Historically wild food has been an important part of our diet and unknowingly already exists in many things we use on a day-to-day basis. Wild food is a great source of proteins and vitamins and if you are a bit of a forager you will know that the flavours of wild foods leave behind a lot of farmed and imported produce.
Join Mark Hix for this one-off dinner cooking edible weeds and wild food with seasonal meat and fish, paired to wines throughout. Tickets are available now priced at £125 per person (all food and drink included). Book online
16th October 7pm
Creamed bolting greens with a poached Burford Brown and penny buns
Baked snails with hedgerow garlic
Grilled monkfish with wild fennel
Roast wood pigeon with pickled alexanders
Sea buckthorn posset