Field & Forage Lunch 2017-08-30T09:50:31+00:00

Field, Forage & Fermentation
Demonstrations and Lunch

12 pm, Wells Town Hall, Main Hall

Join Caroline Gent, of Caroline Gent Catering, and Matthew Pennington, of The Ethicurean, for a ticketed event which includes two fascinating talks, at 12 pm and 12.30 pm, followed by a sharing lunch at 1 pm. Ticket required – last booking date 29 September 2017 – click here to book

Epicure Demonstrations

No-pluck pheasant preparation

Caroline will talk about pheasants, where to buy them and recipe tips, followed by a demonstration on skinning the bird quickly and efficiently.

Food & flora – fermentation and probiotic foods

Matthew will give a demonstration of fermentation techniques to increase access to probiotic and beneficial bacteria from vegetables and milk.

Sharing Lunch

Starter

Wild mushroom soup

Sharing platters

Pheasant and chorizo terrine, mixed charcuterie platter (from Somerset Charcuterie), fermented slaw with brown butter, garden lettuce kimchi, crudiments with butter bean and lovage dip, assorted breads and butter

Vegetarian main option

Fermented slaw with brown butter, garden lettuce kimchi, crudiments with butter bean and lovage dip, artisan bread and butter

Dessert

The Ethicurean sticky toffee apple cake and kefir cultured cream

Tea and coffee

Drinks

Diners can choose from either Elderflower Cordial with sparkling water or Orchard Mist (Kingston Black, a by-product from the Somerset Cider Company, mixed with lemonade, bramley apple juice, mint and raspberries. Wine will be available to purchase by the glass.

Tickets

Ticket price: £22

Booking essential – last booking date Friday, 29 September 2017 – click here to book