 |
| Ben's menu for the evening |
I've been a huge admirer of Ben since I tasted his food at Roganic - I've even been the proud owner of Ben's mince pies for the Mince Pie project. There was never any question that Ben would find his way in the world, and though this meal wasn't perfect, I'm amazed he was able to produce anything at all from such a ridiculously tiny kitchen. I'd follow Ben anywhere to eat his food, and nothing has changed that opinion!
 |
| A box filled with mulberry tea, to smell upon arrival - smelled delicious! |
 |
| Broad beans warmed in mutton fat, mackerel cured in seawater, shallots broccoli and honey, caramelised cauliflower and sea blite, knackerbrod with creamed "chicken of the woods", Devon blue with san marzano jam and wild basil, fermented mung bean paste seasoned with BBQ sauce |
 |
| Bread |
 |
| White crab, pumpkin, lichens, grilled cucumber, cloudberries and smoked yoghurt |
 |
| Jerusalem artichokes cooked in soil overnight, spruce, various beetroots and black grape juice |
 |
| Poussin poached in salted butter, hazelnuts, onion, and sauce flavoured with roasted pineapple |
 |
| Whipped whey butter, roasted fern carrots, bran soft and iced lemon thyme |
 |
| Original beans with lemongrass and ginger, lingonberry marshmallow, tonka bean shortbread, peanut butter fudge, flapjack |
