Held on the first Friday of each month, our new Supper club will highlight a different ingredient or product each month. The aim is to produce exciting, new dishes with our seasonal produce or to showcase the best of our local suppliers and their produce. Each meal will be a four course set menu and seating will be “communal” on refectory style tables. Everyone will leave the evening with an ingredient box and a recipe card so that they can reproduce one of the dishes at home.
Our May Supper Club will be an extraordinary romp through the varied and easy world or our garden weeds and the critters that eat them!!
In the company of our resident Mad Professor, Charles Spence, we will have a guided meal exploring some of the many edible plants around the farm and in your gardens. Charles and I have recently had a research paper published entitled Weeds from the Yard in the International Journal of Gastronomy and Food Science extolling g the virtues of many common “weeds” as both delicious and nutritional.
You can read the article by clicking on the following link:
https://www.sciencedirect.com/science/article/pii/S1878450X2300118Xhttps://www.sciencedirect.com/science/article/pii/S1878450X2300118X
The full menu for the evening is here:
Wild Hop and Labneh Crostini
Stinging Nettle Soup
Crayfish, Sorrel and Wild Watercress Cocktail
Weeds from the Yard
Wild Rabbit and Marjoram
Elderflower Fritters and Sorbet
