Sitting pretty by the seashore under our canopy, complete with rain drops as only a true british summer can be, our summer foraged feast was forged. We had all the ingredients you need for such an evening of merriment with Chef Director at The Pig, James Golding and Damien Clisby head chef from Petersham Nurseries turning our foodie finds into tasty treats, and the very clever James Fowler from the Larder House stirring us up a stormy wild cocktail.
By day we hit the high seas on our trusty steeds to catch us a mackerel supper and scavenged for wild edibles that would later be putting the chefs to the test to create our feast. We love to engage with the outdoors and make connections between our plate and our environment and what better way to do that by showing the chefs what our little patch has to offer, not just in sustainable, fresh, wild, good food but for heart warming (& heart pumping at times!) experiences that make enjoying their creations all the better!
When all the 'hard work had been done we sat back and enjoyed the moment, the table was laid with jam jars filled to the brim with our wild garden flowers, ferns and placemats of foraged herbs, lavender, fennel and rosemary gave a subtle scent, lanterns shed a warm glow with the crackle of the fire a hum in the background, behind the chitter chatter and laughter that filled the air....hand on heart we aren't ones to brag but this was one of those moments in life that made us swell with pride and feel truely truely blessed to be in such wonderful company in a simply stunning and simple setting.
Getting to grips with our environment again, encouraging people to respect it & understand it & stripping it back to the simple stuff, experimenting with & enjoying what's all around us every day. It's the stuff we do all the time, but we all want to share it & to let people know that with a tiny bit of knowledge they can do it too. Have a goose at what we feasted on to wet your appetite for next time...
Cocktail - Coastal cobbler by James Fowler
Grilled Pigeon, Wild Salad with Orache & Marigold petals, Bramble Berry dressing.
BBQ Seaweed wrapped Mackerel, Pickled Samphire & sea vegetables,
Wild fennel flower dressing
Rose Hip & Soused Crab Apple Jelly (set with Irish Moss sea weed) & Yoghurt cream.
Psssssst....We can hand craft private and bespoke events like this for clients and we host 4 seasonal feasts like this a year to follow the seasons. You can sign up to the newsletter over on the homepage to be the first in the know for next time or gather a group of your pals and let us create a moment of magic for you too.