Recipe notes by Elizabeth Gibbs
Wild garlic grows in dense woodland as it prefers damp, shaded areas.
Identifiable by its strong garlic-like aroma and long, stringy green leaves, it grows from late winter to early spring before bursting into petite white flowers. Unlike regular garlic, wild garlic is mostly used for its leaves, which can be either cooked or eaten raw.
Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed.
About this recipe
This Wild Garlic Butter Recipe is courtesy of Chef Kuba Winkowski – Head Chef at the critically acclaimed 3 AA Rosette Cotswolds restaurant at The Feathered Nest Inn, a warm, hearty inn with great food, real ales, wines and spirits, sumptuous rooms and unrivalled views of the Cotswolds.
From moving to England at twenty-four to attend catering college to being named National Chef of The Year 2019, Kuba has rocketed to the top of his craft in record time. His cooking is refined, peppered with Polish influences and – most importantly – delicious.
