At Fennel & Clove, we often talk about the importance of using local ingredients, working with trusted growers, and creating menus that reflect the seasons. This week, we had the chance to see that ethos come to life in the most exciting way.
After months of planning, conversations and hard work behind the scenes, we collected the first fresh crop grown especially for our season ahead.
Waiting for us inside the polytunnel was an incredible selection of leaves, herbs and edible flowers, all grown with our upcoming weddings and events in mind. Everything was cut fresh while we waited, carefully weighed, packed, and loaded straight into our cool boxes ready for service.
The quality was exactly why this matters so much.
Beautiful mixed leaves for salads and garnishes, vibrant edible flowers for canapé boards and desserts, fragrant herbs including lovage, chives and sage, and even freshly picked fennel with an aroma that filled the tunnel as soon as it was cut. We also gathered seasonal broccoli and kale blossoms, adding another layer of colour and freshness to our dishes.
This first harvest will feature on Saturday’s menu at New House Farm for Katie and David’s wedding, where guests will enjoy produce picked just days before it reaches their plates.
For us, local sourcing is never just a phrase. It means planning ahead, building relationships with the right people, and making sure every ingredient has purpose, flavour and quality behind it.
It is incredibly rewarding to see months of preparation turn into something tangible and delicious.
And with the whole season now mapped out, we have a feeling someone is going to be very busy in that polytunnel this year.
If you are planning a wedding or special event and would like thoughtful, seasonal catering built around exceptional local produce, we would love to hear from you.
