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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 – 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.

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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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