The May Letter.

WRITTEN BY ESTHER · 26 MAY 2026 · 6 MIN READ

Dear all,

May has been the busiest month we've had since we opened the kitchen four years ago. Forty-two grazing tables, two weddings, and one very stressful Eurovision party (more on that below). Strawberries are finally proper, the asparagus window is closing, and we've found a producer in Kent we are very excited about.

Here's what's good right now, what we're making, and one thing to try at home.

01 — Right now, in the kitchen

What's in season

The May fruit list, in order of how excited we are. Order these on boards this week and we'll pick from the top of the list.

English asparagus

Two weeks left. Best raw, shaved thin, with goat curd.

PEAK

English strawberries

Finally tasting like strawberries.

PEAK

Broad beans, raw

Double-podded, with pecorino. The simplest May plate there is.

NEW

Last winter citrus

Blood orange's last week. Use them now or wait til December.

ENDING

02 — One thing to try at home

Strawberries, balsamic, black pepper

This is the simplest thing we put on boards and the thing people ask about most. Six minutes, four ingredients, tastes ridiculous.

YOU NEED

250g strawberries · 2 tbsp aged balsamic
1 tbsp soft brown sugar · cracked black pepper

METHOD

Hull and quarter the strawberries. Toss with the balsamic, sugar, and a generous amount of pepper. Leave for at least 20 minutes. Pile onto buffalo mozzarella, or eat with a spoon.

03 — On the calendar

June events.

SAT
07 JUN

Cheese class — the British five

Paddington kitchen · 2 hours · £45 · 12 spots, 7 left

FRI
13 JUN

Friday pickup, evening only

No deliveries — kitchen closed for a wedding setup

SUN
22 JUN

Summer brunch menu launches

New Brunch Box, peach & burrata addition, iced coffee carafe

That's it for this month. Reply to this email if you want to tell me what's been on your own table — I read every one and we've changed half a dozen things based on what people have written back over the years.

Esther.

Founder & head plater