wILD SPRING FEAST AT THE GOOSEBARN

5 Apr

Written By Taor

Wow what a fun evening we had last night at our first collaboration with Alice Rollinson of the The Goosebarn and Wild Goose gourmets. Even the centrepiece on the table was edible and what a talking point. One guest brought her foraging book to identify the things she was about to eat, plant identification apps were used, lots of people tried the raw form before the main event came out.

It was such a sublime evening for all the senses.

So many incredible ingredients from Alice's spring larder were enjoyed (see image below for full list), so much goodness in every bite. All local, bar a bit of mascarpone.

On arrival guests were welcomed to a divine Nettle & Rum Cocktail, once seated

We feasted on

- Quail Eggs with Wild Garlic Aioli, Hedgerow Flowers with Tulip Petals stuffed with Honey, and a Mascarpone filling.

- Wild Mustard and Cornish Smoked Mackerel Pate, Seaweed Butter, and Focaccia Melba.

- Mylor Crab Salad (mine was with the sweetest Mylor Prawns), Hedgerow Greens and Magnolia Flowers.

- Porcini Mushroom and Seaweed Dashi/ Broth.

- Gorse Caqueja Rice

Hake Paupiette with Mylor prawns,

Seashore veg and Wild greens.

To finish with a Trio of Desserts from the hedge.

- Primrose Pudding

- Alexander Sorbet

- Nettle and Seaweed Cheesecake.

Alice cooks with gumption, passion and love and you can taste this in each dish, the flavour pairings with each chosen foraged ingredient just work, she's awe-inspiring. I am looking forward to seeing what Alice has up her sleeve for us next. Thank you so much to Chef Alice and her team, Angie, Simon, Mark, Nav and Piran for looking after us.

Thank you also to the 22 foodie guests that traveled near and far and who ventured out on a school night to dine with strangers and to enjoy this unforgettable experience. I look forward to seeing you all next time.