Wild Garlic Picking 2026

Every spring, we shut down the computers, step away from the stoves, and take the entire Kricket team down to Sussex for our annual wild garlic forage. It’s a day built around the core of what we do: good food, great drinks, and proper time spent together outside the walls of the restaurants. We spend the morning picking wild garlic by hand, drink a few beers in the sunshine, and eventually meander over to a local pub for some well-deserved food and drinks to finish the day.

Beyond being an incredible day out for the team, the trip directly shapes our spring menus. Bags of fresh, hand-picked wild garlic make the journey back to London with us, where our kitchens transform them into the vibrant chutneys and deep, aromatic marinades that feature across our dishes throughout the season. It’s a tradition that keeps us connected to the ingredients we use, the changing British seasons, and most importantly, each other.