Chef whips up asparagus breakfast to mark the start of the crop’s 2009 season in Wirral

May 6 2009 Wallasey News

ASPARAGUS lovers were treated to a special breakfast at a Wirral hotel.

Wirral has become increasingly important for asparagus in recent years, with its warmer micro-climate suiting the expensive vegetable.

The season only lasts for a short time – from May to the middle of June – so producers of this local speciality have a high demand.

A special breakfast held at the Hillbark Hotel, in Frankby, ensured guests had the freshest taste of the first batches, as producers John Jones, Claremont Farm and Church Farm Organics rushed their asparagus across Wirral to chef Moya Benson.

He created a special menu to celebrate the start of the exclusive crop. The breakfast consisted of Wirral-based produce, and included asparagus tips, poached egg, bacon, Chorizo sausage, broadbeans, black pudding, button mushrooms and cherry tomatoes.

Emma Degg, Wirral’s head of tourism, said: “It highlights Wirral's quality food offer, which we will showcase, with Wirral's food experts, as part of our Wirral's Year of Food in 2010.”Wirral asparagus has been one of the region's best kept secrets but is in demand from top restaurateurs in season.

In fact, when most of the peninsula was a royal forest, Henry VIII would come hunting his venison in the region and would indulge in the luxury of Wirral asparagus, as its sandy soil and sea air are perfect growing conditions.

People from across the region gathered for the breakfast as part of the launch of the Wirral Food and Drink Festival, which is held at Claremont Farm on Sunday, August 30 and Monday, August 31.

Farmer Andrew Pimbley said the breakfast had been fantastic.

At Claremont Farm in Spital he has 20 acres devoted to the crop, which will continue producing until July 21.

Mr Pimbley said: “Wirral has the perfect microclimate.

“Asparagus traditionally grows near the coast and likes the salty air and good drainage. It’s also that little bit warmer in Wirral.”