10th March 2021

Tried & Supplied

Calling all foodies! Every month, we’re going to catch up with head chef John Mijatovic about what it’s really like in the Royal Duchy kitchen. We are going to take a look at his inspiration for coming up with new concepts and the teams favourite dishes to cook each season.

We’ll be getting behind the scenes knowledge on his suppliers and talking about how he sources produce to plate up to you. The vital thing is always highlighting a monthly seasonal ingredient & recipe. To find out more about John Mijatovic, take a look at our Meet the chef blog. 

MARCH: Seasonal Hero Ingredient 

With March we are beginning to see the end of winter,  to enjoy longer days and the first daffodils are starting to appear. Although the weather is still cold, other plants are starting to sprout, the mint and sage is starting to revitalize itself and parsley and chives are also appearing.

What is this month’s ‘seasonal hero’ ingredient?

Wild Garlic. Also known as ramsons, wild garlic comes into season in late March-April.

Why is it particularly good in this season?

It's perfect at the end of March as it has fresh young shoots and a gentle flavour.

At Royal Duchy Hotel, what supplier do we use for that & why?

Normally I will send my chefs out to forage for the garlic themselves but if it's needed for service and there is limited time I order from Westcountry. 

Westcountry are a specialist fresh produce wholesaler in the South West, based locally to us just outside of Falmouth. They even have their own farm! Find out more. 

What would you do with that ingredient?

Make a delicious wild garlic pesto.


150g Wild Garlic Leaves

50g  Parmesan, finely grated

1  Garlic clove, chopped

1/2 Lemon, zested

50g Pine Nuts, toasted

150g sunflower oil/ rapeseed oil (any light oil but not olive oil) 


  1. Rinse, blanch and refresh the wild garlic leaves.

  2. Using a food processor, blitz the wild garlic leaves, parmesan, garlic clove, lemon zest and pine nuts into a rough paste. Season with salt and pepper and with the motor running slowly add the oil, taste to see if you need more seasoning and add a few drops of lemon juice.

  3. Transfer the pesto to a sterilised jar and reserve in the fridge. 

Chef Tip: If you are making bread add a couple of tablespoons of the pesto into the mix and you will have the most amazing wild garlic bread for lunch - perfect with some nice cheese and a salad.

What drink would you pair it with?

Enjoy it with a nice glass of clean and crisp wine, such as an Italian Pinot Grigio.


Let us know if you decide to try this delicious wild garlic pesto! Keep an eye out for next month’s seasonal hero ingredient!