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
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.
Wild mushroom soup
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
The Ethicurean sticky toffee apple cake and kefir cultured cream
Tea and coffee
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.
Ticket price: £22