Wild garlic from estate used by catering team in wedding menus

April 09 2024 | Eat

Wild garlic from the estate at Hever Castle is being used by the catering team as part of ongoing sustainable efforts.

The restaurants, where possible, use local produce and seasonal food and drink from Kent, Surrey and Sussex is sold in the Hever Shop.

In the latest initiative Head Chef Callum Smith has teamed up with Head Gardener Neil Miller to see if more produce from the gardens can be used in the kitchens.

Previously, Encore apples from the orchard have been used to create caramelised apple sausage rolls on sale in the Moat Cafe.

Now wild garlic from the estate is being used as part of one of the wedding menu options for couples getting married at Hever Castle.

The wild garlic is being used to make garlic oil and garlic butter which will added to arancini and on new potatoes on seasonal wedding menus.

As well as helping to keep Hever Castle’s carbon footprint low it is saving money as wild garlic can be £37 a kilo to buy.

Callum said, the taste is: “a bit more subtle, it’s not as strong as garlic.”

The wild garlic was picked from areas of the estate where it was growing in abundance and visitors are urged not to be tempted to take any during a visit. Wild garlic can be mistaken for other poisonous plants like Lily of the Valley and should not be picked near daffodils or bluebells. Those wanting to know more about sustainable foraging of wild garlic can find out more here.

Hever Castle is rated silver for green tourism. Read more about other sustainable efforts here.