Nov 292013
 

We've now come to the end of the events for 2013 (with the exception of private foraging walks). 

My last event was with the Porthminster beach cafe on the 18th November.

Check out the 6 course tasting menu:

Baked Porthminster Sough Dough with dulse seaweed butter.

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Dulse butter.

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Watercress & Alexanders Soup with cauliflower & mascarpone.

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Nettle & Cured Cornish Sardine fritters with foraged herb remoulade.

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Smoked Brill & Crab tar-tare with black mustard, 75 degree egg yolk & sea beet puree.

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Crispy squid with wild foraged salad leaves and citrus miso.

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Wild strawberry & rosehip bavois with sea buckthorn berries, watermint, & apple & sorrel sorbet.

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Happy & Full Foragers!

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We'll be Foraging and Feasting again at the Porthminster next March. Book here.

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