Fruits of the Forage bring you an evening of wild food. Our forager chef Ben Limb has created an incredible five course menu to show you the amazing flavours to found in the wild. Crafted from fresh locally foraged 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.

WILD TASTING MENU

Wild Garlic & Three Cornered Leek Soup
pickled wild garlic bulbs & wild seed foccacia

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Braised Pheasant & Morels

V/ Braised Cauliflower & Morels

spiced yogurt, chickweed pakora & wild garlic naan

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Hogweed Marinated Beetroot
pickled damsons, blue cheese, pear & dandelion leaves

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Roasted Duck Breast

V/ Scorched Purple Sprouting Broccoli & Kale

pickled cherries, crab apple read cabbage & duck fat fondant potatoes

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Northern Lemon Sorbet
frozen apple & wild stone liquor

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Apple & Pear Pastries
damson ice cream & damson gin sauce

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Wild Sweets & Winter Warmer