Richard & Ronda Morritt

Now with nine acres of carefully-tended spears (next year it will be twelve), the demand for their trade has increased along with the volume of ours. Over the past eight years we’ve been chopping, peeling, steaming and roasting this salt-loving marine plant which adorns our menu in various guises for example, shallow-fried with York ham, or bubble and squeak, or the glistening spears with a local Lowna Dairy goats’ cheese with lovely local pale pink Spring lamb, ‘Yorkshire meets Provence’.