Eat up!
Many of the edible herbs and plants growing in the gardens at the Pipe and Glass are easy to grow at home – you may already have some of them in your own garden, or in pots on your kitchen windowsill. Here are ten of James’ favourites, with a few ideas from him on what to do with them:


Apples
Where to start? Every garden should have an apple tree if there’s room – they’re useful right across the board, in both sweet and savoury dishes. This most English of fruits has a place in every kitchen, whether you choose traditional dishes like crumbles, pies, sorbets, chutneys, baked apples or apple sauce to accompany your Sunday roast pork, or grated or sliced raw into salads. We grow 12 different varieties at the Pipe and Glass, including eating, cooking and dual-purpose apples. Varieties include Isaac Newton, Russet and Sunset. And one of our most popular puddings over the years has proved to be the trio of apples, comprising bramley and bramble crumble, sticky apple sponge and a green apple sorbet.




Borage
Known as the starflower, the lavender-blue blossoms of the borage plant have a delicate cucumber flavour. Use them to garnish both sweet and savoury dishes – and, of course, they look great in a glass of Pimm’s on a hot summer’s day!




Violas and nasturtiums
Edible flowers can really pep up a salad, adding a dash of vibrant colour – and it doesn’t get much more vivid than rich purple violas and burned-orange nasturtiums. The peppery-hot nasturtium leaves are also a delicious addition to salads. And don’t forget the flowers when you’re looking for a garnish to glam up your cocktail.




Lemon verbena
Sweet smelling and – yes! – lemon-y, lemon verbena adds an unusual and elegant flavour note to possets, ice cream and sorbets, panna cotta and dressings. It can also be used to make a reviving tea with a wide range of health-giving properties claimed for it.




Lovage
Celery-like in both appearance and flavour, lovage can be used in soups, mayonnaises, pestos and dressings, and in that most warming of old English winter drinks, brandy and lovage (you can buy it as a cordial if you wish). You can see it on the menu at the Pipe and Glass in the delicious mussels with lovage and perry. We like it so much we named the largest of our bedrooms after it!




Salad burnet
Ignore the name – there are many more uses for salad burnet than just as an addition to salads, although its clean, cucumber-y taste makes it a welcome addition there. Try it also in lemonade or spritzers, to add flavour to a dip, or as a garnish for pork and fish. If you’re adding it to a hot dish, try and do so at the last minute – it’s a delicate herb whose flavour won’t withstand too much heat.



Bronze fennel
Majestic bronze fennel is not to be confused with the more common sweet or Florence fennel, grown for its bulb which is used as a vegetable. Bronze fennel grows into fantastical feathery clouds of leaves which can be used in fish dishes, as part of a dry cure for salmon and as a garnish on salads. The aniseed-tasting seeds make a stomach-soothing tea, can be used as a garnish, and are a welcome addition to many breads.




Wild garlic
One of my absolute favourites, wild garlic grows in abundance at the back of the Pipe and Glass – its rich perfume drifting across to the kitchens in March is one of the first signs of spring. Also known as ramsons, buckrams and bear’s garlic, you can eat both the broad leaves and the star-like white flowers – use in soups, pesto, mayonnaise, dumplings and for finishing stews.  Crusty white bread flecked with vivid green wild garlic leaves always goes down a treat with our customers.




Sage
Sage, with its gorgeous velvety-soft leaves, is a great all-rounder. We grow various varieties at the Pipe and Glass, including green, purple and pineapple (and yes, it does have a distinctly pineapple-y flavour and smell). You probably think immediately of sage and onion stuffing but, delicious though that is, don’t limit yourself to it – try sage to perk up sausage rolls, blend with walnuts, garlic and Parmesan to make an unusual pesto for pasta, and use for garnishing soups. The leaves are fabulous deep-fried, like a herby, savoury crisp – serve them with roast pork or on top of a risotto. Another much-loved herb which lends its name to one of our rooms.




Plums
Another kitchen stalwart  – we grow various varieties including the local, regally dusty-purple, Kilnwick plum, gages, cooking and dessert plums. Like most stone fruits, plums and gages become absolutely sumptuous when grilled or stewed with butter and sugar – make a plum sauce to serve with pork belly, roast and serve with lemon posset or vanilla and buttermilk panna cotta, or make the most of a glut with chutneys and jams for a little home-made luxury in a long cold winter.


PUBLISHED :March 2018
TAGS : FOODGARDEN
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food served
Please see below for Christmas opening hours

monday *
closed all day
tuesday
12 – 14.00 / 18.00 – 21.30 pm
wednesday
12 – 14.00 / 18.00 – 21.30 pm
thursday
12 – 14.00 / 18.00 – 21.30 pm
friday
12 – 14.00 / 18.00 – 21.30 pm
saturday
12 – 14.00 / 18.00 – 21.30 pm
sunday
12 – 16.00 pm
(TUES-SAT 2-5pm: afternoon savouries
menu served in the bar area)

BAR OPEN
Please see below for Christmas opening hours

monday *
closed all day
tuesday
12 - 23.00 pm
wednesday
12 - 23.00 pm
thursday
12 - 23.00 pm
friday
12 - 23.00 pm
saturday
12 - 23.00 PM
sunday
12 - 22.30 PM

* open bank holiday mondays
Booking is advisable in the restaurant.
Bookings not taken for tables in the bar.


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DIRECTIONS

pipe and glass
west end
south dalton
beverley
east yorkshire
hu17 7pn



Christmas opening times - food served

MONDAY 17TH
12 – 14.00 / 18.00 – 21.30 pm
TUESDAY 18TH - SATURDAY 22ND
12 – 14.00 / 18.00 – 21.30 pm
SUNDAY 23RD
12 – 16.00 pm
MONDAY 24TH (CHRISTMAS EVE)
12 – 14.00 / 18.00 – 20.00 pm
TUESDAY 25TH (CHRISTMAS DAY)
NO FOOD SERVED
WEDNESDAY 26TH (BOXING DAY)
12 – 16.00 pm
THURSDAY 27TH - SATURDAY 29TH
12 – 14.00 / 18.00 – 21.30 pm
SUNDAY 30TH
12 – 16.00 pm
MONDAY 31ST (NEW YEARS EVE)
12 – 14.00 pm / TICKET ONLY DINNER IN THE EVENING
TUESDAY 1ST JAN (NEW YEARS DAY)
12 – 15.00 pm
WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
(TUES-SAT 2-5PM: AFTERNOON SAVOURIES MENU SERVED IN THE BAR AREA, EXCEPT CHRISTMAS DAY, BOXING DAY AND NEW YEARS DAY)

Christmas opening times - BAR OPEN

MONDAY 17TH
12 - 23.00  pm
TUESDAY 18TH - SATURDAY 22ND
12 - 23.00 pm
SUNDAY 23RD
12 - 22.30 pm
MONDAY 24TH (CHRISTMAS EVE)
12 - 22.30 pm
TUESDAY 25TH (CHRISTMAS DAY)
12 - 14.00 pm
WEDNESDAY 26TH (BOXING DAY)
12 - 18.00 pm
THURSDAY 27TH - SATURDAY 29TH
12 - 23.00 pm
SUNDAY 30TH
12 - 22.30 PM,
MONDAY 31ST (NEW YEARS EVE)
12 - 17.00 PM / TICKET ONLY DINNER IN THE EVENING
TUESDAY 1ST JAN (NEW YEARS DAY)
12 - 15.00 PM
WEDNESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN FRIDAY 18TH JANUARY 2019
Interested in a career at the Pipe and glass ? CLICK HERE