Spring has sprung and with it a whole new larder of fresh ingredients. Chef Christopher Wicks gives spring lamb an intriguing accompaniment of onion soubise, hotpot lamb offal, oyster and lavender jus at Bell's Diner, 1-3 York Road, Bristol (0117-924 0357; bellsdiner.com).

Chef Craig Wood celebrates the season with a vegetarian feast of chargrilled white asparagus, kalamata olives, haloumi cheese and wild garlic salad at The Wee Restaurant, 17 Main Street, North Queensferry, Scotland (01383 616263; theweerestaurant.co.uk).

Consultant chef Albert Roux has created a classically French combination of braised veal with morels and asparagus for the spring menu at Brasserie Roux, Sofitel St James, 8 Pall Mall, London (020-7968 2900; sofitelstjames.com).

There's a loin of local Finnebrogue estate spring venison from nearby Downpatrick, served with carrot and lavender jus, at the sleek and modern James Street South restaurant, 21 James Street South, Belfast (028 9043 4310; jamesstreetsouth.co.uk).

Spring vegetables are the star of a pithivier of kohlrabi, asparagus, lemon thyme and sorrel served with a pea butter sauce at the newly opened Captain's Club Hotel, Wick Ferry, Wick Lane, Christchurch (01202 475111; captainsclubhotel.com).

Lauded chef Adam Simmonds recently took over at the Oak Room, Danesfield House Hotel, Henley Road, Marlow-on-Thames (01628 891010; danesfieldhouse.co.uk) and is serving modern, seasonal dishes such as poached fillet of brill, wild garlic leaf panna cotta, asparagus and new season morels.