The Remarkable Story of Formby Asparagus – From Coastal Fields to Royal Tables and the Titanic

David Brooks, a fifth generation grower

Along the windswept dunes and pinewoods of Formby lies a story that many people walk past without ever realising. Hidden beneath sandy soil and shaped by generations of hard work is one of Britain’s most extraordinary food legacies… Formby asparagus.

Formby asparagus is not just another vegetable. It is a premium, purple tipped green asparagus, famous for its exceptional sweetness, tenderness and nutty flavour.

What makes it so special is the land itself. The light, sandy soil of the Formby coast warms quickly in spring, allowing the crop to grow earlier and develop a unique taste that chefs have prized for generations.

The season is incredibly short, running for just five to six weeks from May to mid June. Miss it, and you wait another year.

Today, the last traditional crop is grown at Larkhill Farm on Wicks Lane by David Brooks, a fifth generation grower keeping this incredible heritage alive.

There was a time when asparagus was considered a luxury reserved for the wealthy.

David Brooks explained: “It was once the food for toffs, and the family would have eaten the waste.”

In the 1930s, a bunch cost around one shilling, roughly the equivalent of an hour’s wage for an agricultural worker. That tells you everything about its value.

Despite its elite reputation, it also provided vital income for local families. Entire households worked together during the short but intense season, cutting, cleaning and preparing the delicate spears by hand.

Even today, although machinery helps with trimming and packing, the asparagus is still hand cut in the fields, just as it always has been.

At its peak, Formby asparagus was world famous.

It was shipped directly from these coastal fields to Liverpool docks, where it was loaded onto luxury ocean liners travelling between Britain and America. Passengers crossing the Atlantic would dine on this local delicacy as part of elaborate multi course meals.

There is strong historical evidence that asparagus featured on menus aboard the RMS Titanic, alongside other high quality British produce.

While not every ingredient was individually recorded by origin, Formby asparagus was one of the region’s most prized exports at the time, regularly supplied to ships leaving Liverpool.

It is remarkable to think that something grown quietly in Formby’s sandy soil once graced the tables of one of the most famous ships in history.

Formby asparagus also gained a reputation among Britain’s elite and was widely supplied to high end markets and establishments that catered to aristocracy and royalty.

Historically, British asparagus has long been associated with royal dining, and premium varieties such as those from Formby were highly sought after for their quality. While specific modern records linking it directly to Queen Elizabeth II are limited, it is widely accepted that top tier British asparagus has been served within royal circles for generations.

Given Formby’s reputation during its peak, it would certainly have been among the finest produce available to those tables.

In the late 19th and early 20th centuries, around 200 acres of land in Formby were dedicated to asparagus farming. The crop thrived thanks to an unusual and now long gone practice, where fertiliser from Liverpool, known as night soil, was used to enrich the otherwise poor sandy ground.

Over time, changing farming practices, urban development, and the decline in traditional agriculture led to a dramatic fall in production.

Today, only a tiny fraction of that land remains in use.

What was once a booming local industry has been reduced to a single remaining grower.

Larkhill Farm, once part of a long line of asparagus growers dating back to 1906, now stands as the final guardian of this tradition.

David Brooks, a fifth generation grower At Larkhill Farm

Opening hours during the season:

Monday to Friday 10am to 5pm

Saturday and Sunday 9am to 5pm

The season runs from St. Georges Day (23rd April) to the Longest Day of the Year (21st June).

Here, you can still buy freshly cut asparagus directly from the farm gate, often harvested just hours before.

Where is Larkhill Farm?

Drive down Larkhill Lane from Wicks Lane end and as you turn right onto Larkhill Lane you will see a sign on the left directing you to the Asparagus Farm.

Look for this sign on Larkhill Lane

It is a rare chance to experience a true local delicacy at its absolute best.

Even if you don’t realise it, asparagus has shaped the very landscape of Formby.

The Formby Asparagus Trail with the Nation Trust Formby takes visitors on a 1.75 mile walk through old fields, woodland and dunes, telling the story of how this crop once dominated the area.

All details about the Asparagus Trail with National Trust Formby can be found HERE

As you walk, you may spot wild asparagus still growing among the grasslands, a quiet reminder of what once was.

Formby asparagus is now recognised by Slow Food UK as part of its Ark of Taste, a programme designed to protect rare and endangered traditional foods.

This highlights just how close this remarkable crop has come to being lost forever.

Formby asparagus is not just food. It is history, heritage and identity.

From feeding working families to gracing the tables of ocean liners and possibly royalty, its journey is nothing short of extraordinary.

But here is the most important part…

It is only available for a few weeks each year.

So if you see it, support it. Buy it. Taste it.

Because once it is gone for the season, you will have to wait another year to experience one of Formby’s most incredible and historic treasures.