Asparagus with sauce gribiche
The month of April is very special, as asparagus is in season. I really enjoy how these flavours meld together – the sharpness from the capers with the creamy eggs complements the asparagus perfectly.
Bringing my experience at Rose Bakery, Honey & Co and 26 Grains to my role at Young Space – a music and arts organisation based around a London record label – I set out to create an inspirational dining experience, in which people from different industries come together to eat and share ideas. I change my menu daily and always make sure the food is nourishing and delicious, as the first point of conversation is the food. For me, bringing people together like this is similar to having guests at home.
To drink
“Pungent asparagus and the fresh, salty, herbal flavours of the creamy sauce gribiche are beautifully complemented by the elderflower and green-apple character of Chapel Down’s Flint Dry 2021. This crisp, un-oaked wine features a medley of grapes from the English vineyard in Kent. It would also work admirably with the Butter Beans and Courgettes dish, as well as with the Wild Garlic Pappardelle.” – Anne Tupker, MW
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