Avocado

Great comfort can be found in a perfectly ripe avocado. Its flesh is velvety, rich and buttery and they are most often enjoyed without much fuss or trepidation. A breakfast of smashed avocado on an English muffin with a sprinkle of good quality sea salt and black pepper is a brilliant way to begin a day.

Avocado Maude

Avocados are native to Mexico and Central America and are subsequently a hero ingredient of the everyday cuisine there. You’ll ease into our degustation with the traditional, zippy flavours of Mexico (lime zest, sugar cane, sea salt) with a one-bite edible cocktail designed to excite and play with the palate. Of course with its mild flavour and smooth texture, avocados lend well to all kinds of fresh ingredients, proteins, herbs, and spices. Some classic combinations many of us have grown up on include bacon, chicken, prawns, cos lettuce, grapefruit, parsley, cumin and feta cheese. We’re not resting on just the tried and true though - here’s a couple of hints of what’s happening behind the test kitchen curtains… avocados with morels, ramps, roasted duck broth, pickled mussel and frozen foie gras!

Avocado Maude

The avocados grown locally in California are in peak season from spring to early fall but they do grow year-round. With rich soil, gentle sun and calm coastal breezes, California is an ideal landscape for avocado growing and the state produces about 90% of the nation’s avocado crop - San Diego producing around half of California’s crop.

Avocado Maude

With some of the world’s most luscious avocados on our doorstep, we look forward to paying homage to the wonderful summer fruit and the farmers who grow them with at least a hint of avocado in each course of June's degustation.

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