How To Cook With Wild Garlic

Mark Birchall, Chef Patron At Moor Hall

Set in a stunning Grade II-listed building with its own gardens and surrounding estate, Moor Hall is a three Michelin-starred restaurant known for produce-driven dishes rooted in the local landscape.

“We use every part of the plant,” says Mark. “The young shoots are great raw – light and fresh. Larger leaves go into a punchy salsa verde with pickled lemon, and once it flowers, we harvest the white blooms for garnish. Post-flower, we pickle the little buds – like capers – to finish sauces year-round. Nothing’s wasted.”

When it comes to foraging, Mark’s approach is rooted in sustainability: “We forage locally, away from footpaths, to find untouched growth. Always avoid uprooting and only pick from abundant areas. It’s all about balance and respect for the land.”

Oliver Gladwin, Chef & Forager At Nutbourne, The Shed & The Pig’s Ear

As well as running restaurants, Oliver and his brothers run Nutbourne Farm and Vineyard, where wild garlic grows in abundance. They’re even distilling wild garlic vodka for Bloody Marys at their Chelsea pub, The Pig’s Ear.

“As with all foraging, head slightly off the beaten track. You’ll find cleaner, less-crumpled leaves in the middle of patches. The smaller leaves are fresher and more flavourful – and definitely avoid pulling up the roots. Leave the flowers for the bees.”

Hesper Bulmer, Executive Chef & Founder Of Salsa Rose

A bold, female-led outdoor catering company, Salsa Rose is all about fire-cooked feasts and vibrant, seasonal menus.

“Wild garlic peaks in March but you can find it from February through April. It thrives in shady woodland near water and has a strong, unmistakable smell. Just make sure you don’t confuse it with lily of the valley – which looks similar but is toxic. Hemlock is another one to watch for.

Always pick leaves, never roots. Harvest sparingly to let plants regenerate. A damp tea towel in the fridge will keep it fresh, and we love it both raw and cooked – raw for punch, cooked for softness.”

Vanessa Marx, Head Chef At Bingham Riverhouse, Richmond

Hidden in the leafy banks of the Thames, Bingham Riverhouse serves up elegant, seasonal British fare.

“The return of wild garlic is a sure sign that spring has arrived. It’s so abundant, versatile, and best of all, free. I chuck bags in the freezer and add handfuls to pasta or risotto. Blended with olive oil, it makes a vivid pesto or salsa verde. It brightens up everything it touches.”

Usman Haider, Head Chef At Angelina, Dalston

This Italian-Japanese fusion restaurant is all about creative crossover cooking – and wild garlic fits right in.

“Wild garlic is a beautiful seasonal highlight. Its milder flavour means it’s more flexible than traditional garlic – perfect in pasta dishes or even blended into pasta dough itself. It also works in light, delicate sauces, which we love playing with in our fusion dishes.”

Hesper Bulmer

“We like it blanched and blitzed into butters, purees, or soups. Or wilted into a casserole like spring greens. For a fiery finish, scatter raw leaves just before serving. You can preserve it, but honestly, we love eating it fresh. When you forage it yourself, it just tastes better.”

Jacob Rowley, Head Chef At Casa Cruz, Notting Hill

A glamorous neighbourhood favourite, Casa Cruz is known for its elegant, produce-led cooking – and wild garlic is a highlight on its spring menu.

“If using it for pesto or sauces, blanching it quickly in boiling water before chilling in ice water helps to mellow its strong flavour. Wild garlic flowers also make a great addition to salads."

“It’s a fantastic ingredient to cook with – use it as you would spinach for a fragrant twist. If you're considering replanting it in your garden, be mindful, as it spreads rapidly.”