Although a little later this year than usual, we’ve come upon the brief but essentially springtime reign of wild garlic here at the beat.

Whether you’re a budding chef or a keen fishermen weaving your way along the riverbank, the crunch underfoot followed by the subtle aroma of crushed wild garlic is a delight for the senses, as well as a potential free lunch.

As with any foraging expedition, do a little research so as to be certain of what you’re collecting, but the scent really is quite a helpful indicator!  Like fresh spinach, be ready to watch a square foot of the leaves wilt down to an unimaginably tiny portion –  we’re popping some in our mushroom soup today with a spot of nutmeg, but it makes a lovely pesto or salad ingredient as well.  

Ask us when you’re here fishing over the next couple of weeks and we will happily point you in the right direction – downwind…..