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 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. Our menu will be rooted in season and tradition while exploring the diversity of modern cuisine.
CHRISTMAS MENU PRE-STARTER
Penny Bun Mushroom Ravioli with toasted chestnuts & watercress pesto
Line Caught Mackerel Escabeche with sweet cecily & hogweed root salad; crab apple verjuice & wild seed focaccia
Pot Roasted Crown of Pheasant with crab apple red cabbage, poached quince, mugwort poatatoes & elderberry chutney
Wild Mince Pie with mulled winter berry ice cream, cob nut crumble & meadow sweet syrup
Sea Buckthorn & dark chocolate truffle Notable
Wild Edibles of the Evening
Verjuice - acidic juice made by pressing unripe grapes, crab-apples or other sour fruit, used in roman recipes dating 71AD
Meadowsweet – one of the druids three sacred herbs and what aspirin is derived from, tastes like almond or honeyed vanilla
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.