You are currently browsing the tag archive for the ‘soil’ tag.

Yet another riff on forests, soils and the like. Playing around here with a few components, flavours and presentation ideas, based – rather improbably – on 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.

Advertisements

This blog began way back in Spring 2011, with a peek at one of several nature-inspired desserts I was developing. A little further down the road and – just in time for autumn – here’s the final dish, tweaked for service and rolling out right now.

Forest Floor: Hazelnut praline parfait pine cone, lemon thyme yoghurt ice cream, malted nut m-cake and chocolate soil, sloe gin berries, yoghurt sherbet snow, sweet cicely.

Visit restaurant allium to find out more…

Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

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

Tweet, tweet