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The Great British Asparagus
16th Apr 2008
St Georges Day marks the start of the British Asparagus season, which if like me it's your favourite vegetable, you'll be rather excited about. I can imagine though, you are thinking why on earth would an asparagus excite me, well here's why.
British asparagus not only tastes divine, but it is one of nature's superfoods as well, with a high phytonutrient content. There is abundant evidence from epidemiological studies that the phytochemicals in fruits and vegetables can significantly reduce the risk of cancer, probably due to polyphenol antioxidant and anti-inflammatory effects. Which simply put, means asparagus is rather good for you.
It's great for detoxing, low in Calories and high in vitamin C & E which is great for your nail, skins and hair. It does wonders for your immune system to protect you from infections, and even if all that doesn't bother you, Asparagus is believed to be high in aphrodisiac qualities, so if you are thinking about lying back and thinking of England on St George's day, it would be a great dish to grab for dinner before you retire for a night in...
At 8am on Wednesday April 23rd, the Great English Asparagus Run will take place from Evesham to London, which marks the opening of the Great British Asparagus Festival.
There is absolutely no rock and roll involved, simply asparagus in all shapes and sizes. You can find out more information by visiting www.britishasparagusfestival.org
So there you go. Asparagus is good, and St Georges Day, the 23rd April is the day to start eating more. You can find plenty of places to eat in our new restaurant guide, where you should be able to find a menu to suit every taste. If however, you are planning a night in to celebrate St George's Day, here's a quick recipe for you to enjoy before dinner.
Penne with Asparagus and Parma Ham
Ingredients
16 spears
British asparagus
400g penne
A knob of butter
8 slices Parma ham roughly cut into strips
3 tbs crème fraiche
Black Pepper
Grated Parmesan cheese
Method
1 Cook your penne according to the instructions on the packet.
2 Meanwhile, steam the asparagus, cut each spear into three and toss in a little butter.
3 When the pasta is cooked, drain it and return to the pan.
4 Add the asparagus, parma ham, crème fraiche and black pepper to the pan and toss well.
5 Serve in warm bowls with a sprinkling of Parmesan on top of each serving.
With thanks to www.british-asparagus.co.uk for the recipe and asparagus facts.
British asparagus not only tastes divine, but it is one of nature's superfoods as well, with a high phytonutrient content. There is abundant evidence from epidemiological studies that the phytochemicals in fruits and vegetables can significantly reduce the risk of cancer, probably due to polyphenol antioxidant and anti-inflammatory effects. Which simply put, means asparagus is rather good for you.
It's great for detoxing, low in Calories and high in vitamin C & E which is great for your nail, skins and hair. It does wonders for your immune system to protect you from infections, and even if all that doesn't bother you, Asparagus is believed to be high in aphrodisiac qualities, so if you are thinking about lying back and thinking of England on St George's day, it would be a great dish to grab for dinner before you retire for a night in...
At 8am on Wednesday April 23rd, the Great English Asparagus Run will take place from Evesham to London, which marks the opening of the Great British Asparagus Festival.
There is absolutely no rock and roll involved, simply asparagus in all shapes and sizes. You can find out more information by visiting www.britishasparagusfestival.org
So there you go. Asparagus is good, and St Georges Day, the 23rd April is the day to start eating more. You can find plenty of places to eat in our new restaurant guide, where you should be able to find a menu to suit every taste. If however, you are planning a night in to celebrate St George's Day, here's a quick recipe for you to enjoy before dinner.
Penne with Asparagus and Parma Ham
Ingredients
16 spears
British asparagus
400g penne
A knob of butter
8 slices Parma ham roughly cut into strips
3 tbs crème fraiche
Black Pepper
Grated Parmesan cheese
Method
1 Cook your penne according to the instructions on the packet.
2 Meanwhile, steam the asparagus, cut each spear into three and toss in a little butter.
3 When the pasta is cooked, drain it and return to the pan.
4 Add the asparagus, parma ham, crème fraiche and black pepper to the pan and toss well.
5 Serve in warm bowls with a sprinkling of Parmesan on top of each serving.
With thanks to www.british-asparagus.co.uk for the recipe and asparagus facts.
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