Heidi’s BBQ Club Chronicles: where every bite tells a story – course two: Wye Valley Asparagus

‘Wye Valley Asparagus’ Wye Valley asparagus, goats curd, brown butter Brixton pangrattato,
black garlic emulsion, wild garlic emulsion, wild garlic oil

Wine pairing: Yealands Estate Albariño – crisp, fresh and delicately floral, perfectly complementing the earthy asparagus and wild garlic.

This summer marks our eighth year of serving up bold, smoky, and unforgettable flavours at this iconic riverside location. Curated by Head Chef Heidi Stiller and Founder Jimmy, this year’s tasting menu is a journey of taste, creativity, and the joy of cooking over flames.

Heidi is known for her deep commitment to storytelling through food. Her energy, insight and curiosity infuse every dish with something personal, like this celebration of the British asparagus season.

The asparagus is hand-harvested by the Chinn family, who have been growing it in the Wye Valley since 2003. Their farm sits in the fertile floodplains along the River Wye, producing spears that are vibrant, tender and widely considered the best in the UK.

Head Chef Heidi chars the asparagus over fire in the Big Green Egg BBQ to bring out its sweet, grassy flavour and subtle nuttiness. She serves it with smooth English goat's curd, a double hit of wild garlic and black garlic emulsions, and a drizzle of wild garlic oil. A brown butter pangrattato adds crunch and depth, made from sourdough toasted with herbs and garlic from a bakery in Brixton Hill.

The dish is finished with red vein sorrel, onion flowers and nasturtium leaves, which bring a slightly peppery, almost mustard-like kick with fresh, grassy and sweet notes. “This is one of my favourite plates,” says Heidi. “It’s fleeting and seasonal, and it really captures the energy of early summer.” Delicate, earthy, buttery and gone too soon.

Book your seat by the river and taste the season. We’d love to have you.

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We look forward to serving you soon.