Laura Jayne Burlison
The Paddock
“One of the first signs of spring at our smallholding is the return of rhubarb. Last year, we had this in abundance and were able to make a jam from it, as well as supply customers for our fruit and veg box scheme. While we don’t grow asparagus, it’s definitely one of our customers’ most-loved vegetables throughout its short season – which begins at the end of April. It’s my favourite vegetable too, and it signals the start of spring and the UK growing season.”
Eve Jones
Kith and Kin, Whitley Bay
“We get so excited to change up our menu in the café. We change it for each season, and our spring change has to be our favourite. After months of rich and heavy food, we love the lighter, fresher, zingy dishes that spring brings – lots of citrus, young vegetables, herbs, chilled wine, and fresh flavours. On a personal note, I love being able to go out for a coffee or a bite to eat and sit outside again – you don’t realise how much you miss this when it has rained for two months!”
Niall McKay Mount
Screaming Chimp Chilli Sauce
“When spring has sprung, it’s time for fun at food festivals and the like.
So off I go in car or van, oh sod it, it’s nice weather, let’s go by bike.
So whenever you’re down, lift up that frown and get down to the nearest food festival in town.”
Yasmin Sayed Ahmed
Layla’s Kitchen Café, Jesmond
“Spring always reminds me of the homemade fruit brioche my mum bakes around Easter. She shares it with the neighbours, and they share theirs with us. The whole house smells incredible, and we all gather around the table to enjoy it with tea – mine without milk!”
Xerxes Setna
Mazzeh Spice
“The spring equinox is when we (Parsis) celebrate Navroz – the ancient Persian New Year. Key to the celebrations is the Gahambar – a feast with family and friends consisting of dishes including fresh Patra Machhi (fish cooked in green chutney), Sali Boti (chicken cooked in a tangy tomato gravy), Dahl (spicy lentils), and Patia (prawns cooked in a sweet and spicy curry) – followed by sweet desserts. It takes me back to childhood memories as we continue the tradition today.”
