Fruits of the Forage bring you an evening of wild food and wise words. Our forager chef Ben Limb has created an incredible five course menu showing you the amazing flavours to be found in the wild. Crafted from fresh locally foraged and homegrown produce and complimented by wild preserves from our pantry, each course is designed to make wild ingredients the stars of the dish. We will show you plant samples and give a brief talk on the plants virtues connecting you to the wild elements of each dish. Our menu will be rooted in season and tradition while exploring the diversity of modern cuisine.
with Hot Rhuby chilli jam & chickweed
Duck Breast Carrpaccio
with confit leg, Dam Sloe Chutney, berries, dock seed sourdough & sorrel
(v) Wild Mushroom Pate (v)
with Dam Sloe Chutney, dock seed sourdough & sorrel
Damson Glazed Partridge Breast & partridge leg pastilla
(v) Squash & Sea Beet Tagine
With Hogweed Curry Chutney, ground elder tabbouleh, squash & feta
Cobnut & autumn fruit frangipane tart with pear sorbet and cobnut crumble
TEA & CHOCOLATES
Wild Petit Four
Sea Buckthorn & dark chocolate truffle with herbal tea
Notable Wild Edibles of the Evening
Ground Elder - Served in the best restaurant in the world
Sea Beet – Ancestor of spinach is the worlds most studied plant
Hogweed Seeds - warm, woody, orange peel flavour.
Sea Buckthorn – Super fruit among super fruit, the best source of antioxidants, vitamins, minerals & omegas, referred to by Tibetans as “life oil”, used by the ancient Greeks & Genghis Khan.