The official launch of Asparagus season is famously celebrated across the Vale of Evesham each year on St. George’s Day. One marked tradition on this day is for the 100 first-cut British Asparagus spears to be gifted, with previous notable recipients including Her Majesty the Queen and the House of Lords.
This year, the Asparagus was to be gifted to Acorns Children’s Hospices, who were voted for by the public, and after a morning of celebrations, the newly-harvested spears were escorted by a fleet of vintage & Morgan cars to Acorns for the Three Counties in Worcester.
There was much celebration in the gardens of the hospice on the sunny Saturday afternoon with music, dancing, and plenty of tea and cake for all (we even sampled an Asparagus cupcake!)
Mandie Fitzgerald, Community Fundraising Manager for Acorns, said: “It’s an absolute honour to have been chosen as the final recipient of the famous round of asparagus and the occasion really underlines our connection to the local community.”
Also at Acorns to celebrate the launch of Asparagus season was Ryan Holland, a chef from The Broadway Hotel in Worcestershire.
After an asparagus-filled afternoon, Ryan escorted the spears to The Broadway Hotel to prepare ready for dinner service, where they would be served in a special charity starter of Asparagus Veloute, Crispy Duck Egg, Chargrilled Asparagus and Wild Garlic Oil – yum!
The 100 Asparagus spears were enough to make around 20 portions of this exclusive starter, which was served in the hotel’s 2 Rosette restaurant in Broadway; Tattersall’s Brasserie, throughout St. George’s Day weekend, and all proceeds were to be donated straight back to Acorns.
Mandie said: “We’re so grateful to Ryan and the team for cooking up such a mouth-watering dish, at the same time helping to raise the vital funds we need to continue providing the care and support that Three Counties children and their families rely on.”