Join us on Monday 4th April at 7pm, with dinner starting at 7:30pm for a feast courtesy of SSAW Collective. The menu celebrates recipes from The Land Gardeners, Soil to Table, a book full of recipes for healthy soil and food, a collaboration Lulu has been working on over the last 18 months with garden designers and soil experts, The Land Gardeners.
In keeping with the style of cookery you’ll find in the book, the menu is created with specific farmers, producers and ingredients in mind. Certain recipes served on the night will have seasonal adaptations, which is a key theme throughout the book!
The Menu - Recipes from Soil to Table
Welcome cocktail/mocktail
Westcombe cheddar and pickled wild garlic flatbread
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Steamed clams, butterhead & flat leaf parsley
Roast beetroot, pickled radicchio & ricotta
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Braised wild rabbit, anchovy, rosemary & nicola potatoes
Braised mustard greens, chilli & wild garlic
Keats organic leaves & mustard vinaigrette
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Tropea onions, coco beans & wild garlic dumplings (V)
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Chocolate & whey caramel tart with poached Yorkshire rhubarb
