From Hedgerow to Plate: The Wild Ingredients Shaping Our Menu

Before the Kitchen Comes the Countryside

Before the first guests arrive, another part of the culinary journey is already underway. As morning mist settles over the Usk Valley, our chef heads out along hedgerows, woodland paths and riverbanks in search of the wild ingredients that help shape our seasonal menus.

Foraging is about more than sourcing ingredients. It’s a chance to connect with the landscape, embracing everything from the fresh scent of wild garlic in spring to the earthy richness of woodland mushrooms in autumn.

Each walk offers something different, with herbs, berries and edible flowers providing inspiration for dishes that reflect the seasons and the countryside surrounding Newbridge on Usk.

Exploring the Countryside Around Newbridge on Usk

The countryside surrounding Newbridge on Usk is constantly changing. In spring, the woodland floor bursts into life with vivid greens and the unmistakable scent of wild garlic. During summer, hedgerows become alive with colour, while bees drift between blossoms and warm sunshine fills the valley.

Autumn brings golden hues across the landscape and the earthy richness of fallen leaves underfoot. Even winter has its own beauty, with crisp mornings, frost-covered fields and the quiet stillness that settles across the countryside.

For our chefs, every season brings new sights, scents and flavours waiting to be discovered.

Gareth Jenkins Head Chef

Meet the Chef: Gareth Jenkins

“For me, the best ingredients are the ones that tell a story. Whether they’re sourced from a local producer or foraged from the countryside around us, I want every dish to reflect the season and the landscape it comes from. We have incredible produce on our doorstep here in the Usk Valley and my job is to let those ingredients shine.”

Gareth Jenkins, Head Chef

 

Bringing the Landscape to the Table, responsibly

Foraging isn’t just about flavour. It’s about making the most of what’s on our doorstep.

By sourcing ingredients from the surrounding countryside, food miles are kept to a minimum and ingredients can go from hedgerow to plate in a matter of hours. Quite simply, you can’t get much fresher than that.

Working with seasonal, locally foraged ingredients also allows our chefs to cook in harmony with nature, celebrating what’s abundant at that moment in time while respecting the landscape that provides it. The result is food that’s not only full of flavour, but deeply connected to the place it comes from.

Taste the Seasons at Newbridge on Usk

Let Head Chef Gareth Jenkins take you on a seasonal journey through the Usk Valley, showcasing the finest local and foraged ingredients.