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Yet another riff on forests, soils and the like. Playing around here with a few components, flavours and presentation ideas, based Рrather improbably Рon the The Forest of Dean. Inspiration came from the genuinely wild boar now being supplied over at Restaurant Allium.

Winter Woodland: chestnut+applewood smoked 36-hour rib with sticky birch sauce, oak-flavoured acorn, mimetic bark, herb mousseline, pickled crab apple, yeast+verjus+nut soil, morel + sorrel, roast chestnut cream, brassica moss.

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Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

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