I’ll be showing how seasonal produce can be maximised in the kitchen time and time again with ideas on different ways to use spring vegetables, fruits, fish, meat and dairy; their flavour partners, and preserving tips. Discover the vital role that shopping, cooking and eating seasonally plays in sustainability, and the joy that comes from letting the rhythms of the seasons into your kitchen through the year.

I will be cooking (and you will be eating):

- Asparagus, hot smoked trout and pea shoot tart

- Frisée, new potato and radish salad

- Elderflower madeleines with gin-poached gooseberries

With a glass of Sherry, elderflower and orange blossom collins (or soft alternative).

Tickets available here.