15th April 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. 

APRIL: Seasonal Hero Ingredient 

Spring has sprung, the clocks have changed and the weather is finally starting to warm up. With this warmth comes shoots, sprouts and a flourish of exciting ingredients bursting with flavour. 

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

The mild weather of April is favourable for the ripening of one of the most refined sprouts of this season: asparagus.

Why is it particularly good in this season?

Cornish Asparagus is only in season really until June so it's good to use it while you can as you only have a few short weeks whilst it’s available.  If you have never tried Cornish or English asparagus you have to, there is so much more flavour and tenderness against say the one most supermarkets will have from Peru.

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

Westcountry is my greengrocer of choice for asparagus as they always give me the best of the new season. 

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. 

However for fish to serve with the asparagus, Celtic Fish and Game is our go-to. They buy their fish directly from the day boats which are then brought straight to my kitchen. 

With years of experience coupled with a prime location, Celtic Fish & Game are a family run business in a unique position to offer us the finest collection of foods. Find out more. 

What would you do with that ingredient?

Serve your asparagus with a nice whole plaice, pan fried with a poached duck egg & some hollandaise sauce. I’ll talk you through my recipe for a delicious hollandaise sauce below. 


Hollandaise Sauce Recipe 

125g Butter

2 egg yolks

1/2 tsp white wine or sherry vinegar

Squeeze of lemon juice

Pinch of cayenne or smoked paprika


  1. Melt the butter in a saucepan but be careful not to add too much colour. 

  2. Put the egg yolks, vinegar and a pinch of salt in a metal bowl that will fit over a small pan. Then whisk for a few minutes over simmering water until pale and thick.

  3. Remove from the heat and slowly whisk in the melted butter. Note that if it gets too thick or starts to split add a little hot water, season with a little cayenne or paprika and lemon juice. Keep warm and serve when ready to eat.

What drink would you pair it with?

Some kind of sparkling wine. The wines' bright acid and bubbles will cleanse your palate in between bites of rich eggs and buttery hollandaise sauce. Perfect!

Let us know if you decide to try this delicious hollandaise sauce with asparagus! Keep an eye out for next month’s seasonal hero ingredient!

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Passion for food? We’re currently hiring for several positions in the kitchen and restaurant. Head Chef John loves to train and share his passion for food and is looking forward to welcoming new members to the team. Head to our careers page for more information. This will be a great opportunity to learn in an encouraging and inspiring environment!