May 172013
 

It's been a long ole year and a half on maternity leave wiping bums, pureeing vegetables, playing blocks and getting up at all sorts of ungodly hours but i'm now back in the world of the living (sort of) and have started to get back into work SLOWLY.

I had a great first wild food event at the Gurnards Head after having a break for nearly two years.  I took my foragers on an appetite building coast path forage and then very hungrily devoured our 5 course wild food feast in the pub. 

Bruce Rennie did us proud.  He put together a wonderful menu based on all the foraged ingredients I supplied to him the day before.

Check this out:

Course 1:  Alexanders Vichysoisse with horseradish cream

Alexanders vichyssoise_1

Course 2: Poached duck egg with hogweed shoots, hazelnuts & brown butter

Hogweed shoots with poached duck egg_1

Course 3:  Pollock with rock samphire, wild fennel, three cornered leek flowers & a sweet lemon sauce

Pollack with rock samphire, three cornered leek flowers & lemon dressing_1

Course 4: Wild garlic risotto arancini, rabbit loin, wild garlic pureee

Wild garlic risotto, rabbit, wild garlic puree & wilted wild garlic_1

Course 5: Japanese knotweed sorbet, honeycomb & rice pudding

Japanese knotweed sorbet, honeycomb & rice pudding_1

That was truly YUM and makes me very happy to see these ingredients given centre stage in a great restaurant.

We're doing another one on 14th June 2013 and then two more in the Autumn.  Book through the website here

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