Meet the Supplier: Conway's Farm Grown Asparagus

They say you should harvest asparagus from the shortest day until the longest day of the year, and that is what happens in the polytunnels near Loughall, which are owned and run by husband and wife team Philip and Cathy Conway.

They are from a family of talented vegetable growers who specialise in premium produce and niche varieties beloved of restaurants, which are often difficult to grow. On a recent visit to the Conways' farm, Hastings Hotels chefs saw the last of this season's Swiss Chard and learned of the Jerusalem Artichoke and Celeriac crops, which had done exceptionally well this year.

As the weather gets warmer and the days get lighter, it is the asparagus which thrives. It is an unusual plant, its spears emerging from the ground without any accompanying foliage. Daily harvesting is required because the spears can appear almost overnight and have to be lifted at their optimal size, lest they grow too large and 'woody' for what our chefs require.

Once harvested, they are collected by the North Down and delivered to Hastings Hotels the following day. This year, we have committed to exclusively using the Conways' asparagus in season, and indeed, the monthly 'special' on our seasonal menu features what we believe to be the finest and freshest locally grown asparagus.

So, have a thought for Philip and Cathy and their Loughgall polytunnels this month, and we hope you will agree that our policy at Hastings Hotels of sourcing local produce is rewarded by what you taste in our restaurants.

The Seahorse, Grand Central Hotel.