Menu... French Foraging Supper Club April 14th 19:30
- Kirsty Richardson.
- Apr 7, 2017
- 2 min read
For this supper club I've set myself the challenge of cooking with foraged ingredients. Something that I have always wanted to do. For a christmas present, my boyfriend has booked us on a foraging course at River Cottage HQ, which I am really excited about. However a couple of weeks ago I discovered some wild watercress while I was out walking the dog, so I decided to start early.
There aren't that many tasty things around this time of year, that I know are safe to eat, yet. I say yet because this will change now that i've been introduced to Lisa Cutcliffe, a foraging tutor of Edulis Wild Food. I'm definitely going to book on her courses. I've been looking at her photos on instagram, she uses ingredients that I've never heard of!
Nevertheless, I've been experimenting with wild garlic, watercress, dandelions and nettles. So this menu will feature those, some of the other ingredients I've tried to keep on the wild side like pigeon and the rest local such as Jowett's trout from the local farm in Hebden where I work. There will also be eggs from my own overly friendly garden hens, Queenie, Juanita, Alvez and Chickaletta, they follow me round and wait for me outside the patio doors!
Here is the menu..............
Friday 14th April 7.30pm. £30 per person. Booking essential via book online section on website under group or contact me.
Please note the prices will be going up soon, this is a lot of food and a lot of preparation. So while I am still fairly new it's a good time to book at this price. The tasting menus won't be this low again. The supper clubs are my favourite because they are really challenging and I love bringing people together over food. Single diners welcome.
Homemade bread and butter
Amuses Bouches
Crispy shredded pigs ear with apple and elderflower sauce
New season asparagus with dandelion fritter and wild garlic mayonaise
Nettle velouté
Poached egg with cauliflower, crispy wild garlic, ham and watercress
Cured and confit Jowett's trout with beetroot
Breast of pigeon (served pink) with potato and wild garlic rappée and wild mushrooms
St Honoré Cake with forget me nots
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