALAD
As my first recipe for this column it seemed logical to introduce my version of the classic Waldorf Salad – as served at London Syon Park (the latest Waldorf Astoria Hotel to open in West London.

This very easy, simple salad is full of flavour and has a long, rich history. Created in the 1890s at New York's Waldorf-Astoria hotel by maître d' Oscar Tschirky, the original salad contained only mayonnaise, apples and celery, but today is usually served with walnuts and other ingredients.

We look forward to serving the salad with the two key ingredients freshly picked from the Edible Garden at London Syon Park when we have our first harvest later this year.
  Read full recipe >                                                                       


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