Wild food expert goes foraging with chefs
Black mustard, sweet alexander, wild garlic and navelwort were the dishes of the day as two chefs held a wild food consultation day with a food sourcing expert.
Head chef Tim Pile and sous chef James Tancock from The Rosevine, near the village of Portscatho in East Cornwall, took foraging to another level when they went outside with Rachel Lambert.
They were introduced to a range of ingredients from more than 20 plants before learning how to cook with them in savoury and sweet dishes.
Tim said: "We are already very proud of the locally sourced produce that we offer our guests, but felt that adding foraged ingredients will give an extra dimension.
Business Cards From Only £10.95 Delivered www.myprint-247.co.uk
View detailsOur heavyweight cards have FREE UV silk coating, FREE next day delivery & VAT included. Choose from 1000's of pre-designed templates or upload your own artwork. Orders dispatched within 24hrs.
Terms: Visit our site for more products: Business Cards, Compliment Slips, Letterheads, Leaflets, Postcards, Posters & much more. All items are free next day delivery. www.myprint-247.co.uk
Contact: 01858 468192
Valid until: Sunday, June 30 2013
"Both James and I have a bit of experience in foraging but having Rachel's knowledge and enthusiasm has opened our eyes to the abundance of ingredients out there, and the different ways in which they can be used."
Ms Lambert, who has worked in environmental education for almost 20 years, is passionate about walking, food, nature, plants and teaching.
She said: "Providing seasonal food is very important at The Rosevine and what better way then to serve ingredients foraged from their back garden.
"We are lucky to have such a mild climate in Cornwall and spring is a great time to forage. There is an abundance of delicious food out there and I hope to have furthered Tim and James's skills and knowledge to identify the best ingredients for their dishes."
The restaurant hopes locally foraged leaves and flowers that benefit from a mild spring climate will become a regular compliment to its seasonal dishes.
Comments